Vegan Almond Joy Milkshake

Delicious Vegan Almond Joy Milkshake with a boost of espresso powder for the ultimate indulgent milkshake! Made with almond butter, coconut butter and the perfect thick frosty texture!
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 milkshakes
Author Brandi Doming


  • 2 cups fresh almond milk storebought is fine too, I just prefer the taste of homemade
  • 3 heaping tablespoons 48g almond butter
  • 3 heaping tablespoons 45g softened coconut butter
  • 2 1/2 tablespoons 50g agave or maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground espresso adjust to how strong you want it (optional or use an espresso substitute)
  • 1/8 teaspoon fine sea salt don't omit, it really brings out the other flavors
  • 3-4 tablespoons melted raw chocolate bar or make your own by melting 2 tbsp cocoa butter 1 tbsp raw cacao, 1/2 tbsp agave, plus extra to drizzle on top
  • Garnish: shredded coconut sliced almonds, espresso powder and more drizzled chocolate


  • Depending on the % of cocoa in your chocolate bar you may need to adjust the liquid sweetener. I chopped half of a 71% dark chocolate 3.16 oz bar, melted it and the 2 1/2 tablespoons of agave was just perfect. Adjust to your preference. Just make sure to use a dark chocolate bar with cocoa butter, because the cocoa butter helps to thicken it and make it like a milkshake. Alternatively, you could even use chocolate chips and decrease the agave.


  1. Finely chop your chocolate and melt it gently (or whatever chocolate you're using) over a double boiler or your preferred method. Set aside.
  2. Add the almond milk, almond butter and coconut butter to your blender. If your coconut butter is hard, you will need to slightly melt it prior to measuring, so it is soft and scoopable, but not totally melted. You want nice thick, creamy scoops to add to the shake, as this it what helps to thicken it. Blend until smooth right after adding the coconut butter, because the cold almond milk can make it harden quickly.
  3. Add the agave, vanilla, espresso (if using), salt and melted chocolate (3-4 tablespoons). Blend until smooth. Taste and add any more sweetener or espresso, if desired.
  4. Pour in a large cup or container and place in the freezer for about 4 hours, until it is forms clumps of ice, but still some liquid, not totally frozen. You only want it partially freezing. Add back to your blender and blend until smooth and slush-like. I found around 4 hours to be good. If you want to freeze it overnight, you will need to let it thaw out until it is soft chunks and can be blended. I much prefer this method over adding ice, because ice will dilute the flavor.
  5. Garnish with shredded coconut, sliced almonds, espresso powder and extra melted chocolate.

Recipe Notes

*Vegan, dairy-free, oil-free, soy-free, gluten-free