Chocolate Aquafaba Protein Shake (White Beans + Avocado + Reduced Sugar)
Did you know you can make aquafaba from white navy bean liquid as well as that from chickpeas?
And my experience was it was easier to get the liquid from navy beans whipped up, although everyone knows whipping aquafaba peaks is quite unpredictable. Well, once I had lovely peaks, I wondered what to do with them.
I hadn’t yet had breakfast, so I was a bit hungry and we all know hunger drives creativity (does it really?). It was my day off from work, so I had some time. Then, with the can of white beans sitting expectantly on the table, it came to me.
I would first make a chocolate aquafaba mousse and then use that as a base for the most decadent, velvety protein shake or smoothie I have ever had! The beauty of this is that the mousse can be eaten on its own as a dessert later on, or saved and used for other recipes.
So, here’s the plan. You with me? Once the mousse is made, we can quickly put together the shake, and it is so full of nutrition, you’ll be singing and dancing all around your house.
Also I made mine without any sugar – just depended on the sweetness of the 70% cacao chocolate bar. Although, I do offer it as an option in the recipe.
Specifically, this shake has chocolate, full of mood-boosting magnesium and antioxidants; white beans, rich in protein, fiber, folate, iron, magnesium; avocado, a hugely nutrient dense food with heart-healthy fats; and aquafaba, which surprisingly is fun to eat but not really considered full of nutrition, just a sprinkling of antioxidants and b vitamins.
The beauty with adding aquafaba to a shake, however, is the dreamy texture it imparts – it’s like drinking a cloud! I will be putting together a more in depth post about chocolate aquafaba and perhaps a video, so stay tuned!
Meanwhile, let’s get to this most delicious and quite healthy breakfast shake!
Chocolate Aquafaba Protein Shake (White Beans, Avocado, Reduced Sugar)
makes about 1 cup chocolate aquafaba mousse
makes a 1 cup shake
- 1/4 150oz/425gms can white navy beans
- 1/2 cup chocolate aquafaba mousse (recipe on this page)
- 1 half small avocado
- 1/2 cup almond milk
- 2 tbsp cinnamon
Make the Chocolate Aquafaba Mousse
Melt the dark chocolate either in a microwave or in a water bath. Allow it to cool while you whip up the aquafaba into peaks.
Drain off the liquid from a can of white navy beans.
Set the beans aside, and blend up the bean liquid, lemon juice, (and sugar if you are using it) with a handmixer for 5-7 minutes until white peaks of aquafaba form. Some people report it can take as long as 15 minutes with a handmixer, faster with a standmixer. Also, adding in the sugar AFTER you create peaks can ruin your texture, so I recommend starting with the sugar added if you plan to add sugar.
Once you have created stiff peaks, check to see that your melted chocolate has cooled to room temperature. Very important! Do not add warm chocolate to the peaks. Once cooled to room temperature, fold the melted chocolate gently into the bowl of aquafaba peaks.
Spoon into your container that you plan on storing it in - this is your chocolate aquafaba mousse! It's delicious on its own - you can add cinnamon or top with cacao nibs and serve in 1/4 cup servings as a dessert!
For now, however, I want you to refrigerate 1/2 cups of it, and save the remaining 1/2 cup for the recipe of the day, the protein shake.
Make the Dark Fudge White Bean Aquafaba Protein Shake
In a high speed blender, add the aquafaba mousse, milk, 1/4 cup of the beans, avocado and cinnamon. Blend until smooth. Add more or less milk depending on how thick you want your shake. Top with nuts, chocolate and drink chilled!