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    Home / Desserts / Ice Cream & Frozen Treats

    5 from 1 review

    Creamy Vegan Mint Chocolate Popsicles

    By Alanna Taylor-Tobin on May 18, 2016 (updated Nov 23, 2022) / 45 Comments

    Jump to Recipe Print Recipe

    Soaked cashews blended with coconut milk, cocoa, and fresh mint syrup make fudgesicle-like vegan chocolate popsicles that taste like sticking your nose in a bunch of freshly picked mint leaves. 

    delicious Creamy Vegan Mint Chocolate Popsicle Recipe

    IT'S DONE. I completed the last step of my cookbook yesterday: I packaged up the final round of proofs and shipped them straight to China, where they'll be printed into thousands of books. It's been a wild ride!

    Now GIVE ME CHOCOLATE. Chocolate popsicles, to be precise.

    mint on dish

    Since I handed in my manuscript last fall, friends and family ask, "So, is your book finished?" To which my response has been a weary smile. After 8 months of round-the-clock recipe testing, shooting, editing, coordinating testers, and eating allthesweets, there was STILL so much to do: photos to shoot, edits to make, prints to proof, a jacket to finalize, headshots to take, and pages to be pored over letter by letter to make sure everything was just right. It seemed like it would never end.

    mint in bowl

    But end it did. Now when I'm asked whether the book is finished, I can finally say, "YES!!!! Now please preorder a copy and make the cookbook gods happy. Thank you."

    cashews in blender

    jug

    Am I ready for 271 pages of photos, words, and recipes to be printed in permanent ink and spread all over the globe? On the one hand, I'm SO excited to share 100+ brand-new recipes and photos, as well as all the fun facts I learned about alternative grains and flours with the world. There are meltingly tender scones, chewy gooey cookies, fluffy biscuits, peak-of-season fruit pies, nubby tart crusts with outrageously yummy fillings, hearty breakfast fare, and spoonable custards. There's vibrant fruit, sumptuous flours, tasty spirits, tons of chocolate, and all the butter. The gluten-free recipes will please even the staunchest of anti-anti-gluteners, and some will even make vegans happy. And there's plenty of nerding out on alternative grains and flours to help you impress/weird out your friends. I'm so excited I can hardly stand it.

    chocolate powder

    On the other hand, I could have continued working on this book for years. As my friend Caterina, who helped me immensely with this project, put it, "They're gonna have to pry that thing from your cold, dead hands."

    ingredients in blender blender

    Speaking of cold hands, let's talk about...

    ice mold filled

    The creamiest vegan mint chocolate popsicle recipe

    These chocolate popsicles were inspired by a vegan chocolate mint ice cream that Emma and I shared at Gather a couple of weeks ago. The meal included salad, pizza, the inspiration for this insanely delicious recipe from Sarah, glasses of cold rosé, and (of course!) dessert. We got one tiny scoop of ice cream in a ramekin. Though small in quantity, the flavors were anything but. Fresh mint hit like a leafy boxing glove to the jaw smoothed by mellow chocolate and something nutty lurking in the background. The dessert was a bit more icy than expected, but this just made it all the more refreshing, welcome after a rich meal and long day in the kitchen.

    Creamy Vegan Mint Chocolate Popsicles on table

    I began thinking of how I would recreate the recipe, because one tiny scoop was not enough at all. The extra-easy answer lay in my popsicle mold.

    bowl of Creamy Vegan Mint Chocolate Popsicles

    How to Make Chocolate Popsicles

    These mint chocolate popsicles are a snap to prepare and even easier to eat. Cashews get a quick soak in boiling water and puree into a smooth base along with fresh mint syrup, coconut milk, and plenty of good cocoa powder. A drop of peppermint extract sharpens the flavor. The pops are just sweet enough, with enough iciness to refresh, and enough creamy richness to feel like a treat.

