Dairy Free Pop Tarts with Country Crock Plant Butter

A special thanks to Country Crock for sponsoring this post. All thoughts, opinions and photos are my own.

Happy Wednesday friends! Today I am teaming up with Country Crock® to share one of my favorite dessert recipes with you-Pop Tarts! But this time my recipe is dairy free thanks to Country Crock® new Plant Butter!! Wait, what? Now that I have your attention, I’d love to tell you about this dairy free option!

More about Plant Butter

Have you ever had to go dairy free? Either by choice or for medical reasons? I had to go dairy free while I was breastfeeding my son and let me tell you, it was very difficult. One of the things I had the hardest time giving up was butter. I found this difficult because either every recipe called for butter or I hated the taste of non-dairy butter. That is why when I heard Country Crock was coming out with a plant butter, I knew I had to try it!

Country Crock® Plant Butter is made with oils from plants and features the oils of olives, avocados and almonds. I tried all three and they pretty much all taste the same to me. My Mom accidentally cooked with it while she was visiting and had NO clue it was Plant Butter. It threw her off because it has the same texture as traditional butter and it can be substituted one-for-one for dairy butter! Country Crock® Plant Butter is also gluten-free, kosher, and suitable for vegan diets as a certified plant-based food through the Plant Based Foods Association (PBFA).

I hope that you will enjoy this delicious recipe! Please let me know what you think about Country Crock® Plant Butter in the comments below!

Ingredients

For the Pop Tarts

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 cup Country Crock® Plant Butter, cold and cut into cubes
• 1 tablespoon melted Country Crock® Plant Butter, for brushing
• 4–5 tablespoons ice water
• 1 cup shredded coconut
• 1 tablespoon grapefruit juice
• 1/2 tablespoon coconut cream

For Glaze

• 1 1/2 cups powdered sugar
• 1/4 cup coconut cream
• shredded coconut, for garnish
• Optional: Assorted Sprinkles

Instruction

Dough

1. In a food processor, mix together flour, sugar, and salt. Pulse in cubed butter, pulsing until the texture resembles a corse meal.
2. Pour in ice water, then pulse everything together until just combined. If dough is too dry and not coming together, add in another tablespoon of water. 
3. Form dough into 2 equal sized disks and wrap each with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.

Pop Tarts

1. Remove one of the doughs from the fridge. Place a large piece of plastic wrap over a work surface, then sprinkle flour over it. Also flour a rolling pin. Working quickly, roll the dough out into a 10″x13″ rectangle.
2. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
3. Lift a corner of the saran wrap up off of your surface to help gently release the 3″x4″ rectangles from their place. Transfer to a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
4. Once all of your dough is cut, preheat your oven to 350°F.
5. Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with melted butter (this will help the dough to stick together).
6. In a small bowl, combine shredded coconut, grapefruit juice and coconut cream. Mix well.
7. Spoon a rounded tablespoon of coconut grapefruit mix into the center of each pop tart base. Spread it slightly, but not too close to the edges.
8. Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
9. Brush the remaining butter wash over the pop tarts, then use your fork to create 4-5 airholes on the top. Bake for 30 minutes, then allow to cool completely.

Glaze

1. After pop tarts are finishing baking, allow to cool for 10-15 minutes.
2. Whisk together the powdered sugar and coconut cream. Heat in the microwave for 15 seconds to get the mixture more liquified. Spread the icing over the pop tarts, then sprinkle coconut or sprinkles to garnish! Enjoy!!

Xo,