Vegan Chocolate Sweet Potato Milkshake

Jump to Recipe
This vegan chocolate milkshake is just as luscious and creamy as the classic but it's packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it's a milkshake you can feel good about!
Prep 5 mins
Cook 5 mins
Cook time (inactive) 50 mins
Total 1 hr
5 from 55 votes

My earliest memories of milkshakes involve the McDonald’s drive-thru. My dad would order one chocolate milkshake and one strawberry milkshake, and we’d pass the cups around the car to share them both, until all of the thick, sweet goop had been sucked through the straw. My father grew up without much in India, so trust me when I say that he finished every last drop of the milkshake.

If no one was paying attention, I’d furtively dip a French fry or two into one of the milkshakes, savoring the bizarrely delicious sweet-salty combo as it instantly dissolved in my mouth. Now, as an adult, I know that the fast food industry gods had literally chemically engineered these foods to be addictive, but at eight years old, I was just living that ignorance-is-bliss chocolate milkshake life.

Fast forward many years later when I came to the belated realization that dairy is really bad for your body, animals, and the planet. Did this mean the era of milkshakes (and French fries) was over??

Not in the least! Because it is so easy to make dairy-free milkshakes! You can make them decadent by using vegan ice cream, or you can keep them on the healthy side for more of a vegan breakfast idea, like in this Vegan Chocolate Sweet Potato Milkshake!

Why you’ll love this recipe

You can have your cake (milkshake) and eat (drink) it too. This milkshake tastes like an indulgent chocolate milkshake but it’s secretly so good for you! The main ingredients are sweet potatoes, bananas, raw cacao powder, and plant milk, so you’re getting lots of fiber, Vitamin, and antioxidants!

Minimal ingredients. This recipe requires just six main ingredients!

Too easy to make. Just dump everything in a blender and blend away until you have a creamy, frosty milkshake!

Ingredient Rundown

Sweet Potatoes. Sweet potatoes sound like an unusual ingredient for a milkshake, but I promise they work beautifully here, yielding that creamy texture that defines a milkshake (while also adding a healthy dose of nutrients).

I used the classic orange-flesh sweet potato, but I’ve also used Japanese sweet potatoes before, so use whatever variety you have!

To get the most sweetness out of your sweet potatoes, I recommend baking them. First, scrub them, then use a knife to slash several holes through the skin – this helps with even baking. Bake the potatoes (whole, unpeeled) on a baking tray at 400°F/200°C for 40-60 minutes (depending on their size). Once cool, remove the skins and scoop out the flesh.

That said, if you are in a rush and don’t have pre-cooked sweet potatoes in your fridge, you can microwave the sweet potatoes. Wrap them in a damp paper towel and microwave on high for 4-6 minutes (depending on their size).

Bananas. Another plant-based star that brings a creamy, thick texture to this milkshake. If you’ve ever made nice cream, you know that bananas are the perfect ingredient in a healthy milkshake. The key is to use really ripe bananas. Once your bananas are speckled with brown spots all over, peel them, slice into rounds, and place them in the freezer.

When bananas are really ripe, they make for extra creamy milkshakes. While overripe bananas are not great for snacking (to be honest, they make me vomit), they are incredibly sweet and when in frozen form, they are not only edible but in fact delicious.

The sweetness of the ripe bananas means you may not even need to add any sweetener, though there is an option to add maple syrup to taste because, after all, this is dessert.

Creamy plant-based milk. I recommend something creamier than your standard store-bought almond milk because this is a milkshake and you’re looking for that luscious texture. I have made this milkshake with oat milk and macadamia nut milk, and both are great, but you could also use cashew milk, soy milk, carton coconut milk, or canned lite coconut milk.

Cacao powder. For the chocolatey factor, I use raw cacao powder. I like using raw cacao powder here since the cacao powder isn’t getting cooked, which means it retains all of its nutrients . Unlike cocoa powder, raw cacao powder is unprocessed and a good source of polyphenols, antioxidants, calcium, iron, magnesium, and zinc. That said, it’s totally fine to use unsweetened cocoa powder—the taste will be the same.

Cinnamon and ginger. Cinnamon pairs beautifully with chocolate, and ginger gives the milkshake a subtle background zing.

How to serve this Vegan Chocolate Sweet Potato Milkshake

This milkshake is quite versatile and can be served in a number of ways. First, it’s healthy enough for breakfast, and that’s how I’ve been enjoying it recently.

But, you could also boost it with a scoop protein powder as a post-workout shake. Since most protein powders contain sugar or sweetener, omit the optional maple syrup.

And obviously, you can serve this milkshake for dessert! To make it a truly decadent milkshake for dessert, dollop with some homemade vegan whipped cream or store-bought nondairy whipped topping (I use So Delicious Coco Whip), vegan chocolate chips or shredded dark chocolate, or swirl in some melted dark chocolate.

Vegan Chocolate Sweet Potato Milkshake

If you give this Vegan Chocolate Sweet Potato Milkshake recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Vegan Chocolate Sweet Potato Milkshake

5 from 55 votes
This vegan chocolate milkshake is just as luscious and creamy as the classic but it's packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it's a milkshake you can feel good about!
Prep Time: 5 mins
Cook Time: 5 mins
Cook time (inactive) 50 mins
Total Time: 1 hr
Cuisine: American
Diet Vegan
Serving size: 3

Ingredients

  • 2 medium-sized sweet potatoes (about 14 ounces or 400g)
  • 3 cups (720 mL) creamy plant-based milk (something like oat milk, coconut milk, cashew milk, soy milk or macadamia nut milk; use a nut-free or soy-free milk as needed)
  • 3 large, ripe frozen bananas
  • 1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons maple syrup (optional, sweeten to taste)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream or nondairy whipped topping

Instructions

  • To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
  • In a high-powered blender, add the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
  • Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.

