Chocolate Milkshake – Raw & Healthy

1 tbsp maca powder
1 + 1/2 tbsps cacao powder
450–500 ml almond or hazelnut milk
1 small banana (or 100g silken tofu, but that isn’t raw)
1 tbsp ground flaxseed
1 tbsp chia seeds
1 tsp agave or maple syrup (optional)

Blend everything until smooth. 

The hazelnut milk gives it an extra Christmas-y flavour, something I think we’re all in need of on this foggy, miserable day in London. You can add more or less almond milk to suit your preferences. This smoothie was incredibly thick, almost like a mousse. Dessert for breakfast, anyone?

— Clem

6 thoughts on “Chocolate Milkshake – Raw & Healthy

  1. I made one this morning, and although it was nice tasting, it didn’t come out nearly as dark as the delicious looking “milkshake” in your picture. 😦 The only items I used that may have been different: homemade almond milk, and sprouted ground chia seeds…would either of these items cause the milk chocolatey colour?


    • A few things can change the colour of a chocolate milkshake, the likely culprit being lighting and photography edits. The light wasn’t great when I took this photograph so it turned out a bit dark and moody, but I also used hazelnut milk, which is slightly darker than almond milk. (Note I the ingredients list states ‘almond OR hazelnut milk’, but use any non-dairy milk you like.) The colour itself doesn’t really matter so much so long as it tastes good! 🙂

      (But if you really want a darker milkshake, add an extra tablespoon of cacao and it will taste AND look even better.)


      • Merci beaucoup, Clémence. 🙂 I have yet to try making hazelnut milk, but will try. For now I’ll stick with the almond milk and as you suggested…will add an extra Tbsp of cacao. YUM! Tu es si charmante, merci encore, and stay fabulous! Bisou!


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