Inside Scoop: Replace those store bought Frappuccino’s for this 5 Ingredient Cold Brewed Vegan Frappuccino.
This recipe was submitted by Jocie Cudmore, Registered Holistic Nutritionist™, Reiki Practitioner and Esthetician.
It’s easy to get suckered into all the pictures of those frozen beverages at coffee shops. The whipped cream, the sweet coffee taste, the creamy frozen goodness…suffice to say, we were once hooked!
Except, those delicious, frozen treats of goodness contain nearly 60grams of sugar per 16oz drink!
Oh my goodness.
While, we definitely think that ‘treat yo’ self’ should be a life mantra, we also respect the art of balance. This comes especially with the fact that those blended and delicious coffees can be re-created, and just as delicious without all the unnecessary added sugars.
Why This Cold Brewed Vegan Frappuccino Is Your Next Summer Drink
Okay, so first of all this Vegan Frappuccino can be made just as easily as your morning smoothie, and contains only 5 simple ingredients. Not only is it sweetened with whole dates, as opposed to processed and refined sugars, it’s completely plant-based and totally refreshing.
This is one of our favourite coffee flavoured drinks that really kicks our day into gear or is the perfect treat for when we’re feeling like a little pick me up in the afternoon. Not only is it a caffeine kick but it’s perfect for when you’re sitting on the patio soaking up some rays.
Energy boost, plus the almond milk is a nice replacement for cream (which makes us bloat right up) and is still incredibly satisfying.
If you are a coffee fan then this Vegan Frappuccino is the way to go, because it’s:
- Simple
- High in fiber
- Vegan
- Contains protein
- Much more cost effective
A Vegan Frappuccino recipe that you’ll go back to over and over again. But, if you’re looking for something with less caffeine and more of a smoothie element make sure you check out this recipe for our skin loving Creamy Strawberry Tahini Collagen Smoothie. Get your glow on, WHILE you get your smoothie on.
And, since this Vegan Frappuccino is a delicious healthy swap for the sugar and cream heavy store bought frappuccinos, we thought you might like our free downloadable list for our favourite Healthy Food Swaps out there. Learn how to replace the white flour for our favourite healthy flours, the best cream alternatives, sugar alternatives, and so many more delicious healthy swaps. Download your list here:
P.S. if you want to go wild with this delicious Vegan Frappuccino recipe, you can absolutely top it with vegan whipped cream, and sprinkle some dried chococlate shavings or cinnamon on top. Yum! What are you thinking? Are you going to make the switch to a much healthier Vegan Frappuccino?
5 Ingredient Cold Brewed Vegan Frappuccino
Ingredients
- 1 Tbsp raw almond butter
- 2 soft Medjool dates chopped*
- 1/2 cup almond milk or coconut milk
- 3/4 cup of cold brew coffee around 2.5 oz.
- Small handful of crushed ice
Directions
- Add all ingredients together, saving the almond butter and ice for last.
- Blend in a high-powered blender for about 15 seconds, or until desired consistency.
Recipe Notes
*This recipe is easily adjusted to suit your taste buds! Try adding a 1/2 tsp of raw cacao powder to make it a “mocha” version, or adjust the milk or almond butter to achieve your preferred consistency. Note you can soften the dates to make them easier to blend by putting them in hot water for 5-10 minutes
Jocie Cudmore
Jocie specializes in supporting women throughout various life stages including pregnancy and beyond, skin issues, hormonal imbalance and stress reduction.
She received her training from the Canadian School of Natural Nutrition in 2013 in Toronto, Ontario. She is also a Reiki Practitioner and Certified Skin Care Therapist. Her services are offered in a non-judgmental setting–always respecting your lifestyle, budget and goals and striving for balance, not perfection.
You can check her company and blog out at Canyon Holistic Nutrition & Beauty and follow her on Instagram @canyoncanyoncanyon and Pinterest at CanyonHealth.
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