I share my healthy vegan lemon bar frappuccino, a must-try Starbucks copy cat recipe to get you through the last few weeks of Summer without all of the excess sugar!
Dietitian confession: I kinda love me a Frappuccino. Okay, so I love the idea of a frappuccino, but I usually can only stomach a few sips before the sugar overload hits me and then… I…. just.. can’t. The newish lemon bar frappuccino, however, totally got me intrigued because it’s got that irresistible combination of sour and sweet and tastes exactly like one of my favourite treats- the lemon square! OMG WHO DOESN’T LOVE LEMON BARS!
The problem with the Starbucks lemon square frappuccino
The problem is that a typical grande sized Lemon Bar Frappuccino clocks in at 350 calories with 55 grams of sugar! NOPE. I would definitely rather have a regular latte and a real lemon bar with stats like that. My Lemon Bar Frappuccino is vegan, gluten free, has 100 calories less and only 15 grams of sugar. Sure, it’s still a treat, but it’s far more satiating with far less refined sugar going on.
How to Make this Healthy Vegan Lemon Bar Frappuccino
All you really need is a high powered blender to get things super creamy and smooth. This vegan lemon bar frappuccino is a simple combination of almond milk, coconut milk, vanilla, maple, lemon juice and zest and some ice to froth things up. The key is to make some caramelized crispy candies from coconut sugar by cooking it at a high heat until it melts and then re-hardens. It only takes a little sprinkle to add a ton of sweet caramelized flavour on top of this vegan lemon bar frappuccino.
I’m totally on a Starbucks copy cat kick these days, so let me know which frappuccinos or other Starbucks drinks you want to see me makeover!
Healthy Vegan Lemon Bar Frappuccino
- Coconut whipped cream
- Lemon zest
- 1 tbsp coconut sugar
- Preheat broiler and prepare a silpat on a baking sheet.
- Spread the coconut sugar onto the sheet in a thin layer and broil just until it bubbles. Quickly remove from the oven and let harden, then smash into little tiny shards. Set aside.
- In a blender, puree the milk, cream, vanilla, maple, lemon zest, juice and ice until smooth.
- Top with coconut cream, lemon zest and the shards of caramelized sugar.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.