Dessert Cubes

This recipe still needs tweaking but it tasted great, so in the meantime, here’s how to make it.


The lovely people at Suzanne’s Specialties took an interest in my FODMAPs experimentation…and sent me some products to try out.


Rice syrup is a FODMAPs free sweetener that I’ve been meaning to try for a while.  Usually I use maple syrup, but brown rice syrup offers a different flavor with a stickier, more honey-like texture.  And it’s also organic, non-GMO, and gluten free so there’s no sacrifice whatsoever.


So.  About these little dessert cubes.

They are based on a recipe my mom made all the time when I was young, called Wunderbars.  They call for butter and graham crackers and milk chocolate.  Not very vegan.  Or FODMAPs friendly.

I decided to give it a go with my new brown rice syrup.

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There are two layers in this: peanut butter and chocolate.  A solid start right?


Dessert Cubes (makes 6 cubes)
[vegan, gluten free, wheat free, FODMAPs free]


1/4 cup coconut oil
1/4 cup almond flour
1/2 cup oat flour (certified gluten free)
2 tbsp peanut butter
1 tbsp brown rice syrup

2 tbsp coconut oil
2 tbsp unsweetened cocoa powder
1 tbsp brown rice syrup


First layer.
Melt coconut oil and blend with flours.
Mix in peanut butter and brown rice syrup.
Press into individual ice tray cubes.
Place in fridge or freezer to set while assembling chocolate topping.
Second layer.
Melt coconut oil and mix with cocoa and syrup.
Pour and smooth chocolate layer on top of nutty layer.
Refrigerate 20 minutes.  Turn upside down to remove dessert cubes (best with silicone ice cube tray).
Store in fridge.



They take no time to make since there’s no cooking required, and they taste fan-freakin-tastic.

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The problem with them (aka why they still need tweaking) is because I couldn’t get them out of the ice tray in one piece.  It wasn’t a big deal.  Kyle and I happily enjoyed them straight out of the cubes, but I do want to make something that’s more presentable.  Any ideas?


Needless to say, I’m really excited to continue to try out more and more recipes with the rest of the Suzanne’s Specialty products.  They are such a fabulous company – genuinely interested in making a product that not only tastes great, but can be tolerated by people with food intolerances.  It’s such a delight.  I have never met a company so eager to learn about how to best help customers with GI issues.


If you can’t find Suzanne’s Specialties at your local health foods store, you can buy them online here.  They have FODMAPs friendly spreads and fruit nectars that are begging to get drizzled over a stack of pancakes.  And the chocolate syrup you see above?  Yeah.  It’s good with a spoon.  But I do have other recipes in the works.

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Comments (28)

  1. Abby

    You can’t go wrong with chocolate and nut butter. Win-win. As for the sticky situation, could you put waxed paper or a mini cupcake liner in the tray before freezing? That might help to pop them out a bit easier.

  2. Arlene @

    I was thinking almost the same thing, you could cut little squares of plastic wrap to line your ice trays. Then when you flip them, you could easily pull the plastic wrap off the bottom of your little treats.
    They sound delicious, by the way.

  3. Katie @ Peace Love & Oats

    That company sounds pretty awesome to me! Haha. And anything involving chocolate and peanut butter is a good situation.

  4. mary

    Hi,you could spray some oil in the trays first or I’ve made similar
    desserts using mini or regular cupcake liners.Good luck.

  5. Katie
  6. lynn @ the actor's diet

    a while back i made pb and j cereal bars w suzanne’s products. they were so easy!

  7. Lisa F. @thevalleyvegan

    Hi! I would try definitely to coat the silicone with some sort of oil first (maybe a little of the coconut oil?), but my first thought was to freeze the trays first, then add your mixture to it. You’ll have to work fast so the trays don’t thaw, though!!

  8. Anna

    At first I was thinking parchment paper but that would be a pain. You could try making them in mini muffin tins and use muffin liners.

  9. Minerva

    Chocolate and peanut butter…SOLD! No need to style them any further 🙂

  10. julie

    lately i’ve been obsessed with freezing every and anything that involves coconut oil haah so i’m overly in love with your idea of almond flour – peanut butter & coconut oil — UM GENIUS. i’m kissing the ground you walk on right now

  11. ethel

    i want!

  12. jessie

    Those little bars look amazing.. but honestly, can you ever go wrong with chocolate and peanut butter together??!! Thank you so much for sharing this recipe. I just recieved my first bottle of coconut oil today and had been looking for recipes to use it in. It’s pretty much like I’m destined to make these.. that’s how I see it anyways 🙂

    **Also, I just started my own blog today. Check it out!

  13. Kristy @ Southern In-Law

    Oh yum, these sound goooood! I’ll have to give them a try!

  14. Shana

    I would try the recipe without flour. I make mini frozen treats using a banana, coconut oil, and shelled edamame that pops right out like ice cubes. Maybe you could try using a peanut butter, banana, and brown rice mixture for the bottom? It might be something like 1 banana, 2 tablespoons peanut butter, 1 tablespoon brown rice syrup and teaspoon coconut oil. PS…if you try this, I MUST know how it turns out!

  15. Shana

    I just realized this sort of defeats the whole graham cracker idea. I’ll ponder on this some more because now I want some.

  16. Joy

    What about plastic wrap?

  17. Purely Twins

    wow those dessert cubes sound amazing. We never had rice syrup before, sounds interesting and something that we would love!

  18. Claire

    Plastic wrap in the cube trays? Spray them with oil? Make them in mini cupcake liners? Use silicon? Melt them slightly? Make them bigger in a baking paper lined tray and then cut them into mini slices?
    Either way these look amazing!

  19. Dana

    Um, YES! Chocolate, peanut butter, yes yes yes! These look amazing, in one piece or 10 crumbled ones.

  20. Kate

    YUM!! I’ve had pretty good success with freezing mini-silicon cups (I purchased mine at Cost Plus). After you take them out of the freezer and let them rest on the counter for a couple of minutes, it’s real easy to peel off the silicon cups. They kinda look like mini Reese’s peanut butter cups!

  21. Lou

    YUM. YUM. YUM.

    Awesome recipe…. yeah I agree with the other comments, either spray with say a vegetable based oil, or you could try those silicone chocolate moulds…. or the silicone (bendy) ice cube trays…. they are super cheap and come in fun shapes (Misty loves them!)

  22. Kayla

    these look so great!! 🙂

  23. The Blissful Baker

    Those products look great! But not as amazing as the dessert cubes you made with them! Great recipe! Thanks for posting 🙂 Happy July 4th!

    Check out my latest recipe @

  24. Sara @ sarasmiles

    I love that recipe and method using the ice cube tray!! Must try that soon. I’ve also been meaning to get coconut oil, as I have yet to cook/make anything with it. Thanks for sharing and happy 4th!

  25. The Delicate Place

    um. genius! i always throw coconut butter or larabar esque bites in the freezer but this…well. i need to get myself some rice syrup stat! hope you’re feeling better and happy fourth!

  26. Tt in nyc

    Ah! So my good friend used to make this awesome vegan chocolate mousse- literally a box of silken tofu, melted dark chocolate, and brown rice syrup tossed into the blender. Thats it. The chocolate cant be too hot, and it needs to chill for about two hours before eating but it takes two minutes (maybe) and tastes sooooo amazing. This dessert looks great! Im sure you will solve the sticking issue shortly-

  27. Jamie

    Looks fantastic!

    I like the commenters’ ideas to use a mini cupcake tray. My other idea– although it’s not terribly environmentally friendly– Is to use wax-coated dixie cups. Then you can just peel/rip the cups off when the treats are done.

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