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Almond Cow Popsicles

These fun and flavorful Almond Cow Popsicles are the perfect treat for those hot summer days! Vegan, gluten-free and a great way to use your leftover pulp.

Total Time: 10 minutes active time, overnight freezing time
Servings: 10 popsicles

vegan almond cow popsicles

Ingredients

Popsicles
  • 2 cans full fat coconut milk
  • all leftover cashew pulp from a batch of cashew milk
  • ½ cup agave
Blue Layer
  • ¼ tsp blueberry extract
  • ⅛ tsp butterfly pea powder
Coconut Layer
  • ¼ tsp coconut extract
Chocolate Layer
  • 2 tbsp cocoa powder

Directions

  1. Add full fat coconut milk, cashew pulp, and agave to a blender, and blend until creamy.
  2. Separate mixture into 3 separate containers.
  3. For the blue layer, add blueberry extract and butterfly pea powder, and whisk well.
  4. For the coconut layer, add coconut extract, and whisk well.
  5. For the chocolate layer, add cocoa powder, and whisk well. You can also blend these mixtures (separately) if you would rather!
  6. In a popsicle mold, add blue layer first, and transfer to the freezer for 15 minutes to slightly firm up.
  7. Then, add white coconut layer, and transfer back to the freezer for another 15 minutes.
  8. Then, add chocolate layer, and place a popsicle stick right through each one. Transfer back to the freezer overnight to fully firm up. Enjoy!