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Vegan Birthday Cake Poptarts

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 large poptarts

Ingredients
  

Poptart Dough

  • 2 cups rolled oats, blended into flour
  • 1 cup date paste - I use 15 pitted medjool dates blended with 1 cup hot water, then measure out 1 cup paste

Filling + Frosting

  • 2 cups cashews, soaked in water for at least 3 hours (or overnight) then drained
  • 1-2 tbsp stevia - you can leave this out as the poptart dough is fairly sweet, but if you want a slightly sweeter frosting, add stevia to your taste. You could also use 2-4 pitted medjool dates instead, but they will change the color slightly.
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup water
  • Optional: vegan sprinkles for decoration when the poptarts are done - the ones I used are colored with fruit/vegetable juice, I found them at Whole Foods!

Instructions
 

  • Preheat the oven to 350 degrees.
  • For the dough, mix the oat flour and date paste in a large bowl. The dough should be very thick and not too wet.
  • Press out 3 tbsp of the dough into 4 rectangular shapes on a nonstick or lined baking sheet. These are the bottoms of the poptarts.
  • Bake just the bottoms for 10 minutes.
  • While the bottoms are baking, make the filling/frosting by blending the soaked cashews, stevia, vanilla extract, almond extract, and water until everything is incorporated and it's thick and creamy. You'll have to stop it a few times and use a spatula to scrape down the sides so everything gets mixed in. I use a lot of frosting on top, so if you don't want as much, you could probably cut the frosting ingredients half and have enough for the filling and a thinner layer of frosting than shown in these photos.
  • When the bottoms have baked for 10 minutes, set the pan on the counter and carefully (the pan is hot!) spoon about 2 tbsp of the filling onto each poptart bottom. DO NOT overfill! There will be a lot of the frosting mixture leftover, which you'll put on top of the finished poptarts.
  • Divide the remaining dough into four pieces, one for each poptart top – shape it roughly with your hands, and place it on top of the filled bottoms, carefully sealing the edges with your fingers (remember, the pan is hot, so be careful!). A bit of filling may seep out when you're assembling, which is fine. Do the best you can and have fun with it ????
  • Use a fork to gently press the edges of the poptart to seal them together.
  • Bake the full poptarts for another 10 minutes. Chill the filling/frosting mixture in the fridge while the poptarts finish baking.
  • Once they're done, allow the poptarts to cool on the pan for 15 minutes before removing from the pan to cool completely.
  • When the poptarts are cool, spread the remaining frosting on top, and add sprinkles if desired (I just use these for photos, the birthday cake flavor comes from the filling/frosting!).
  • Store leftovers in the refrigerator. These are best enjoyed fresh, or 2-3 days after baking.