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5 from 1 vote

Vegan Chocolate Milkshake

by: claire cary

Thick, creamy and made with simple plant-based ingredients, this vegan milkshake is the perfect way to satisfy your chocolate craving. Top it with coconut whipped cream and a drizzle of chocolate sauce for the perfect chocolatey treat.
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Prep: 5 mins
Cook: 0 mins
Total: 5 mins
4

Ingredients

Milkshake:

  • 3 medium frozen bananas peel and slice before freezing
  • 1 15 ounce can full fat coconut milk
  • ½ cup almond milk or more as needed to thin
  • 3 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1-2 tbsp granulated sugar of choice coconut, brown, cane all work!
  • 1 tsp vanilla extract
  • Optional but recommended: 10 oreos I used gluten free

Drizzle/Magic Shell:

  • 2 tsp refined coconut oil
  • ½ cup chocolate chips or chopped up chocolate bar

Instructions

  • Add all ingredients to a high speed blender (see notes if you have a regular blender) except the oreos. Blend until smooth. Using the tamper tool that comes with a vitamix really helps, but if you're having trouble blending, just add a bit more milk as needed. I like it pretty thick, so it will be thick as written, don't hesitate to add more milk if you prefer it more like a smoothie consistency! If you are using gluten free oreos, they will thicken the milkshake up quite a bit, so make it just a smidge thinner than you think you should.
  • Blend until completely smooth. 
  • Taste and adjust flavors as desired. If it's too thick, just add the milk or even more as needed, but if it's not thick enough, add in a handful of ice. Add in the oreos and pulse just to combine.
  • To make the drizzle/magic shell, add the coconut oil and chocolate chips to a bowl and microwave in 30 second intervals, stirring in between until completely melted. This should take only 2-3 intervals.
  • Drizzle into glasses and then pour in the milkshake. Top with coconut whipped cream (essential!) and more of the chocolate drizzle plus a few crushed oreos.

Notes

For the chocolate shell, I recommend using refined coconut oil to prevent any strong coconut flavor from leaching through.
Be sure your bananas are completely frozen. Peel them, break them up and freeze in a freezer safe bag overnight or for at least 12 hours to ensure they are frozen through the center.
While this recipe doesn't call for any ice cream, you are welcome to throw a scoop into the mix! Either chocolate or vanilla would work well here. 
If you don't have a high speed blender, you will likely need to add 1/4-1/2 cup of milk or water to help the milkshake blend. 
This recipe is also delicious with a few tablespoons of peanut butter
Serving: 1cup / Calories: 278kcal / Carbohydrates: 39g / Protein: 4.8g / Fat: 12.3g / Fiber: 5.3g / Sugar: 21.1g

Did you make this?

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