Simmer a few inches of water in a saucepan and place a glass bowl over the top and melt the cacao butter.
Once cacao butter has melted, take the glass bowl off heat and add the maple syrup and cacao powder. Mix thoroughly using a fork.
Now add the peppermint oil and quinoa pops. Mix well, then pour into a lined tray (roughly 20cm x 10cm) and make sure it is evenly spread. Top with pumpkins seeds and crushed pistachios, then place in the freezer to set for about an hour.
From what I have read there doesn't seem to be a difference between 'aromatherapy' essential oil and an 'edible' essential oil. Here is what the essential oil I used looks like...