Like everyone else in the world, I’m a salted caramel fiend. It’s. Just. So. Good.
That simple combination of scrumptiously sweet and a hint of salt creates the most heavenly of flavours. It’s a party in your mouth that you hope never leaves.
Usually taking form in icecream, cakes, tarts and raw treats, Salted Caramel also graces us with its presence in milkshakes and more recently — healthy smoothies. Wholefood cafes have embraced the unique creamy + indulgent flavour while giving it a healthy twist — typically by using cashews, medjool dates and plant based milk.
So I’ve been trying to create a Salted Caramel smoothie of my own that’s super easy to make and has that genuine, beautiful, silky salted caramel flavour.
The medjool dates gives this smoothie that sweet + succulent caramel flavour, while the frozen banana and rice milk give it a creamy, silky texture. And of course the pink Himalayn salt, which creates that distinct hint of salty goodness, acting to balance the smoothie and give an added depth of flavour.
The use of Vanilla Protein is of course optional, but if you’re having this smoothie as a post-workout snack or as part of breakfast, the protein is a great addition.
Salted Caramel Smoothie
Makes one serving.
1 cup rice milk
1 large frozen banana
2-3 Medjool dates (depending on desired sweetness)
2 Tbsp vegan vanilla protein (such as PSA BioPro protein) OR 1/2 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp pink Himalayan salt
Simply place all ingredients in a blender and blend until smooth and creamy. Pour into a glass or jar and enjoy!