Organic Seed Oil-Free Chocolate Plant Protein Powder
The original Orgain shake contains high oleic sunflower oil (a seed oil) and sunflower lecithin, which we'll replace with coconut oil powder and organic sunflower lecithin. This DIY version eliminates inflammatory seed oils while replicating the 20g plant protein and rich chocolate flavor using clean organic ingredients.
Based on: plant protein shake creamy chocolate flavored
· Makes approximately 30 servings
· Serving: 28g powder mixed with 330mL water
Why This Recipe is Seed Oil Free
Commercial plant protein shake creamy chocolate flavored from Orgain often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original plant protein shake creamy chocolate flavored may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic pea protein powder
450g (about 1.8 cups) · Anthony's Organic Pea Protein Powder
Primary protein source providing clean, complete amino acids
Natural emulsifier for smooth texture without synthetic additives
Instructions
Step 1. Weigh all dry ingredients using a kitchen scale for accuracy. Start with the largest quantities: measure 450g organic pea protein powder and 150g organic pumpkin seed protein powder into a large mixing bowl (at least 3-quart capacity). These proteins form the nutritional foundation and must be evenly distributed throughout the batch.
Step 2. Add 150g organic alkalized cocoa powder, 180g coconut oil powder, and 60g organic superfoods blend to the protein base. Whisk vigorously for 2-3 minutes to break up any clumps—protein powders and coconut oil powder tend to form pockets that create texture issues in the final shake.
Step 3. Create the sweetener blend separately to ensure even distribution. In a small bowl, combine 2g monk fruit extract, 0.5g stevia extract, and 15g sea salt. Whisk these fine powders together thoroughly, then add to the main mixture. This prevents hot spots of intense sweetness.
Step 4. Add 15g organic sunflower lecithin last, as it's the most likely to clump. Sift it through a fine-mesh strainer directly into the mixture, then whisk the entire batch for 3-4 minutes until completely uniform. The final powder should be consistent in color with no visible streaks or clumps.
Step 5. Transfer the finished powder to airtight containers, dividing into 2-3 containers for easier handling. Label with the date and serving instructions: 'Mix 28g (about 2 heaping tablespoons) with 330mL cold water.' Store in a cool, dry place away from direct sunlight—the coconut oil powder can become rancid if exposed to heat and light.
Step 6. To prepare individual servings: Add 28g powder to 330mL cold filtered water in a blender bottle or blender. Shake vigorously for 30 seconds or blend for 15 seconds. Let stand 1-2 minutes to hydrate fully, then shake/blend again. The lecithin will create a creamy, emulsified texture similar to the commercial version. Consume immediately for best texture and nutrition.
Storage
Store in airtight containers in a cool, dry pantry for up to 6 months. Avoid refrigeration as condensation can cause clumping. The coconut oil powder is the most perishable component—if the mixture smells rancid, discard immediately.
Cost Comparison
Cost per serving (homemade)$0.63
Cost per serving (store-bought)$2.99
Savings79%
Higher upfront ingredient costs are offset by bulk purchasing advantages and elimination of brand markup. The organic ingredient quality significantly exceeds the commercial version, justifying the investment in premium components.