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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!
Prep Time 10 mins
Freezer Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine American
Calories 1 kcal


  • 1 cup brewed coffee
  • Plant milk
  • 1-2 tbsp caramel sauce
  • 1 serving vanilla protein powder

Stove-top Caramel

  • 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

Simple Caramel

  • 1/4 cup coconut oil
  • 1/4 cup real maple syrup
  • 3 tbsp almond butter
  • 1/4 tsp vanilla + sea salt


Stove-top caramel

  • 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.

Simple Caramel

  • 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.
Keyword blended, caramel, Coffee, copycat, easy recipe, high protein, No-Bake, shake, starbucks