Vegan Mexican Chocolate Popsicles Recipe

Recipe from Meg van der Kruik of Beard + Bonnet



  • 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
  • 1/8 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.