Creamy Iced Coffee Pops with Espresso + Cacao Nib Crunchies for #popsicleweek!
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.
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!
Creamy Iced Coffee Pops
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.
- Combine the coffee, Nutchello, cashews, maple syrup, vanilla and sea salt in a blender, and blender until smooth.
- 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.
- 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.
- Cover, add the sticks and freeze until completely frozen.
This post is sponsored by Silk; all opinions are my own.