Looking for a better-for-you version of your favorite childhood treat? These Raspberry Protein Pop Tarts are the adult-approved twist with nutrient-rich ingredients. Made with a protein-packed dough and a simple chia-collagen jam, they’re a balanced breakfast or post-workout snack that actually tastes amazing.
Check out our take on creative raspberry-based desserts like this Dark Chocolate Raspberry Macarons.
Ingredients
Dough:
- 3/4 cup almond flour
- 3/4 cup tapioca flour
- 1 tbsp coconut sugar
- 2 tbsp unflavored protein powder (can omit, see notes)
- 6 tbsp cold butter (cut into cubes)
- 1 large egg
Jam Filling:
- 1 cup raspberries (fresh or frozen)
- 2 tbsp water
- 1 tbsp chia seeds
- 1 scoop collagen peptides (optional)
Raspberry Icing:
- 1/2 cup powdered sugar
- Juice strained from 1/2 cup fresh raspberries (or sub a splash of milk)
Instructions
Step 1: Make the Dough
- Combine almond flour, tapioca flour, coconut sugar, and protein powder in a food processor.
- Add cold butter and pulse until crumbly.
- Add egg and process again until it forms a dough.
- Wrap the dough in plastic wrap, shape into a disc, and refrigerate for at least 30 minutes.
Step 2: Prepare the Raspberry Jam
- In a small pot, heat raspberries and water until softened.
- Mash with a spoon and stir in chia seeds. Turn off heat.
- Add collagen (if using), then set aside or refrigerate to cool.
Step 3: Roll and Cut Dough
- Place dough between two sheets of parchment, lightly floured with tapioca flour.
- Roll out to 1/4 inch thick rectangle.
- Trim edges with a pizza cutter and cut into 10 equal rectangles.
Step 4: Assemble Pop Tarts
- Place 5 rectangles on a lined baking sheet.
- Add a spoonful of jam in the center of each.
- Top with remaining dough pieces and press edges with a fork to seal.
- Poke small holes on top of each tart to vent.
Step 5: Bake
- Bake at 350°F (175°C) for 20 minutes or until golden.
- Let cool fully on a wire rack.
Step 6: Make the Icing
- Press raspberries through a fine mesh strainer to extract juice.
- Mix with powdered sugar to form a smooth glaze. Adjust with extra juice or milk if needed.
Step 7: Decorate and Serve
- Spread icing over cooled tarts and allow to set before serving.
Notes & Variations
- Don’t want protein powder? Just increase almond and tapioca flour to 1 cup each.
- Swap collagen for your preferred mix-in or omit entirely.
- Try this method with other berries like blueberries or strawberries for variety.
Discover great ideas like this Strawberry Cheesecake Protein Balls.
Serving Suggestions
- Pair with a cup of matcha or coffee for an energizing breakfast.
- Add a smear of nut butter for extra protein.
- Great for lunchboxes or meal prepping.
Looking for inspiration? Try Blueberry Swirl Yogurt Bites as a fruity side snack.
FAQs
Can I make these vegan?
Yes. Replace the egg with a flax egg and use plant-based butter and protein powder.
Are Raspberry Protein Pop Tarts freezer-friendly?
Absolutely. Freeze after baking (before icing). Thaw and toast when ready.
Can I use store-bought jam?
You can, but the chia jam is cleaner and adds texture and fiber.
What type of protein powder works best?
Unflavored or vanilla plant-based or whey protein powder works best.
Can I toast these like traditional pop tarts?
Only if toasted without the frosting. They’re better warmed in an oven.
Are these gluten-free?
Yes! They use almond and tapioca flours, making them naturally gluten-free.
Conclusion
Raspberry Protein Pop Tarts are more than just a nostalgic treat—they’re a functional snack you can feel good about. Packed with protein, healthy fats, and fiber, they’re easy to customize and even easier to love.
Don’t miss our Raspberry Ice Cream Homemade Dessert if you’re craving more fruity delights!