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Cappuccino and Salted Caramel Popsicles

Cappuccino and Salted Caramel Popsicles


1 cup (250 ml) espresso

? cup coconut sugar

1 cup Cashew milk

½ tsp vanilla extract

1 tsp Rootalive Organic Ceylon Cinnamon Powder

1/2 tsp Rootalive Organic Cacao Powder


1/2 cup raw cashews

1 cup water

1 tsp lemon juice

1 tsp maple syrup


2 tbsp date syrup

Dash of Hymalayan salt

GF wafers


1. Brew the espresso

2. Combine all ingredients into saucepan and warm gently until the coconut sugar dissolves and everything is mixed. Let cool.

3. In the meantime, add boiling water to the cashews and let it sit in a bowl for 15 min.

4. Once the cashews have been soaked, add them to a blender with the remaining ingredients blending until smooth.

5. Combine the espresso mixture with the cashew mixture and blend until well combined.

6. Pour into popsicle molds.

7. Drizzle the date syrup and add a dash of Himalayan salt on top!

8. Let it settle in the freezer for a minimum of 6 hours or overnight.

9. Once done you may want to add pieces of gluten-free wafers for a crunch flavor!


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