Chocolate Mocha and Vanilla Cinnamon Vegan Ice Pops

Kick back on the porch/couch/floor with one (or three) of these vegan ice pops and go to your happy place with these decadent treats. With a cashew and coconut base, these ice pops will be a sweet freezer staple all summer long.

These ice pops were created by chef Gwendolyn Mathers of Plant Food + Wine in Venice, CA and used at a Vega event there. Designed as a communal gathering place, Plant Food + Wine offers a unique experience around delicious, health-conscious food. Open for lunch, dinner and weekend brunch, Plant Food + Wine presents an innovative approach to plant-based cuisine through an evolving menu guided by locally-sourced ingredients.

About Gwendolyn

Gwendolyn Mathers is a Los Angeles-based vegan chef, currently delighting guests as the Pastry Chef of Matthew Kenney’s Plant Food + Wine in Venice, CA. Gwendolyn is from Hawaii and has been promoting plant-based cuisine professionally for over 10-years. Her culinary career has ranged from teaching cooking classes and working on corporate recipe development to catering and more recently creating beautiful and delicious vegan wedding cakes.