Raspberry Cashew Popsicle

These Raspberry Cashew Popsicles are made from cashew butter and coconut cream with added Linwoods Hemp Protein, for extra nutritious goodness.

Raspberry Cashew Popsicle  


  • 80ml (1/3 cup) cashew butter
  • 40g coconut cream
  • 60ml (1/4 cup) almond milk
  • 200g (7oz) frozen raspberries
  • 1 tbsp Linwoods Hemp Protein+ with Flaxseed, Bio Cultures, Vitamin D & Co-Enzyme Q10
  • 2 tsp maple syrup


  1. Simply add all the ingredients to a blender and blitz until smooth.
  2. Spoon the blend into your popsicle moulds, tapping the mould on a hard surface as you go to remove any air bubbles.
  3. Insert your stick and pop into the freezer.
  4. You may need to go back after 10 mins to straighten your stick if it has fallen.
  5. Freeze until hard.
  6. Once you’re ready to eat, add your favourite toppings e.g. cacao sauce, peanut butter, almond butter, crushed nuts or chia seeds.


Recipe and images courtesy of Linwoods 

Leave a Comment