Have you ever wanted to make your own healthy cereal for the week? Today I show you how to make Gluten-Free Cocoa Pops, using puffed rice, cocoa and a little bit of sweetness.
When my siblings and I were little, we would very rarely be allowed to eat sugary cereals. I even remember feeling guilt at nursery school because my teacher allowed me to make a Fruit Loop necklace and gasp – EAT IT TOO!
When we were given sugary cereals like Strawberry Pops, Cocoa Pops and Fruit Loops, my parents would buy those small little boxes for us to ensure we didn’t overindulge.
My sister and I would hoard cereal in our room, and sneak handfuls out of the packets after school. We even had grand dreams of opening a Cereal Bar one day, which sadly already opened in the UK.
Today, I wanted to share a healthier version, with very little sugar and pure cocoa powder!
Make Gluten-Free, Low Sugar Cocoa Pops
My sister gave me this recipe for her low sugar, gluten-free cocoa pops, which I modified slightly to include Freesweet Sugar Replacement and maple syrup, instead of creamed honey – which she prefers.
I used this Rice variety which I purchased at Dischem.
I highly recommend a good quality cocoa powder is used for this recipe as it can really make or break the taste.
The recipe is very simple, in that you just melt the coconut oil, cocoa powder and maple syrup and sugar-free replacement together, pour over the puffed white rice and then bake for 5 minutes in the oven at 120C.
The Cocoa Pops can burn very easily so keep an eye on them.
After Baking Your Cocoa Pops
Once baked, leave your pops to cool and then store in an airtight container or glass jar and eat within one week.
This recipe is vegan, gluten-free, dairy-free and nut-free.
Happy Cocoa Poppin!
Gluten-Free Cocoa Pops
- Baking Pan
- glass jar
- wooden spoon
- 200 g puffed white rice
- 85 g coconut oil
- 60 g maple syrup
- 1 tbsp freesweet sugar replacement optional
- 30 g organic cocoa
- Preheat the oven to 120°C and line a baking tray with baking paper
- Add the puffed rice to a medium mixing bowl
- Combine maple syrup and coconut oil in a pan and melt over low heat. Once melted, add in cocoa powder and 1 tbsp of freesweet sugar replacement
- Pour the cocoa mixture over the puffed rice and stir to coat
- Spread the coated puffed rice on the lined baking sheet, as spread out as possible
- Bake for 5 -7 minutes in the pan, stirring once or twice to ensure the pops don't burn
- Allow to cool and then transfer it to an airtight jar or container
- Serve with any milk you prefer, I used almond
Did you make this recipe?
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