Ultra Thick Chocolate Shake (Vegan, Gluten-Free, Soy-Free)


This family pleasing recipe is another one from the Vegan Chef, Beverly Lynn Bennett.  She showcases several of her original recipes in the well-branded book "The Complete Idiot's Guide to Vegan Living".

Note: Some brands of rice and nut milks do contain soy lecithin.  If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.


  • 4 cups frozen bananas, cut into 2-inch chunks
  • 1 cup almond milk, soy milk, rice milk, or other non-dairy milk of choice
  • 3 T. cocoa or carob powder
  • 2 T. maple syrup
  • 1 t. vanilla extract

Remove the frozen banana chunks from the freezer and allow them to thaw for 5 minutes to soften slightly. Place the banana chunks in a blender, along with the remaining ingredients, and process for 2-3 minutes to thoroughly puree and blend flavors. Serve immediately.

This is an easy shake to alter:
Add additional soy milk if you desire a thinner shake
Add ice cubes if you want a thicker, "frostier" shake
Use almond or peppermint extract, instead of the vanilla,  to vary the flavor
Add a little nut butter for added flavor and creaminess.

Yield: 4 Cups

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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