Vegan Chocolate Espresso Shakes are thick, creamy and all you need are six ingredients to make them!
I’m already stressing that it’s the end of July and these gorgeous warm summer days are going to be gone in a couple months, well probably gone. It’s hard to say when you live in Colorado. I’m a little upset because I feel like I was gypped out of a month of summer weather. May was a blur of snow, clouds, and more rain than I care to deal with. If I wanted clouds and rain I’d move to Seattle or Portland. I’m a sunshine girl through and through. On average Colorado has 300+ days of sunshine and that suits me just fine. I’m pretty sure we used up all our cloudy and rainy days for the year this past May. Anyways enough of my whining, you get my point, I’m not ready for fall. Put those pumpkins away Michaels!
I plan to soak up as much of the remaining warm summer weather as I can in the next couple months (I’m being optimistic that it won’t get cold until October). By soaking it up I mean hiking, biking, running, and eating all the cold, frozen desserts I possibly can while sitting out on our deck, like this Vegan Chocolate Espresso Shakes.
I’m not going to lie, I love my dairy. Cheese and I are longtime friends and ice cream, well, we’re inseparable. Occasionally though I like to dabble in vegan cooking and baking or in this case “milk”shake making. When Blue Diamond sent me a box of their chocolate almond milk all I could think about was making a cold, creamy, espresso laced drink with it. When I tried the chocolate almond milk I couldn’t believe how rich and chocolatey it was. Making a smoothie was the first thing that came to mind, but I wanted something sweeter, thicker, and meant for dessert.
A milkshake would be the perfect use for the chocolate almond milk. Not only could I make it vegan, but I could also make it using just 6 ingredients, 5 if you decide to skip the espresso! This shake is a stress free easy dessert that anyone can make. So, I bet you’re wondering what ingredients I used to make this shake vegan. Chocolate almond milk of course, frozen bananas, dates, unsweetened cocoa powder, espresso powder, and vanilla extract. All you have to do is put everything in a blender and blend away until it’s thick and creamy. If you want to have a little more fun with the shake, top it off with dairy-free whipped cream and sprinkles, because hello…everything is better with sprinkles! I can’t think of a better way to kick back and enjoy the remaining days of summer than with one of these Vegan Chocolate Espresso Shakes!
- 1 1/2 cups chocolate almond milk
- 2 1/2 frozen bananas, broken into chunks
- 4 dates, pitted and soaked in hot water for 15 minutes.
- 1 teaspoon vanilla extract
- Soak the dates in hot water for 15 minutes to let them soften. Once the dates have softened add all of the ingredients excepts the toppings to a blender and blend until smooth. Pour into 2 glass and top with whipped cream and sprinkles if desired.
Amount Per Serving: Calories: 200Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 8mgCarbohydrates: 45gFiber: 5gSugar: 27gProtein: 3g