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Red Velvet Frappuccino

    With way less sugar and fat than your favourite coffee-chains calorie bomb, this red velvet Frappuccino is sure to cure the sweetest craving, guilt-free!

    Instructions:

    Vegan Whipped Cream:

      1. Open the can, remove the solid coconut cream and transfer to a bowl. Whip with the vanilla until thick and light and set aside.

    Red Velvet Frappuccino:

      1. Open the can, remove the solid coconut cream and transfer to a bowl. Whip with the vanilla until thick and light and set aside.
      2. Pour into four cups. Top with a tablespoon of the coconut vegan whipped cream and sprinkle with dark chocolate and freeze-dried raspberries.

Ingredients:

Red Velvet Frappuccino:

  1. 1/2 cup Cold Pressed Coffee
  2. 2 cups Unsweetened Vanilla Almond Milk
  3. 2 cups Unsweetened Vanilla Almond Milk
  4. 1 1/4 cup frozen raspberries
  5. 4 tsp. cocoa powder4 tsp. honey
  6. 2 1/2 cups ice
  7. 1 tsp. finely shaved dark chocolate
  8. 1 TBSP. freeze dried raspberries, crushed

Vegan Whipped Cream:

  1. 1 can coconut milk, frozen or refrigerated
  2. 1 tsp. vanilla
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Abbey's Bio

Abbey Sharp is a Registered Dietician (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey’s Kitchen Inc. She has a BASc. in Nutrition and Food, Dieticians of Canada accreditation, and culinary training from George Brown College and private instructors. Abbey’s core philosophy is that a pleasurable relationship with food, your body and your self is the fundamental secret to good health.