June 23, 2016 19

Creamy Iced Coffee Pops with Espresso + Cacao Nib Crunchies for #popsicleweek!

Vegan Creamy Iced Coffee Pops | @withfoodandlove

I’ve spent the past few days escaping the Missouri heat up in Minneapolis. Eating arepas and vegan soft-serve, and planning like a crazy woman with Amanda because we have a lot of stuff in the works, and I can’t wait to tell you about it soon. Other things that have been happening – a lot of iced coffee drinking, and excessive day dreaming about these creamy iced coffee pops with crunchy espresso and cacao bits that I had to leave behind in my freezer. Because it’s #popsicleweek you guys! Thanks to Billy over at Wit & Vinegar, bloggers have been flooding the internet with dozens and dozens of cold treats. Click here to access all the popsicle recipes.

This is my third year participating. Here is what I contributed in 2015, and in 2014. And, here are a few of my favorites from #popsicleweek 2016!

Sophie’s Coconut Chai Ice Cream Bars.

Alanna’s Blackberry Maple Cream Popsicles.

Liz’s Prosecco Raspberry Popsicles.

Sara’s Cucumber Mint Green Tea Popsicles.

Jessica’s Fruity Rainbow Froyo Pops.

These creamy iced coffee pops taste just like coffee ice cream, except the cream part is made with cashews. Also there’s two beautiful thin layers of espresso beans and cacao nibs. They add a little texture and crunch and extra zip. Today’s post is sponsored by Silk’s Nutchello. Thanks for supporting the brands that make it possible to bring you free, quality content each week. Nutchello comes in three creamy, rich flavors, and all three are equally rich and creamy and delicious. Click here for a $.75 off coupon!

Vegan Creamy Iced Coffee Pops | @withfoodandlove

Vegan Creamy Iced Coffee Pops | @withfoodandlove

Vegan Creamy Iced Coffee Pops | @withfoodandlove

Vegan Creamy Iced Coffee Pops | @withfoodandlove

Creamy Iced Coffee Pops

Prep Time 5 mins
Cook Time 5 hours
Total Time 5 hrs 5 mins
Serves 10 pops     adjust servings

If you cannot find or do not want to use Nutchello in the recipe, simply replace it with equal amounts of your favorite plant-based milk, and increase the maple syrup if desired. The pops take about 4 - 6 hours to set. The chillier your coffee, the faster they take to freeze.

Ingredients

  • 1 cup strong coffee, cooled
  • 1 cup Silk's Toasted Coconut + Cashew Nutchello {see notes}
  • 1 cup raw cashews
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 2 tablespoons espresso beans
  • 2 tablespoons cacao nibs

Instructions

  1. Combine the coffee, Nutchello, cashews, maple syrup, vanilla and sea salt in a blender, and blender until smooth.
  2. Grind the espresso beans into a medium to almost fine powder. In a small bowl mix together the coffee grinds with the cacao nibs. Into the bottom of each mold, sprinkle in about a ¼ teaspoon of the crunchies.
  3. Then equally distribute the popsicle batter into each mold. With a chop stick, or long spoon stir the pops gently - just enough so the bits aren't sticking to the bottom of the molds without any liquid. Distribute the rest of the crunchies equally on the top of each popsicle, and stir gently again.
  4. Cover, add the sticks and freeze until completely frozen.

This post is sponsored by Silk; all opinions are my own.

19 Responses to "Creamy Iced Coffee Pops with Espresso + Cacao Nib Crunchies for #popsicleweek!"

  1. Reply

    heather (delicious not gorgeous)

    June 24, 2016 at 11:01 AM

    yes!! i’m not a huge fan of coffee on its own, but i could definitely get behind this with all the cashews and nibs and milk mixed in. if i didn’t use nutchello, would you recommend adding more coconut/cashews (or does it not have a pronounced flavor of either)?

