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Creamy Chocolate Avocado Smoothie Bowl

chocolate avocado smoothie bowl - featured image

A rich and velvety smoothie bowl combining creamy avocado and chocolate for a wholesome, indulgent breakfast or snack that’s quick and easy to prepare.

Ingredients

Scale
  • 1 medium ripe avocado
  • 2 tablespoons unsweetened cocoa powder
  • 1 medium banana, frozen
  • 1 cup (240 ml) unsweetened almond milk
  • 1 tablespoon honey or maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seeds (optional)
  • Pinch of sea salt

Instructions

  1. Peel and pit the avocado, slice the banana (if frozen, no need to thaw), and measure out all other ingredients.
  2. Place avocado, frozen banana, cocoa powder, almond milk, honey or maple syrup, vanilla extract, chia seeds (if using), and a pinch of sea salt into a high-speed blender in that order.
  3. Blend starting on low speed, then increase to high, blending for 1-2 minutes until smooth and thick, scraping down the sides with a spatula as needed.
  4. Adjust consistency by adding more almond milk (1 tablespoon at a time) if too thick, or more frozen banana or ice cubes if too thin, then blend again.
  5. Taste and adjust sweetness or cocoa powder as desired, blending briefly to mix.
  6. Pour smoothie into a wide bowl.
  7. Add optional toppings such as sliced strawberries, granola, cacao nibs, shredded coconut, or sliced almonds.
  8. Serve immediately for best texture and freshness.

Notes

Use a ripe avocado that yields slightly under gentle pressure for best creaminess. Frozen banana adds natural sweetness and thickness. Adjust sweetener and cocoa powder gradually to taste. For a cooler bowl, freeze smoothie for 5 minutes before serving. Leftovers can be stored in the refrigerator for up to 24 hours; stir before serving and add almond milk if needed to loosen.

Nutrition

Keywords: smoothie bowl, avocado smoothie, chocolate smoothie, healthy breakfast, vegan, gluten-free, dairy-free, quick breakfast, easy recipe