Vegan Chocolate Protein Shake

This protein shake is really quick and easy to make, tastes great, and is perfect for days when you don’t have time to cook. One recipe makes four servings, and each has 12 g of protein, 9 g of fiber, loads of vitamins and minerals, and only 270 calories! It also keeps well in the fridge for several days, so make a full batch and have it ready when you need it!

You can use fresh bananas, but I prefer using frozen as they give just a bit of iciness to the shake. I always keep banana chunks in my freezer and prep them whenever I have bananas that look like this:

I line a pan with waxed paper, add a single layer of banana chunks, and put the pan in the freezer:

Once the banana chunks are frozen, transfer them to a freezer bag. Freezing the chunks before bagging them prevents sticking, and makes it easy to remove the amount you want later:

Here is what you need to make the chocolate protein shake (since you can use fresh or frozen banana, I showed one of each here):

Add the drained and rinsed beans, vegan brown sugar, salt, and cocoa powder to your blender jar:

Then add the vanilla and soymilk:

Blend until smooth, then add the fresh or frozen bananas:

Blend again and serve:


Vegan Chocolate Protein Shake

Quick and easy to make, this delicious vegan protein shake is a great meal replacement when you are in a hurry!

Course Breakfast
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 270 kcal
Author Deborah Mesdag


  • 1 15 oz can Black Beans
  • 30 g (1/3 c) Unsweetened Cocoa Powder
  • 55 g (1/4 c packed) Vegan Brown Sugar
  • 1.6 g (1/4 tsp) Salt
  • 5 g (1 tsp) Vanilla Extract
  • 600 g (2 1/2 c) Silk Vanilla Soymilk
  • 240 g (2 medium) Fresh or Frozen Bananas


  1. Drain and rinse the beans. Add them to your blender jar along with the vegan brown sugar, salt, and cocoa powder.

  2. Add the vanilla extract and the vanilla soymilk, then put the lid tightly on the blender jar and blend on high until smooth.

  3. Add the banana chunks, put the lid back on, and blend again until smooth.

  4. Serve immediately. Or, transfer to a container with a tight-fitting lid, store in the refrigerator, and shake well before using.

Recipe Notes

I have only made this recipe with Silk Vanilla Soymilk. It should work with other non-dairy milks, but there may be a difference in taste and/or texture. Also, if you use an Original or Unsweetened milk, you may need to increase the amount of sugar to taste.

The shake thickens up in the fridge, which I don't mind. If you like a thinner consistency, just add a little bit of soymilk.

2 thoughts on “Vegan Chocolate Protein Shake”

    1. Hi Sarah! It really does work well! The beans add lots of protein and fiber, but you can’t taste them once they are all blended up.

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