    • Reply

      Sherrie

      June 24, 2016 at 12:41 PM

      It’s so delicious! Tastes like creamy coffee ice cream, even a coffee naysayer would really love it {I think!}. You could replace the Nutchello with equal amounts of your favorite plant-based milk, cashew or coconut would be good substitutions and increase the maple syrup if desired {see notes}.

  2. Reply

    Sarah | Well and Full

    June 24, 2016 at 12:07 PM

    I love the coffee bean + cacao nib crunchies in these popsicles! Such a nice touch. Also, I am veeeeery jealous of that vegan soft-serve you instagrammed! :O ;)

    • Reply

      Sherrie

      June 24, 2016 at 12:42 PM

      Hahaha, I mean that soft-serve was insanely delicious!

  3. Reply

    Bianca Phillips

    June 24, 2016 at 12:39 PM

    These sound amazing! I keep meaning to buy that Silk Nutchello! It sounds so good. But, up until recently, I had a big stash of plant milks in my pantry that I’d got on clearance, so I just couldn’t justify buying more until I used that up. That’s almost all gone now, so time to try this! Thanks for posting the coupon.

    • Reply

      Sherrie

      June 24, 2016 at 12:42 PM

      You bet Bianca! I hope you love it, xx.

  4. Reply

    Jessie Snyder

    June 24, 2016 at 2:40 PM

    These sounds amazing Sherrie, LOVE.

  5. Reply

    Sarah @ Snixy Kitchen

    June 24, 2016 at 10:37 PM

    Oh my goodness – I love that you’ve used cashews as a base to make these ultra creamy. Also I AM SO EXCITED FOR MINNEAPOLIS!!

    • Reply

      Sherrie

      June 25, 2016 at 11:08 AM

      IT IS GOING TO BE EPIC!!!! {I really dislike using the word epic, but this time I really mean it.}

  6. Reply

    Liz @ Floating Kitchen

    June 25, 2016 at 11:59 AM

    Oh man. This week has been just magical. Loving all the popsicles coming out. I need like 3 extra months of Summer to make and eat all these beautiful creations. Love love love the cacao nib crunchies in here. Jealous you and Amanda are hanging out. Can’t wait to be with you ladies!

    • Reply

      Sherrie

      June 26, 2016 at 7:49 AM

      That’s kind of how I feel too Liz. Like summer always feels like the most rushed season because there’s an abundance of food to make and an abundance of things to do. Can’t wait to see you – in like three weeks! xx

  7. Reply

    Celesta

    June 26, 2016 at 7:19 PM

    Hello, this is the most mouth-watering delight I’ve heard of since we’ve been in summertime heat. Nwould it be a big betrayal if I skip the pops and just herd it all into the ice cream maker? Thank you for a wonderful treat, celesta

  8. Reply

    Ana @ TheAwesomeGreen

    June 27, 2016 at 4:33 AM

    I love the idea of adding espresso, it sounds so refreshing!

  9. Reply

    Sara @ Cake Over Steak

    June 27, 2016 at 8:01 AM

    These sound fantastic!!! And thanks so much for sharing my cucumber mint green tea pops. :-) I can’t wait to find out what you and Amanda have been working on, but I know that if the two of you are involved, it’s going to be great!!!!

  10. Reply

    Katrina

    June 28, 2016 at 10:26 AM

    Really love the crunch in these! So delicious!

  11. Reply

    robyn holland | sweetish.co

    July 2, 2016 at 3:44 PM

    These sound divine… I love that they’re dairy free, but seem like they’re just as rich as a cream-filled coffee pop (which, eh, is exactly what I would have used to make them, LOL:)

    And I’m super jealous you and Amanda have some surprises in the works! I can’t WAIT to see what they are! xoxo

  12. Reply

    ana

    December 23, 2016 at 10:45 AM

    I just love that this recipe is dairy free. It is hard to find recipes that taste good, and from your pictures, these popsicles look really delicious. I cannot wait to make these in the coming months.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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