Creamy Vegan Chai Blueberry Popsicles

Sweet summer blueberries and chai spice come together in these creamy vegan blueberry popsicles. A base of coconut milk and raw cashews make this the perfect dairy-free creamsicle. Vegan, gluten-free, paleo-friendly, and refined sugar free!

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Why you will love this recipe

These creamy vegan blueberry popsicles are such a lovely frozen treat for summer. Sweet summer blueberries and chai spice make a fantastic flavour combination.

Combined with creamy coconut milk makes these feel like such a decadent indulgence.  They come together with little fuss and make a great go-to dessert for cooling off during those hot summer evenings. 

This recipe is

In the meantime, let me shower you with these refreshingly sweet frozen treat’s best attributes. These Vegan Blueberry Coconut Popsicles are:

• made from simple ingredients
• dairy-free
• vegan
• gluten-free
• Paleo-friendly
• refined sugar-free
• creamy and luscious
• full of blueberry AND chai flavour
• easy to make and keep on hand for hot days

Homemade Chai Spice

This recipe contains instructions for making your own chai spice, however, you can definitely use a store bought made mix. Homemade chai spice is much cheaper and sometimes better, because you can use fresh spices and grind them yourselves if you have a spice grinder. This recipe make extra chai spice so you can keep it on hand for other recipes.

Ingredients you will need

• frozen blueberries
• full fat coconut milk
• raw unsalted cashews
• lemon juice
• sea salt
• maple syrup or agave syrup
• vanilla extract
• cardamom
• allspice
• cinnamon
• cloves
• ginger

How to make this recipe

The first step is to prepare the chai spice by combining all the spices together. Then, puree the thawed blueberries.

In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender).

Then, pour the coconut milk mixture into your popsicle mold, filling only half way. Next, pour several spoonfuls of the blueberry puree into the molds. Finally, pour the remaining coconut milk mixture into the molds. To get that swirled marble effect, a chopstick can be gently swirled in the mixture.

Insert the popsicle sticks and place in the freezer for 6-8 hours.

Tips to make this recipe

• Blend the cashews really well- you want them to be really smooth to create that perfect creamy texture. A high powered blender is really helpful here.
• Use Full Fat Coconut milk - the fat content will ensure you get a well rounded and creamy texture. The coconut flavour isn't really detectable (to me, anyway).
• Freeze in a good popsicle mold- I absolutely love this mold from Onxy Stainless Steel. However, find one that you like and use that.
• Make you own chai spice - it's easier and cheaper to make your own chai spice. I have a recipe for homemade chai spice below.

More frozen treats

If you like my vegan blueberry chai creamsicles, don't miss my:

Dairy-free Magic Shell Ice Cream Bars

Vegan No-bake Banana Cream Pie

Recipe

4.75 from 4 votes

Creamy Vegan Blueberry Popsicles with Chai Spice

Sweet summer blueberries and chai spice come together to make these creamy vegan blueberry popsicles! So flavourful with a creamy coconut milk base. This recipe is vegan, gluten-free, paleo-friendly and refined sugar free; the perfect summer treat!

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Author : Heidi Richter

Prep Time 10 minutes minutes

freezeing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 7 people

Ingredients

• 1 ½ cups frozen blueberries, thawed
• 400 ml can of full fat coconut milk
• ⅓ cup raw unsalted cashews, unsoaked
• 1 ½ teaspoon chai spice, (recipe below)
• Juice of 1 lemon
• pinch of sea salt
• ⅓ cup agave nectar, or maple syrup
• 1 teaspoon vanilla extract

Chai Spice Mix

• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoon ground ginger

Instructions

• Prepare the Chai spice mix by combining all the above spices; pour into a reusable container or a clean up-cycled spice jar with a fitted lid. Set aside.
• Puree the thawed blueberries in a small blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.
• In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender).
• Pour the coconut milk mixture into your popsicle mold, filling only half way. Pour several spoonfuls of the blueberry puree into the molds. Pour the remaining coconut milk mixture into the mold, making sure to leave a about ½ cm at the top for the popsicles to expand during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
• Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours.

Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.

Nutrition

Calories: 200kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 191mg | Fiber: 1g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

Cuisine | American

Course | Dessert

Keywords | chai spice, creamy vegan blueberry popsicles