Vegan Lavender Peach Popsicles with a Hazelnut Milk Base and a Sweet, Floral Finish

Vegan Lavender Peach Popsicles

There are plenty of ways to hydrate during the hot summer months, but making homemade popsicles may be the most gratifying.

You not only get to cool down with an ice-cold snack but also enjoy fun flavors that go beyond plain water and ice in exciting your palate. These vegan lavender peach popsicles are delicious and surprisingly filling treats to hydrate and cool you down whenever you need the assistance.

The popsicles aren’t simply frozen fruit juice and sugar. Instead, they’re made with a more satiating base of homemade hazelnut milk, which I find slightly more earthy, aromatic, and dense in flavor than almond milk. Meanwhile, they are sweetened with low-glycemic maple syrup, which can easily be nixed or replaced with even lower-glycemic stevia (a few drops of liquid stevia). While this combination alone is satisfying enough with its vegan creamy and silky goodness, fresh lavender and peach slices are added to the mix, giving more texture and taste to the popsicles.

Enjoy a popsicle whenever you get hungry or overheated, and feel free to switch up the recipe once you’ve mastered this current one. Instead of peaches, add in a handful of fresh blueberries, fresh apricot slices, or banana slices. Instead of lavender, use marjoram, chamomile, or edible flowers. The possibilities are endless.

What You’ll Need

For this recipe, you’ll need a blender and nut milk bag on hand to make the homemade hazelnut milk. If making milk from scratch isn’t your thing, you can use a store-bought version of any nut milk of your choice.

To shape and freeze the popsicles, it’s helpful to use BPA-free popsicle molds. They will come in handy all summer long. Alternatively, you could pour the lavender peach mixture into an ice cube tray, freeze the mixture, and then blend the cubes in a high-speed blender along with some more nut milk to make a chilly smoothie.

Lavender Peach Popsicles Recipe

Makes six to eight popsicles


For the hazelnut milk

  • 2 cup raw hazelnuts
  • 4 cups water
  • Pinch sea salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 8 Medjool dates, pitted

For the popsicles

  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • Juice of one lemon
  • Pinch sea salt
  • 1 ½ teaspoons fresh lavender flowers, without stem
  • 2 cups fresh peach slices


For the hazelnut milk, in a high-speed blender add all of the ingredients and blend for 30 seconds. Strain the mixture through a nut milk bag and transfer the hazelnut milk to a rinsed blender. Keep the hazelnut milk fiber for other potential uses, such as to make cookies.

Into the blender, add the remaining popsicle ingredients, except for the sliced peaches. Arrange the peach slices into the popsicle molds so that they are loosely stacked, but not overcrowded. Pour the hazelnut milk mixture into the molds, filling the remaining space. Place the popsicles into the freezer until halfway frozen — about one to two hours, then insert the popsicle sticks and freeze until solid.


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