    Creamy Vegan Mint Chocolate Popsicles in ice tray

    More Popsicle Recipes:

    • Vegan Peanut Butter Fudgesicles
    • Blueberry Chèvre Cheesecake Popsicles

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Facebook, Instagram, or Pinterest, or subscribe to receive new posts via email. And if you make these creamy vegan mint chocolate popsicles, I’d love to see! Tag me on Instagram @The_Bojon_Gourmet and  #bojongourmet.*

    A million thanks to Sarah who knows that the way to my heart is through dark metal backgrounds and vintage graniteware. <3

    Creamy Chocolate Mint Popsicles {vegan}
    5 from 1 review

    Creamy Chocolate Mint Popsicles {vegan}

    Print Recipe Pin Recipe
    These fresh vegan fudgesicles manage to taste decadent and refreshing at the same time thanks to loads of fresh mint, soaked cashews, coconut milk, and cocoa powder.
    Alanna Taylor-Tobin
    Prep Time: 1 hour hour 20 minutes minutes
    Total: 1 hour hour 20 minutes minutes
    Servings: 10 -12 popsicles

    Ingredients

    • ¾ cup raw, unsalted cashews (100 g)
    • ½ cup organic granulated cane sugar (100 g)
    • 1 cup water (235 ml)
    • 1 ½ - 2 cups packed fresh mint leaves, from 1 large or 2 small bunches (50 g)
    • ¾ cup unsweetened cocoa powder or raw cacao powder (60 g)
    • pinch salt
    • ¼ teaspoon peppermint extract (optional – if needed to sharpen flavors)
    • 1 can full-fat coconut milk (13.5 ounce / 398 ml)

    Instructions

    • Place the cashews in a heatproof bowl, cover with an inch or two of boiling water, and soak 1 hour.
    • Meanwhile, combine the sugar and 1 cup water in a small saucepan and bring to a boil, swirling to dissolve the sugar. Add the mint leaves, remove the pot from the heat, cover and steep 5 minutes. Strain the syrup, reserving the liquid, pressing the leaves to extract all the good stuff, and discarding the leaves.
    • Drain the soaked cashews and place in a blender with a splash of the syrup. Blend the cashews until silky smooth, gradually adding enough syrup to turn the mixture and scraping down the sides of the blender occasionally, increasing the speed to high, 3-5 minutes. Add the cocoa powder, salt, peppermint extract (if using), and coconut milk, and any remaining syrup, and blend until smooth.
    • Divide the mixture among your popsicle molds, leaving 1/4 - 1/2 inch at the top, and place the popsicle sticks in the molds. Freeze and unmold according to the popsicle maker instructions.
    • The popsicles will keep airtight in the freezer for at least several weeks.

    Notes

    Nutritional values are based on one of ten popsicles.

    Nutrition

    Calories: 194kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 9gSodium: 17mgPotassium: 336mgFiber: 4gSugar: 11gVitamin A: 670IUVitamin C: 5.4mgCalcium: 57mgIron: 3.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    4 Creamy Vegan Mint Chocolate Popsicles

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Lily | Kale & Caramel says

      May 19, 2016 at 12:22 am

      I have a million thoughts running through my mind at this very second about all you've written here, but all I can manage to get out right now is: THESE POPSICLES. And all those other popsicles you link to at the post's end! Your flavor profiles are plucked straight from my dreams. Cannot wait to make these this summer. That said, holy f*ck am I excited that you are really, truly DONE. I'm in that bardo state where it all seems never done, and I'm just thrilled beyond that you've broken through to the other side. I know your book is going to be beyond exquisite. Cannot wait to make every damn thing. MAZEL TOV!!!

      Reply
      • Alanna says

        May 27, 2016 at 9:10 am

        Awwww, thank you so much Lily!! I feel the same way about all your flavor combos. And don't you worry: it WILL be done before you know it! Hang in there, my dear. <3

        Reply
    2. Ksenia @ At the Immigrant's Table says

      May 19, 2016 at 4:08 am

      So, so happy for you. You must feel completely drained but also accomplished - as you should. It's been a lot of work, but it WILL be worth it when you're holding that creation in your hands, poring over the pages of photographs, and knowing you made it happen. And these popsicles!!!! I can't even.

      Reply
      • Alanna says

        May 27, 2016 at 3:12 pm

        Thank you Ksenia! That's exactly how I feel. <3

        Reply
    3. valentina says

      May 19, 2016 at 5:34 am

      Yayyyy for the cookbook, you know I totally know the feeling ;)
      Btw, the weather here in Italy is terrible, I left Sf and suddenly it's sunny and hot -_- It's not fair

      Reply
      • Alanna says

        May 27, 2016 at 3:14 pm

        Omg, totally. I can't imagine how I'll feel when I see the pages all printed, like that photo you posted. Eep! Boo for the bad weather! When are you coming back? ;)

        Reply
    4. Lili @ Travelling oven says

      May 19, 2016 at 5:58 am

      I am so happy for you dear Alanna, it must feel amazing to finish something like your own cookbook! I will definitely be getting my copy as I love all your recipes and photography and I'm also on a path of eating healthier and healing with food for the last couple of years so your book sounds just perfect. Congratulations and can't wait to have it on my shelf! By the way, these popsicles...yum! :-)

      Reply
      • Alanna says

        May 27, 2016 at 3:15 pm

        You're so sweet, Lili - thank you!

