Raw Chocolate Banana Shake (Printable Version)
Creamy blend of ripe bananas and raw cacao for a naturally sweet, energizing beverage.
# What You'll Need:
→ Base
01 - 2 large ripe bananas, preferably frozen
02 - 1½ cups unsweetened almond milk or any plant-based milk
→ Chocolate Flavor
03 - 3 tablespoons raw cacao powder
04 - 1 tablespoon raw honey or maple syrup, optional and to taste
05 - ½ teaspoon pure vanilla extract
→ Optional Add-Ins
06 - 1 tablespoon chia seeds or hemp seeds
07 - ¼ teaspoon ground cinnamon
08 - Ice cubes for a thicker shake
# How To Make:
01 - Peel the bananas and slice them into rounds if they are not already frozen.
02 - Place the bananas, almond milk, raw cacao powder, honey or maple syrup, and vanilla extract into the blender.
03 - Toss in chia seeds, ground cinnamon, and ice cubes if a thicker consistency is desired.
04 - Blend on high speed until the mixture is completely smooth and creamy, about 30 to 45 seconds.
05 - Taste the shake and add more honey or maple syrup if additional sweetness is needed, then blend briefly to incorporate.
06 - Pour the shake into glasses and serve right away for the best texture and flavor.
# Expert Tips:
01 -
- Frozen bananas do all the heavy lifting for creaminess without a drop of dairy, which feels like a genuine kitchen magic trick.
- Raw cacao powder delivers real chocolate intensity with a fraction of the guilt, and you can taste the difference immediately.
- The whole thing comes together in under five minutes, which makes it the closest thing to instant gratification that still counts as healthy.
02 -
- Frozen bananas are the entire secret to the creamy texture, so always keep a stash in your freezer and never skip this step.
- Raw cacao is more bitter than regular cocoa powder, so taste before you commit to the amount and adjust sweetness accordingly.
03 -
- Peel bananas before freezing them because trying to peel a rock hard frozen banana is a one way ticket to frustration and possibly a bent spoon.
- Freeze bananas in slices on a parchment lined tray first, then transfer to a bag, so they do not clump into an unmbleodable brick.