If you’re a chocolate-lover, this Super Thick Decadent Double Chocolate Milkshake will have you weak in the knees!
Growing up I remember two different periods when we had a blender at home. When it was present, it seemed to be a permanent non-functional fixture in our kitchen, sort-of the same way that a painting is on a wall. It really didn’t get much use!
And then suddenly, both times, it just wasn’t there anymore.
I asked my mom both times what had happened to the blender and both times her reply was the same: Your dad made milkshakes and that was the end of the blender.
Thinking back on that now I have to laugh out loud. How on earth does that happen…twice? I asked my dad and got a sort-of non-answer answer like it just happened. It will forever remain one of life’s mysteries to me, and will always make homemade milkshakes a little funny.
Now, let’s get down to business about milkshakes. I’m very firmly of the mindset that when it comes to milkshakes, go thick or go home is the only rule that needs to be spoken. And by thick I mean so thick you almost have to eat it with a spoon. It goes without saying that a milkshake should be creamy, and the fact that they should taste decadent is a must. But only the thickest of the thick qualify as milkshakes in my book (otherwise it might as well be chocolate milk, which of course there’s nothing wrong with…just don’t call it a milkshake, lol!).
This beauty is everything you could want in a milkshake! Frozen banana acts like ice cream here and coconut milk adds the perfect richness. There’s a double shot of chocolate in the form of cocoa powder and chocolate chips, so it’s sure to satisfy your craziest chocolate cravings!
Keep a stash of frozen bananas in your freezer so these can be whipped up on a moment’s notice. They’re a real kid-pleaser too and at least it gets another serving of fruit into them when they ask for ice cream or another sweet treat after school. And take note that I call this one serving, but it really is a pretty big serving so feel free to share. ;)
- 1/3 cup (80 ml) unsweetened canned lite coconut “milk”
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 packet stevia (or about 1/4 granulated stevia)
- 1 pinch sea salt
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon instant espresso powder
- 1 large ripe banana (with brown spots), cut into 6 pieces and frozen
- 2 tablespoons dark chocolate chips (use stevia-sweetened to keep it paleo)
- Add all ingredients except the chocolate chips to a blender in the order listed and process until smooth and creamy.
- Add 3/4 of the chocolate chips and pulse a couple times.
- Transfer to a serving glass, top with the remaining 1/4 of the chocolate chips, and serve immediately.