Vegan chilli chocolate lollies

Vegan chilli chocolate lollies | The Flourishing Pantry | yeast free diet

You might have seen I posted these to Instagram about a month ago, in total denial that it was winter with temperatures dropping to -10°C in some parts of the country!

But of course in that fantastic way that social media gives you a global reach, I realised as the 'likes' came in I was actually giving my followers in the southern hemisphere cooling lolly inspiration whilst it was scorching down in Australia and New Zealand et al.  So this is something for everyone, whatever the weather and whatever time of the year you've stumbled across this. 

These spicy lollies were inspired by a picture posted on Instagram and the recipe is an adaptation of the one found on Hola Jalapeno here. I am currently learning Spanish and have been lucky enough to go to Mexico so love the idea of this website and finding great websites from Central and Latin America. 

SERVES: Makes 12 lollies
PREP TIME: 15 minutes
COOK TIME: 0, but at least 4hrs or overnight freezing


  • 1 cup (130g) cashews 
  • 1.5 cups (360ml) water 
  • 1 can (400ml) coconut milk 
  • 2.5 tbsp cacao
  • 2 tbsp granulated stevia 
  • 1/2 tsp cinnamon 
  • 1/2 tsp cayenne chilli (or more if you like them hot!) 


1. In a nutribullet or food blender blitz together the cashews and water until completely smooth. 

2. If you were using a nutribullet you'll need to transfer the cashew mixture to a large mixing bowl for the next step. Otherwise if you're using a large food blender you can carry on in there!

Add all the other ingredients and combine well - I used a stick blender in a mixing bowl. 

3. Pour the mixture into your lolly mould, I used a funnel to get the amount I wanted in each and try to reduce mess! An idea I spotted but didn't try was adding chocolate gratings or cacao nibs on the bottom of the lollies which looks really nice. 

The mould I have is one made by Norpro, but because it's pretty sturdy I'm definitely still perfecting how you get the b*&^"!s out of there without them melting in the meantime. I think it's best not to run them under the tap because with a soft mixture like this the tops completely melt and then you can't get the lolly out whole. 

4. Freeze for a good few hours or ideally overnight. Remove from the freezer a little before you want to eat and be patient, giving them a wiggle every so often until they're ready to release!