Vegan S’mores Shakeology

Vegan S’mores Shakeology

We love the flavor of s’mores, but sadly, the chocolate and marshmallow goodies don’t meet our clean-eating goals.

That’s where this recipe for Vegan S’mores Shakeology comes in. It captures the iconic flavor — and we can drink one every day if we want!

A scoop of Chocolate Plant-Based Vegan Shakeology gives this smoothie a rich, chocolatey flavor, vanilla extract stands in for the sweet marshmallow, and real graham cracker crumbs blended into the shake and sprinkled on top are the finishing touch.

Don’t have Shakeology yet? Get all of the Shakeology flavors here!

Vegan S'Mores Shakeology Smoothie

4.63 from 8 votes

Vegan S'mores Shakeology

This Vegan S'mores Shakeology captures the iconic flavor of chocolate, marshmallow, and graham cracker s'mores, and we can drink one every day if we so desire.

Course Shakeology
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Servings 1 smoothie
Calories 238 kcal
Author BODi


  • 1 cup unsweetened vanilla almond milk
  • 1 cup ice
  • 1 tsp. pure vanilla extract
  • 1 scoop Chocolate Plant-Based Vegan Shakeology
  • 2 tsp. ground whole-wheat graham cracker crumbs, divided use


  1. Place almond milk, ice, extract, Shakeology, and 1 tsp. graham cracker crumbs in blender; cover. Blend until smooth.
  2. Pour into a serving glass and garnish with remaining 1 tsp. graham cracker crumbs; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe

Nutrition Facts
Vegan S'mores Shakeology
Amount Per Serving (1 smoothie)
Calories 238 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 453mg20%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 9g10%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents (*regular and vegan)
1 Red
1 tsp.

2B Mindset Plate It!
Enjoy as part of breakfast.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photo by Jacob Repko