Salted Caramel Espresso Ice Pops

These Salted Caramel Espresso Ice Pops are the ultimate make-ahead vegan treat, combining rich cold brew coffee with silky coconut cream for a frozen dessert that tastes like your favorite coffee shop indulgence. A luscious date-sweetened salted caramel sauce gets swirled through each pop, creating pockets of gooey sweetness in every bite without any refined sugar or dairy. Made entirely from plant-based ingredients, these pops rely on coconut cream for richness, dates for natural caramel sweetness, and strong cold brew or espresso for that essential coffeehouse flavor. A touch of flaky sea salt balances the sweetness and makes the caramel flavor pop even more. They're naturally dairy-free, egg-free, and can easily be made gluten-free, fitting seamlessly into a vegan lifestyle while satisfying any caramel macchiato craving. Perfect for warm evenings or as a fun make-ahead dinner party dessert, these pops require just a handful of wholesome ingredients and a few hours of patience in the freezer. The combination of bold coffee, creamy coconut, and rich caramel makes them feel like a decadent treat, even though they're built on simple, nourishing plant-based staples.</long_description> <parameter name="meta_description">Vegan Salted Caramel Espresso Ice Pops: cold brew, coconut cream & date caramel swirl. A make-ahead coffee shop dessert on a stick.

Ingredients

• 10 piecesMedjool dates, pitted
• 0.75 cuphot water, for soaking dates
• 2 cupCoconut cream, full-fat, chilled, divided
• 1 cupcold brew coffee, strong, or chilled espresso
• 3 tbspmaple syrup, divided
• 1 tspvanilla extract
• 0.5 tspFine sea salt, divided
• 1 tbspcoconut oil, melted
• 1 pinchflaky sea salt, for garnish, optional

Method

1. Place the pitted dates in a small bowl and cover with the hot water. Let soak for 10 minutes to soften. 10:00
2. Drain the softened dates, reserving a little of the soaking liquid. Transfer dates to a blender with 0.5 cup of the coconut cream, 1 tablespoon maple syrup, and 0.25 teaspoon sea salt. Blend until completely smooth, adding a splash of reserved soaking liquid if needed to loosen, creating the salted caramel.
3. Pour the date caramel into a small saucepan and warm gently over low heat for 2-3 minutes, stirring, until silky and pourable. Set aside to cool slightly. 3:00
4. Rinse the blender. Add the remaining coconut cream, cold brew coffee, remaining 2 tablespoons maple syrup, vanilla extract, melted coconut oil, and remaining 0.25 teaspoon sea salt. Blend until fully combined and creamy.
5. Pour a small amount of the espresso coconut mixture into the bottom of each ice pop mold cavity, then add a spoonful of the salted caramel. Repeat layering, alternating espresso mixture and caramel, until molds are nearly full.
6. Drag a skewer or thin knife through each mold in a swirling motion to marble the caramel and coffee layers together.
7. Insert ice pop sticks into the center of each mold. Freeze for at least 4 hours, or until completely solid. 240:00
8. To unmold, run the outside of the mold under warm water for a few seconds, then gently pull each pop free. Sprinkle with a pinch of flaky sea salt before serving.