Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Vegan Mexican Chocolate Popsicles

June 2, 2016
These super simple vegan Mexican chocolate popsicles are rich and creamy with hints of chili and cinnamon and chocolate and take about 10 minutes to make!

Today my friend Meg from Beard + Bonnet is taking over the reigns because I’m too busy devouring chocolate popsicles and also because I asked her to kick off summer for us with one of her delicious gluten-free, vegan treats! I could not be more excited about what she came up with; fudgey vegan pops with a touch of chile and cinnamon that only take 10 minutes to put together, simply amazing, check it out! Don’t forget to hop over to her blog too for hundreds more incredible gluten-free recipes. -Kate

Hi there all of you lovely ¡Hola! Jalapeño readers, it’s Meg from Beard and Bonnet again! I am so excited to share another recipe here with you today. Kate is one of my favorite ladies on the internet, her dishes make my tummy growl on the regular and I just cannot get enough of her fresh take on Mexican food. Now that I have introduced myself let’s get down to business, after all you are here for the popsicles right?!

Mexican Chocolate Popsicles Recipe

Summer is upon us and I am hankering for a popsicle!! Here in Southern California it can get pretty hot for long stretches of time in the warmer months. During those miserably hot weeks my family and I feast on ice cream and popsicles for dinner at least once every year.

Mexican Chocolate Popsicles Recipe

Look, I know it’s not a healthy choice for a meal, but I figure you only live once and with no a/c in our house there is no way I intend on turning on a stove in 98°F weather. Besides, the kids look forward to our frozen feast all year long and honestly I get a bit nostalgic about it too.

Mexican Chocolate Popsicles Recipe

This year I plan on having a batch of these Mexican Chocolate Popsicles on hand for Todd and I. They are velvety smooth and subtly sweet with a little kick at the end from the addition of cayenne pepper. He and I love them! The kids admittedly can’t take the heat, so I will have to make a batch of just plain chocolate popsicles, but that’s alright. It means more of these babies for Todd and I!


Vegan Mexican Chocolate Popsicles Recipe
Prep time
Total time
Recipe from Meg van der Kruik of Beard + Bonnet
Serves: 12 popsicles
  • 1 cup cashews
  • 1½ cups water
  • 1 (13.5-ounce) can full-fat coconut milk
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons cinnamon
  • ⅛ teaspoon cayenne pepper
  • 12 cinnamon sticks or popsicle sticks
  • Mini chocolate chips, if desired
  1. Combine the cashews and water in a blender and process until creamy. Add the coconut milk, sugar, cocoa powder, cinnamon and cayenne pepper then blend again briefly. Pour the mixture into popsicle molds, cover and freeze for 3-4 hours.
  2. Once partially frozen insert cinnamon sticks for handles and sprinkle mini chocolate chips on the bottom, pressing lightly to secure if desired. Keep for up to 2 months in the freezer.

One More Thing

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  • Meg @ Beard and Bonnet June 2, 2016 at 2:01 pm

    Thank you so much for having me on your site again Kate!! I had such a great time developing his recipe and am so glad to have it as a part of my summer beat the heat arsenal 🙂

    • Kate Ramos
      Kate Ramos June 3, 2016 at 1:56 pm

      Me too!! I’ve already made my first batch, Meg!! Thank you for sharing your talents with us. xoxo

  • Feisty Eats June 2, 2016 at 2:48 pm

    These look dreamy. I’ll take a dozen!

    • Kate Ramos
      Kate Ramos June 3, 2016 at 1:55 pm

      Agree 100 percent! 🙂

  • Katrina June 2, 2016 at 3:42 pm

    The cinnamon and cayenne in these sounds so amazing!! Really love the look of these popsicles!

    • Kate Ramos
      Kate Ramos June 3, 2016 at 1:55 pm

      Aren’t they just perfect, Katrina?!!! Meg’s a genius!

  • Patti June 8, 2016 at 8:50 am

    These sound so delicious, but I’m a wimp when it comes to spice. I think I’ll just leave the cayenne out of mine.

    • Kate Ramos
      Kate Ramos June 8, 2016 at 3:59 pm

      I’m sure they would be equally as tasty without the chile Patti! Let me know if you give them a try what you think. Thanks so much for leaving a comment.

  • Cassie June 12, 2016 at 12:49 am

    Found this from Beard + Bonnet and I couldn’t resist! They look amazing–the spice seems intimidating, but I’m willing to try!

    • Kate Ramos
      Kate Ramos June 13, 2016 at 12:00 pm

      Hey there Cassie! You can always cut the spice amount in half or leave it out all together, they’d still taste amazing! Hope you’re enjoying your summer.

  • Cheryl June 13, 2016 at 10:29 am

    Omg this looks amazing can’t wait t try this out, perfect for this hot summer weather ?

    Daisy Candle

    • Kate Ramos
      Kate Ramos June 13, 2016 at 11:59 am

      Thanks so much for leaving a comment Cheryl! I hope you love them as much as we do.

  • Netta August 7, 2016 at 11:58 am

    Hey! those look AMAZING! cant wait to try… just one question will almond work instead? im not allowed to eat cashews.. if not almond anything except cashews and pistachios

    • Kate Ramos
      Kate Ramos August 7, 2016 at 2:56 pm

      Hi Netta, I haven’t tried almonds but I bet they would work. I would try to use blanched almonds (without skins). I’d be interested to know if it works. 🙂