Rebel Salted Caramel ‘Frappuccino’

Well, it feels like summer has FINALLY arrived. What better way to celebrate then with a tall glass of The Clean Diary’s Caramel Salted Frappuccino…

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2 medjool dates
¼ tsp salt
¼ cup almond milk
Rebel Kitchen Coffee Mylk


Pour the Rebel Kitchen Coffee Mylk into ice cube trays and leave to freeze for a few hours.

Soak the dates in boiling water for 10 minutes, then drain and blend with the almond milk and salt.

Add the coffee mylk cubes to the blender or processor and blitz until the texture is slushy.

Serve in a tall glass with a straw.

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