Written By: Jessica DeMay
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These Paleo Vegan Brown Sugar Pop Tart Bars are inspired by the original breakfast treat, but made gluten free, dairy free and naturally sweetened. These are sure to become a family favorite!
I made some strawberry pop tart bars last month and they came out so good that I knew I needed to make more flavors. These were the most requested flavor and wow did they come out amazing! I really love taking a favorite treat and not only making them healthier, but easier too. Making these into bars instead of individual means they come together quickly and they are just as delicious!
These bars remind me of cinnamon toast- a childhood favorite which was toast, butter and cinnamon sugar on top. The cinnamon really comes through, so if you're a cinnamon lover you will absolutely love these!
Making paleo pop tarts
The shortbread layer is simple and a base recipe I use all the time. Almond and coconut flour are the base and it's sweetened with maple syrup.
Coconut sugar is used for the brown sugar layer which has the same rich flavor as brown sugar. Cinnamon is added of course just like the original. I knew it needed something to hold it together so some coconut oil and cashew butter are added to make it like a thick paste and spreadable. This combo is amazing and really makes the bars what they are. Almond butter can also be used, but cashew is my favorite since it's more neutral in flavor.
The frosting is similar to what I use for most of my desserts, a mix ofcoconut butter (or manna), maple syrup, cinnamon and a little water to thin it out. It’s sweet and just makes the best topping. Don't skip this layer!
Just look at those layers! How can you not love them? My boyfriend shared them with his track kids (he's a coach) and they all approved which is a pretty high honor really.
I know you will love these paleo vegan brown sugar pop tart bars because they are simple to make and have all the flavors of your childhood treat. Here are some more cinnamon treats to try:
- Paleo Cinnamon Roll Quick Bread
- Vegan Paleo Cinnamon Roll Cheesecake
- Paleo Cinnamon Roll Pancakes
- Vegan Paleo Cinnamon Roll Ice Cream
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Paleo Vegan Brown Sugar Pop Tart Bars
Author:Jessica DeMay
Prep Time:15 minutes minutes
Cook Time:30 minutes minutes
Servings:16 servings
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Brown Sugar Cinnamon Filling
- ¾ cup coconut sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted coconut oil
- 3 tablespoons cashew or almond butter
- 1 teaspoon vanilla
- Pinch salt
Glaze
- 5 tablespoons coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- Pinch salt
- 3-4 tablespoons water
Instructions
Preheat oven to 325° and line a 9 inch square pan with parchment paper. Set aside.
Make the brown sugar cinnamon layer. In a small bowl combine coconut sugar, cinnamon, coconut oil, cashew butter, vanilla and salt. Mix until well combined.
Make the shortbread. In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oil. Stir together until it is well mixed and everything is incorporated evenly. Press ½ of the mixture into the bottom of the pan and then spread brown sugar mixture on top evenly. Top with remaining shortbread. The best way to do this is take small pieces and press flat and then lay on top, pressing the edge of each piece together as best as possible. Bake for 30 minutes, until golden brown around the edges.
Make the frsoting. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. In a small bowl, combine the coconut butter, maple syrup, vanilla, cinnamon and water. Add the water as needed until smooth. Pour it over the bars and place in the fridge to set.
Store covered in the fridge for up to 10 days.
Nutrition Information
Calories: 322kcal (16%)Carbohydrates: 22g (7%)Protein: 7g (14%)Fat: 25g (38%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 56mg (2%)Potassium: 41mg (1%)Fiber: 5g (21%)Sugar: 12g (13%)Vitamin A: 2IUVitamin C: 0.1mgCalcium: 81mg (8%)Iron: 1mg (6%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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12 Comments
Leslie Wiggins says
These look amazing and I really want to try them. The only thing is I don’t enjoy coconut that much. Do these have a super strong coconut flavor?
Reply
Jessica DeMay says
They don't have a strong coconut flavor at all. Make sure to use refined coconut oil for the shortbread. Instead of the coconut butter glaze, you could use powdered sugar and water.
Reply
Robin Moore says
Hi, I’d love to make these. Can I replace the almond flour with cassava flour?
ThanksReply
Jessica DeMay says
Hi Robin- that is not a 1:1 sub. You can try cashew flour or a gluten free flour mix. Hope that helps!
Reply
Leah says
Hi! Do you serve these cold or warm?
Reply
Jessica DeMay says
Hi Leah- you can do either! If warm, they may need to be eaten with a fork 🙂
Reply
Jen Baltgalvis says
Can you substitute anything for the coconut butter? Like fake butter or ghee?
Reply
Jessica DeMay says
Hi Jen- no, it's coconut blended so nothing is a great substitute. You could leave it off if you can't find it. If you want to use organic powdered sugar and water, that would work.
Reply
Anna says
Made this yesturday. My dad said its his favorite recipe and asked that I make them again.
Reply
Jessica DeMay says
Awww I love that! Thanks for making them and for the sweet review!
Reply
Ilene says
Making this now but you say to add vanilla when making the short bread. But I only see it listed in with the cinnamon filling? Please clarify.
Can't wait to eat these!!!Reply
Jessica DeMay says
Hi Ilene- sorry for the confusion. Honestly you can add vanilla to the shortbread or not. Sometimes I do, sometimes I don't. I think I forgot to list it in the ingredients but it should still be fine without it. Thanks for trying them! 🙂
Reply