        Reply
    5. Sasha Swerdloff says

      May 19, 2016 at 7:15 am

      These are exactly what I want right now! Can't wait to make a batch. And such beautiful photos. Can't wait for the cookbook.

      Reply
      • Alanna says

        May 27, 2016 at 3:19 pm

        Thank you so much, Sasha!

        Reply
    6. Sarah | Well and Full says

      May 19, 2016 at 2:12 pm

      Congratulations, girl!! Your cookbook must have been such a labor of love and I can imagine how hard it was to hand it over in the end. I'm such a perfectionist too!! But I know the final result is going to be amazing!! :)

      Reply
      • Alanna says

        May 27, 2016 at 3:21 pm

        You totally get it. Thanks, Sarah! Fingers crossed.

        Reply
    7. Allie | In This Kitchen says

      May 19, 2016 at 3:11 pm

      Congrats congrats congrats!!! You deserve a good break! Cannot wait for your book.

      Reply
      • Alanna says

        May 27, 2016 at 3:23 pm

        Thanks, Allie!

        Reply
    8. Cathleen @ A Taste Of Madness says

      May 19, 2016 at 5:11 pm

      Congrats! This must be so exciting/scary!
      Also, these popsicles look so good!! Chocolate and mint were meant for each other.

      Reply
      • Alanna says

        May 27, 2016 at 3:24 pm

        It's very much exciting AND scary! Thanks so much Cathleen - I couldn't agree more re: chocolate and mint. The best!

        Reply
    9. Carla says

      May 20, 2016 at 12:08 am

      OH. MY. HEAVENS. You can preorder now! (So I did. :))

      I'll reward myself by making these popsicles.

      Reply
      • Alanna says

        May 27, 2016 at 3:26 pm

        Awwwww, thank you, Carla! That totally makes my day. <3

        Reply
    10. Angela - Patisserie Makes Perfect says

      May 20, 2016 at 3:05 am

      These are amazing - I cannot believe how good they look. I love these ice lolly moulds too - they're just perfect.

      Reply
      • Alanna says

        May 27, 2016 at 3:32 pm

        Thanks, Angela! I fought hard to get them: https://bojongourmet.com/2014/06/tayberry-rose-geranium-buttermilk/

        Reply
    11. Amisha says

      May 22, 2016 at 10:33 pm

      Congrats Alanna! I am so excited for you and the book! BTW I pre-ordered it and cannot wait to get the book in my hands! I know it will be gorgeous as is your writing, your recipes and your gorgeous pics! Three cheers to you! Hope you are having a mini celebration for a milestone completed! :) These popsicles look simply amazing and I would not mind a couple at all ;) Gather sounds wonderful, and hopefully I can make it there one of these days!

      Reply
      • Alanna says

        May 27, 2016 at 4:03 pm

        Aw, thank you so much for preordering, Amisha - that means a lot. <3 I know you will LOVE Gather! Such yummy, innovative food.

        Reply
    12. Brian @ A Thought For Food says

      May 23, 2016 at 5:52 am

      Congratulations, Alanna! This is HUGE news and you deserve a little time for yourself now that it's done. And I'm sure once you hold that first copy in your hands, you'll realize just how worth it all that work was. Can't wait to get mine!!!

      These cashew milk popsicles sound just delightful! I'm always blown away by what one can do with nut/nut milk. The perfect summer treat!

      Reply
      • Alanna says

        May 27, 2016 at 4:17 pm

        Do I deserve a Cherry Mind Eraser too, oh please oh please?! ;)

        Reply
    13. Matt says

      May 23, 2016 at 7:41 am

      These are beautiful! My boys would go crazy for a few of these.

      Reply
      • Alanna says

        May 27, 2016 at 4:17 pm

        Aw, thanks, Matt!

        Reply
    14. gerry @ foodness gracious says

      May 23, 2016 at 9:54 am

      Congrats, that book is going to be stellar! Just like these pops :)

      Reply
      • Alanna says

        May 27, 2016 at 4:17 pm

        Thanks, Gerry!!

