updated post, orig pub: 4/26/09
This recipe is for a straight up, dessert-tasting, vegan Chocolate Milkshake. But I promise, this tall, frosty, creamy concoction is absolutely good for you…..
Every time I make this shake I have to remind myself, while I’m sipping it, that it is not dessert. That it is packed with plants and zero refined sugar. It tastes that authentic to the ‘real thing.’ You can keep this a basic Chocolate Shake or you can finish the blending process by adding in some chocolate chunks or chips for a Double Chocolate Shake flavor and texture.
Ingredients in this smoothie:
- Walnuts (almond or peanut butter, or another nut could be subbed!)
- Non-dairy milk
- Cacao powder, unsweetened
- Medjool Dates
- Sea salt
Ingredients: Closer Look
Bananas. The key to making sure your shake is super thick and rich is those frozen bananas. They will add body. You could use fresh bananas, but the texture will be just silky and creamy, rather than frosty.
Dates. The Medjool dates not only add sweetness and fiber, but they also add sticky sweet texture that helps to thicken up the texture of the shake.
Salt. I always add a pinch of salt to my chocolate shakes – and my chocolate chip cookies too! I love the sharp accent of salt that makes chocolate feel brighter and brings out all the sweetness even more.
Chocolate Milkshake Secret Ingredient.
If you are long time reader of my blog, you probably know that I love one silly secret ingredient to my frosty shakes. Frozen Watermelon! It really creates an ice cream like texture to a blend. And YES it totally works with chocolate. If you want to add frozen watermelon to this smoothie, omit one half banana and sub with a few large cubes of frozen melon. Think that sounds crazy? Well then you HAVE to try it! I play around a lot with frozen melon in 365 Vegan Smoothies as well as recipes like this. And this.
Healthy Chocolate Milkshake
- 1 ¼ cups soy milk
- 2 Medjool Dates, pitted
- 2 ½ bananas, frozen
- ¼ cup walnuts, raw – or sub another nut
- 2-4 tablespoon cacao powder
- pinch sea salt
- handful chocolate chunks or chips, optional
- Add everything to a high speed blender and blend from low to high until smooth, creamy and frosty. If you want to make it a double chocolate shake, add a few chocolate chips or chunks for the last thirty seconds of blending to get a chocolate chip flavor. Garnish with chocolate if desired.
nutrition estimate | per serving
And if it’s fruit flavors you crave, check out my Rainbow-Colored Smoothies recipe post.
Original Post follows…
Your Chocolate Shake Craving: Satisfied.
Walking by NYC’S Sundaes and Cones ice cream shoppe in the East Village, a line out the door on the first ninety degree day of spring, my husband asked, “I wonder if they have soy flavors. That looks good.” He gawked at a customer’s frosty chocolate shake. I gave him a squint, “You know, I make a really good vegan double chocolate chip shake. Dark chocolate chips!” His eyes perked up. His hot day chocolate shake craving was about to be appeased.
Frosty. Cold. Classic. Vegan. Soy shake making can be tricky! You can’t just blend soy cream and milk. Having made more than a few soy shake’s in my lifetime, I have a few tips and tricks up my sleeve…
Double Chocolate Chip Shake – ice cream version
circa 2009 – vegan, serves 2-3
½ pint chocolate ice cream, vegan
1 cup soy milk
¼ teaspoon cinnamon
3 tablespoon dark chocolate chunks
½ cup ice
1 frozen banana
2 teaspoon peanut or almond butter
2 tablespoon cocoa
¼ teaspoon sea salt
optional:1 teaspoon cayenne-Mexican Chocolate flavor!
Blend + Serve!
Pour into a frosted shake glass and add a straw or long spoon.