Ingredients

The following ingredients have 2 Servings
  • 3 medium frozen bananas (peel and slice before freezing)
  • 1 15 ounce can full fat coconut milk
  • 1/2 cup almond milk (or more as needed to thin)
  • 3 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1-2 tbsp granulated sugar of choice (coconut, brown, cane all work!)
  • 1 tsp vanilla extract
  • Optional but recommended: 10 oreos (I used gluten free)
  • 2 tsp refined coconut oil
  • 1/2 cup chocolate chips or chopped up chocolate bar

Instruction

  • Add all ingredients to a high speed blender (see notes if you have a regular blender) except the oreos. Blend until smooth.
  • Using the tamper tool that comes with a vitamix really helps, but if you're having trouble blending, just add a bit more milk as needed. I like it pretty thick, so it will be thick as written, don't hesitate to add more milk if you prefer it more like a smoothie consistency!
  • If you are using gluten free oreos, they will thicken the milkshake up quite a bit, so make it just a smidge thinner than you think you should.
  • Blend until completely smooth. 
  • Taste and adjust flavors as desired. If it's too thick, just add the milk or even more as needed, but if it's not thick enough, add in a handful of ice. Add in the oreos and pulse just to combine.
  • To make the drizzle/magic shell, add the coconut oil and chocolate chips to a bowl and microwave in 30 second intervals, stirring in between until completely melted. This should take only 2-3 intervals.
  • Drizzle into glasses and then pour in the milkshake. Top with coconut whipped cream (essential!) and more of the chocolate drizzle plus a few crushed oreos.