A vegan friendly breakfast smoothie which is not only deliciously thick and chocolatey, but is packed full of nutrients. This raw chocolate avocado smoothie is both nourishing for the body and for the soul too.
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I have to come clean here: making avocados into a smoothie seems a bit of a waste of a good avocado to me. I love the texture and flavour of this princely fruit but actually like them best just as they are, on toast or with slices tossed into a salad or mashed up in guacamole or this avocado and egg dip.
But when an octet of Peruvian avocados winged their way to me it seemed like an ideal time to experiment.
Chocolate Avocado Smoothie
Intuitively a dairy-free option seemed like the way to go. Ideally I would have used coconut water as the liquid, but I didn’t have any to hand. I had a look at coconut and almond milk options in the shops, but they were all full of sugar, vegetable fats and other additives.
If only I’d read Janie’s post on making your own almond milk before going ahead, but I didn’t. In the end I resorted to a tin of coconut milk. To keep things as Peruvian as possible I used maca and raw cacao powder both grown in Peru. The maple syrup, oats and banana may have come from a different continent, but honour, I felt, had been served.
Talking of serving, how did the smoothies turn out? Really rather well. Thick and creamy, rich and chocolatey, healthy too. We had them for breakfast and they kept us going for several hours. Result.
Plant Milk Update 2020
Thankfully it’s so much easier to buy good quality plant milks these days. So I no longer resort to tins of coconut milk to make this chocolate avocado smoothie. The result isn’t quite as rich and creamy, but it’s not quite as calorific either. And if you want to make your own plant milk, here’s my recipe for hemp milk.
These days I use a Foothie power blender for all of my smoothies. I’ve tried a few of them over the years and they’re all good. But my absolute favourite is the Froothie Evolve*. It has two glass jugs, one which works with a vacuum and one that cooks soup amongst other things. The first is ideal for making smoothies. It locks in the nutrients and makes for the smoothest smoothie you ever did have. You can find out all about it in my Froothie Evolve review.
If you buy through my Froothie Evolve* ambassador link, you will get an extra 2 years warranty, taking it up to 7 years. Just add the following text to the comment box when ordering.
Chocolate Avocado Smoothie Tips
- Make sure your avocado is soft and ripe. Although you could use an unripe avocado it won’t have quite the same creamy texture nor will it be as flavoursome.
- Smoothies are a good way to use up over ripe bananas. But do make sure you have a nice ripe banana as this is where the main sweetness comes from. If you don’t have a large banana, use two small ones instead.
- Maca powder is not only a superfood, but it gives delicious caramel notes to the finished smoothie. But don’t worry if you can’t get hold of any. You can just leave it out, or substitute with another superfood such as baobab. Then again, a little cinnamon is good too.
- I don’t like my smoothies to be particularly sweet, so you may want to add more maple syrup to the recipe than the amount stated. If you’re not vegan, honey is a good substitute.
- See my plant milk update above.
- For the best results, use a power blender. See my notes above.
Other Dairy-Free Smoothies You Might Like
- Double pear smoothie bowl
- Ginger green goddess smoothie
- Raspberry cashew smoothie
- Raw chocolate smoothie
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Thanks for visiting Tin and Thyme. If you try this recipe for raw chocolate avocado smoothie, I’d love to hear about it in the comments below. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Chocolate Avocado Smoothie. PIN IT.
Raw Chocolate Avocado Smoothie – The Recipe
Raw Chocolate Avocado Smoothie
- 1 large avocado (I used a Peruvian Hass)
- 1 large banana – peeled
- 2 tbsp rolled oats
- 1 tsp maca powder (optional)
- 1 tbsp raw cacao powder (I used Peruvian)
- ½ tin coconut milk (200ml), 500ml coconut water or 250ml plant-based milk of your choice
- 2 tsp (or to taste) maple syrup
- Cut the avocado in half, remove the stone and scoop out the flesh with a spoon. Place in a blender together with the banana.
- Add the oats, maca, cacao, maple syrup and coconut milk.
- Add enough water to make the volume up to 1 litre and whizz for a minute or two until smooth.
- Pour into glasses and drink with gusto.
I’m sharing this recipe for watercress pesto with The Peachicks Bakery for #CookBlogShare.
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