Banana Chocolate Protein Shake
Servings: 1
This velvety banana chocolate protein shake delivers 30 grams of plant-based protein — from hemp hearts, almond butter, and real whole foods, not just powder. Rich cacao brings true chocolate flavor, a medjool date adds caramel-y sweetness, and frozen cauliflower (trust me) makes it impossibly creamy. Breakfast, snack, or post-workout refuel: it's dessert that does its job.
Equipment
Ingredients
- 1 cup almond milk chilled
- ½ cup frozen cauliflower florets
- 1 scoop homemade protein powder
- 1 tbsp almond butter
- 1 tbsp hemp hearts
- 2 tbsp cacao powder
- 1 medjool date pitted
- ½ banana
- ice optional
Instructions
- Blend all ingredients until smooth.
- Add ice to glass (if using) and pour blended shake on top.
- Feel free to top with extra almond butter, hemp hearts and cacao nibs.
Notes
- Use a ripe (or frozen) banana — the browner the peel, the sweeter and creamier your shake. A frozen banana thickens it into milkshake territory, so you may not need the ice at all.
- You won't taste the cauliflower — promise. Between the cacao, banana, and date, that ½ cup vanishes completely while adding creamy body. Skeptical? Start with ¼ cup and work your way up.
- Date not blending smooth? Soak the pitted date in the almond milk for 5-10 minutes before blending — or give the whole shake an extra 30 seconds on high. Soft date = silky shake.
- Any unflavored protein powder works — the cacao brings the chocolate, so you're not locked into a flavored brand. Using chocolate or vanilla powder? Cut the cacao to 1 tablespoon and taste.
- Deeper chocolate flavor: add ½ teaspoon espresso powder and a tiny pinch of salt. You won't taste either one — you'll just wonder why it suddenly tastes like a fancy chocolate shop.
Nutrition
Serving: 16oz, Calories: 515kcal, Carbohydrates: 49g, Protein: 30g, Fat: 27g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Sodium: 344mg, Potassium: 1502mg, Fiber: 16g, Sugar: 25g, Vitamin A: 151IU, Vitamin C: 29mg, Calcium: 427mg, Iron: 7mg
