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If you love a thick chocolate smoothie that drinks like a milkshake but still feels “breakfast-friendly,” this creamy avocado chocolate smoothie is for you. Ripe avocado gives a fudgy body (no icy shards, no watery cocoa), while cocoa and a small pinch of salt sharpen the chocolate flavor so it doesn’t taste grassy. You’ll get a smooth, spoon-thick texture, deep chocolate taste, and a glossy finish in about 5 minutes.

Pro tip: chill your avocado (or use frozen chunks) so you get instant thickness without needing a ton of ice.

Why this recipe works

Avocado is mostly healthy fats and fiber, which emulsify with milk to create a stable, creamy texture—similar to how fat makes ganache feel silky. Cocoa powder is full of flavor compounds but can taste flat or bitter if it’s not balanced; that’s why a pinch of salt and enough sweetener matter more than people think.

Using frozen banana (or ice) controls thickness, but too much ice can dilute chocolate and leave a slushy texture. I prefer frozen banana for body and sweetness, then add only a few ice cubes if you want it extra cold. Finally, blending in stages (liquids first, powders next, then solids) reduces cocoa clumps and prevents the avocado from “flecking” the drink.

Did you know? Dutch-process cocoa tastes smoother and darker; natural cocoa tastes sharper and more acidic, so you may need a touch more sweetener.

Ingredients (weights + purpose)

• Ripe avocado (peeled, pitted) — $80\text{ g}$80 g — about $1\mathrm{/}2$1/2 medium — Creaminess and thickness
• Banana, frozen slices — $100\text{ g}$100 g — about $1$1 medium — Thickness and natural sweetness
• Milk (dairy or unsweetened soy/oat) — $240\text{ g}$240 g ($240\text{ ml}$240 ml) — $1$1 cup — Blendable base
• Unsweetened cocoa powder — $14\text{ g}$14 g — $2$2 tbsp — Chocolate flavor
• Maple syrup or honey — $20\text{ g}$20 g — $1$1 tbsp — Sweetness and roundness
• Vanilla extract — $5\text{ g}$5 g ($5\text{ ml}$5 ml) — $1$1 tsp — “Dessert” flavor boost
• Fine salt — $1\text{ g}$1 g — $1\mathrm{/}8$1/8 tsp — Makes chocolate taste more chocolatey
• Optional: Greek yogurt — $60\text{ g}$60 g — $1\mathrm{/}4$1/4 cup — Extra protein + thicker body
• Optional: Ice — $40\text{–}60\text{ g}$40–60 g — $3\text{–}5$3–5 cubes — Colder, thicker (but can dilute)

Brand/variety note: Dutch-process cocoa gives a more brownie-like flavor; natural cocoa tastes brighter and slightly more bitter.

Equipment

Required

• Blender (any basic blender works; high-speed blends faster)
• Digital scale (helpful) or measuring cups/spoons
• Spatula (to scrape down)
• Knife + cutting board

Nice-to-have

• Small sieve (if your cocoa clumps)
• Blender tamper (for very thick smoothies)
• Chilled glass

Step-by-step instructions (with timing + visual cues)

[Process photo 1: measured ingredients]

Step 1: Prep the avocado (1 minute)

Scoop out $80\text{ g}$80 g avocado. It should be ripe enough to mash easily with a spoon.

Visual cue: ripe avocado looks buttery and smooth; underripe avocado feels rubbery and can leave tiny green bits in the smoothie.

[Process photo 2: avocado texture—ripe vs underripe]

Step 2: Load blender in the right order (30 seconds)

Add milk first, then cocoa, salt, vanilla, and sweetener. Add avocado and frozen banana last.

Avoid this: dumping cocoa on top of frozen fruit first can make dry pockets that never fully dissolve.

[Process photo 3: blender loading order]

Step 3: Blend in stages (45–90 seconds total)

• Blend on low $10$10 seconds to wet the cocoa.
• Increase to high $30\text{–}60$30–60 seconds until completely smooth.
• If very thick, stop and scrape once, then blend $15$15 seconds more.

Visual cue (correct): glossy, pudding-thick flow that forms a ribbon and slowly levels out.
Visual cue (incorrect): dull, grainy look (cocoa not hydrated) or visible green specks (avocado not fully blended).

[Process photo 4: “glossy and smooth” checkpoint]

Step 4: Adjust thickness and sweetness (30 seconds)

• Too thick: add $15\text{–}30\text{ g}$15–30 g ($1\text{–}2$1–2 tbsp) milk and blend $10$10 seconds.
• Not cold/thick enough: add $40\text{ g}$40 g ice and blend $10\text{–}15$10–15 seconds.
• Not chocolatey enough: add $3\text{–}5\text{ g}$3–5 g cocoa and an extra $5\text{–}10\text{ g}$5–10 g sweetener.

