Ultra Thick Chocolate Shake


This family pleasing ultra thick chocolate shake recipe is 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.

Special Diet Notes: Ultra Thick Chocolate Shake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.

Ultra Thick Chocolate Shake
Serves: 4 cups
  • 4 cups frozen bananas, cut into 2-inch chunks
  • 1 cup dairy-free milk beverage
  • 3 tablespoon cocoa or carob powder
  • 2 tablespoon. maple syrup
  • 1 teaspoon vanilla extract
  1. 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.

Chocolate Shake Variations:

  • 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
  • Add in chopped cherries and chocolate chunks for a cherry garcia like shake
  • Swirl in a spoonful of caramel for some extra decadence.


About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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