Raw Chocolate Banana Shake (Print Version)
Creamy blend of raw cacao and ripe bananas creates this naturally sweetened, energizing beverage ready in minutes.
# Ingredient List:
→ Base
01 - 2 large ripe bananas, preferably frozen, peeled and sliced
02 - 1½ cups plant-based milk (almond, oat, or coconut)
→ Chocolate Flavor
03 - 2 tablespoons raw cacao powder
04 - 1–2 tablespoons pure maple syrup or agave, to taste
05 - 1 teaspoon pure vanilla extract
→ Texture and Extras
06 - 4–6 ice cubes, optional for thickness
07 - Pinch of sea salt
08 - 1 tablespoon chia seeds or flaxseeds, optional for added nutrition
# Directions:
01 - Place the banana slices, plant-based milk, raw cacao powder, maple syrup (starting with the lesser amount), vanilla extract, and sea salt into the blender jar.
02 - Toss in ice cubes and chia or flaxseeds if using, for extra creaminess and nutritional boost.
03 - Secure the lid and blend on high speed for 30 to 60 seconds until the mixture is completely smooth and frothy.
04 - Taste the shake and adjust sweetness with additional maple syrup or agave as needed.
05 - Divide the shake evenly between two glasses and serve right away while cold and frothy.
# Expert Advice:
01 -
- Frozen bananas do all the heavy lifting for creaminess without a drop of dairy.
- Raw cacao gives you that deep chocolate flavor without any refined sugar crash afterward.
02 -
- Using room temperature bananas instead of frozen will leave you with a thin, watery shake that barely resembles the creamy version, so freeze ahead whenever possible.
- Adding the maple syrup all at once before tasting almost always results in something cloyingly sweet since the bananas hold their own natural sweetness.
03 -
- Peel and freeze your bananas in a single layer on a parchment lined tray before transferring to a bag, which prevents them from freezing into an unmblendable brick.
- Dumping the cacao powder on top of the liquid rather than the bottom of the blender keeps it from clumping into stubborn dusty pockets.