Paleo/Vegan Salted Mocha Caramel Frappuccino (Starbucks Copycat) (Edit recipe)

There’s a lot of things we like about Starbucks, such as the coffeehouse aesthetic, the jazz music playing, and of course, the drinks. Sometimes though you just don’t have the time or energy to go to one of the thousands of locations Starbucks has around the globe. While we can’t directly recreate the coffeehouse aesthetic for you, we can give you a Salted Caramel Mocha Frappuccino recipe that’s both Paleo and vegan-friendly! Plus, it has just 12 ingredients, which may sound like a lot, but it really isn’t, considering a typical Frappuccino might have dozens of ingredients in total. As for jazz music, you have Spotify or Apple Music, don’t you?

5 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1273
Fat:	110 g
Carbohydrates:	59 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1277 mg
Fiber:	6 g
Sugars:	39 g
Calculated for total recipe.

by Evolved Chocolate

View original recipe

Serves: 1

Ingredients

Homemade Salted Caramel Sauce

13.5 oz Coconut Cream, Full-fat
1/3 cup Coconut Sugar
1/2 tsp Sea Salt
1 tsp Coconut Oil
1 tsp Vanilla Extract

Frappuccino

1 Tbsp Dark Chocolate, melted
4-5 Ice cubes
1/4 cup strongly brewed Coffee, cooled
1/2 cup Coconut Milk
1 Tbsp Cocoa Powder
1 Tbsp Cocowhip

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Homemade Salted Caramel Sauce

Combine the coconut cream, coconut sugar, and salt in a saucepan.
Whisk frequently over medium-high heat until you reach a boil.
Once it boils, reduce heat and simmer for 45 minutes, stirring frequently until the caramel becomes darker brown and thickens to a syrupy texture.
Remove from the heat and stir in the coconut oil and vanilla extract. Set aside.

for the Frappuccino

Swirl melted dark chocolate into a tall glass so that it coats the glass (this is for decoration purposes).
Then pour 2 tablespoons of salted caramel sauce into the bottom of the glass.
Using a blender, mix the ice cubes, coffee, milk, caramel sauce, and cocoa powder for about 30 seconds or until the ice is completely crushed.
Pour the frappuccino into your glass. Top with Cocowhip topping and a drizzle of caramel sauce.