Vegan Peanut Butter Chocolate Protein Shake
This vegan peanut butter chocolate protein shake is a quick and easy way to start the day off with some extra protein. Gluten free, dairy free, and even nut free options!
A delicious way to start the day, this chocolate banana protein shake tastes like dessert but is packed full of simple ingredients. Plus, it makes for a great post-workout smoothie to help you refuel.
Cool, creamy, and chocolatey, this shake is refined sugar free, vegan friendly, and naturally gluten free.
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe card below.
- Frozen Bananas: These are the key ingredients to making this protein smoothie! Use nice ripe bananas with lots of freckles on them to get the natural sweet flavor in this shake.
- Dairy Free Milk of Choice: This shake needs some liquid to help bring it all together. I typically reach for soy milk or oat milk but feel free to use your favorite milk of choice.
- Peanut Butter of Choice: Peanut butter is a classic combo for a peanut butter banana protein smoothie. However, not everyone can have peanut butter. In that case, use your favorite safe nut butter of choice. Some options are almond butter, cashew butter, sunflower seed butter, or soy nut butter (my favorite!).
- Protein Powder: This gives the shake an extra oomph of protein power! I use a chocolate protein powder to get that chocolate flavor, however, you can use a vanilla protein powder if you prefer.
- Vanilla: A little dash of vanilla helps to make this shake taste cozy.
- Optional – Chia or Flax Seeds
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, you need to prep the ingredients. In this case, that means freezing the bananas at least 4 hours, but preferably overnight, the night before you want to enjoy this smoothie.
Slice the peeled ripe bananas into ½ inch coins and pop them into the freezer on a sheet pan lined with parchment paper. After a few hours, they will have frozen and you can transfer them to a freezer safe container for longer storage.
Tip! Adding the wet ingredients first helps to keep the powder and nut butter from sticking to the sides of the blender.
Next up is blending it all together. Add all the ingredients into your blender, starting with the dairy free milk, then the frozen banana slices, and finally the remaining ingredients.
Secure the lid and blend until the banana is fully blended and all the ingredients have incorporated – it should take about 60 seconds.
Scrape down the sides if you need to get all the ingredients mixed together. If you need to add an extra splash of dairy free milk or water, add it a tablespoon at a time so that it doesn’t get too runny. Or, if you have too much liquid, add a few more chunks of frozen banana.
And that’s it! Pour into glasses and serve.
How to Store + Make Ahead Instructions
Fridge: Store any leftover smoothie in a sealed container in the fridge for up to 2 days. Note, it will get a bit runnier in texture since the ingredients will melt in the fridge a bit.
Freezer: Pour any leftover smoothie into an ice cube tray or other freezer mold and let freeze solid. You can eat it frozen or let it thaw in the fridge for an hour the next time you want a smoothie. Frozen smoothies will keep for about 1 month.
Make Ahead: Pop all the ingredients except for the non-dairy milk and vanilla into a freezer safe container. The next time you want a protein shake, just add the non-dairy milk and vanilla into the blender with the pre-measured ingredients and in 30 seconds you have a smoothie!
More Breakfast Protein Recipes
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Equipment
- blender
- measuring cup
- measuring spoon
- Cup
Ingredients
- 1 bananas frozen
- 1/2 cup soy milk or milk of choice
- 2 tablespoons peanut butter
- 1/4 cup protein powder
- 1 teaspoon vanilla
- 1 tablespoon flax seeds optional
Instructions
- Prep the bananas. Peel very ripe bananas and slice into coins about ½-inch thick. Freeze on a parchment paper lined baking sheet for a few hours before transferring into a freezer safe container.
- Blend. Add the dairy free milk first before adding the remaining ingredients of the frozen banana, nut butter, protein powder, vanilla, and flax/chia seeds (if using). Blend until very smooth, scraping down the sides of the blender as needed. Add a tablespoon of water or more dairy free milk as needed until you get the thickness you prefer. Serve and enjoy!
Notes
- How to Store + Make Ahead Instructions
- Fridge: Store any leftover smoothie in a sealed container in the fridge for up to 2 days. Note, it will get a bit runnier in texture since the ingredients will melt in the fridge a bit.
- Freezer: Pour any leftover smoothie into an ice cube tray or other freezer mold and let freeze solid. You can eat it frozen or let it thaw in the fridge for an hour the next time you want a smoothie. Frozen smoothies will keep for about 1 month.
- Make Ahead: Pop all the ingredients except for the non-dairy milk and vanilla into a freezer safe container. The next time you want a protein shake, just add the non-dairy milk and vanilla into the blender with the pre-measured ingredients and in 30 seconds you have a smoothie!
Nutrition
Lots of vegan recipes with protein in mind! From easy weeknight dinner ideas to yummy breakfasts to start your day right, this collection of recipes is packed full of protein.
