Salted caramel smoothie in a coconut cup

Salted Caramel Smoothie

Salted Caramel Smoothie for Vegans
Is it breakfast or is it dessert? Does it matter? Nah!

This smoothie recipe for your coconut cup has it all. The caramel notes in this smoothie come from the combination of the dates and cinnamon while the pinch of salt gives it a flavour punch! 

Banana is my go-to smoothie ingredient because it provides volume and natural sweetness without a lot of flavour. This allows the taste of the other ingredients to really stand out.


  • 2 frozen bananas
  • 2 cups almond milk
  • 1 handful of cashews
  • 6 pitted dates
  • 1 pinch of salt
  • 1 teaspoon cinnamon
  • 1 cup ice


  1. Place all the ingredients into your blender and blend until smooth. This smoothie can be made in advance and stored in the fridge for extra thickness and creaminess!
  2. Pour the smoothie into your coconut cup or coconut bowl and top with smashed cashews, toasted coconut, and anything else you desire.
This salted caramel smoothie is best enjoyed as either a snack between meals or as part of breakfast.
You can top these bowls with whatever you have lying around. My rule for toppings is always to add lots of different textures, I love a smooth spoonful of smoothie with some crunchy seeds or nuts!
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