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I’m often amazed at how easy it is to transform some of the most decadent sweets into healthy, plant-based treats.
Even though it seems counterintuitive, sometimes the whole-food version is easier to make – and tastier – than the sugar-laden, traditional recipe.
Take, for instance, this salted caramel milkshake.
If you made it from scratch, you’d spend more than a half-hour standing over a hot stove, stirring butter and sugar and cream together until caramelized. Then you’d have to allow it to cool before spooning it into ice cream (which would take about 6 to 12 hours to make).
Or, maybe you’d skip the homemade prep and just buy all of the ingredients from the grocery store. Which, of course, would leave you with a batch of preservative-laden, refined-sugar-spiked ingredients.
Thanks … but no thanks.
Vegan Salted Caramel Milkshake
Here’s a secret: You can make raw, vegan caramel in a blender in only about 5 minutes.
All you have to do is put pitted dates, pure maple syrup, vanilla, a bit of water and pinch of salt into the blender and puree until it’s smooth. Boom: salted caramel.
But, wait. It’s about to get even better, because we’re going to take that raw, plant-based, vegan caramel and blend it into a dairy-free milkshake.
And this frosty combo is going to make your entire weekend: mouthwatering, creamy caramel-vanilla almond milk, topped with maple-kissed coconut cream and salted caramel almonds.
Are you running to your blender? Me too!
If You Like This Recipe, You’ll Love:
- 17 Healthy Parfait Recipes You Need to Make (Dairy-Free). Try them for breakfast, or enjoy them for dessert. We’ve rounded up 17 awesome sweets you’ll love to try.
- Vegan Creme Brûlée with Caramelized Bananas. An elegant dessert with cashew cream and caramelized, pan-fried bananas … made in the blender!
- Paleo Blondies. Enjoy your favorite chocolate-chip cookie flavors, without flour or refined sugar. So yummy, you’ll want to make these once a week.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1/4 cup sliced almonds
- 1/4 cup raw honey or maple syrup (+ 3 tbsp)
- pinch cinnamon
- 12 Medjool dates (pitted)
- 2 tsp vanilla
- 1/4-1/2 tsp sea salt flakes (like Maldon)
- 3 tbsp warm water
- 6 oz frozen figs or frozen sliced banana (about 1 cup)
- 1-1 1/4 cup almond or coconut milk
- 2 tbsp raw almond butter
- 3 tbsp coconut cream
Ingredients
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Instructions
- In a small saucepan, heat almonds, 2 tbsp maple syrup and cinnamon together until syrup begins to bubble and almonds turn golden brown. Transfer to a piece of parchment, sprinkle with salt. Allow to cool.
- In a high-speed blender (like a Vitamix) or food processor, combine 1/4 cup maple syrup, dates, 1 tsp vanilla, salt to taste and just enough water to make a smooth, soft caramel. Remove half of the caramel from the blender. Set aside.
- To the caramel in the blender, add figs, almond milk and almond butter. Blend until smooth. Add more almond milk, if needed, until desired consistency is reached.
- Dip the rims of 4 half-pint mason jars into the date-caramel mixture. Fill with milkshake. Whisk or whip together coconut cream and 1 tbsp honey. Spoon on top of milkshakes.
- Top with almonds. Enjoy with a straw ... and a spoon.
Recipe Notes
If desired, swap in 1/2 cup decaf cold brew coffee instead of almond milk for tasty coffee flavor.
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Want More Healthy Delicious Goodness?
If you love this milkshake, you’ll also want to download my Healthy Desserts eBook, which contains even more gluten- and dairy-free recipes that will satisfy your sweet tooth.
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