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It’s been a very long time, my friends. I now am the mother of a 4-year-old and a 14 month old. Life has been very busy and full of frenetic energy. All those mothers of several boys know exactly what I am talking about. One of my biggest time consumers is that my boys EAT ALL DAY LONG. Now most of you are probably thinking that this means I let them snack too often and they are not eating their meals. Wrong! They eat their meals and snack all day long. So it’s a constant dance of chop, cut, prepare, clean.

Additionally, kid #2, M, is also blessed with multiple allergies. His are eggs and nuts, but also dairy. You combine all three and it can be challenging to prepare meals and bake for the whole family. So here’s an attempt at a fun Valentine breakfast. I see so many posts for nutella pop tarts and I’m insanely jealous so I’m giving it my best try to replicate in a vegan and nut free version. This pop tart is seriously delicious. The chocolate soy nut butter is very reminiscent of nutella and the crust is very flaky for having no butter. If you are vegan or on a restricted diet, you SHOULD make these! M approved!

Vegan Valentine Chocolate Pop Tarts
1 cup pastry flour
1 1/2 cups all-purpose flour
1 tsp salt
1 Tbs. Sugar
2 sticks Earth’s Balance, or dairy free margarine, well chilled and cubed
4 Tbs. ice-cold water

jam of your choice
chocolate soy nut butter

coconut or soy milk
coarse sugar

It’s best to prepare the dough either the night before or several hours before you bake so it can chill properly. Combine flours and salt in food processor and pulse until well mixed. Add the earth’s balance and pulse until pea size crumbs form. Then add the water one tablespoon at a time, until the dough comes together into a ball. Do not over mix because this will result in a tough texture to your dough.  Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.

Pre-heat oven to 350°F. Roll out dough into rectangles. You can choose any size you want, just make sure it’s small enough to lift easily onto a cookie sheet. Spread the soy butter and/or jam onto the middle of a rectangle. Dab cold water along the outer edges of the dough and place another rectangle dough piece on top. Seal the edges by crimping with the tongs of a fork. Feel free to cut any shape you wish into the top rectangle for added flair! Coat the top of the tart square with coconut milk and generously sprinkle with coarse sugar. Bake for 15-20 minutes or until golden brown.