Healthy Caramel Frappuccino with Coconut Whipped Cream

When you stop eating added sugar, you soon realize that there is a lot of food you can’t eat anymore. Just think about it.

People seem to associate sugar with desserts, but the truth is, pretty much everything that’s processed contains sugar. Some granola bars and breakfast cereals should even be considered a dessert. Then there’s the even less obvious sources of added sugar. Think mayonnaise, ketchup, some breads, salad dressings and even chips!

So when I first stopped eating sugar, you can imagine that I was overwhelmed. I went to the extreme and cut out every single source of added sugar. Now, after 2 years sugar-free, I’m a little more flexible. I know that eating ketchup or white bread at the restaurant won’t give me uncontrollable cravings. What I’ll never be able to eat again are the more obvious sources of sugar. This includes those breakfast cereals, granola bars and of course, all those delicious desserts.

It sounds depressing, but I found a way to cope with all those restrictions. What I do is I make my own desserts sweetened with fruits only. Take this caramel Frappuccino for example. You know those delicious Frappuccinos at Starbucks? Those filled with syrup and artificial flavors? Well, I just made my own healthy version to enjoy this summer!

Healthy Caramel Frappuccino (vegan, refined sugar-free!) - Unsweetened Caroline-4

Since I stopped eating added sugar, the only things I can order at coffee shops are coffee or tea. Maybe iced coffee or a plain latte, but who wants to spend 5$ on a plain latte!? So instead of spending all my money on cold flavorless drinks this summer, I’m making my own. And guess what? I find this healthy caramel Frappuccino a lot more satisfying than the one at Starbucks!

Healthy Caramel Frappuccino (vegan, refined sugar-free!) - Unsweetened Caroline-2

Think of it as a coffee and caramel flavored smoothie. I used frozen bananas blended with vanilla almond milk to make it creamy and sweet. Then, I added cold brew ice cubes to give it a coffee flavor and I used Medjool dates instead of caramel!

If you want to take it to the next level, I highly recommend that you top it with coconut whipped cream. You start by chilling a can of full fat coconut cream overnight. The coconut cream will separate itself from the coconut water. You just need to take the cream and whip it until it becomes fluffy! I like this detailed tutorial. You should know that sometimes the coconut whipped cream doesn’t work. It depends on the brand you use and even then, the results can vary from one time to another when using the same brand. Just don’t give up after the first try!

Healthy Caramel Frappuccino (vegan, refined sugar-free!) - Unsweetened Caroline-

So why should you try this recipe? Because instead of drinking a bunch of added sugar, you get fiber, vitamins, minerals and whole lot of natural sweetness! All you need is a few minutes of preparation the day before. Easy right?

Healthy Caramel Frappuccino (vegan, refined sugar-free!) - Unsweetened Caroline--2

Healthy Caramel Frappuccino with Coconut Whipped Cream – Print recipe here!

Vegan, refined sugar-free, gluten-free, grain-free, soy-free

Serves: 2 small or 1 large

Prep time: 10 minutes + freezing time

Ingredients

  • 2 large ripe frozen bananas
  • 1 cup vanilla almond milk (or any other milk) *
  • 4 cold brew ice cubes (more or less depending on how strong you like your coffee) **
  • 2 Medjool dates ***
  • Coconut whipped cream (optional)

Instructions

The day before:

  1. Make the cold brew ice cubes using this recipe.
  2. Slice the bananas and freeze overnight or for at least 12 hours in an airtight container or a plastic bag.
  3. Put a can of full fat coconut milk in the fridge overnight or for at least 18-24 hours.

The next day:

  1. Make the coconut whipped cream: If using a metal mixing bowl, place it in the freezer a few minutes. It’s not necessary, but it helps when the cream stays cold throughout the process. Now, the can of coconut milk should be separated into coconut water and coconut cream. Open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container (I like to use it in a smoothie.) Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes.
  2. Make the Frappuccino: Add all the remaining ingredients in a high-speed blender and blend until smooth.
  3. Serve immediately with a dollop of coconut whipped cream.
  4. Store the leftovers (including the coconut whipped cream) in airtight containers in the fridge.

Notes

* You can use any other milk. If you don’t use vanilla flavored milk, feel free to add 1/4 teaspoon of vanilla extract. Add more milk if you like your Frappuccino thinner.

** You can find the recipe here or you can use store-bought.

*** You can also use deglet noor dates, but you’ll need 3-4 since they’re smaller. I find Medjool dates sweeter and less dry. A blender might not break deglet noor dates as well as Medjools.

Healthy Caramel Frappuccino (vegan, refined sugar-free!) - Unsweetened Caroline-5

If you make this recipe, don’t forget to tag your photo #unsweetenedcaroline

 

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