PEANUT BUTTER BANANA CHICKPEA SHAKE

Behold: the coolest new shake on the block, made with wholesome ingredients like bananas, dates, peanut butter, almond milk, cacao powder, and chickpeas. YES, chickpeas!

Let’s do this!

Bananas, chickpeas, dates, and other ingredients for making a Vegan Chocolate Chickpea Shake recipe

This shake is easy to make, requiring just 5 minutes, 1 blender, and 5 ingredients. (Cacao is optional, but recommended for chocolate lovers!)

WHY CHICKPEAS?

Chickpeas are high in fiber, a plant-based source of protein, and you likely always have them on hand! Plus, they’re an affordable, whole-food alternative to protein powder with a nice boost of fiber.

They’re also a great source of folate, iron, and manganese (1). Not to mention, they make the shake SUPER thick and creamy!

Blender filled with ingredients for making our Creamy Peanut Butter Chocolate Shake recipe

Simply add ripe, previously peeled and frozen bananas, dates, peanut butter, dairy-free milk, and chickpeas to a blender and blend on high until creamy and smooth.

THE SECRET TO A “THICKSHAKE”

Add only as much dairy-free milk (or water) as needed, scraping down sides to encourage blending. This is the same technique I employ for my Go-To Smoothie Bowl!
Place your blender in the freezer once it’s blended to freeze for 10+ minutes, where it will thicken even more. Mind blown!

Cocoa powder in a blender for our Creamy Chocolate Chickpea Shake recipe

Add cacao powder if desired for a chocolate twist. If we’re being honest, we always want that twist ; )

Blender filled with a batch of our Creamy Chocolate Chickpea Shake recipe

We hope you LOVE this shake. It’s:

Quick & easy to make
Customizable
Rich in fiber and protein
Naturally sweet
& Mega delicious

This would make the perfect healthier dessert to whip up during the week. Top with additional peanut butter and our Perfect Coconut Whipped Cream Every Time!

If you try this recipe let us know! Leave a comment and rating — and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Glass jar of our vegan Peanut Butter Chocolate Shake recipe

SHAKE

2 ripe bananas (previously peeled, chopped, and frozen)
1-2 pitted medjool dates (more or less depending on desired sweetness)
1/3 cup cooked chickpeas, rinsed and drained
2-3 Tbsp peanut butter (sub powdered peanut butter for lower fat // or sub other nut or seed butter such as almond, cashew, sunflower, or tahini)
2 Tbsp unsweetened cacao or cocoa powder (optional)
1/2 cup unsweetened dairy-free milk, plus more as needed (we prefer almond, coconut, or cashew)
1 pinch sea salt (optional)

FOR SERVING optional

Peanut butter
Coconut Whipped Cream

Instructions

To a high-speed blender add frozen bananas, dates, chickpeas, peanut butter (or powdered peanut butter / other nut butter), and cacao powder (optional).
Add dairy-free milk a little at a time and blend on medium/low to keep the shake thick. Blend until creamy and smooth, scraping sides and adding more dairy-free milk as needed to facilitate blending.
Taste and adjust flavor as needed, adding more dates for sweetness, banana for thickness, peanut butter for saltiness / nuttiness, or cacao / cocoa powder for more intense chocolate flavor. You can also add a pinch of salt at this point if your nut butter is unsalted (optional). Blend once more to combine.
Note: For a thicker shake, transfer the shake to the freezer to chill for 15-30 minutes!
Divide between serving glasses and enjoy. Top with extra peanut butter or coconut whipped cream to send this shake over the top (also optional).
Best when fresh. Freeze leftovers into ice cubes and store well sealed up to 1 month. Blend with additional dairy-free milk (or add to other smoothies) to enjoy.