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Murielle Banackissa

Salted Caramel Latte Pops

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7 hours 30 mins Prep: 30 mins Refrigeration Time: 7 hours
Serves 4

Sweet and salty, creamy and indulgent, these Salted Caramel Latte Pops are naturally sweetened with dates and made with raw cashews! They are a real treat for all the caramel and coffee lovers out there!


  • 1 Popsicle mold


Date caramel (makes extra)

  • ½ cup packed pitted medjool dates
  • Boiling water
  • ½ cup raw cashews
  • 2 tbsp full fat coconut milk
  • 1 tbsp prepared coffee (hot or cold)
  • ¼ tsp sea salt
  • ½ cup prepared coffee (hot or cold)
  • ½ tsp instant coffee , optional but recommended for coffee lovers


  1. Step 1

    Add dates to a bowl and cover with boiling water. Let sit for 15 minutes.

  2. Step 2

    Add cashews to another bowl and cover with boiling water and let sit for 15 minutes as well.

  3. Step 3

    Make the caramel by draining the dates, reserving 1/4 cup of the soaking liquid. Add dates, soaking water, coconut milk, coffee and sea salt to a high speed blender and blend until you obtain a smooth paste.

  4. Step 4

    Smear about 2 teaspoons of the date caramel onto the inner sides of your molds – this does not have to be perfect, we are just looking to make a marble pattern.

  5. Step 5

    Place in the freezer for 5 minutes while you prepare the pop base.

  6. Step 6

    Drain and rinse cashews. Add to the same cup of you high speed blender along with 1 tablespoon of the date paste, coffee and instant coffee (if using). Blend until smooth.

  7. Step 7

    Pour in your pop molds and place back in the freezer for 15 minutes.

  8. Step 8

    After 15 minutes, insert popsicles sticks and return to the freezer until completely set.

  9. Step 9

    Once set, let sit on the counter for 5 minutes and gently pull them out of the molds. Enjoy immediately!

Common Questions & Swaps

  • Can I use another plant based milk instead of coconut milk? I would advise against it as the coconut adds richness to these pops and helps them not crystallize. If you have coconut cream on hand though, you can use that. 
  • Can I use other nuts instead of cashews? I have heard that macadamia nuts also blend up very well into silky smooth cream so those should work well here too. 
Salted Caramel Latte Pops in a tray with ice
Salted Caramel Latte Pops in a tray with ice
Salted Caramel Latte Pops in a tray with ice and one pop is held by a hand
Salted Caramel Latte Pops in a tray with ice

Earlier this week, I hosted my first ever Food Photography Workshop and one of the images that participants had to shoot was an iced coffee.

The day before the event, I brewed over two litres of coffee just to be sure I would not run out and chilled it overnight (pro tip – if you want to make iced coffee and have the time to do it in advance, chill your coffee for a few hours; this will prevent the ice to melt almost instantaneously).

The next day, after my shoot, I realized I had made waaay too much coffee leftovers – obviously! So after drinking 2 iced coffees myself, I brainstormed about what to do with the rest. Of course, I could save some for the next day since the weather was supposed to climb up! However, I had not used coffee in my culinary creations for a while so I thought: this is my moment to come up with something unique!

Salted Caramel Latte Pops in a tray with ice

After brainstorming for a bit, I came up with this idea: Salted Caramel Latte Pops. I would make the caramel out of medjool dates, since they are deliciously sweet and when blended with some non dairy milk make a caramel that tastes like it is basically straight out of heaven. To it, I would add some coffee, some creamy coconut milk and a pinch of coarse sea salt to balance out the sweetness.

The base of the pop itself is a mix of cashews, coffee, some of that salted caramel paste and a touch of instant coffee powder (for the real coffee lovers out there!).  

The result is a heavenly, deliciously creamy summer treat! It is truly the perfect treat to enjoy on a warm summer day when you want a cold dessert made with wholesome ingredients.

Enough said, now I will leave you to the recipe. If you end up making these pops, I’d really love it if you shared your creations on Instagram and tagged me  (@muriellebanackissa).

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