These rich and creamy Vegan Berries and Cream Popsicles are the perfect cold treat on a hot summer day! The creamy base is made from coconut cream and raw cashews with a touch of maple syrup and vanilla extract for sweetness. The pops are studded throughout with fresh berries and topped off with a vibrant and sweet homemade raspberry chia jam. This sweet and creamy treat is easy to make and much healthier than store-bought cream pops. You won't believe they are dairy-free and refined sugar-free.

Vegan Berries and Cream Pops

These easy-to-make Vegan Berries and Cream Popsicles are packed with fresh berries and creamy vanilla coconut flavor. The sweet vanilla flavored cream combined with the fresh tart sweet berries is dessert perfection. It is like eating vanilla ice cream or vanilla cheesecake on a stick with jam and fresh berries. Who wouldn't want that?

They taste incredibly creamy and indulgent and yet they are so much healthier than store-bought cream-based popsicles. The creaminess in this recipe comes from coconut cream and cashews. Together they give the popsicles a dairy-free thick base that has a subtle coconut flavor.

It pairs perfectly with the homemade raspberry chia jam and fresh whole berries. Every bite is interesting and a little different. I love the combination of the tart, sweet berries with the luxuriously creamy white vanilla pops. It is so satisfying.

How to Make the Creamiest Popsicles Ever

To get them extra smooth and creamy I use only the solid white portion from canned full-fat coconut milk (see my review of the best brands). You can save the coconut water for smoothies or other popsicles. This may sound a little funny but the way to do this is:

refrigerate 2 cans of full fat coconut milk
scoop out the solid white coconut cream
transfer it to a 2 cup measuring cup
microwave for 1 minute until it is liquid again
then blend with the cashews and other ingredients

I know, it seems silly to make it solid and then liquid again but the reason I do this is to get rid of the coconut water and only use the coconut cream. But, if you try and blend the cashews with solid coconut cream it won't blend. So I melt it to make it easily blendable. Still with me? I hope so, because this method is SO worth it for the most creamy popsicles ever.

All About Cashews

Part of the creaminess of these homemade popsicles comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc.

I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.

For more information on cashews, check out my complete guide on Cashews Benefits for Vegans (+ Recipes).

Should I Soak My Cashews for these Vegan Berries and Cream Popsicles?

It is up to you and the type of blender you own. My high speed blender does a great job of making a creamy popsicle without any soaking. I’m usually in a rush so I rarely soak my nuts in advance. Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible. I’ve also read that soaking helps make the nutrients more available.

If you do decide to soak you can soak them in room temperature water overnight. Or, you can use a quick-soak method and cover them in boiling water for an hour or two. Either way you will want to drain and rinse the cashews before using in this recipe.

Learn more about How (and Why!) to Soak Cashews in this post.

Looking for more quick and easy summer desserts?

Here a few of my most popular summertime treats:

Vegan Nutella Fudge Pops

Mango Sorbet

Strawberry Sorbet

Easy Watermelon “Pizza”

Creamy Chocolate Avocado Fudgesicles

No-Churn Vegan Chocolate Banana Ice Cream

Vegan Berries and Cream Popsicles

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5 from 1 review

Author: Elaine Gordon
Total Time: 15 minutes
Yield: 10 popsicles 1x
Diet: Vegan

Print Recipe

Description

Ingredients

Units Scale

2 (15 ounce) cans full fat coconut milk (refrigerated for 24 hours in advance)
1 cup raw unsalted cashews*
⅓ cup pure maple syrup
2 teaspoons pure vanilla extract
pinch of salt
10 teaspoons homemade raspberry chia jam (made 24 hours in advance so it is thick)
1 cup fresh blueberries
3 large fresh strawberries, hulled and thinly sliced

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Instructions

Open the canned coconut milk and scoop out the top solid white coconut cream only (reserve the coconut water in the bottom of the can for smoothies or another popsicle recipe). Place the solid white coconut cream in a 2-cup measuring cup and microwave for 1 minute until it is liquid. Pour into a high speed blender.
Add cashews, maple syrup, vanilla and salt to the blender and blend on the highest speed for one minute until smooth and creamy. Set aside.
Place 1 teaspoon of raspberry chia jam in the bottom of each popsicle mold. My popsicle mold makes 10 popsicles at a time.
Place 1-2 strawberry slices and 4-6 blueberries in each popsicle mold. Pour the mixture from the blender overtop the berries into the molds until they reach the "fill" line of your popsicle molds.
Freeze the popsicles for 24 hours before enjoying.
Run the popsicle molds under hot water to release the popsicles from the molds and enjoy immediately.

Notes

Total time does not include time for freezing. You will want to make this recipe a day before you serve it.

*Depending on the type of blender you own you may want to soak your cashews in advance for a creamy smooth texture. You can soak overnight or use boiling water for a one hour quick soak method. I usually do not soak in advance because I'm in a rush and they turn out great! See blog post above for soaking benefits. Learn more about How (and Why!) to Soak Cashews in this post.

Prep Time: 15
Category: Dessert
Method: Blender and Freezer
Cuisine: American