This rich and creamy Chocolate Raspberry Smoothie with Avocado is a chocolatey, nutrient-packed treat with protein and veggies. Ready in about five minutes and easy to make banana-free, it’s perfect for breakfast or an afternoon pick-me-up.
Smoothies are a great way to enjoy fruit and veggies in a drink that tastes like a milkshake. This Chocolate Raspberry Smoothie with Avocado delivers plenty of chocolate flavor while sneaking in healthy ingredients.
Many smoothies use banana as a base; this recipe was designed to taste excellent without one, for anyone seeking banana-free options. If you like variety, try my Blueberry Smoothie or the Peanut Butter Mocha Smoothie for a coffee-flavored pick-me-up.
Ingredients and substitutions
- Raspberries: Frozen or fresh raspberries both work, but frozen berries give a thicker, colder texture. You can freeze fresh berries yourself if needed.
- Avocado: Freezing cubed avocado creates a creamy, chilled texture. Frozen avocado works especially well in smoothies.
- Protein option: Substitute a chocolate protein powder for the cocoa powder to increase protein. Use one you enjoy, since strong protein flavors can come through.
- Chocolate milk: For an extra chocolatey version, use chocolate milk or a dairy-free chocolate beverage in place of your regular milk.
How to make this recipe
Getting the right texture is the trickiest part—too thick or too thin can happen easily. Follow these steps for a smooth, creamy result.
- Pour 1 1/4 cups milk into a high-powered blender. Add spinach, the banana if using, frozen avocado, cocoa powder, and raspberries. You can add sweetener now or taste first.
- Blend on high until smooth. Add more milk, a little at a time, until you reach your desired thickness.
- Taste and add sweetener if needed. Serve immediately.
Optional add-ins
Customize the smoothie to your taste:
- Replace cocoa powder with chocolate protein powder for a protein boost.
- Add ground flax or chia seeds for extra fiber.
- Spoon in nut butter for richness and extra calories.
- For an indulgent treat, drizzle chocolate syrup and top with whipped cream.
Notes and tips
- If skipping the banana: Increase the avocado by about 1/2 to 3/4 cup for additional creaminess, though the recipe usually works fine as written.
- Avocado quantity: About 1 1/2 to 2 small or medium avocados will yield roughly 1 1/2 cups cubed avocado.
- Sweetness: You may not need added sweetener if your raspberries are ripe and you use banana. Blend and taste before adding any sweetener.
Other smoothie recipes to check out
- Peanut Butter Coffee Smoothie
- Homemade Mocha Frappuccino
- Strawberry Peanut Butter Smoothie
- Kiwi Pineapple Tropical Green Smoothie
- Chocolate Banana Smoothie with Cayenne
- Apple Pie Green Smoothie
- Pumpkin Pie Smoothie
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Chocolate Raspberry Smoothie with Avocado
Ingredients
- 1 1/2 cups ripe cubed avocado, frozen*
- 1 1/2 cups raspberries, frozen
- 1 1/2 cups vanilla almond milk or milk of choice
- 1/4 cup cocoa powder
- 2 large handfuls fresh spinach
- 1–2 tablespoons maple syrup or sweetener of choice (optional)
- 1 small frozen banana (optional)
Instructions
- Add 1 1/4 cups milk to the bottom of the blender. Top with spinach, banana (if using), avocado, cocoa powder, and raspberries. Leave sweetener out to taste if you prefer.
- Blend on high until smooth. If the smoothie is too thick, add an extra 1/4–1/2 cup milk to reach your desired consistency. Taste and add sweetener if needed.
- Serve immediately.
Notes
- If skipping the banana, increase the avocado by about 1/2 to 3/4 cup for added creaminess.
- You may not need sweetener if the berries are sweet and you include banana—blend and taste before adding any.
Nutrition
Carbohydrates: 41 g,
Protein: 7 g,
Fat: 21 g,
Fiber: 19 g,
Sugar: 12 g
Nutrition information is an approximation.
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