Pop Tart Bars

Author: Bobby Parrish
categorySnacks, Dessert, Breakfast
prep time5 minutes
cook time40 minutes



  • 2 cups frozen strawberries
  • 1 tablespoon maple syrup
  • 1.5 tablespoons lemon juice

Pastry Dough

  • 2.25 cups almond flour
  • 3 tablespoons tapioca or arrowroot flour
  • 1 scoop FlavCity Vanilla Cream Protein Smoothie
  • 2.5 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter or ghee


  • Make the filling. Put the strawberries in a pot over medium heat with a lid and let it simmer until the berries are softened and reduced. This will take about 10-15 minutes
  • Add the maple syrup and lemon juice to the pot. Give it a stir and remove the pot from the heat. Then, set it aside so it can thicken.
  • Meanwhile, make the dough. Add all the dry ingredients in a bowl and mix them with a whisk.
  • Add the wet ingredients into the dry ingredients and mix well with a fork.
  • Switch to mixing the dough with your hands and work it into a ball.
  • Store the ball of dough in the fridge for an hour.
  • Once you remove the dough from the fridge, divide it into two equal parts (about 220g each) and preheat the oven to 325F.
  • Press out each half of the dough to fit the bottom of a small rectangular dish (about 7.5” x 6”). The dough may be a little crumbly.
  • Line the dish with parchment paper (with a little overhang) and put one of the dough layers into the dish pressing it evenly into the pan.
  • Pour in the filling on top of the dough. Spread it out evenly, but leave an uncovered border of dough around the perimeter of the dish.
  • Carefully place the top layer of dough on top of the filling.
  • Gently press down the edges of the top layer of dough to seal it with the bottom layer of dough.
  • Bake it for about 35-40 minutes or until the dough is golden brown around the edges. Remove from the oven and let it cool.
  • Then, cut it into six evenly sized bars and enjoy! Store any leftovers in the fridge for up to five days.
Pop Tart Bars