4th of July Rice Cake Pops

Yield: 4 pops

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 15 minutes
  • Total Time: 20 minutes


  • 1 ⅓ cups Bake Believe® White Melting Wafers
  • 1 teaspoon coconut oil
  • 4 unflavored (salted or lightly salted) rice cakes
  • ⅓ cup fresh blueberries
  • ⅓ cup fresh raspberries (torn in half if they are large)


  1. Gather all of the ingredients along with 4 popsicle sticks. Line a cookie sheet with parchment paper.
  2. Place the melting wafers and coconut oil in a medium heat-proof bowl and microwave in 15-second intervals, stirring in between, until completely melted and smooth.
  3. Dip the end of a popsicle stick 1 inch into the melted wafers, then insert into the widest part of a rice cake.
  4. Place the rice cake on the lined cookie sheet.
  5. Repeat with the remaining rice cakes.
  6. Add a 1 tablespoon dollop of melted wafers on top of each rice cake and spread evenly to cover.
  7. Immediately press the blueberries and raspberries into the melted wafers.
  8. Drizzle the remaining melted wafers on top of the berries.  If the melting wafers are too stiff, warm them in the microwave in 10-second intervals until thin enough to drizzle.
  9. Place the rice cakes in the refrigerator to chill for 15 minutes or until the melted wafers are firm.
  10. Enjoy right away or store in an airtight container in the refrigerator.