Vegan Mocha Shake Recipe
A rich and thick, whole foods mocha shake for a nourishing snack or dessert. vegan + gluten free
Servings 2 Servings
Calories 528kcal
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
*Freeze the coffee in ice cube trays. Once frozen, store them in a freezer bag so they're ready when you are.
Total time above does not reflect the time required to soak the cashews, and freeze the coffee and bananas.
Nutrition
Calories: 528kcal | Carbohydrates: 61g | Protein: 8g | Fat: 32g | Saturated Fat: 22g | Sodium: 24mg | Potassium: 993mg | Fiber: 7g | Sugar: 36g | Vitamin A: 111IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 3mg