Alright, I did it. I finally jumped on the raw cashew bandwagon to make a cashew-based dessert. Let me tell you… these cashew coffee popsicles are so worth it!
If you’ve never worked with raw cashews before, you’re missing out. Seriously, something magical happens when you soak them for a few hours. Instead of tasting like nuts, they actually make your desserts incredibly thick and creamy.
It’s been a while since I’ve posted a popsicle recipe, but I still love and use my Norpro popsicle mold. It’s held up to a lot now, and you just need a little bit of warm water to release the popsicles from the mold.
No popsicle molds? No worries. Just pour the mixture into some paper cups and freeze. When ready to enjoy, rip and peel back the paper to release the popsicles. This recipe makes about 8 popsicles in my Norpro popsicle mold, but depending on what size molds you have it may make more.
So what do these cashew coffee popsicles taste like? Rich like coffee ice cream from your local ice cream shop, and creamy like a fudgesicle with a hint of chocolate.
These beauties are also flavored with dates and maple syrup. Not to mention they are gluten free, dairy free, and vegan. I’m not always a dairy-free person, but after my Celiac diagnosis I spent a year going dairy free to help heal my gut (I was pretty sensitive to it). Coconut milk in this recipe helps counter some of the boldness and acidity from the fresh coffee, and that hint of chocolate and maple syrup really rounds out the flavors!
A quick note on cashews: If you don’t have raw cashews, you can use roasted cashews instead. Start by soaking them as directed (they will not turn as soft as raw cashews), drain the water and rinse them well to remove any excess salt and oil. To make the popsicles, blend the soaked cashews with coconut milk first until creamy, then add the rest of the ingredients and continue as directed.
Oh, and don’t forget the melted chocolate on top! It makes these popsicles extra special.
More popsicle recipes to try this summer!
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