Blackberry Maple Cream Popsicles {vegan, refined sugar-free}

Maple syrup and vanilla enhance deep, dark blackberries swirled with cashew coconut cream – summer goodness on a stick. 

creamy and delicious Blackberry Maple Cream Popsicles {vegan}

Wit and Vinegar’s Popsicle week is one of my favorite times of the year, a time when bloggers from around the world outdo themselves making frozen sweet treats of all ilks. However, this popsicle week got off to a rough start.

ingredients on table

I hopped in Emma‘s car and the two of us drove all the way to northern Oregon for a food event. I had been fighting a cold and hoped I could stave it off with plenty of “rest,” i.e., sitting in the car listening to Aziz Ansari and eating the best food Ashland and Portland had to offer. Luck was not with us; every Airbnb, hotel, and “glamping” situation seemed to come with a slew of problems. Much-anticipated restaurants that promised to be amazing were just so-so. Rain seemed to follow our unprepared selves wherever we went. The trip seemed cursed.

cashews in blender

jug with cream mix in it

And yet I managed to stay well all the way until we reached our destination – only to find it far colder, more drizzly, and outdoors than we had realized. Despite my best efforts (hiding in the house on the sofa under a blanket with the owner’s dog) I came down with the mother of all summer colds on the drive home – and so did poor Emma, who drove the entire way and whose birthday it is today. WOMP. I arrived home Monday evening, went straight to bed, and spent the next two days watching Netflix with a box of kleenex and a cat who ignored me.

blackberries in blender

blackberries through sieve

On the plus side, the berries in Oregon were sublime. We enjoyed them on warm oatmeal from NW Raw in Ashland (recipe reproduced here), turned into sauce and drizzled over crepes, and stirred into cocktails (that I took only the tiniest taste of – promise!).

 Popsicle mold

Hankering for more deep, dark berry goodness, I mixed up these easy-peasy pops that capture the wild flavor of blackberries.

Blackberry Maple Cream Popsicles {vegan} on tray of ice

4 Blackberry Maple Cream Popsicles {vegan} on ice

I’ve been on a cashew cream kick lately and here soaked, pureed cashews add body to coconut cream and temper the strong flavor of canned coconut milk, adding nutty depth that blends beautifully with the berries. Blackberries kissed with maple syrup, vanilla, and a bit of lemon juice get extra oomph, and the swirly pops make a pretty, and pretty healthy, summer treat.

5 Blackberry Maple Cream Popsicles {vegan}

close up of Blackberry Maple Cream Popsicles {vegan}

Take a gander at all the amazing creations for this year’s Popsicle Week over at Wit and Vinegar. Stay well!

Blackberry Maple Cream Popsicles {vegan} on plate

More Popsicles Recipes:

Blackberry Maple Cream Popsicles {vegan} in bowl

*Bojon appétit! 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 this blackberry and maple popsicle recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

Blackberry Maple Cream Popsicles {vegan} on ice
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Blackberry Maple Cream Popsicles {vegan, refined sugar-free}

Print Recipe  /  Pin Recipe
Maple syrup and vanilla enhance deep, dark blackberries swirled with cashew coconut cream for summer deliciousness.
Prep: 1 hour 10 minutes
Total: 1 hour 10 minutes
Servings: 10 (3-ounce) popsicles


Maple Cashew Cream:

  • ½ cup raw, unsalted cashews (70 g)
  • 3 tablespoons maple syrup (45 ml)
  • ¼ cup water (60 ml)
  • seeds from ½ vanilla bean (or ½ teaspoon vanilla paste or extract)
  • pinch fine sea salt
  • 1 cup well-shaken full-fat coconut milk (120 ml)

Berry Puree:

  • 12 ounces blackberries, rinsed and picked over (340 g / 3 cups)
  • ¼ cup maple syrup (60 ml)
  • 1-2 tablespoons lemon juice (to taste) (15 – 30 ml)
  • seeds from ½ vanilla bean (or ½ teaspoon vanilla paste or extract)


  • Place the cashews in a heatproof bowl, cover generously with boiling water, and soak 1- 8 hours. Drain the soaked cashews and place in a blender with the maple syrup, water, vanilla, and salt. Blend the cashews until silky smooth, gradually increasing the speed to high and scraping down the sides of the blender occasionally, 3-5 minutes. Add the coconut milk and blend until smooth. Pour into a measuring pitcher and set aside.
  • Rinse the blender and add the berries, maple syrup, and lemon juice. Blend until fairly smooth, then pour through a strainer into a large bowl or measuring pitcher, working the berries through and discarding the seeds.
  • Divide the berry mixture among the popsicle molds, filling them a little less than halfwar. Gently divide the cashew cream among the molds (the more gently you pour, the more distinct the layers will be), using a chopstick to swirl the pops more if you like.
  • Freeze the popsicles until firm. To remove, dip each popsicle in hot water for 20 seconds or so, then remove. The popsicles will keep, frozen airtight, for up to several weeks.


Nutritional values are based on one of ten servings.


Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 9mg | Potassium: 179mg | Fiber: 2g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 7.9mg | Calcium: 32mg | Iron: 1.4mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

4 Blackberry Maple Cream Popsicles {vegan}


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23 thoughts on “Blackberry Maple Cream Popsicles {vegan, refined sugar-free}”

  1. That cashew cream with coconut milk? Oh my, Alanna.. the ultimate creamy pop! These are gorgeous! I hope you’re feeling better, now, and your fur baby has renewed interest. They can be so.. well.. catty. Delicious work, my dear!

  2. I am so sad to hear that your trip was underwhelming! It was so good to get together, though. Thanks for organizing the dinner (even if you got a plate full of things you already ate, ha)!

    These pops are beauties (not surprised at all), and I love the addition of cashew cream!

  3. These popsicles look so refreshing and delicious, perfect for hot summer days like the ones we are having here in Croatia at the moment! Love all the flavours combination and the photos are just gorgeous.. Hope you are feeling better now and you have recovered from that not so great trip! :-)

  4. Omg!!! These sound absolutely divine !! I am going to try these soon – love the idea of coconut cream and cashew milk! And your photography – impeccable as always !!! Heard a little bit about your trip ! Hope you are feeling better !

  5. OH NO!! I hate hearing about you not feeling well. Getting sick on vacations is the worst. Especially on long road trips. I hope you both are feeling much better this weekend. On a brighter note, thank you for personalizing these popsicles for me. I haven’t been eating refined sugar for the last month, so these are a godsend!!

  6. I have made these for two summers now. As amazing as they look . . . they taste even better! They are extremely flavourful because the cashew cream does not dilute the intensity of the fruit at all. So, if you still have plentiful blackberries and your weather is still hot, I suggest making these.