Name: Cocoa Krispie Crunch Pops
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 9
Cuisine: American
Ingredients: 4 cups gluten-free cocoa brown rice cereal (or regular Rice Krispie cereal will work); ½ cup tapioca syrup (may sub with brown rice syrup or less desired corn syrup); ¼ cup coconut oil; 1 teaspoon pure vanilla extract; 2 tablespoons unsweetened peanut butter, or other nut/seed butter; 2 cups dark chocolate chips; 1 tablespoon coconut oil

Description

These Cocoa Krispie Crunch Pops feature cocoa rice crisp cereal pressed into a popsicle mold and then coated in chocolate for the most deliciously sweet, fun gluten-free, vegan cocoa krispie treats!

Ingredients

Units Scale

4 cups gluten-free cocoa brown rice cereal (or regular Rice Krispie cereal will work)
1/2 cup tapioca syrup (may sub with brown rice syrup or less desired corn syrup)
1/4 cup coconut oil
1 teaspoon pure vanilla extract
2 tablespoons unsweetened peanut butter, or other nut/seed butter

Chocolate Coating

2 cups dark chocolate chips
1 tablespoon coconut oil

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Instructions

Place the crisp cereal into a large bowl and set aside.
In a glass measuring cup or bowl, combine the tapioca syrup, coconut oil, vanilla, and peanut butter and melt in the microwave for about 45 seconds-1 minute and stir until completely melted and smooth. Pour the mixture into the bowl with the cereal and gently stir the cereal until it’s evenly coated. Insert the popsicle sticks and then press the mixture into the popsicle molds, packing it down tightly. Place the pan in the fridge and chill for about 30 minutes to an hour.
Carefully remove crisp cereal pops from the popsicle molds and place onto a parchment-lined baking sheet.
To make the chocolate coating, melt the chocolate chips and coconut oil together in a microwave-safe bowl until melted and smooth. I like to use a bowl large enough to be able to place the pops right in to coat with the chocolate. Coat each pop fully with chocolate and let the excess chocolate drip off then place onto a parchment-lined baking sheet. Once all of the bars are covered in chocolate, place the baking sheet into the fridge to let the chocolate firm up. Keep them stored in an airtight container in the fridge.

Notes

* If you don’t have popsicle molds, press the coated cereal mixture into a parchment-lined 8×8 baking pan and chill then cut into slices before coating with chcolate.

Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 2 minutes
Category: Dessert
Cuisine: American