Breakfast Pops

As far as we're concerned, it's always ice cream weather! ?


  • 1 cup raw cashews, soaked 4 hours
  • 1/2 cup full fat coconut milk
  • 2/3 cup quick oats
  • 1 ripe banana
  • 2 Tbsp pure maple syrup or rice malt syrup
  • 2 Tbsp coconut oil, softened
  • 6 drops pure lemon essential oil
  • OPTIONAL- Plant-based food colouring powders (we used @just_blends butterfly pea flower powder for blue, dragon fruit powder for pink, and coconut activated charcoal for grey)


  1. Drain cashews, then rinse well
  2. Add all ingredients except the plant-based food colouring powders, then blend on high until very smooth
  3. Transfer the pop mixture into 3 separate bowls (1/3 mix in each bowl)
  4. Add a different coloured powder to each bowl, and stir through until you reach your desired colour/saturation (you could also use sprirulina, turmeric, blue matcha, or freeze-dried berry powders)
  5. Pour each mixture into your pop moulds (we added some berries to ours, for an extra colour pop), then freeze overnight

NOTE; to store: remove all your pops from the moulds and store in an air-tight container. Allow 5-10 mins to defrost before eating

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Guest Blogger Kath and Jade

Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade

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