Gluten-free chocolate and peanut pops

Gluten-free chocolate and peanut pops

Total: 1 hr | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 360 kcal
, Fat: 18 g
, Carbohydrate: 40 g
, Protein: 8 g

Have you ever made your own breakfast cereal? These gluten-free, vegan chocolate and peanut pops taste particularly yummy with cold milk. However, they will also add an extra crunch to your breakfast paired with yoghurt and fruit. If you’re a fan of the peanut and chocolate combo, then you have to try this breakfast!


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g rice flour
1 tbsp soya flour
75 g peanut butter
40 g rice syrup
2 tbsp coconut oil
1 pinch salt
5 tbsp rice drinks
2 tbsp cocoa powder
1 tbsp rice drink
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How it's done

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In a bowl, mix the rice flour with all the other ingredients up to and including the rice milk. Halve the mixture, mix one half with cocoa powder and rice milk. Shape both halves into rolls (each approx. 2 cm in diameter), chill for approx. 30 mins.

To shape

Cut the rolls into pieces approx. 1 cm long, shape into small balls. Place the balls on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180°C, mixing the balls once. Remove the pops, leave to cool.

Good to know
Storage: Store in an airtight tin.

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