Salted caramel smoothie
A sweet and salty smoothie made with salted date caramel that tastes like a caramel milkshake.
Equipment
- blender
- food processor
Ingredients
Salted Date Caramel
- 15 Medjool dates pitted, soaked
- 2 tbsp maple syrup
- Pinch salt
- 1 kettle hot water
Smoothie
- 3 tbsp date caramel see above
- 1 ripe banana medium size
- 1 cup milk of choice I use 2% dairy
- 1 tbsp creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 cup frozen cauliflower optional
- pinch salt optional
Instructions
Salted Date Caramel
- Cover dates in hot water and soak for 1 hour.
- Drain most of the water, leaving approximately 2 tbsp of the date water remaining. Add all the soaked dates and date water to a food processor.
- Add maple syrup and salt to the food processor.
- Blitz in your food processor until fully combined and creamy. This will take some patience and wall-scraping. Add more water periodically to thin the mixture to desired consistency. Note: My food processer is low-powered and this part took about 10 minutes.
- Transfer the date caramel to an airtight container. Sprinkle salt on top. Store in the refrigerator for up to 5 days.
- Enjoy on toast, as a dip for apples, on top of your favourite ice cream, or in the salted caramel smoothie recipe below!
Salted Caramel Smoothie
- Combine all ingredients in a blender and blend until smooth.
- Enjoy!
Notes
To reduce the calories, you can omit or reduce the maple syrup in the date caramel and/or use only 2 tbsp of the date caramel or 1/2 tbsp of peanut butter in the smoothie. This is a fluid smoothie. For a thicker smoothie, use frozen banana and reduce the amount of milk.