Salted Caramel Superfood Frappuccino
Prep time: 
Total time: 
Serves: 1
 
What You'll Need
  • "CARAMEL" SAUCE GARNISH - this will make a full bottle. Y'know those BPA-FREE ones you can now get at the dollar-store! Toss it in the fridge and use it as a topping on banana ice cream, some greek yogurt and berries or to sweeten raw desserts!
  • 8 dates
  • 10 pitted medjool dates
  • 1 cup of hot filtered water
  • 2 tsp. pink himalayan sea salt
  • 1 tbsp. organic cold pressed coconut oil
  • FRAPPUCINNO:
  • 8 ice cubes
  • 4 oz. coconut milk
  • 4 oz. cold coffee
  • 1 scoop vegan chocolate shakeology
  • 2 drops of caramel extract
  • wee dash of pink himalayan sea salt
How You Do
  1. Make the sauce first by blending the dates in a high powered bad boy with the coconut oil, salt, water until you've made a creamy gel. Pour into a squeezie bottle and chill. Toss in ice to chill quickly in a pinch.
  2. Next it's as simple as blending the ice, cold coffee, coconut milk, shakeO, caramel extract and sea salt in the blender and whizz on high until creamy and smooth! Drizzle with the chilled caramel sauce and sprinkle with some more pink himalayan sea salt and SLURRRRP!
Recipe by They Roar at http://www.theyroar.com/2015/04/salted-caramel-superfood-frappuccino/