Creamy Cinnamon-Vanilla Raw Popsicles


I had the honor of attending a wonderful plant-based dinner hosted by Vega at Plant Food + Wine, a Matthew Kenney restaurant, while in the Los Angeles area for Natural Products Expo West. The elaborate vegan meal was a highlight of our entire trip and the guest list couldn’t be beat. There were health superstars like Brendan Brazier (triathlete and creator of Vega) and Tess Masters (of The Blender Girl fame), and the kind, welcoming members of the Vega team reminded us why this is such a great company.

Best Life Project Event with Vega (Post includes a Creamy Cinnamon-Vanilla Raw Popsicles Recipe)

But every great night deserves a fabulous finale, and the desserts were nothing short of spectacular. There were raw truffles and an assorted creamy sweets, but the true stars, in my opinion, were the creamy vanilla raw popsicles.

Elevated from ordinary ice cream bars, these raw popsicles are made with pure cashews, coconut meat, and vanilla bean, and spiked with creamy Performance Protein for that extra edge. I was grateful to discover that they had included the recipe in a take-home gift, and with Team Vega’s permission, I’m sharing the recipe and photos from the event. As you can see, some of the creamy cinnamon-vanilla raw popsicles had a nutty chocolate coating, but we also tried some without. Both were delicious!

Creamy Cinnamon-Vanilla Raw Popsicles Recipe - Wholesome dairy-free ingredients, plant-based protein, and amazing flavor!

Please note that this is not a sponsored post. The opinions and gratitude are all my own and I was excited to be able to share the recipe for Vega’s creamy vanilla raw popsicles with you as an indulgent way to kick off our week long celebration of Earth Day. I’ve included this post in the “Alisa’s Recipes” section as it is a recipe I’ve trialed and approved!

Special Diet Notes: Creamy Cinnamon-Vanilla Raw Popsicles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. This recipe could easily be made paleo, too, with your sweetener of choice.

Creamy Cinnamon-Vanilla Raw Popsicles
Prep time
Total time
Note that the Prep time does not include soaking or chilling - these creamy raw popsicles have very little hands-on time!
Serves: 8 raw popsicles (more or less depending on your molds)
  1. Place all ingredients in your blender and puree until smooth and creamy. If you aren't using a high-powered blender, start with half of the almond milk and add the rest once the mixture is pureed.
  2. Pour the mixture into popsicle molds and freeze until set - usually around 4 hours.
Measurements: From experience, I know that 5.3 ounces cashews is a nice full 1 cup, but I'm not sure what the coconut meat would translate to in cups.

Chocolate Coating: Optionally melt your favorite dairy-free dark chocolate with just a teaspoon of coconut oil. Cool it to room temperature. Once the bars are set, remove them and dip in the chocolate coating. If desired, roll in some chopped nuts. Place on a silicone baking mat or parchment paper in the freezer to set up.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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