Dark Chocolate Avocado Smoothie Recipe

I made a Chocolate Avocado Smoothie that’s filling, sugar-free, and so easy to prepare it’s ideal for breakfast when chocolate cravings strike.

I always thought chocolate smoothies meant sugar bombs until I tried blending a ripe avocado with unsweetened cocoa powder. The texture is shockingly silky, kinda like dessert but actually morning fuel.

I call it my go to when I want something that feels indulgent but still counts as a Healthy Avocado Smoothie and yeah a Chocolate Avocado Smoothie too. It’s filling in a way coffee never is, and honestly I’m still surprised kids and adults both reach for seconds.

Try it when you’re craving chocolate but don’t want to wreck your day, you might freak out at how good it is.

Ingredients

• Avocado: Creamy base, loaded with fiber and healthy fats, makes smoothie silky and filling
• Cocoa powder and dark chocolate: Bitter chocolate notes, rich in antioxidants, adds depth and subtle natural bitterness
• Almond milk: Light dairy free liquid, low calorie, keeps texture smooth without heaviness
• Greek yogurt or silken tofu: Boosts protein and creaminess, makes it thicker but still drinkable
• Chia seeds or ground flaxseed: Adds fiber and omega three fats, slight gel like texture and nutty taste
• Vanilla extract: Tiny flavor booster, brings sweet aroma without sugar, rounds bitter chocolate notes
• Liquid stevia or monk fruit: Optional non calorie sweetener, adds sweetness without carbs, use sparingly
• Sea salt: Tiny pinch lifts flavors and balances bitterness, makes chocolate taste brighter
• Ice: Chills and thins slightly, gives a frosty texture and refreshing finish

Ingredient Quantities

• 1 ripe avocado (about 150–200 g)
• 1 cup (240 ml) unsweetened almond milk or milk of choice
• 2 tablespoons (15 g) unsweetened cocoa powder or cacao powder
• 1 ounce (28 g) unsweetened 100% dark chocolate (optional for extra richness)
• 1/2 teaspoon pure vanilla extract
• pinch of fine sea salt
• 1/2 cup ice or 4–6 ice cubes
• liquid stevia or monk fruit sweetener, to taste (optional)
• 1–2 tablespoons plain unsweetened Greek yogurt or silken tofu (optional for creaminess)
• 1 tablespoon chia seeds or ground flaxseed (optional, for fiber)

How to Make this

1. Cut the ripe avocado in half, remove the pit and scoop the flesh into your blender, its best if the avocado yields slightly when you press it or the smoothie will be dull and not creamy.

2. Pour in 1 cup unsweetened almond milk (or milk of choice), add 2 tablespoons unsweetened cocoa or cacao powder, 1/2 teaspoon vanilla extract and a pinch of fine sea salt.

3. If you want extra richness, chop 1 ounce unsweetened 100% dark chocolate finely and melt it with about 2 tablespoons of the milk: microwave in 15 second bursts stirring between each, or melt gently in a small pan over low heat. Stir until smooth then add to the blender.

4. Add 1/2 cup ice (or 4 to 6 ice cubes), and if you like it creamier stir in 1 to 2 tablespoons plain unsweetened Greek yogurt or silken tofu.

5. For fiber and texture add 1 tablespoon chia seeds or ground flaxseed if using, they help thicken and keep you full.

6. If you want sweetness but no sugar, add a few drops of liquid stevia or monk fruit sweetener to taste, start small you can always add more.

7. Blend on high until completely smooth, stop once or twice to scrape down the sides with a spatula so no green avocado streaks remain, this usually takes 45 to 90 seconds depending on your blender.

8. Check the texture: if it’s too thick add a tablespoon or two more milk, if too thin add a couple more ice cubes or a spoonful of yogurt; taste and tweak sweetness or salt as needed.

9. Pour into a glass and drink right away for best color and flavor, leftovers can be stored in an airtight container in the fridge up to 24 hours but it may darken and get thicker so just stir before drinking.

Equipment Needed

1. Blender (high speed preferred)
2. Sharp chef knife
3. Cutting board
4. Spoon or small scoop (to remove avocado flesh)
5. 1 cup measuring cup
6. Measuring spoons
7. Microwave safe bowl or small saucepan (for melting chocolate)
8. Rubber or silicone spatula (to scrape the blender)
9. Glass or jar for serving/storage

FAQ

Dark Chocolate Avocado Smoothie Recipe Substitutions and Variations

• Avocado: frozen banana, silken tofu, plain full-fat Greek yogurt, or cashew cream (these keep it thick and creamy; banana will sweeten it).
• Unsweetened almond milk: oat milk, soy milk, light coconut milk, or regular dairy milk (oat is thicker, coconut gives a hint of tropical flavor).
• Unsweetened cocoa powder or 100% dark chocolate: raw cacao powder, Dutch-process cocoa, chopped baking chocolate, or carob powder (carob is caffeine free and milder).
• Chia seeds or ground flaxseed: hemp seeds, oat bran, or a scoop of protein powder (all add fiber or thickness, just mix a little longer so it blends well).