Calories: 361kcal | Carbohydrates: 71g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 1385mg | Fiber: 12g | Sugar: 28g | Vitamin A: 19933IU | Vitamin C: 32mg | Calcium: 393mg | Iron: 3mg

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

Rate this recipe




86 comments on Vegan Chocolate Sweet Potato Milkshake

  1. Emma

    5 stars
    One of my go-to recipes! When it sits in the fridge it turns into a delicious and pretty healthy pudding. Another successful recipe from Nisha!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Emma!

  2. Laurie Low

    5 stars
    SOOO good! Just what I wanted in an afternoon snack. Made plenty. My husband loved it – and we have “leftovers” for breakfast/snacks tomorrow. If I can stop myself from seconds! Thanks again Nisha!

    1. Support @ Rainbow Plant Life

      Awesome, Laurie. Thanks for your comment and for taking the time to review!

  3. Mala

    Hi can you add canned pumpkin purée that you use for pumpkin pie instead of sweet potato ?

    1. Support @ Rainbow Plant Life

      Hi Mala, yes that should work! It does have a bit of a more runny consistency, so if you can freeze it ahead of time that would be ideal! Otherwise there’s a possibility you may need to add some ice cubes to achieve the thickness you’re looking for. Enjoy!

  4. Heidi

    LOL @ leftovers! Yum. And, truth – I don’t care for bananas, so I had fewer bananas and more sweet potato…. YUM! (ps, garam masala works wonders here, too, ask my husband).

    1. Support @ Rainbow Plant Life

      Hi Heidi, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  5. Demi

    Is there any way to make this without banana? I really hate banana lol but the rest sounds so good

    1. birgit brabetz

      maybe you try vegan vanilla or chocolate icecream 🤷🏼‍♀️

    2. b

      I’m also wondering this. We’re mildly allergic to bananas

    3. Support @ Rainbow Plant Life

      From Nisha: “The banana contributes to the creamy milkshake-like consistency so I’d be hesitant to cut it out (it doesn’t taste like a banana milkshake for what it’s worth). You could try frozen cauliflower for a somewhat similar texture, but you’d need to add more maple syrup or sugar to account for the lack of sweetness. Or if you don’t mind some indulgence, vegan vanilla ice cream for a more classic milkshake.”

  6. Kim

    Hi Nisha!! You are literally saving lives by making healthy food super yummy! Thank you! I am Jamaican and we season our Tylenol (not literally, but you catch my drift…), so having really tasty vegan food is a must if we’re gonna go for it (especially my picky, ever-changing kids). So thank you. On a separate note, I have an idea to share with you about cooking the sweet potatoes faster: they can be sliced on even cut into chunks and steamed on the stove for a faster approach without the microwave, if people want that… have a fabulous, delicious day!!

    Kim
    PS: my son is allergic to nuts & coconut (I know); any substitution ideas you can share for recipes that call for those would be really appreciated—I’m still a baby in the vegan world…

    1. Support @ Rainbow Plant Life

      Hi Kim, we’re thrilled you’ve been enjoying the recipes and thank you for the tip!

      And in regard to the substitution comment, we try to provide alternatives in the FAQ section when we can but feel free to ask us if you have any questions on specific recipes! Thanks for the lovely comment!

  7. Theresa

    5 stars
    I am always looking for ways to get my very picky four year old to eat healthy plant based foods. This shake successfully got my daughter to consume sweet potato! I left out the cinnamon and ginger (I have to pick my battles with the little one) and it was still loaded with flavour. Equally enjoyed by the adults!

    1. Support @ Rainbow Plant Life

      We are thrilled to hear that! Thanks for sharing, Theresa!

  8. Sarah D

    5 stars
    STOP IT! My picky 5 year old slurped down two glasses. You would never know it has sweet potatoes. I refrigerated taters first and added a few frozen cubes of coconut milk as well. So delish! If ever you make a kid friendly cookbook… add this one in!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely review, Sarah! We’re so happy your kiddo loved the milkshake!

  9. Heather Paar

    5 stars
    This was great! I slurped it down as a post workout treat and shared with my kids who also loved it. I added one date for sweetness instead of the maple syrup. Also added about a teaspoon of vanilla and some pumpkin seed powder for protein. It would be delicious with a big tablespoon or two of peanut butter too! Thanks for the great recipe!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Heather!

  10. Mary Jo

    5 stars
    ok, this is sooooo delicious! I never thought of adding sweet potato as the base for a dessert (or breakfast, as I treated myself this morning). I’ll definitely be making this often, its incredibly creamy and satisfying! Thank you Nisha for all your inspiration, you make eating plant-based so fun and easy.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Mary Jo! So great to hear you have been loving the recipes!

  11. Addie

    4 stars
    Very delicious!!! I made this recipe from the 7 Day Vegan Challenge. It has all of my favorites…sweet potatoes, chocolate, cinnamon…just perfect! Next time I may try adding some espresso powder or instant coffee. Cant wait to make this again!!

    1. Support @ Rainbow Plant Life

      Great, so glad you loved the milkshake Addie!

Development Alchemy + Aim
braised chickpea stew in dutch oven

5 Secrets to Cooking Amazing Vegan Food

free email series

Learn the pro-tips that will take your plant-based cooking to the next level!