Place peaches in a blender or food processor and blend on high until liquid. Pour into popsicle molds and freeze for at least 8 hours, preferably overnight.
Melt white chocolate with coconut oil over low heat in a small saucepan (or in short intervals in the microwave). Whisk until smooth and set aside. If white chocolate looks as though it may seize, adding a bit of natural fat (1-2 tsp coconut oil or butter) will help release it.
Remove popsicles from molds once frozen and place on a baking sheet lined with non-stick paper. Drizzle chocolate across the popsicles and sprinkle with Gorilla Munch Cereal.
Popsicle will keep for up to 7 days in the freezer in an airtight container.
Samantha Gutmanis is a mom, wife, and always hungry. She spends her days with her three adorable daughters; cherishing every small moment with them. Samantha blogs over at My Kitchen Love and posts scrumptious photos at @MyKitchenLove. Life’s big celebrations and humble everyday moments often revolve around food, and brings her tremendous joy to cook for these occasions. It’s a good day when food, family and friends intersect. May you find inspiration in these recipes to create joyful moments for those you love!