This chocolate almond milk smoothie blends almond milk, banana, cocoa, and almond butter into a cool, creamy drink with a rich chocolate flavor. It takes about 10 minutes to make, needs no cooking, and is easy to adjust for a thicker or less-sweet finish.
Ingredients
- 1½ cups (360 ml) unsweetened almond milk, chilled
- 1 medium banana (about 120 g peeled), sliced and frozen
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 tablespoon (16 g) smooth almond butter
- 2 small pitted dates (about 16 g), for gentle sweetness
- ½ teaspoon (2.5 ml) vanilla extract
- 1 small pinch fine salt (about 0.2 g)
- ½ cup (70 g) ice cubes, optional, for a colder and thicker drink
Instructions
- Prepare the fruit. If the banana is not already sliced and frozen, peel and slice it before blending. Frozen slices help make the smoothie thick without needing a large amount of ice. If you are using a high-speed blender, the dates can go in whole; for a less powerful blender, chop them into small pieces.
- Add the liquid first. Pour the almond milk into the blender jar. Add the almond butter, cocoa powder, dates, vanilla, and salt. Putting the liquid in first helps the blades catch the other ingredients instead of leaving dry cocoa stuck to the sides.
- Add the banana and ice. Tip in the frozen banana slices. Add the ice if you want a very cold, thick smoothie. Leave it out if you prefer a softer, silkier texture or if your banana is especially icy.
- Blend until smooth. Start on low, then increase the speed and blend for about 30 to 60 seconds, depending on your blender. Stop once to scrape down the sides if cocoa or almond butter is clinging to the jar. Blend again until you no longer see date pieces or banana chunks.
- Check the consistency. If the smoothie is too thick to pour, add almond milk 1 tablespoon (15 ml) at a time and blend briefly after each addition. If it is thinner than you like, add a few more frozen banana slices or ice cubes and blend again.
- Taste and adjust. Cocoa can vary in intensity, and dates vary in sweetness, so taste before serving. For more chocolate flavor, blend in another teaspoon of cocoa; for a sweeter drink, add half a pitted date and blend until incorporated.
- Pour and serve promptly. Divide the smoothie between two glasses. The texture is best just after blending, while the banana is still cold and the ingredients are evenly combined.
Tips
- Freeze ripe bananas in portions. Peel ripe bananas, slice them, and freeze the pieces in a sealed container or freezer bag. Separate the slices before measuring so they do not form one solid block. Having them ready makes it easier to get a thick drink without watering down the chocolate flavor with extra ice.
- Blend cocoa thoroughly. Unsweetened cocoa powder tends to float or cling to the blender walls when it first meets liquid. Adding the milk before the powders, then starting the blender slowly, reduces dry pockets and cocoa dust. Pause to scrape the sides if needed rather than adding more liquid immediately.
- Choose the right almond milk. Unsweetened almond milk gives you control over the sweetness, while sweetened or vanilla-flavored versions make the smoothie sweeter and may bring their own flavor. If using a sweetened variety, start with one date or leave the dates out, then taste before adding more.
- Make texture adjustments gradually. A splash of milk thins the drink quickly, while extra ice can make it colder but may soften the chocolate flavor as it melts. Frozen banana is a better thickener when you have it. Add small amounts, blend, and check again instead of changing several ingredients at once.
Serving Suggestions
Serve this smoothie in chilled glasses for a quick breakfast, a substantial snack, or a simple drink alongside toast or a bowl of oats. The recipe makes two modest servings; pour it into one larger glass if you want a more filling single portion. If serving it with a meal, its cocoa and banana flavor pairs especially well with plain toast, crisp granola, or fresh fruit that is not overly sweet.
For a simple finish, dust the top lightly with cocoa powder or add a few banana slices just before serving. A small sprinkle of chopped toasted almonds adds crunch, but keep toppings light if you plan to drink through a straw. For guests, blend the smoothie just before they arrive and pour it immediately; a freshly blended drink looks smoother and keeps its thick texture better than one left sitting on the counter.
