Raw Vegan Watermelon Popsicle
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 6-7
Red layer
  • 3½ cups watermelon
  • 1 Tablespoon cacao nibs
  • A pinch of salt
White layer
  • ¼ cup cashew
  • 1 teaspoon non-alcohol vanilla extract
  • 1½ teaspoons agave nectar
  • ½ teaspoon lemon juice
  • ¼ cup water (more or less)
Green layer
  • ½ avocado
  • 2½ teaspoons agave nectar
  • 1 Tablespoon lime juice
  • ¼ cup water
  • Tiniest bit of spurilna, like a spec (optional for color)
red layer
  1. Roughly chop the seedless watermelon to help the blender when you blend. Blend until smooth.
  2. Transfer it into a container that would be easier to pour into the popsicle mold. Stir in the cacao nibs or raw vegan chocolate chips. If you are using the cacao nibs and your watermelon is not as sweet as it could be, add in some agave nectar to sweeten it up. The bitterness of the cacao nibs needs to be balanced with the sweetness from the watermelon.
  3. Pour it into the popsicle mold, about 70% of the way. Close the lid and place the popsicle sticks. Put it in the freezer for 5-6 hours until it hardens. If you are using the mold that doesn't allow you to add layers once you put the handle in, don't use the handle that comes with it. Put the mold in the freezer without the handle for a few hours until it's frozen enough that it can hold the wooden popsicle stick in place. Put it back into the freezer to let it freeze completely.
  4. Soak the cashews for the next white layer while you are freezing this red layer so it's ready.
white layer
  1. Drain and rinse out the soaked cashews. Add all the ingredients except for water into the blender and start blending. Add in water, but only use the minimal amount you need to make it into a thick cream and no more. If you add too much water and make it too thin, the line between the red and white layer comes out blurry. If you accidentally thinned it out too much, add more cashews to thicken it up.
  2. Take the mold from the freezer and pour the cream into the mold using a small spoon. You can pour whatever thickness you prefer the white layer to be. I like about ¼". Gently shake the mold side to side to make the surface smooth.
  3. Put it back in the freezer for 3-4 hours until it hardens.
green layer
  1. Add all the ingredients for the green layer into the blender and blend until smooth.
  2. Take the mold out of the freezer and pour in the avocado cream with a small spoon. Gently shake the mold side to side to make the surface smooth, and put it back in the freezer for 3-4 hours until it's completely frozen.
  3. To remove them from the stainless steal molds, just run them under cool water for a couple seconds. That is all it needs. Then pull the popscicle from the mold.
If you end up with some left over mixtures, you can pour it into ice cube trays to make some ice candies.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-watermelon-popsicle/