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    Home / gluten-free / Vegan Salted Caramel & Chocolate Swirl Popsicles {refined sugar-free}

    Vegan Salted Caramel & Chocolate Swirl Popsicles {refined sugar-free}

    Published Jun 29, 2017

    Jump to Recipe Print Recipe

    Creamy chocolate and date chia pudding and an easy coconut caramel sauce make the most lusciously healthy Vegan Salted Caramel & Chocolate Swirl Popsicles free of dairy and refined sugar. Adapted from Glow Pops by Liz Moody.

    delicious Vegan Salted Caramel & Chocolate Swirl Popsicles_-8

    I just got back from teaching a food styling and photography workshop in Sebastopol with Sarah, Gerry, Carla, and 12 fun and talented attendees (more on that soon!) I wish we'd had batches upon batches of these popsicles because it was HOT. Scratch that. I wish Liz had been there churning out all of the delicious popsicles from her beautiful new book Glow Pops: Super-Easy Superfood Recipes to Help You Look and Feel Your Best. We would have been set for every meal of the day.

    ingredients on table

    While these Vegan Salted Caramel & Chocolate Swirl Popsicles are to die for, I'm especially excited to share Liz's genius vegan caramel sauce recipe with you today. It has just 2 main ingredients – coconut milk and coconut sugar – plus a little vanilla, salt, and coconut oil. Unlike normally tricky caramel sauce, this comes together more like a cajeta or dulce de leche. Just stick the coconut milk and sugar in a pot and let it cook down, stirring occasionally, until the sauce reduces into a thick caramel. The coconut sugar gives it a deep golden hue and infuses it with tropical coffee notes. I want to eat it on everything.

    Vegan Salted Caramel & Chocolate Swirl Popsicle

    I doubled the recipe because I knew I'd want extra to drizzle all over my body popsicles, and since I like my food to essentially be a salt lick (especially when it's as hot as it was in Sebastopol last week), I sprinkled the pops with a bit of flaky salt for crunch. The chocolate popsicles are even easier; just whiz some soaked dates, cacao powder, chia seed, and nut milk (I made a mock cashew milk using cashew butter and water since that's what I had and it worked great). You'll be hard pressed not to eat the pudding straight from the blender, but if you manage to spoon it into some popsicle molds layered with silky caramel sauce, these pops will be your reward. Did I mention how incredibly nourishing these pops are? Cashew butter and coconut are loaded with healthy fats, dates and chia are full of fiber and nutrients, and cacao powder gives a dose of antioxidants. These pops satisfy on so many different levels. And they're as appropriate for dessert as they are for breakfast or a midday treat.

    Vegan Salted Caramel & Chocolate Swirl Popsicles on table

    I can't wait to try more recipes from Liz's book. The chapters are broken into main ingredient or quality: fruity, creamy, chocolate, green, and there are even savory pops made with vegetables. The photos are simply stunning and the recipes are the perfect blend of fast and innovative. Each pop is made with fresh, whole ingredients and minimally sweetened with unrefined sweeteners. I've got a batch of Cucumber Mint Mojito pops waiting in the freezer for the next heatwave. And next on my list are:

    • Chocolate Chia Lavender
    • Chamomile Cantaloupe Mint
    • Coconut Chai
    • Strawberry Cardamom Rose Lassi
    • Turmeric Golden Milk

    ...right after I have another one of these Vegan Salted Caramel & Chocolate Swirl Popsicles.

    Vegan Salted Caramel & Chocolate Swirl Popsicles and cookbook`

    I hope you're keeping cool in the Northern Hemisphere and enjoying the bounty that summer has to offer. And hey: it's popsicle week! Check out the abundance of gorgeous popsicles across the blogosphere right here.

    Vegan Salted Caramel & Chocolate Swirl Popsicle with bite taken out

    More Popsicle Recipes:

    • Matcha Mint Chip Popsicles {vegan}
    • Raspberry, Lillet + Lemon Verbena Popsicles
    • Vegan Peanut Butter Fudgesicles
    • Blueberry Chèvre Cheesecake Popsicles

    *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 this caramel and chocolate popsicle recipe, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Vegan Salted Caramel & Chocolate Swirl Popsicles
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    Vegan Salted Caramel & Chocolate Swirl Popsicles {refined sugar-free}

    Print Recipe Pin Recipe
    Creamy chocolate and date chia pudding and an easy coconut caramel sauce make the most lusciously healthy Vegan Salted Caramel & Chocolate Swirl Popsicles free of dairy and refined sugar.
    Prep Time: 45 minutes
    Chilling time: 1 hour
    Total: 45 minutes
    Servings: 6 -8 servings

    Ingredients

    Vegan Caramel Sauce:

    • 1 (14-ounce) can full-fat coconut milk (such as Thai Kitchen)
    • 1/2 cup (75 g) coconut sugar
    • 1/2 vanilla bean, split lengthwise and scraped
    • 1/8 teaspoon fine sea salt
    • 1 tablespoon (15 ml) coconut oil
    • flaky salt, for sprinkling

    Chocolate Mixture:

    • 6 large or 8 smaller medjool dates, pitted, soaked in boiling water for 10 minutes and drained, water reserved
    • Date soaking water from above, plus more to make 1 1/2 cups (355 ml)
    • 1/4 cup (60 ml) cashew butter (such as Artisana Raw Cashew Butter)
    • 5 tablespoons (35 g) raw cacao powder or natural cocoa powder
    • 1/8 teaspoon fine sea salt
    • 1 teaspoon vanilla paste or extract
    • 1/4 cup (40 g) chia seeds (I used white seeds)

    Instructions

    Make the caramel:

    • In a medium-small saucepan, combine the coconut milk, coconut sugar, and vanilla pod and scrapings. Bring just to a simmer over medium-high heat, then reduce the heat to low and cook, simmering gently and stirring frequently with a flexible heat-proof spatula, for 30 minutes. The caramel should be thick and saucy like warm caramel or butterscotch sauce. Stir in the fine salt and coconut oil. Transfer to a heat-proof jar and chill at least 1 hour. If the sauce gets too cold, warm it to a pourable consistency before proceeding.

