Description
Everyone’s childhood favorite pop tart flavor transformed into a buttery, spiced, easy to bake shortbread bar. These Brown Sugar Cinnamon Pop Tart Bars are vegan, gluten-free, and the perfect cozy fall recipe!
Ingredients
Scale
Shortbread
- 3 cups (336g) almond flour
- 1/3 cup (42g) cornstarch (or arrowroot/tapioca starch)
- 1/4 cup (30g) coconut flour
- 1/4 tsp salt
- 1/3 cup (105g) maple syrup
- 3/4 cup (150g) coconut oil, melted
- 1 tsp vanilla extract
“Brown Sugar” Filling
- 1 cup (160g) coconut sugar (or brown sugar)
- 1 tablespoon cinnamon
- 2 tablespoons (25g) coconut oil, melted
- 2 tablespoons (32g) nut/seed butter (I used almond butter)
- 1 teaspoon vanilla extract
Cinnamon Glaze
- 2 cups (240g) powdered sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1–2 tbsp almond milk
Instructions
- Preheat the oven to 325°F and line an 8 x 8″ baking dish with parchment paper and/or grease.
- Whisk together almond flour, cornstarch, coconut, flour, and salt.
- Add in maple syrup, coconut oil, and vanilla. Mix to form a dough.
- Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8″ square. Freeze the rolled out dough.
- Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency.
- Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer.
- Carefully place the rolled out dough on top of the filling, fixing any corners as necessary.
- Bake for 30-35 minutes at 325°F until golden brown.
- Cool completely before glazing.
- Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set.
- Slice and enjoy!
Keywords: gluten free, healthy, glaze, pop tart, pasty, shortbread, cinnamon, fall, baking, dairy free, coconut sugar