These Paleo Vegan Brown Sugar Pop Tart Bars are a healthier take on the classic breakfast treat — gluten-free, dairy-free, and naturally sweetened. They’re simple to make, full of cinnamon flavor, and great for sharing.
After testing strawberry pop tart bars recently, I wanted to experiment with other flavors. The brown sugar cinnamon version quickly became the most requested — and it did not disappoint. Converting the classic pop tart into bars speeds up the process while keeping the familiar layered texture and flavor.
These bars evoke cinnamon toast from childhood — toast slathered with butter and cinnamon sugar. The cinnamon shines through in every bite, so cinnamon lovers will adore them.
Making paleo pop tarts
The base is a straightforward shortbread made from almond and coconut flours and sweetened with maple syrup. It provides a tender, crumbly texture that bakes up beautifully.
The brown sugar layer uses coconut sugar for that deep, caramel-like brown sugar taste. Cinnamon adds the familiar warmth, while melted coconut oil and cashew butter (or almond butter) bind the mixture into a thick, spreadable filling. Cashew butter is preferred for its neutral flavor, but almond butter works well if that’s what you have.
The glaze is the finishing touch: softened coconut butter (also called manna) combined with maple syrup, a touch of cinnamon, vanilla, and a little water to achieve the right consistency. It’s sweet, creamy, and complements the cinnamon filling — don’t skip it.
The layered look is irresistible. These bars were a hit with my boyfriend’s track kids (he’s a coach), so they’re definitely kid-approved.
If you enjoy cinnamon treats, these Paleo Vegan Brown Sugar Pop Tart Bars are an easy, satisfying option that brings back the flavors of childhood in a cleaner, allergy-friendly format. Here are a few other cinnamon recipes you might like:
- Paleo Cinnamon Roll Quick Bread
- Vegan Paleo Cinnamon Roll Cheesecake
- Paleo Cinnamon Roll Pancakes
- Vegan Paleo Cinnamon Roll Ice Cream
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Paleo Vegan Brown Sugar Pop Tart Bars
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Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup melted coconut oil
Brown Sugar Cinnamon Filling
- ¾ cup coconut sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted coconut oil
- 3 tablespoons cashew or almond butter
- 1 teaspoon vanilla
- Pinch salt
Glaze
- 5 tablespoons coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- Pinch salt
- 3-4 tablespoons water
Instructions
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Preheat oven to 325°F and line a 9-inch square pan with parchment paper. Set aside.
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Make the brown sugar cinnamon filling: in a small bowl combine coconut sugar, cinnamon, melted coconut oil, cashew butter, vanilla, and a pinch of salt. Stir until smooth and well combined.
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Make the shortbread: in a medium bowl combine almond flour, coconut flour, salt, maple syrup, melted coconut oil, and vanilla. Mix until evenly incorporated. Press half of the mixture firmly into the bottom of the prepared pan. Spread the brown sugar mixture evenly over the crust. Crumble the remaining shortbread mixture into small pieces and press them gently on top to cover, sealing edges where possible. Bake for 30 minutes, until golden brown around the edges.
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Make the glaze: soften the coconut butter if needed. In a small bowl combine coconut butter, maple syrup, vanilla, cinnamon, and add water a tablespoon at a time until smooth and pourable. Pour the glaze over the warm bars and refrigerate until set.
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Store the bars covered in the refrigerator for up to 10 days.
Nutrition Information