    Make the chocolate mixture:

    • In the bowl of a sturdy blender, combine the soaked dates, water, cashew butter, cacao powder, fine salt, and vanilla. Blend until smooth. Stir in the chia seeds and let sit 30 minutes to thicken the seeds, then puree again on medium-high until very smooth. Add a splash more water if the mixture has trouble blending.

    Make the popsicles:

    • Starting with the chocolate mixture, layer all of the chocolate and half of the caramel into 6 or 8 (3-ounce) popsicle molds in 3 or 4 layers, alternating a big spoonful of chocolate with a small spoonful of caramel. Chill the popsicles for 1 hour, then add popsicle sticks and freeze until solid, at least 12 hours. When ready to serve, remove the popsicles from their molds and drizzle with caramel (warmed to a pourable consistency) and a few small pinches of flaky salt and serve immediately.

    Notes

    I've included a double batch of the coconut caramel sauce so that you'll have plenty extra to drizzle over your pops, swirl into yogurt or ice cream, lick off of spoons, and enjoy in and on everything.
    Recipes adapted barely from Glow Pops.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 371kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 16gSodium: 143mgPotassium: 463mgFiber: 6gSugar: 25gVitamin A: 35IUVitamin C: 0.7mgCalcium: 84mgIron: 4.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    2 Vegan Salted Caramel & Chocolate Swirl 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 →

    Previous Post: « Yellow Chartreuse Cocktail with Bourbon & Ginger {Honey & Hearth}
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    Reader Interactions

    Comments

    1. Janet says

      June 29, 2017 at 8:00 am

      What. Is there a button I can push that makes the picture of the popsicle into a real popsicle instantly?? Also, I think I need this book and a second freezer.

      Reply
    2. Julia @ Happy Foods Tube says

      June 29, 2017 at 8:07 am

      Ooh, I would love these popsicles! They look so rich and perfect! Hm, I have never tried a savory pop but willing to give it a go! :)

      Reply
    3. Lili @ Travelling oven says

      June 29, 2017 at 8:23 am

      These popsicles look and sound perfect, they have all my favourite sweet ingredients and I definitely have to make them over the summer! It's so hot here, I wish I have one now!

      Reply
    4. Tori//Gringalicious.com says

      June 29, 2017 at 10:40 am

      These look brilliantly delish! I love the styling too.

      Reply
    5. val says

      June 29, 2017 at 12:39 pm

      True: When I saw popsicle day, I was like--where is bojon's ? Because I knew it was gonna be good. You never disappoint, and coconut caramel is a grand discovery!

      Reply
    6. Asha Shivakumar says

      June 30, 2017 at 8:03 am

      These are so beautiful Alanna and the combo sounds delicious. I need to get that book, so many amazing ideas. xx

      Reply
    7. Liz Moody says

      July 01, 2017 at 10:31 am

      YOU! These pops are my favorite in the book (shhh, don't tell the rest) and you made them SO gorgeous. I'm tempted to go whip up a batch now, but #lazysaturday. Thank you for your sweet words and gorgeous posts (today and every day).

      Reply
    8. Alia @ Everyday Easy Eats says

      July 02, 2017 at 1:08 am

      These look amazing! Perfect summer recipe. The salted caramel and chocolate flavors together sound fabulous!

      Reply
    9. Antoniella says

      July 03, 2017 at 1:28 am

      It looks very pretty and sweet, I'm so drooling want to taste it :)

      Reply
    10. Sabrina says

      July 03, 2017 at 4:37 pm

      thank you for sharing this, love that it's not only refined sugar free but healthy too with healthy fats, etc as you describe, I've gotten to the point that super sweet doesn't work for me these days anyway so happy for all of this!

      Reply
    11. Antonia Maguire says

      July 04, 2017 at 12:25 pm

      Your website is a wonderful find - thanks from sunny London!

      Reply
    12. Janine says

      July 06, 2017 at 10:06 am

      What might I substitute the coconut sugar with please....

      Reply
      • Alanna says

        July 06, 2017 at 3:43 pm

        Not sure what your criteria are, but you could try muscovado or light or dark brown sugar. Let me know how it goes!

        Reply
    13. Meg says

      July 25, 2017 at 10:08 am

      If I wanted to use almond milk, rather than nut butter and water, is it just 60ml as per the cashew butter or does the amount of additional water need to be reduced?

      Have everything but the nut butter in the cupboard for once!

      (I am assuming it is added during the initial blender stage as the cashew butter isn't mentioned outside of the ingredients).

      Can't wait to try them!

      Reply
      • Alanna says

        July 25, 2017 at 10:32 am

        Hi Meg, Thanks for catching my error - fixed! The original recipe calls for 1 3/4 cups of homemade cashew milk or "coconut milk of choice" which I assume means either canned or from a carton. So I would use the full 1 3/4 cups of almond milk. :) Let me know how you like it!

        Reply

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    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.

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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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