        Reply
    15. ellie | from scratch, mostly says

      May 23, 2016 at 12:36 pm

      Yayyyyyyy, congratulations, girl!!! Can't believe you did all that AND blogged regularly. It gives me hope that ENFPs DO get things done, and well, too. ;)) And I'm impressed time and again at how everything can be veganized these days. This looks legitimately like what you would buy at the store, but prettier, of course.

      Reply
      • Alanna says

        May 27, 2016 at 4:19 pm

        Haha, totally! I'm right between P and J, but all my best girl friends are ENFPs, so here's hoping! Thanks for the kind words. <3

        Reply
    16. Megan {Country Cleaver} says

      May 23, 2016 at 7:58 pm

      Congrats on such a huge step!! These are the best way to celebrate!

      Reply
      • Alanna says

        May 27, 2016 at 4:19 pm

        Thanks Megan! Agreed. :)

        Reply
    17. Brandon says

      May 24, 2016 at 10:52 am

      1. Congratulations on the cookbook progress!! Can't wait to see the finished book. I'm sure it'll be gorgeous. 2. I need these fudge pops in my life ASAP. Love that they are vegan too.

      Reply
      • Alanna says

        May 27, 2016 at 4:20 pm

        Thanks, Brandon!

        Reply
    18. Sara Wiseman says

      May 25, 2016 at 5:23 pm

      Hi Alanna, I just made your pops and they are great. I didn't add the fresh mint; instead I just added extra of the peppermint extract. I haven't been a huge fan of fresh mint in desserts for some reason.

      I will be making these again!

      Cheers,

      Sara

      Reply
      • Alanna says

        May 27, 2016 at 4:21 pm

        Glad to know that works. Thanks for the note and for giving them a go!

        Reply
    19. Carrie @ Bakeaholic Mama says

      May 25, 2016 at 6:07 pm

      These look so delicious, simple and perfect for these hot summer temps coming out way!

      Reply
      • Alanna says

        May 26, 2016 at 11:25 pm

        Thanks, Carrie!

        Reply
    20. Kris says

      May 26, 2016 at 8:32 am

      These are already made, in my freezer, waiting for us to dive into tonight! Can't wait. :) Wanted to ask if you have any tips for getting them out of the molds, still looking as smooth as yours do in the pictures? I seem to have so much trouble with this particular mold! Hope you're well. I haven't been commenting lately, but I wanted to tell you that I'm still UTTERLY in love with your site. :) xoxo

      Reply
      • Alanna says

        May 26, 2016 at 11:12 pm

        Yay! I'm so happy that you made them! Oh man, getting pops out of molds is not my forte. I usually dunk each one in a glass of hot water for 5 seconds or so, then yank it out. They tend to get suctioned in there! So sometimes wiggling it around helps. Then I immediately stick it on a pan lined with parchment in the freezer to prevent any more melting. FYI, my second batch didn't look nearly as pretty as the ones in these photos. :) Also, CONGRATULATIONS Kris!!! I saw your Facebook photo and I'm SO happy for you! <3

        Reply
    21. Sarah @ SnixyKitchen says

      May 26, 2016 at 10:55 pm

      I am so so so stinkin' proud of all the blood, sweat, and tears (literally) you've put into this book! I'm just SO EXCITED TO GET IT IN MY HANDS. Also - these pops are everything. I feel like the luckiest friend ever to have had my own stash.

      Reply
      • Alanna says

        May 26, 2016 at 11:24 pm

        Luckiest friend ever = me! Thank you for the constant help, listening to a million rants, and putting up with my insanity over the last 1.5 years. I owe you more than just a few lousy popsicles. <3

        Reply
    22. Juliet says

      July 16, 2017 at 1:48 pm

      Oh, these look wonderful, and I'm so excited about your book!

      I do have a question though regarding the recipe - do you add all of the mint syrup? I would think you would for the sweetness, but it isn't exactly clear in your recipe. Thank you!!

      Congratulations on your book! Ordering, now!

      Reply
      • Alanna says

        July 16, 2017 at 9:04 pm

        Aw, thanks for getting my book, that means to much to me! Please let me know how you like it. As for the pops, yes, you do add the rest of the syrup. Apologies for the recipe vagueness and thanks for catching it - I've updated the instructions to clarify! Let me know how you like the pops! Happy summer. :)

        Reply
    23. Savannah Meza says

      July 15, 2019 at 6:46 pm

      Lovelovelove

      Reply

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    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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