[Process photo 5: thickness comparison in glass]

Yield: $1$1 large smoothie ($\approx 450\text{–}550\text{ ml}$≈450–550 ml) or $2$2 smaller servings.

Troubleshooting (common failures + fixes)

• Problem: Tastes “green” or grassy.
  Likely causes: avocado not ripe; too little cocoa/sweetener; warm ingredients.
  Fix next time: use fully ripe avocado; chill ingredients; add $2\text{–}4\text{ g}$2–4 g more cocoa + pinch more salt.
• Problem: Cocoa clumps or gritty texture.
  Likely causes: cocoa added on top of frozen fruit; not enough blending time.
  Fix next time: blend milk + cocoa first; sieve cocoa if lumpy; blend longer on high.
• Problem: Too thin/watery.
  Likely causes: too much milk; too much ice; small avocado.
  Fix next time: reduce milk by $30\text{–}60\text{ g}$30–60 g; use frozen banana; add $60\text{ g}$60 g yogurt.

Substitutions and variations

Dietary swaps

• Dairy-free: use unsweetened soy or oat milk; skip yogurt or use coconut/soy yogurt.
• Gluten-free: naturally gluten-free (check cocoa and add-ins for cross-contact).
• Egg-free: naturally egg-free.

Flavor swaps (tested-style ideas)

• Mocha: add $1$1 tsp instant coffee granules dissolved in $10\text{ g}$10 g hot water, then chill.
• Peanut butter cup: add $16\text{ g}$16 g ($1$1 tbsp) peanut butter; reduce sweetener slightly.
• Mint chocolate: add $1\text{–}2$1–2 drops peppermint extract (go easy; it’s powerful).
• “Frosty” vibe: use chocolate milk and skip half the sweetener.

Scaling

• Double batch: simply double all ingredients; blend in two rounds if your blender is small.
• Single smaller serving: reduce everything by half; keep salt at about $1\mathrm{/}16$1/16 tsp (a tiny pinch).

Storage, make-ahead, and freezing

Counter: best enjoyed immediately; texture starts loosening after $20\text{–}30$20–30 minutes.

Fridge: store up to $24$24 hours in a tightly sealed jar. It may darken slightly (normal oxidation) and thicken; shake hard or re-blend with $15\text{–}30\text{ g}$15–30 g milk.

Freezer: freeze up to $1$1 month in popsicle molds or a freezer jar with headspace. Thaw overnight in the fridge, then re-blend to restore creaminess.

What not to freeze: a fully blended smoothie with lots of ice tends to refreeze into crunchy crystals; freeze without ice and add ice after re-blending.

Serving suggestions and pairing ideas

Serve with a pinch of flaky salt on top or a dusting of cocoa for a “brownie batter” feel. If you want it dessert-like, top with whipped cream and chocolate shavings; if you want breakfast, add $20\text{–}30\text{ g}$20–30 g oats and blend a little longer (it becomes thicker and slightly malty).

[Process photo 6: toppings options]

FAQs

Can I replace banana?

Yes—use $120\text{ g}$120 g frozen mango for a milder sweetness (slightly fruity), or $80\text{ g}$80 g frozen cauliflower rice for low-sugar thickness (you’ll need more sweetener).

How do I stop it from tasting like avocado?

Use a fully ripe avocado, cold ingredients, and don’t skip the salt. Also, increase cocoa to $18\text{ g}$18 g ($2.5$2.5 tbsp) and vanilla to $2$2 tsp if you’re sensitive to the flavor.

Can I make it without a high-speed blender?

Yes. Cut avocado smaller, thaw banana $3\text{–}5$3–5 minutes so it’s not rock-hard, and blend longer with one scrape-down.

How can I add protein?

Add $60\text{–}120\text{ g}$60–120 g Greek yogurt, or $20\text{–}25\text{ g}$20–25 g chocolate protein powder. If using protein powder, start with less cocoa ($10\text{ g}$10 g) and adjust after blending.

Can I use cocoa nibs or chocolate chips instead of cocoa powder?

You can, but it won’t taste as “evenly chocolatey.” Use $15\text{–}20\text{ g}$15–20 g chips, blend longer, and expect a slightly grainier finish unless your blender is strong.

Nutrition and disclaimer

Approximate per serving (1 large smoothie, without yogurt): calories and macros vary widely by milk and sweetener; calculate with your exact brands and amounts. Values are estimates; adjust for portion size.

Food-safety note: if using dairy milk or yogurt, don’t leave the smoothie at room temperature longer than $2$2 hours; refrigerate promptly.

Conclusion and final thoughts

This creamy avocado chocolate smoothie is my go-to when I want deep chocolate flavor with a thick, velvety texture—without needing ice cream or a fancy recipe. Focus on two things for first-try success: use a properly ripe avocado, and blend liquids with cocoa before adding frozen ingredients. Once you nail the base, the variations (mocha, peanut butter, mint) are easy and genuinely taste like dessert.