Mint Coffee Popsicles


When a treat is described as “gluten free, dairy free, and no refined, white sugar” does anyone else imagine chomping on a cookie a la cardboard?  The golden rule in my house is to never waste your treats on things that aren’t really amazing (but something like local, hand-churned ice cream?  Bring it on.). 

So I won’t describe this little dessert as “GF, DF, and no refined sugar” (even though it’s true) because this creamy mint coffee popsicle certainly doesn't taste like it.  And with just two whirls of a blender, the recipe couldn’t be simpler.


Just before testing this recipe, I realized I didn’t have popsicle molds, or even popsicle sticks.  And of course, Safeway didn’t have them either.  But, some rose-gold colored plastic silverware caught my eye.  And ya know what?  If you snap off the fork, knife, or spoon part, you’re left with a perfect little popsicle handle (that, may I argue, is cuter than a popsicle stick). 


Instead of popsicle molds, I used square-shaped silicon ice cube trays.  You could also try mini solo cups or Dixie cups (and peel off the paper once they’re frozen).

Make a batch now and keep them in your freezer—you’ll be all set for a feel-good St. Patty’s day treat!

Food La La Recipe:  Mint Coffee Popsicles

Yields: 6 popsicles


  • 1 cup raw unsalted, unroasted cashews

  • 1 tsp instant coffee

  • 6 large dates, pitted

  • ½ TBS vanilla extract (or vanilla bean paste)

  • 2-4 drops high quality peppermint extract

  • Optional: cacao nibs


  1. In a blender, combine cashews with 1-1/2 cups filtered water and blend on high for 2 minutes. (WHY? #1)

  2. Add all other ingredients (except cacao nibs) to the blender and blend for 15-20 seconds, until evenly mixed.

  3. Pour mixture into popsicle molds, or ice trays, and let freeze for an hour.

  4. Gently add popsicle sticks (or cut the end off of plastic silverware and use in place of a stick!) and sprinkle cacao nibs and let freeze until solid (about 4 hours).


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Psst!  A few recipe notes:

WHY? #1:  Blend the cashews and water to make cashew milk.  If your blender isn’t particularly powerful (I used a Vitamix for this recipe) you may want to soak your cashews in water for six hours to soften them.  The milk should be smooth and silky.  Alternatively, you could make homemade coconut milk by emptying a can of full-fat coconut milk into a blender and blending for 30 seconds.

Note:  Instead of sprinkling cacao nibs on at the end, try putting cacao nibs in the bottom of your ice cube tray or popsicle molds, then pour the popsicle mixture over top.