When the summer heat hits, only popsicles can save you. We’re not talking about the store-bought, candy-like, high fructose corn syrup popsicles that gave you brain freeze as a kid. We’re talking about homemade vegan popsicles, packed with cashew milk, maple syrup, blueberries, lavender buds, and coconut. For a delicious and healthy summer snack that feels like sweet relief, give these blueberry lavender popsicles a try.
Blueberry Lavender Popsicles
These blueberry lavender popsicles are your new favorite summer snack. Packed with cashew milk, maple syrup, blueberries, lavender buds, and coconut.
1/4 cup lavender buds
1 cup maple syrup
1/4 cup cashews (dry measure)
1/2 cup water
1/3 cup blueberries (fresh or thawed)
3 Tbsp melted coconut oil
½ cup coconut cream (We recommend Cha’s Organics)
1/8 tsp sea salt
1/2 tsp vanilla extract
To create lavender infused maple syrup, place lavender buds in LEVO Herb Pod.
Pour maple syrup into LEVO reservoir.
Select LEVO to “Infuse” for 8 hours at 175°F.
Process cashews and water in a blender until smooth to make cashew milk.
Add ¼ cup lavender-maple syrup, coconut cream, sea salt, and vanilla extract to the blender and blend until smooth.
Add in the coconut oil and process until smooth.
Remove from the blender and set aside in a bowl.
To make blueberry-lavender syrup, add blueberries and 3 tbsp lavender-infused maple syrup to the blender. Blend until smooth. Set aside.
To assemble the popsicles, pour the cashew ice cream mixture into popsicle silicone molds (fill halfway to leave room for the syrup).
Drop a few teaspoons of blueberry-lavender syrup in the molds.
Set in the freezer for 5 hours or until firm enough to remove from the molds.
Garnish with lavender buds or drizzle chocolate sauce on top!
Make sure ingredients are at room temperature so the coconut oil doesn't set too quickly.