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Chickpea Chocolate Shake

Start your day right with this rich, creamy, and smooth vegan chickpea chocolate shake. The shake is gluten-free, soy-free, dairy-free, and high in fiber and protein.
Course Breakfast, Breakfast in a jar
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Servings 3
Author Nensi Beram


  • 200 g cooked chickpeas peel the skins
  • 200 g bananas
  • 100 g coconut cream
  • 260-280 ml rice milk
  • 50 g roasted hazelnuts ground
  • 40 g raw cacao powder
  • 4 tablespoons maple syrup


  • Place cooked chickpeas, bananas, coconut cream, roasted hazelnuts, raw cacao powder, maple syrup and rice milk into a high-speed blender and process until smooth and creamy.
  • If you want, you can add more milk until you reach the desired consistency.
  • Serve in jars. You can have it right away or you can chill it in the fridge for 15 minutes.


Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.