Pro Tips

1) Pick the right avocado and speed up ripening if you need to. Gently press near the stem, it should give a little but not be mushy; if it’s too firm toss it in a paper bag with a banana for a day. Dont use brown or overly soft parts or the flavor gets off.

2) Melt dark chocolate slowly with a splash of milk and stir constantly, microwave in 15 second bursts or low heat on the stove, or grate the chocolate so it melts faster. If it starts to look grainy stop heating and stir it, overheating is the usual ruin.

3) Layer the blender: liquid first, then soft stuff, ice last, and start on low so the blades dont stall, then turn high and scrape sides once or twice so you dont get green streaks. If the blender struggles add a tablespoon of milk at a time until it moves freely.

4) For texture and taste tweaks: soak chia for 5–10 minutes if you dont want gritty bits, use yogurt or silken tofu for extra creaminess, and always add sweetener a little at a time then taste. A tiny pinch of salt brightens chocolate more than you’d think, but dont overdo it.

Dark Chocolate Avocado Smoothie Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made a Chocolate Avocado Smoothie that’s filling, sugar-free, and so easy to prepare it’s ideal for breakfast when chocolate cravings strike.

Pin

Servings

2

servings

Calories

287

kcal

Equipment: 1. Blender (high speed preferred)
2. Sharp chef knife
3. Cutting board
4. Spoon or small scoop (to remove avocado flesh)
5. 1 cup measuring cup
6. Measuring spoons
7. Microwave safe bowl or small saucepan (for melting chocolate)
8. Rubber or silicone spatula (to scrape the blender)
9. Glass or jar for serving/storage

Ingredients

• 1 ripe avocado (about 150–200 g)

• 1 cup (240 ml) unsweetened almond milk or milk of choice

• 2 tablespoons (15 g) unsweetened cocoa powder or cacao powder

• 1 ounce (28 g) unsweetened 100% dark chocolate (optional for extra richness)

• 1/2 teaspoon pure vanilla extract

• pinch of fine sea salt

• 1/2 cup ice or 4–6 ice cubes

• liquid stevia or monk fruit sweetener, to taste (optional)

• 1–2 tablespoons plain unsweetened Greek yogurt or silken tofu (optional for creaminess)

• 1 tablespoon chia seeds or ground flaxseed (optional, for fiber)

Directions

• Cut the ripe avocado in half, remove the pit and scoop the flesh into your blender, its best if the avocado yields slightly when you press it or the smoothie will be dull and not creamy.
• Pour in 1 cup unsweetened almond milk (or milk of choice), add 2 tablespoons unsweetened cocoa or cacao powder, 1/2 teaspoon vanilla extract and a pinch of fine sea salt.
• If you want extra richness, chop 1 ounce unsweetened 100% dark chocolate finely and melt it with about 2 tablespoons of the milk: microwave in 15 second bursts stirring between each, or melt gently in a small pan over low heat. Stir until smooth then add to the blender.
• Add 1/2 cup ice (or 4 to 6 ice cubes), and if you like it creamier stir in 1 to 2 tablespoons plain unsweetened Greek yogurt or silken tofu.
• For fiber and texture add 1 tablespoon chia seeds or ground flaxseed if using, they help thicken and keep you full.
• If you want sweetness but no sugar, add a few drops of liquid stevia or monk fruit sweetener to taste, start small you can always add more.
• Blend on high until completely smooth, stop once or twice to scrape down the sides with a spatula so no green avocado streaks remain, this usually takes 45 to 90 seconds depending on your blender.
• Check the texture: if it's too thick add a tablespoon or two more milk, if too thin add a couple more ice cubes or a spoonful of yogurt; taste and tweak sweetness or salt as needed.
• Pour into a glass and drink right away for best color and flavor, leftovers can be stored in an airtight container in the fridge up to 24 hours but it may darken and get thicker so just stir before drinking.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 243g
• Total number of serves: 2
• Calories: 287kcal
• Fat: 24.1g
• Saturated Fat: 6g
• Trans Fat: 0g
• Polyunsaturated: 3g
• Monounsaturated: 15g
• Cholesterol: 1mg
• Sodium: 186mg
• Potassium: 866mg
• Carbohydrates: 20.4g
• Fiber: 16.1g
• Sugar: 1g
• Protein: 6.3g
• Vitamin A: 387IU
• Vitamin C: 9.3mg
• Calcium: 311mg
• Iron: 4.3mg