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!
So imagine this… rice krispie treats made with cocoa rice crisp cereal pressed into popsicle molds and then coated in an outer dark chocolate shell. Freaking delicious. Probably one of my new favorite sweet treats. If you’re a chocolate lover, you will adore these Cocoa Krispie Crunch Pops!
If you can’t find cocoa rice crisp cereal you can also use regular crisp cereal, I’ve made them both ways and these pops are delicious either way. Another good thing about these Cocoa Krispie Crunch Pops is that you don’t need to go hunting for vegan marshmallows! The sticky “glue” to hold the crisp cereal together is a combination of tapioca syrup, coconut oil, vanilla, and nut/seed butter! If you can’t find tapioca syrup you can use brown rice syrup or as a last resport corn syrup, although I would highly recommend the tapioca syrup as the glycemic index is a bit lower.
These pops are so easy to make you’ll be enjoying them in no time! First, pour the cocoa rice crisp cereal in a large bowl. Melt the syrup mixture in the microwave, pour over the cereal and then stir to coat all the cereal well. Insert the popsicle sticks in the molds, then tightly press the cereal mixture into your popsicle molds, you’ll want 2 molds for sure. Place them in the fridge to chill for 1 hour, then you’ll coat them in melted dark chocolate and re-chill until the outer chocolate shell is hardened.
I’ve had this dessert in bar form and they are quite delicious that way too- so if you don’t have popsicle molds and you can’t wait to make these, simply press the cereal mixture into a parchment-lined 8×8 baking pan, chill, slice and then coat those in the melted dark chocolate. I happen to like this treat in pop form because they are super fun and it allows me to keep my fingers clean, but I don’t think anyone will complain about licking chocolate off their fingers, haha, so either way I know you’re going to love these!
Kids and adults alike will love these Cocoa Krispie Crunch Pops, and you better believe you’re going to be real happy with yourself when you keep these stashed in your fridge at all times 😉
I hope you enjoy this version of “popsicles” as much as I do! I can’t wait to hear what you think so be sure to rate this recipe, leave a comment below and tag me on Instagram or Facebook when you make them!
- 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
- 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.
* If you don't have popsicle molds, press the coated cereal mixture into a parchment-lined 8x8 baking pan and chill then cut into slices before coating with chcolate.
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