• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / chocolate / Creamy Vegan Mint Chocolate Popsicles

    Creamy Vegan Mint Chocolate Popsicles

    Published May 18, 2016

    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:

    • Raspberry, Lillet + Lemon Verbena Popsicles
    • Vegan Peanut Butter Fudgesicles
    • Vegan Salted Caramel & Chocolate Swirl Popsicles {refined sugar-free}
    • 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 vote

    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.
    Prep Time: 1 hour 20 minutes
    Total: 1 hour 20 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

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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 →

    Previous Post: « Spicy Tomato Chickpea Pasta {gluten-free, vegan option}
    Next Post: Golden Milk Overnight Oats {gluten-free, vegan option} »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. Savannah Meza says

      July 15, 2019 at 6:46 pm

      Lovelovelove

      Reply
    « Older Comments

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    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.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    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! →

    Fresh from the blog

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Vegan Key Lime Pie (paleo & no-bake)

    Footer

    Instagram

    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
✨
I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
✨
Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
✨
#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
✨
Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
✨
This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
✨
Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
✨
#keylimepie #pieday #piday

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack