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!
Ingredients
- 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
Instructions
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.
Frap
- 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!
Notes
You can omit the protein powder, but add 1/2 tsp vanilla extract.