This whole foods Mocha Shake has only 5 ingredients and whips up in seconds! Creamy, chocoaltey and so healthy. Vegan. I’ve partnered with Jenny Bean Coffee to bring you a delicious recipe. Thank you for supporting Vanilla And Bean and brands of integrity! All opinions are my own. 
I’ve been dreaming up this shake for a long time. After discovering the magic of cashews in Bourbon Soaked Cherry Ice Cream, then in Caesar Dressing, I’m realizing the versatility of the humble cashew.
Next thing I know…..
Boom!
I’ve got a creamy, dreamy whole foods Mocha Shake.
Even though this shake is healthful, it tastes completely decadent. My inner Texan is sayn’ Yeeeeeee Hawwwwwww!!!
Since I love whippin’ up delicious things on a whim, I’ve started stockpiling cashews, bags of coffee ice cubes and bananas in my freezer. I feel the need to make sure I’m ready when a chocolatey, rich and creamy craving strikes.
After discovering Jenny Bean Coffee through my CSA, I knew I wanted to partner with Jennifer to share her organic, small-batch roasted coffee on Vanilla And Bean. This recipe was inspired by her coffee.
I learned from Jennifer that next to oil, coffee is the most heavily traded and chemically treated commodity in the world. Jennifer roasts 100% organic beans in small batches and is mostly fair trade and shade-grown.
These points are especially important to me when considering the companies I support through my purchases.
Jennifer’s roastery is located right here on beautiful Whidbey Island. She roasts to order in small batches so the beans are at their freshest when they arrive at your door. You can come all the way to Whidbey Island to pick up your favorite roast or, lucky for us, she has an online shop where your favorite blend can be ordered.
My favorite roast for this shake is Bistro Blend, a full-bodied French roast with a nutty, chocolate finish. It helps mellow the flavor of the bananas so that espresso notes shine through. Captain’s Joe is also a good choice for this recipe, with its rich earthy and dark chocolate notes. It’s also a French roast.
So, grab your frozen coffee and whip up this mouthwateringly chocolatey rich and decadent Mocha Shake! You’ll be whippin this one up over and over again.
the recipe
Vegan Mocha Shake
Ingredients
For the Shake:
- 1/4 C Raw Cashews soaked in almost boiling water for 10 minutes or for at least 2 hours in room temp water or up to 24 hours, then rinsed, 56g
- 3/4 C Espresso or Strong Coffee frozen* (See Note), 92g
- 2 Frozen Bananas 182g
- 2 Tbs Raw Cacao
- 2 Medjool Dates pitted
- 3/4 C Water 168g
For the Coconut Whip (Optional):
- 1/2 C Coconut Creme from top of can of full fat coconut milk refrigerated overnight., 190g
- 2 tsp Maple Syrup
- 1/4 tsp Vanilla Extract or 1/4 tsp Vanilla Bean Paste
Options For Garnish:
- Chopped Chocolate
- Cocoa Nibs
- Cacao Powder
- Cherry
- Cinnamon
- Hemp Hearts
Instructions
For the Shake:
- In a blender, I use VitaMix to get the shake perfectly smooth, add the cashews, frozen coffee, frozen bananas, cacao, dates and water. Blend starting on low speed then increasing to high for 45 seconds or until all the contents are blended and smooth. Use the tamper as needed. The mixture will be thick.
For the Coconut Whip (Optional):
- Using a stand mixer, beat the coconut creme, maple syrup and vanilla until light and fluffy, about 2-3 minutes.
To Assemble:
- Pour the shake into a glass, dollop a scoop of whip on the top and garnish.
- Enjoy right away.
Notes
Nutrition
