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Chocolate milkshake so thick and rich that we gave up calling it a smoothie. A whole avocado, frozen banana, chilled coconut milk, dates and cocoa powder blend into a spoon-standing treat — and nobody ever guesses the avocado is in there.
Pro Tips
- Chill the coconut milk can in the fridge overnight before making this; the cold cream whips up far thicker than room-temperature milk ever will.
- Use a fully frozen banana — it's what turns this from a cold drink into a proper spoonable milkshake.
- If your dates are at all dry, cover them with boiling water for 15 minutes first; soft dates blend completely, leathery ones leave flecks behind.
- A ripe avocado is non-negotiable for the silky texture — if it's still firm near the pit, wait a day rather than blending a fibrous one.
- Go easy on the ice: one cup is plenty, and extra ice waters down the richness that makes this a milkshake.
Frequently Asked Questions
Can I taste the avocado in this milkshake?
Not at all — the cocoa, banana and dates completely mask it. The avocado is there purely for the thick, creamy body.
Can I make it ahead of time?
It's best straight from the blender, but it keeps in the fridge for up to 24 hours. It thickens as it chills, so stir in a splash of coconut milk before serving.
Is this chocolate milkshake paleo?
Yes — it's dairy-free and grain-free, sweetened only with dates and banana. Just check that your cocoa powder is unsweetened and your chocolate fix is fully covered.
Why does the recipe say to chill the coconut milk?
Cold full-fat coconut milk whips thicker and gives the shake its milkshake texture. Warm milk makes a thin drink that never quite sets up.
Recipe Card
Ingredients
Method
- 1. To rehydrate dates, cover with boiling water for 15 minutes.
- 2.
- Combine all ingredients in blender and purée until smooth.
- 3. Results in a particularly thick, rich, and delicious treat!
