Caramel Ribbon Crunch Frappuccino (Vegan)
This Starbucks Copycat caramel ribbon frap is a vegan, high protein, refined sugar-free version but tastes JUST as good, if not better!
Breakfast, Dessert, Snack
1 cup brewed coffee
1-2 tbsp caramel sauce
1 serving vanilla protein powder
1/2 can full-fat coconut milk (or cream)
2 tbsp maple syrup
2 tbsp monk fruit or coconut sugar
2 tbsp coconut oil (sub vegan butter/ghee)
1/2 tsp vanilla + Pinch of sea salt
1/4 cup coconut oil
1/4 cup real maple syrup
3 tbsp almond butter
1/4 tsp vanilla + sea salt
Add everything to a saucepan over med-high heat bring it to a boil, stirring constantly. Let bubble for 2 mins then reduce heat to low & let simmer until it reduces (15-20mins). Let cool.
Mix everything together until smooth, adding more oil if needed, to thin it out.
I like to add the brewed coffee to a blender & add a splash or two of my favorite plant based creamer or milk. Then pour into ice cube tray & freeze.
When ready to make, add the cubes to a blender with the protein, caramel sauce, & 1/2-3/4 cup plant milk. Start with a little & add more as needed (depending on how thick/thin you want it).
Drizzle caramel around the cup, pour in the frap, top with coconut whip!
You can omit the protein powder, but add 1/2 tsp vanilla extract.
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