Kick back on the porch/couch/floor with one (or three) of these vegan ice pops and go to your happy place with these decadent treats. With a cashew and coconut base, these ice pops will be a sweet freezer staple all summer long.
These ice pops were created by chef Gwendolyn Mathers of Plant Food + Wine in Venice, CA and used at a Vega event there. Designed as a communal gathering place, Plant Food + Wine offers a unique experience around delicious, health-conscious food. Open for lunch, dinner and weekend brunch, Plant Food + Wine presents an innovative approach to plant-based cuisine through an evolving menu guided by locally-sourced ingredients.
About Gwendolyn
Gwendolyn Mathers is a Los Angeles-based vegan chef, currently delighting guests as the Pastry Chef of Matthew Kenney’s Plant Food + Wine in Venice, CA. Gwendolyn is from Hawaii and has been promoting plant-based cuisine professionally for over 10-years. Her culinary career has ranged from teaching cooking classes and working on corporate recipe development to catering and more recently creating beautiful and delicious vegan wedding cakes.
Ingredients
- Chocolate Mocha Ice Pops
- 150g/5.3oz cashews, soaked and drained
- 120g/4.2oz fresh coconut meat
- 2 cups Silk ® Unsweetened Almondmilk
- ¼ cup agave syrup
- ½ cup strong coffee
- 1 tsp cocoa or cacao powder
- 1 serving Chocolate Vega Sport® Premium Protein
- Vanilla Cinnamon Ice Pops
- 150g/5.3oz cashews, soaked and drained
- 120g/4.2oz coconut meat
- 2 cups Silk® Unsweetened Almondmilk
- ½ cup agave syrup
- 2 tsp vanilla extract
- 1 whole vanilla bean
- 1 tsp cinnamon
- ½ tsp salt
- 1 serving Vanilla Vega Sport® Premium Protein
Preparation
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Combine all ingredients in a blender. Blend until smooth.
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Pour into pop mold.
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Freeze for a minimum of 4 hours (overnight is ideal) and enjoy!
