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vegan double chocolate hazelnut espresso shake from "Blissful Basil"

Espresso Chocolate Hazelnut Shake

This espresso chocolate hazelnut shake from tastes super decadent, but is made with all wholesome and vegan ingredients. Perfect breakfast!
Cuisine Dairy-free, Oil-Free, Paleo, Plant-Based, Special Diets, Sugar-Free, Vegan
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, banana, cacao powder, coffee, espresso, medjool dates, toasted hazelnuts, vanilla extract
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 -2



  • 1 ripe banana, preferably frozen
  • 1 cup unsweetened non-dairy milk
  • ½ cup ice
  • ¼ cup roasted hazelnuts
  • 4 ounces brewed espresso or strong coffee, chilled
  • 3 soft Medjool dates, pitted
  • 1 ½ tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • teaspoon sea salt
  • 2 tablespoons cacao nibs


  • Add the frozen banana, almond milk, ice, hazelnuts, espresso, dates, cacao powder, vanilla, and sea salt to a high-speed blender, and blend until smooth and creamy.
  • Add in the cacao nibs and blend for a few seconds to roughly chop and incorporate them into the smoothie.


  • Reprinted from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo.
  • I've only tried making this in my own high-speed blender, and I'm not sure that a regular one will cut it because there are some roasted, non-soaked hazelnuts involved. 2 tablespoons of hazelnut butter might be a good replacement if you're unsure about your blender's power.