Jun 07, 2023

Cold Brew Tahini Popsicles with Defend Superblend

Vegan and dairy-free cold brew tahini popsicles lie on a bed of ice with coffee beans sprinkled on top.

Summer comes with all the icy cold treats. From smoothies to ice cream to good ol' fashioned iced matcha lattes.

That's why we've combined two of our faves into one delicious popsicle. You get some energizing caffeine from the cold brew, satiating fats and protein from coconut, nuts and tahini, a little optional crunch from cacao nibs and immune and stress support from caramely yet versatile Defend Vanilla-Maca Superblend featuring Reishi and Lion's Mane mushroom, Ashwagandha and Maca.

These are perfect as a cooling swap for your afternoon cuppa and excellent for your next BBQ.


  • 1 cup full fat coconut milk
  • 1 cup cold brew concentrate
  • 1 tablespoon of Defend Vanilla-Maca Superblend
  • 40 g macadamias or cashews (or the same amount nut butter such as cashew, almond, hazelnut or peanut)
  • ½ banana
  • 2 tablespoons tahini
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon cardamom
  • ⅛ teaspoon cinnamon
  • raw honey or maple syrup, to taste (2 tbsp will get you mildly sweet popsicles)
  • small pinch sea salt
  • optional: 2 ½ – 3 tablespoons cacao nibs to fold in


  1. Blend all ingredients (except the cacao nibs to fold in, if using) together in a blender until smooth.
  2. Pour mixture into popsicle molds. If using cacao nibs, fill molds 1/3 at a time and layer in about ¼ teaspoon of cacao nibs after each third. Once molds are filled, give the mixture in each mold a little swirl with a straw or spoon handle to distribute the nibs.
  3. Freeze for at least 4 hours or until frozen solid. Run outside of mold under a bit of hot water to loosen and remove popsicles.