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Vegan Chocolate Sweet Potato Milkshake

Vegan Chocolate Sweet Potato Milkshake

Nisha Vora
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!
5 from 7 votes
Prep Time 5 mins
Cook Time 5 mins
Cook time (inactive) 50 mins
Total Time 1 hr
Cuisine American
Servings 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.

Video

Keyword gluten-free, milkshake, nut-free, refined sugar free, soy-free, sweet potatoes
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