These Vegan Matcha Mint Chip Popsicles burst with the flavors of green tea, fresh mint leaves, and dark chocolate all wrapped up in a creamy cashew coconut base.
I’m in the middle of a busy week of family visits, video shoots, and being horrified/enraged at our government, but I’m popping in (see what I did there?) to quickly share the recipe for these soothing green matcha mint chip popsicles. The chocolate is for therapy, the matcha is to fuel your fight for justice, and the mint will hopefully cool the burning hot rage that bubbles up inside. (And if you’re looking for a tangible way to help reunite immigrant families, you can donate here.)
Meanwhile, here are some pretty pictures of popsicles and a recipe.
The idea for these vegan matcha mint chip popsicles has been in my head since I published these minty vegan fudgesicles a few years back. I whipped them up for popsicle week, a super sweet tradition founded by Billy at Wit and Vinegar. Pop over there to see what everyone else has whipped up!
The base of these matcha mint chip popsicles is comprised of soaked cashews blended with coconut milk and a simple syrup made with a giant bunch of fresh mint leaves. The soaked cashews make the base extra creamy and give it a more neutral flavor that lets the softer mint and matcha come through. The matcha gives the pops a gorgeous green hue, though I like to add in a little chlorella powder for extra green.
These matcha mint chip popsicles are equal parts healthy and decadent, and they refresh on a warm summer’s afternoon. They run on the less-sweet side thanks to the bitterness of matcha and chocolate tempering the sweet, creamy base. I used a 66% chocolate here, but use a sweeter or less-sweet percentage depending on your taste. Be sure to chop the chocolate quite finely and follow the directions for mixing it in so it doesn’t all fall to the bottom of the popsicles. I love the contrast of the slightly toothsome chocolate against the creamy popsicle base. The chocolate takes longer to melt in your mouth so it’s the last thing you taste.
When it comes to matcha, all are not created equal. Your matcha powder should be a vibrant green color, not yellow or brownish, which means it hasn’t been made or stored properly and has oxidized. Encha is my favorite brand and can be ordered here; it’s organic, too.
*Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these Vegan Matcha Mint Chip Popsicles , I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
- ¾ cup (100 g) raw, unsalted cashews (soaked in boiling water 1 hour or cool water 4-8 hours or overnight)
- ¾ cup (175 ml) water
- ½ cup + 2 tablespoons (125 g) organic granulated cane sugar
- 1 ½ - 2 cups (50 g) packed fresh mint leaves, from 1 large or 2 small bunches
- 1 can (13.5 ounces / 398 ml) full-fat coconut milk
- 1 tablespoon good-quality matcha powder
- pinch fine sea salt
- ⅛ – ¼ teaspoon peppermint extract (optional – if needed to sharpen the flavor)
- ¼ teaspoon chlorella powder (optional, for extra green color)
- ½ cup finely chopped bittersweet or semisweet chocolate (I prefer around 60% cacao mass), divided use
- Soak the cashews as directed.
- In a medium saucepan, bring the sugar and water to a boil, stirring to dissolve. Add the mint and stir until wilted. Remove from the heat, cover, and steep for 5 minutes. Strain the syrup into a heatproof container, squeezing the mint to extract all the good stuff, discarding the leaves. Let the syrup cool to room temperature, or chill if not using right away.
- Drain the cashews and place them in the bowl of a sturdy blender (preferably high-speed such as Blendtec or Vitamix). Add the mint syrup and blend until smooth, 1-2 minutes on medium-high. Add the coconut milk and blend until silky smooth, 1-2 more minutes. Blend in the matcha, salt, and peppermint extract and chlorella if using.
- Divide half of the chopped chocolate among 10 (3-ounce) popsicle molds. Pour in the popsicle mixture, leaving about ⅜-inch room at the top. Freeze until semi-frozen, 15-30 minutes depending on the power of your freezer. When the popsicles have a partially-frozen, sludgy texture on top, stick a chopstick into the mold and stir the chocolate bits on the bottom into the popsicle mixture. Divide the rest of the chopped chocolate among the tops of the popsicles and use the chopstick to gently stir it into the top of the popsicles, topping them off with extra popsicle base if you have any left. Make sure the chocolate is well-stuck into the popsicle base so it doesn’t flake off onto your shirt as you’re eating the popsicles.
- Add the popsicle sticks and freeze until firm, at least 2 hours and up to several days. Unmold the popsicles and serve dusted with a little matcha if desired. Ideally, let them soften slightly at room temperature for 5-10 minutes before enjoying.