Pour 1.5 cups unsweetened almond milk and 0.5 cup cold water into a blender. This keeps the shake smooth but lower in carbs; substitute water entirely if you want fewer calories.

Add primary powders

Add 1 scoop chocolate protein powder, 1.5 tbs unsweetened cocoa powder, and 1 pinch of salt to the blender. If using collagen peptides, add 1 tbsp now.

Add creaminess

Add 2 tablespoons cream or full-fat coconut milk for a richer mouthfeel (optional for lower calories omit).

Sweeten & Flavor

Add 1 teaspoon erythritol or monk fruit blend and 0.5 teaspoon vanilla extract. If you prefer very low sugar with a sweeter profile, add 2 drops liquid stevia. Sprinkle 1/4 teaspoon instant espresso powder if using to intensify chocolate flavor.

Texture & Blend

Add 6 ice cubes and 1 tablespoon ground flaxseed or chia (if using) to the blender. Secure lid.

Blend on high for 30–45 seconds until completely smooth and slightly frothy. Stop and scrape down the sides once if needed, then blend another 10–15 seconds.

Taste and adjust: if you want it sweeter, add another 1/4–1/2 teaspoon erythritol or an extra stevia drop and blend briefly. If it's too thick, add up to 2 tablespoons water and pulse to combine.

Serve

Pour into a chilled glass. Top with 1 teaspoon cocoa nibs or a few shavings of 85%+ dark chocolate and a fresh mint leaf if desired.

Consume immediately for best texture. Shake will keep refrigerated in a sealed container for up to 24 hours but may thicken; stir or re-blend before drinking.