The recent availability of vegan Frappuccino’s at a rather prevasive coffee house has had the internet a buzz with reviews and comments. I am excited to see that Starbucks has started carrying a number of vegan-friendly snacks (including Lucy’s cookies) and beverages.
I have been really tempted to give this frosty treat a try but I know that it made with a number of ingredients I general try to avoid. The biggest issue for me is the inclusion of refined sweeteners since my body is much happier now that the white-stuff is out of my life. But this very clear rationale hasn’t stopped me from craving a Frappuccino when all my twitter friends and blog roll contributors are going on and on about all the flavour variations now available for the tasteing.
- Soak 1/4 cup of raw cashews
- Brew a strong cup of coffee (16oz of water to 3 TB ground coffee). Pour the coffee into an ice-cube tray and allow it to freeze overnight – while you dream of creamy, frappuccino goodness.
In the morning:
- Drain the cashews and add them to your blender with 1/2 cup of water (or almond milk if you like), 1 large medjool date and a tablespoon of lucuma powder. Blend until you no longer see cashew pieces. Then add the coffee ice cubes. Pulse your blender or use the ice crushing function to break up the ice cubes and then continue to blend until a really thick and creamy consistency is achieved.
I added some cinnamon and pieces of chocolate in the picture above but you can go wild with whatever toppings you fancy. You can also mix up the flavouring by adding: cocao powder, cinnamon, agave, vanilla or coconut milk (rather than water and cashews). Have fun experimenting.