Dream Pops expands into candy aisle with plant-based chocolates

Company also releases Dream Pops Drip syrups as part of its entry into shelf-stable categories.

Dream Pops officially expands into the the-stable candy aisle with the launch of Dream Pops Crunch. The candy comes in six flavors shown here, including: Berry Dreams, Vanilla Sky, Birthday Cake, Banana Cream, Mint Chip, and Cookie Dough

Soon consumers won’t need to go to the ice cream aisle to find Dream Pops. The company is launching plant-based chocolates dubbed Dream Pops Crunch.

Known for its plant-based, low-calorie Dream Pops ice creams, the new chocolates will serve as entry into shelf-stable products. The company also is releasing Dream Pops Drip syrups.

Dream Pops Crunch

Dream Pops Crunch's chocolate-coated snacks, sweetened with coconut sugar, will be available in six flavors: Berry Dreams, Vanilla Sky, Birthday Cake, Banana Cream, Mint Chip and Cookie Dough. All are made without dairy, gluten, soy or any artificial ingredients.

Each 3.5-oz. pouch will retail for $5.99.

Dream Pops Drip

Dream Pops Drip, a line of 100 percent plant-based superfood syrups, will come in three different varieties: Chocolate, Caramel and Strawberry.

Each 12 fl. oz. bottle is sweetened with coconut nectar and boosted with baobab, a nutrient-dense superfruit of the Adansonia digitata tree rich in antioxidants, prebiotic properties and vitamins. It provides a natural citrus flavor. All products are made without high-fructose corn syrup, gums, stabilizers or alternative sweeteners.

Dream Pops Crunch and Drip will become available through direct-to-consumer, Amazon and select retail stores in April 2022 before rolling out across the U.S.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.