I’m sitting here wondering if I can get away with posting three sweet recipes in a row, of which two are ice cream… But the thing is, I just can’t hold on to this recipe any longer. You simply HAVE to make these insanely creamy cashew coffee popsicles before the height of summer is over.
Every once in a while, you’re hit by a brilliant recipe idea that is aching to be made. It’s almost like the recipe doesn’t belong to you, but was sent to you by the almighty vegan goddess and you’re just the vessel through which the recipe can be translated into common language and shared with the human race. Sounds like big promises? I’m dead serious. I firmly believe that big ideas exist in the world regardless of us, and that sometimes, if we’re lucky (or perceptive enough), we can pick up on them and render them through our very own creative expression, Elizabeth Gilbert style. Don’t you agree? I don’t know how else I would describe the seemingly magical way in which inspiration come to us.
Anyway, point is, these popsicles came out perfect on the first attempt. Despite the fact that I’ve never made cashew ice cream before. I have of course tried and altered the recipe several times after (just because I felt like I should), but none of the attempts came out as good as the first one. When I tasted them, I literally said out loud (to myself) “Holy sh*t! This is the creamiest ice cream I’ve ever tasted!” <3
So there was really no point in altering the recipe. It was already perfect. The measurements below are the exact same one as I hastily and desperately scribbled down that one evening when these cashew coffee popsicles first entered my mind.
Imagine a nutty, silky and mildly coffee flavored cream base, drizzled with earthy and sweet sesame caramel with crunchy pieces of flakey sea salt <3 It’s 100% decadence and vegan ice cream heaven. As long as you have a powerful blender, this recipe is the easiest in the world. Promise me you’ll make it! And if you share it on instagram, make sure to tag @cashewkitchen in the picture so that I can see it!
In case you missed it, I also posted a recipe for avocado popsicles with mint chocolate drizzle recently!
Recipe after the jump!
Notes: I used filter coffee for this recipe. If you are using espresso, I might cut down on the amount and go for perhaps 2-3 tbsp instead. I haven’t tried it though so start with a little, taste and add more as you go :-) Same goes for the salt. Tasting is key! I used himalaya salt, which is pretty mild. Sea salt and table salt are more intensely salty so start with a pinch and add more if you like.
Super Creamy Cashew Coffee Popsicles with Salted Tahini Caramel | v + gf
makes 4 popsicles
1 cup (2,5 dl) raw cashew nuts, soaked for 8 hours
5 tbsp coffee
4 + 1/2 tbsp maple syrup
3 tbsp plant-based creamer (I used a soy based barista milk)
1 tsp vanilla extract
~ 1/4 tsp fine himalaya salt or sea salt
salted tahini caramel
1 tbsp coconut oil
1 tbsp tahini
1 tbsp maple syrup
1/2 tsp cinnamon
a good pinch of flakey sea salt such as Maldon
cacao nibs, for garnish (optional)
Soak cashew nuts overnight or for 8 hours. Discard soaking water and pat the nuts dry with paper towels.
Mix cashew nuts, creamer, coffee, maple syrup, vanilla extract and salt in a high-speed blender for 1 minute. Pour into popsicle molds, put a stick in each and place in the freezer for at least 5 hours.
Before serving, gently warm all ingredients for the salted tahini caramel in a thick-bottomed sauce pan on low heat while stirring. The caramel is done as soon as the ingredients are well combined, warm and a little steamy. Do not let it boil.
Run the popsicle molds under hot water for a couple of seconds, until the popsicles comes out easily. Drizzle with caramel sauce and indulge!! (or place on a plate and put them back in the freezer for a little while to let the caramel sauce set).
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