Vegan Caramel Sea Salt Mocha

First, prepare the homemade vegan date caramel sauce: Soak 8 pitted dates in hot water for 15 minutes. Dispose of the water. Blend the soaked dates together with 1/4 cup milk, 1 tsp vanilla extract, a pinch of sea salt, and 2 tbsp maple syrup. You will need to scrape down the mixer from the side of the blender multiple times until the caramel is smooth. Add more milk if the mixture is too thick. Refrigerate the caramel for up to two weeks.

For the mocha: Blend all the ingredients (12 ounces cold brew, 1 tbsp cacao powder, 1 scoop vanilla collagen powder (or vegan alternative), a pinch of sea salt, and 1/3 cup milk of choice) on high for 45 seconds. Drizzle the vegan date caramel sauce over the rim of your glass (or go ahead and blend it into your coffee mixture). Pour your blended coffee into the glass, and enjoy!