Who doesn’t love a delicious ice-cream on a hot summer day? Could there ever be equally pleasing refreshing alternative? These low-calorie vegan rice pop chocolates are just the thing! They live in your freezer because the coconut oil that holds them together will melt at room temperature, but that’s cool because I love a frosty chocolate treat. Who doesn’t love crunchy chocolate? Remember the sound when you bite into a chocolate ice-cream bar? These crispy peanut butter chocolate cups offer the same sensation! They are really easy to make and use healthier ingredients than the processed, store-bought candy bars. Perfect for those warmer months when you don’t want to turn on the oven.

This is the easiest dessert you will ever make! Combine the peanut butter with coconut oil and maple syrup in a small saucepan over medium-low heat. After the peanut butter, oil and sweetener have all melted nicely together, stir in the raw vanilla powder and pinch of salt, followed by the cocoa powder. After that, the crunch factor gets added in the form of rice pops. Scoop the mixture into muffin paper cups and place in the freezer to set.

Method

1. Line a muffin tin with paper cups and set aside.

2. In a medium saucepan over medium-low heat, melt together the coconut oil, peanut butter, and maple syrup.

3. Remove from heat and stir in the cocoa powder until smooth. Stir in vanilla and sea salt.

4. Pour in the rice pops and mix well.

5. Spoon 2-3 tablespoons from the mixture into the paper cups.

6. Freeze for 30 minutes until set.

7. Store in a sealed container in the freezer for up to a week.

8. Before serving, remove from the frizzer and let the rice pop chocolates rest at a room temperature for 10-15 minutes.