You’re going to love this delicious and refreshing Vegan Chocolate Protein Shake. It’s made with just 4 simple, plant-based, protein-rich ingredients in just 5 minutes for a wholesome and hearty breakfast or post-workout snack.
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Originally published 4/24/2017
As I mentioned before, I LOVE peanut flour.
Peanut flour is my favorite protein powder. It tastes incredible with no lingering aftertastes and has 16 grams of protein in just one serving. It’s hard to find anything that quite compares. For that reason, I put peanut flour in and on everything (well, that might be an exaggeration) but my favorite way to use this superfood is in this vegan protein shake.
If you think smoothies are boring, think again!
This smoothie allows for a lot of variation. For more protein, add chia seeds or a spoonful of peanut butter. You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties.
I mean it’s peanut butter and chocolate for breakfast. What is more exciting than that?
Recommended Ingredients & Equipment
You won’t believe how flavor-packed this 4 ingredient smoothie recipe is. This chocolate protein smoothie is made with straightforward, highly versatile, easy-to-find ingredients that you should be able to find at your local grocery store.
Here is everything you need.
Ingredient Notes
- Non-Dairy Milk – I recommend almond milk but any non-dairy chocolate milk will do.
- Peanut Flour – My favorite way to add protein to your shake without any weird aftertaste. If you don’t have access to peanut flour, feel free to use a protein powder of your choice. Just note, this will change the flavor of your shake.
- Frozen Banana– Make sure your bananas are frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag.
- Superfood Add-ins (optional) – You can add a variety of superfoods for a healthy boost. A few of my favorites are Chia Seeds, Maca Powder, Ashwagandha Powder. These all have incredible benefits for your mood, energy, heart, and overall health.
Recommended Equipment
For this recipe, all you need is a blender. I recommend a high-powered blender, like a Vitamix. (<<affiliate links)
Step-by-Step Instructions
Smoothies are super simple to make! The key to a good smoothie is keeping the consistency thick, creamy, and cold.
Blend the ingredients together in a blender until you have a thick, creamy consistency. If it is too thick, feel free to add more non-dairy milk. Alternatively, if it feels too thin, add a few extra pieces of frozen mango. Taste and adjust the spices and maple syrup.
Pro Tip: Make sure that you are using frozen fruit at the base of your vegan smoothies. Frozen fruit provides thick, ice cream-like consistency. When smoothies aren’t properly chilled, the texture can get thick and slimy.
Pour your smoothie into a glass, top it with hemp hearts, and enjoy!
Serving And Storing
Serving – Serve your smoothies immediately! Serve with extra pieces of banana or hemp hearts sprinkled over the top.
Storing – Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.
Tips and Tricks
- Make sure your bananas are completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Make sure to blend your ingredients until they are completely smooth. If your smoothie is too thick, add additional almond milk, 2 tablespoons at a time, until you have a pourable consistency.
- This smoothie allows for a lot of variation. For more protein, add your favorite protein powder, chia seeds, or nut butter. Almond butter works well! You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties. (<<affiliate links)
Frequently Asked Questions
Yes! If you want a banana-free option, substitute 1/2 cup silken tofu.
Unfortunately, it doesn’t store well. This vegan smoothie should be eaten enjoyed immediately. If you do have leftovers freeze it in popsicle molds for a healthy midday snack.
For sure! Just reduce the almond milk by 1/2 cup and you will have a thicker consistency to be enjoyed through a spoon. Top with bananas, chocolate shavings, and extra hemp hearts and enjoy with a spoon.
More Vegan Smoothie Recipes
- Tropical Green Smoothie
- Chocolate Hazelnut Smoothie Bowl
- Healthy Pumpkin Pie Smoothie
- Blueberry Coconut Smoothie Bowl
Get all my smoothie and smoothie bowl recipes for more inspiration.
Vegan Chocolate Protein Shake
Ingredients
- 1 cup chocolate almond milk
- 2 frozen bananas sliced
- 1/4 cup peanut flour
- 1-2 tablespoons chia seeds or hemp hearts, optional
Instructions
- Combine all ingredients in a high-powered blender and process until completely smooth. If it's too thick, add a little more almond milk. Alternatively, if the smoothie is too thin, add a few more pieces of frozen banana.
- Immediately pour into a glass and sprinkle with additional hemp hearts.
Notes
- Make sure your bananas are completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Make sure to blend your ingredients until they are completely smooth. If your smoothie is too thick, add additional almond milk, 2 tablespoons at a time, until you have a pourable consistency.
- This smoothie allows for a lot of variation. For more protein, add your favorite protein powder, chia seeds, or nut butter. Almond butter works well! You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Meryl says
I’m surprised there is 11 g of fat; the peanut flours are pretty low in fat. Does it all come from the chia seeds? I’ll likely use plain almond milk or soy milk and some chocolate protein powder (and my peanut flour is chocolate flavored); the 1 time I got chocolate almond milk I tossed most of the container, since I won’t use that in my cheerios!
Roger says
My non-dairy milk is vanilla. Can I add a couple of tablespoons of Cocao powder instead?
Seth Tepfer says
If you don’t have chocolate almond milk but have regular almond milk and cocoa powder (or cacao nibs) and vanilla, can you give recommendations on how much to add?
Meagan says
Would using peanut butter be okay? I make my own. Its only peanuts. Peanut flour isn’t something that we use often so I dont want to make room for it in my cupboard. I would also have to order it and with the Covid quarantine everything is super delayed. Due to my sons allergies there isn’t a protein powder on the market we can use. Suggestions?
Sarah McMinn says
Yes, I think that would be fine. It changes the nutritional facts but it would still be delicious!
Cheryl says
I used silk’s new protein chocolate almond/cashew milk and the hemp seeds. Ended up having 36 grams of protein. Delicious. Maybe I can convince my sons to ditch their whey protein workout drinks. This has more protein, tastes great, and no animal suffering.
Courtney says
Yum. Wondering if pb powder will work well with this instead. Will bring calories down 😉 will have to try
Sarah says
Sure!
Claudia says
I couldn’t find any place where you mentioned how many calories are in this. How many calories ARE in this?
Sarah says
I don’t calculate calories.
Danielle says
I made this today for the first time and it’s very yummy! Looking forward to incorporating it into my diet regularly as a breakfast or snack. I sliced and froze two whole bananas the night before but felt like that was way too much. I had to add a lot of extra liquid to get the right consistency. Tomorrow I’m going to try using just one frozen banana and see how that works. 🙂 Thanks for the recipe!
Moin Anjum says
Hey Sarah, what if we don’t have the peanut flour? is there an alternative? because this sounds so grand!! Lots of love!
Sarah says
Is it a possibility for you to order it online? Otherwise you could use any protein powder instead.
Izzy @ She Likes Food says
I’ve never heard of peanut flour before! I’m so intrigued now! This shake looks so creamy and delicious 🙂
Sarah says
Thanks Izzy. Check it out! It’s seriously one of my favorite add-ins to most things 🙂
Erin says
Yummmmmmmmmmm!! Not only do I love the idea of a protein powder that leaves no aftertaste, but I love the theme of your blog. Fun and accessible vegan food is a winner. Glad I ran across your blog.
Sarah says
I’m glad you did, too! Thanks for your kind words. That’s exactly what I am to do with My Darling Vegan
Laura says
My peanut flour arrived this weekend so I just made this! It’s delicious! Didn’t have frozen bananas but put ice cubes in.
Sarah says
That’s awesome! I love that you already tried it. Enjoy