Avocado Cacao Smoothie Blend

One Tuesday morning, I stood in my kitchen staring at a perfectly ripe avocado, wondering what to do with it beyond toast. My hand drifted toward the cacao powder on the shelf, and something just clicked—what if I made it into a smoothie? That first sip changed everything, creamy and rich in a way I didn't expect. Now this drink shows up whenever I need something that feels indulgent but actually fuels my day.

I made this for a friend who swore she didn't like avocado, convinced it tasted too green and weird. After one sip, she went quiet, then asked for the recipe—the cacao completely transformed what she thought she knew about avocado. That's when I realized this smoothie doesn't taste like health food, it tastes like something you'd actually want to drink.

Ingredients

• Ripe avocado: The whole smoothie depends on this—a truly ripe one (yield to gentle pressure) makes it velvety, while underripe ones stay grainy no matter how long you blend.
• Banana: Adds natural sweetness and body without making it taste like banana bread.
• Unsweetened almond milk: The base that keeps everything light; use whatever plant milk you have, but unsweetened versions let the cacao shine.
• Cacao powder: Go unsweetened and good quality if you can—cheap cacao tastes dusty and bitter in ways that no syrup fixes.
• Maple syrup or agave: Taste as you blend and add what you actually want, not what the recipe says.
• Vanilla extract: A small amount deepens the chocolate flavor without announcing itself.
• Sea salt: Just a pinch, but it's the difference between flat and complex.
• Ice cubes: Optional, but they thicken things up if your banana isn't frozen.

Instructions

Gather everything into your blender:

Add the avocado, banana, almond milk, cacao powder, maple syrup, vanilla, and salt all at once. There's no magic order here, just dump it all in.

Blend until it's completely smooth:

This usually takes 30 to 45 seconds depending on your blender's strength. You'll know it's ready when there are no visible streaks of cacao or chunks of fruit.

Add ice if you want it thicker and colder:

Pulse it in rather than blending on high, so the ice breaks down evenly without over-aerating the drink.

Taste and adjust:

This is the important part—if it needs more sweetness, add a touch more syrup. If the cacao flavor isn't quite there, you can't fix it now, but you'll know for next time.

Pour and drink right away:

Avocado smoothies are best fresh, before they start to separate or turn a funny color.

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My partner walked into the kitchen one morning and just assumed I'd bought something expensive from a café based on how the drink looked in the glass. The moment he realized I'd made it in under five minutes, he started asking for it constantly. Food doesn't have to be complicated to feel special.

When to Make This

This smoothie works for practically any time you want something substantial but quick. Breakfast when you're running late, a post-workout snack when you need something with healthy fat to actually stick with you, or that 3 p.m. slump when coffee alone won't cut it. I've also made it for people who claim they don't eat breakfast—turns out they just haven't had the right breakfast.

Variations That Actually Work

The base is forgiving enough to play with. If cacao isn't your thing, replace it with peanut butter or almond butter for something savory-sweet. Frozen berries add tartness that cuts through the richness beautifully. Some mornings I add a handful of spinach, and you genuinely can't taste it, but it's there doing its thing. The point is you're not locked into one version—make what sounds good to you.

Storage and Make-Ahead

This is best drunk immediately, but if you need to plan ahead, freeze your banana slices and avocado chunks separately in containers. When you're ready, blend from frozen—it actually works better that way because the smoothie comes out thick and cold without dilution from melting ice. Prep it this way on Sunday, and you have weekday breakfasts ready to go in about the time it takes to find your keys.

• Freeze avocado by slicing it, placing it on a parchment-lined tray for an hour, then transferring to a freezer bag.
• Frozen banana is easiest if you peel and slice it before freezing.
• Use frozen ingredients within two months for the best flavor.

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This smoothie has become my answer to the question what do I make when I want to feel good but don't have time. It's proof that five minutes and five ingredients can actually be enough.

Recipe FAQs

→ What plant-based milks work best?

Unsweetened almond milk provides a mild nutty flavor, but oat or coconut milk can be used for a nut-free version.

→ Can I add protein to this blend?

Yes, a scoop of plant-based protein powder can be added to enhance nutritional value without altering flavor significantly.

→ How to adjust sweetness?

Maple or agave syrup is added to taste. Start with one tablespoon and increase gradually to suit your preference.

→ Is this suitable for a cold drink?

Adding ice cubes before the final blend creates a colder, thicker consistency great for warm days.

→ Are there allergen considerations?

The use of almond milk may affect those with tree nut allergies. Substitute with oat or coconut milk as needed.