A high protein thick and velvety shake that’s served layered like a classic “Bounty Bar”. Using vegan protein powders for texture and protein, and sweetened with refined sugar free options, this is a decadent and indulgent shake for anyone who loves the fusion of coconut and chocolate.
What ingredients do I need to make this Vegan Protein Bounty Shake?
Coconut milk: using coconut milk from carton rather than from a can – we want the coconut milk flavour without it being too rich like canned coconut milk
Frozen coconut milk cubes: the night before, pour carton coconut milk into ice cube trays to allow to freeze overnight. If you haven’t done this, the layers won’t appear as separate, but it will still be a delicious shake.
Desiccated coconut: this adds thick texture and more coconutty flavour that’s reminiscent of a classic bounty bar
Unflavoured or vanilla protein powder: this adds protein and texture to this milder, coconutty layer. You can also omit this if you only have a chocolate protein powder
Erythritol: this sweetener keeps the colour nice and white and is an ‘alcohol sugar’ that’s refined sugar free and won’t spike blood sugar. You can sub for regular sugar – perhaps use a little less and add to taste (but it won’t be refined sugar free). You could try maple syrup and coconut sugar to taste, but it will affect the white colour.
Vanilla bean paste: this adds some depth of flavour and a wonderful vanilla aroma to the coconut layer
Plant milk: you can use any plant milk that suits your dietary needs
Frozen plant milk cubes: the night before, freeze another ice cube tray of plant milk (of your choice). Freezing the milk keeps the shake lovely and refreshing but adds texture to allow it to set in layers. If you have skipped this step and want to make it ASAP, just use the same amount of regular plant milk.
Chocolate protein powder: this keeps it high in protein and will keep you fuller for longer – just remember to use a protein powder that suits your dietary needs, is plant based and refined sugar free
Cacao powder: this is unrefined cocoa powder that’s got more health benefits like antioxidants and a slightly richer flavour, but you can use regular cocoa powder instead
Raw cashews: these are soaked in boiling water and then drained and adds to the wonderful velvety texture in the recipe, plus adds additional protein to the recipe. If you’re nut free, you can skip this step
Pitted medjool dates: these are also soaked in boiling water and then drained before being added. Soaking helps soften the texture for blending. Medjool dates add fibre and a gorgeous sweet and rich flavour that’s refined sugar free.
Lining the glass:
Dark chocolate: this is melted and dripped around the glass and on top of it as a show stopping shake, but is completely optional!
Desiccated coconut: sprinkling the finished shake with a little desiccated coconut to contrast with the chocolate – again it’s just optional decoration.
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Are these plant based and free from gluten, dairy, egg, refined sugar, soy?
These are plant based and naturally free from all of these, just double check the packaging to ensure that your ingredients are completely free from and ensure the plant based milk and protein powder used is appropriate for dietary needs. To make these nut free, simply omit the cashew nuts.
Is this gastroparesis friendly?
This very much depends on the phase you’re at and what you tolerate personally, but liquid foods are often recommended and this is high in protein and liquid so it may be more suitable for you. However the fat content from the nuts, coconut and plant milk may be high for you so it’s recommended to only try a few spoonfuls if you know all ingredients are not flare up triggers. Note that portion sizes will always need to be much smaller in gastroparesis generally too.
How to make:
Soak the dates and cashews in boiling water then drain.
Blitz the coconut layer ingredients in a high speed blender until smooth. Set aside in a large glass or even pop it in the freezer in the meantime to keep cool.
Blitz the chocolate layer ingredients in a high speed blender until smooth.
Serve in layers, then (optional) garnish with a layer of melted chocolate and desiccated coconut and enjoy with a thick straw.
How to store:
Store in an airtight container in the fridge for up to 2 days.
Tips for making the best vegan protein bounty shake:
Freezing the coconut milk and plant milk is a quick step that you can do the night before that adds a wonderful texture and keeps the layers separate if you want this aesthetic. If you’ve missed this step and just want to enjoy it as soon as possible, you can make it with the same quantity of additional liquid plant or coconut milk, just know that the layers will be less defined. But you’ll be mixing it up to enjoy it anyway!
Protein Bounty Shake
For the White Coconut Layer
- 200 ml coconut milk from a carton
- 290 grams frozen coconut milk ice cubes made from a carton
- 65 grams desiccated coconut
- 15 grams unflavoured or vanilla protein powder plant based
- 2 1/2 tbsp erythritol
- 1/2 tsp vanilla bean paste
For the Chocolate Layer
- 125 ml plant based milk
- 290 grams frozen plant based milk ice cubes
- 45 grams chocolate protein powder plant based
- 4 tbsp cacao powder or cocoa powder
- 70 grams raw cashew nuts soaked and drained
- 100 grams pitted medjool dates soaked and drained
For the Topping and Decoration (optional)
- 60 grams dark chocolate optional
- 2 tbsp desiccated coconut optional
- Freeze your plant milk and coconut milk in ice cube trays overnight.
- Soak the pitted dates and cashews in a bowl together immersed in boiling water for at least 10 minutes whilst measuring out your other ingredients and drain before use.
- In a high speed blender combine the ingredients for the white layer. Blend then set aside the mixture (you may want to pop in the freezer to keep cool) and rinse out the jug.
- Add all of the ingredients for the chocolate layer to the blender and combine until smooth.
- Optional: If you’d like to decorate the glasses, melt the chocolate on a low heat in a small saucepan or in the microwave at 5-10 second intervals in a small bowl, and dip the edges of the glass in chocolate. Sprinkle 2 tbsp desiccated coconut on a plate and then dip the chocolatey edges in the coconut.
- Spread the mixtures across two glasses or mason jars, with ~3cm layers of each. If adding melted chocolate, distribute the remaining chocolate to the top of a glass, inserting a thick straw before it hardens. Enjoy immediately.