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+ servings
creamy coffee popsicles in bowl of ice with a few coffee beans scattered on around

Creamy Latte Coffee Popsicles, Whole Food Plant-Based

Course: Dessert, Snack
Cuisine: American
Keyword: frozen coffee popsicles, healthy popsicles
Prep Time: 3 hours
freezing time: 6 hours
Servings: 10
Calories: 126kcal
Author: Cindy Rainey
These creamy coffee popsicles are made from whole food plant-based ingredients for a tasty, healthy, mid-afternoon pick-me-up on a warm summer day. Made with freshly brewed coffee, raw cashews, and Medjool dates, these coffee popsicles are going to be a tasty break to look forward to each day.
Print Recipe


  • popsicle mold see notes


  • cups strongly brewed coffee
  • 1 cup raw cashews warning see notes
  • 8 large Medjool dates Pitted and soaked
  • hot water to cover the cashews and dates discard after soaking
  • 1 teaspoon vanilla extract


  • Brew and measure out the coffee. Set in the refrigerator to cool.
  • Remove the pits from the dates. Soak the cashews and Medjool dates in enough hot water to cover them by a couple of inches. Let soak for one hour.
  • Drain the cashews and dates and place them in a high-speed blender with the brewed and cooled coffee and one teaspoon of vanilla extract. Blend for a few minutes until creamy and smooth.
  • Taste the mixture. If if is not sweet enough for you then add some maple syrup to the mixture.
  • Evenly pour the coffee/cashew mixture into each mold. Don't overfill. In fact, you can leave about one-quarter inch of space at the top of each mold. The coffee pops will expand as they freeze.
  • If you have a cover like my popsicle molds, put the cover on and place each stick into the slits at the top. See notes if you don't have a cover
  • Put in the freezer for about 6 hours until frozen solid.
  • Remove and carefully pop each popsicle out from the bottom of the silicone mold. If your mold is not silicone then follow the directions that came with your mold. If you are having trouble getting one out, run warm water over the outside of the molds before removing.


I used a 10-space popsicle mold. This is the one I bought on Amazon.
Special warning: You must MUST disclose to anyone consuming these coffee popsicles that they contain cashews which can be a serious allergin.
Note about sweetening the coffee mixture. Keep in mind that these coffee popsicles are supposed to be sweet. When they freeze they will lose much of their sweetness. So make them a little sweeter if you wish.
Note about the sticks: My popsicle molds come with a handy cover with slots to hold the popsicle sticks. If yours doesn't, then freeze for an hour before carefully sliding the sticks into each mold. Also, do not push your sticks in so far that you won't have a good handle to hold onto when holding the frozen popsicle. 


Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 248mg | Fiber: 2g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg