Pistachio Orange Blossom Pops

Name: Pistachio Orange Blossom Pops
Prep time: 30 min
Ingredients: 1½ cups (150g) raw unsalted cashews (, soaked in boiling water for 20 minutes); ¼ cups (60g) pistachio butter ((see notes)); 1 cup full-fat coconut milk; ¼ cup + 2 tbsp organic cane sugar; ¾ tsp orange blossom extract; Handful of spinach (, optional); 3 tbsp chopped toasted salted pistachios (, for garnish)

Print recipe

Spring, Summer, Veganized Childhood Classics

GF OF

Prep: 30 mins Freezing Time: 8 hours

Serves 6

Made with cashews, pistachio butter, and coconut milk, these pops are a great way to cool off this summer while enjoying a creamy and decadent treat.

Equipment

2 Popsicle mold(s) (I used this one)

Ingredients

1½ cups (150g) raw unsalted cashews , soaked in boiling water for 20 minutes
¼ cups (60g) pistachio butter (see notes)
1 cup full-fat coconut milk
¼ cup + 2 tbsp organic cane sugar
¾ tsp orange blossom extract
Handful of spinach , optional
3 tbsp chopped toasted salted pistachios , for garnish

Recipe

Step 1
Drain the soaked cashews and add them to a high speed blender alongside all the other ingredients, except the chopped pistachios.
Step 2
Blend until smooth, scraping the sides of the blender as needed to ensure all the ingredients are well incorporated.
Step 3
Sprinkle some chopped pistachios into the popsicle molds.
Step 4
Divide the popsicle mixture between the molds. Insert a wooden stick and transfer to the freezer for at least 8 hours, or until fully set.
Step 5
Enjoy frozen and keep in the freezer for up to two weeks.

Common Questions & Swaps

Can I replace the cashews with another nut? I would advise against that.
I made my own pistachio butter for this recipe by blending 2 cups of shelled roasted and salted pistachios in my high speed blender until I got a silky smooth nut butter. Alternatively, you could use store-bought pistachio butter, but make sure to check the ingredients to see if it does not contain dairy.
Can I replace the coconut milk with another non dairy milk? Usually, I would say no, but because these pops have a higher fat content because of the cashews and pistachio butter, I think you could replace the coconut milk with unsweetened oat, cashew, or soy milk. I cannot guarantee that the texture will be as creamy as with coconut milk though.
Can I replace the cane sugar with another sweetener? You could use agave nectar instead as it won't affect the flavor profile of the pops too much. I would avoid using coconut sugar or maple syrup.
I don't have/like orange blossom extract, can I use another extract instead? Yes, you could use the same amount of rosewater, as it will complement beautifully the pistachio flavor. Another option is using about 1 teaspoon of vanilla bean paste.
Spinach is used in this recipe to give these pops a brighter green color without any artificial coloring. You can totally skip it if you don't have it on hand. I used about 15 baby spinach leaves to get the intensity of green I was looking for.

Pistachio Orange Blossom Pops with bite taken off

I absolutely cannot believe that this recipe is the first one of 2024… Where has this year gone?!

With the publication of my debut cookbook, Savoring, and all the wonderful things that came with it (travels, TV appearances, podcast interviews, articles…), my mind has had very little room for recipe creation. Instead, I used the time away from creating recipes to refill my inspiration cup.

I tried dozens of recipes I had never tried before. I watched tons of food content both on Instagram, YouTube, and Netflix. I discovered techniques I never incorporated in my kitchen and broadened my culinary horizons like never before.

So although this blog has not seen much new content in the last few months, the ideas are definitely not lacking and I hope that I can, over the next few weeks and months, redeem myself with new recipes that will get you excited about cooking the same way I have been.

Let’s talk about these pops!

I have discovered a little bit of an obsession for pistachios over the past few months… I don’t know if it is because of their bright green color, their richness, how buttery they are or simply its very distinct flavor, but pistachios have had a stronghold over my culinary ideas lately.

After browsing the internet for ways to incorporate them in my baking, my first creation using this bright green nut was an attempt at making the viral Dubai Pistachio Knafeh Chocolate bar. I grounded pistachios into a pistachio butter, sweetened it with coconut sugar, added toasted kataifi (shredded fillo dough), and used that mixture as the filling to homemade dark chocolate cups. The result was divine.

When I made this recipe however, I had some leftover pistachio butter and since Montreal has already experienced 2 massive heatwaves, I thought, let me try making some rich and decadent pistachio pops that 1) won’t require me to turn on the oven and heat up my appartment more than necessary and 2) will be a great cooling snack when the temperatures rise again.

These pops feature flavors from Middle Eastern desserts thanks to the addition of the orange blossom extract, and remind me of some of the treats my mom would pick up from an ethnic grocery store that had the very best baklavas.

Hang grabbing a Pistachio Orange Blossom Pop

Pistachio Orange Blossom Pops with bite taken out of it

When it comes to the ingredients used in this recipe, below are the ones I used.

For any modifications, refer to the Swaps & Comments section.

Full-fat coconut milk: I use this non-dairy milk to add richness to these pops.

Organic cane sugar: A neutral sweetener that helps enhance the pistachio and orange blossom flavors of these treats.

Raw cashews: In this recipe, the cashews are the base of the popsicle mixture. When blended in a high speed blender, they become perfectly smooth and help prevent the pops from being too icy.

Pistachio butter: Homemade or store-bought, it is what infuses these pops with the pistachio flavor.

Orange blossom extract: Floral, sweet and slightly bitter, this extract complements really beautifully the nutty flavor of pistachios.

Spinach: It is used in this recipe to give the ice cream pops a brighter green color, without artificial sweeteners.

Roasted and salted pistachios: They add a lovely texture to the pops, while making them look a little extra fancy.

It’s really nice to finally be able to publish another recipe on my blog! I am really hoping this is the first one of many more to come.

I encourage you, as you make these pops, to taste the mixture before you put it in the freezer and notice how the flavors all complement each other beautifully. Then, once they are set, do the exercise again and truly savor these decadent frozen treats!

If you make these pops, I’d appreciate it if you left a review above in the recipe box and shared about it on social media. Don’t forget to tag me (@muriellebanackissa).

Happy Summer ✦