Have you been to Lola Berry’s Happy Place in Melbourne yet? One school holidays this year my parents offered to have my two for a week (YES!) and Hubby and I chanced a trip to Melbourne for his work. It was June, much colder than my Queensland winters and just beautiful. I’ve been following Lola and her books for a while, even doing a Cookbook challenge with her The Happy Cookbook {cooking nearly every recipe from it!} a few years ago. I was excited to head to Happy Place and try one of the popular Salted Caramel Smoothies.
It was divine. Pretty sure I made the trip just for that smoothie…
I became addicted to making my own version of it and am pretty happy with what I’ve got. I make my own almond milk at home, but you can use any kind of milk you prefer. Sometimes I get keen and overdo it with the dates and it’s too sweet which is not ideal. And just to make it pretty, I use edible flowers from my garden, which I haven’t sprayed with anything nasty.
Now, it’s not the same as the Melbourne one I had so don’t go making it thinking it’ll be exact. I didn’t want it to be either. I love the idea of salted caramel smoothie that isn’t terrible on my waist and a great and easy pick me up in the morning for my liquid breakfast when I’m in a hurry so I just use what I have at home. You’ll need to play with your ratios to make it to your taste, but here’s how I make my own Salted Caramel Smoothies.
Salted Caramel Smoothie
Ingredients:
- 250g Almond Milk (Here’s my YouTube video on how I make my own)
- 1 frozen Banana
- 3 Medjool Dates
- Pinch of Salt
- Dash of Vanilla Essence
Method:
- Add all ingredients to your Thermomix or blender and blend for 1 Min/Speed 9 {or highest speed on your blender}
- Serve and enjoy!