Variations
Make it dairy-free. The recipe as written contains no dairy if the almond milk, almond butter, and vanilla are dairy-free. Check the labels on any packaged ingredients if you are preparing it for someone avoiding dairy, since products and manufacturing practices vary.
Use another milk. Oat, soy, or cashew milk can replace almond milk in the same amount. Oat milk usually makes the drink a little fuller in texture; soy milk has a more noticeable flavor, and cashew milk stays relatively mild. These swaps change the flavor slightly but do not require changing the blending method.
Make it without dates. Omit the dates for a less-sweet smoothie, or use 1 to 2 teaspoons (5 to 10 ml) maple syrup instead. Syrup blends in easily, but it will not add the slight caramel-like note or body that dates provide. Taste after blending before deciding whether to sweeten it.
Use fresh banana. A fresh banana works if you do not have frozen fruit. Add the optional ice for chill and body, then blend until smooth. The result may be less thick and more diluted than the frozen-banana version, so begin with less ice and add more only if needed.
Add a little more chocolate. For a darker cocoa flavor, increase the cocoa powder by 1 teaspoon (about 2.5 g). Adding a large amount at once can make the drink taste dry or bitter, so adjust in small increments and balance with a little extra date only if you want more sweetness.
Leave out the almond butter. You can omit it for a lighter texture, though the smoothie will lose some of its nutty flavor and richness. If avoiding almonds because of an allergy, do not simply swap in another nut butter; choose a suitable seed butter only if it is safe for the person drinking it, and use a milk they can have.
Storage and Reheating
This smoothie is best immediately after blending, but leftovers can be covered and refrigerated for up to 24 hours. Refrigerate within 2 hours of blending, and use a tightly sealed jar or bottle to limit exposure to air. The banana may darken a little, and the ingredients can separate as they stand; both are normal changes in texture and appearance.
Shake the container vigorously or stir the drink before serving. If it has thickened, blend it briefly with a splash of almond milk. Do not leave it at room temperature for an extended period, and discard it if it has been out for more than 2 hours. For longer storage, freeze the smoothie in a freezer-safe container, leaving a little room for expansion, for up to 1 month for best quality. Thaw it in the refrigerator, then shake or blend to recombine. Reheating is not suitable for this cold drink.
Frequently Asked Questions
Can I make this smoothie without a high-speed blender?
Yes. Use a ripe banana that has been sliced into small pieces before freezing, and chop the dates finely. If your blender struggles, let the frozen banana sit for a few minutes to soften slightly, then blend the liquid and softer ingredients first. Add the banana gradually and pause to scrape the sides as needed. Avoid forcing a thick mixture through a blender that is not moving freely.
Can I prepare the ingredients the night before?
You can portion the frozen banana, cocoa, dates, and salt into a freezer-safe container or bag ahead of time. In the morning, add that mixture to the blender with the almond milk, almond butter, and vanilla. Keeping the liquid separate until blending helps the fruit stay frozen and avoids storing a finished smoothie longer than necessary.
How can I make it sweeter without making it taste strongly of banana?
Add a small amount of maple syrup or another sweetener you normally use, then blend and taste again. A little more vanilla can also round out the cocoa flavor without adding much sweetness, though it will not replace sugar. Since the recipe includes dates, begin with a smaller amount of sweetener than you think you need.
Why did my smoothie turn out thin?
The banana may not have been fully frozen, or you may have added too much milk or ice melt. Blend in a few more frozen banana slices if available. If not, add a small handful of ice and blend briefly, keeping in mind that melting ice can dilute the flavor. For the next batch, measure the milk and start without the optional ice if your fruit is very cold.
Can I use chocolate almond milk instead of unsweetened almond milk and cocoa?
Yes, but the drink will be sweeter and its chocolate flavor will depend on the product. Start with 1½ cups (360 ml) chocolate almond milk and omit the cocoa powder. Leave out the dates at first, blend with the banana and almond butter, then taste. Add cocoa or a date only if the flavor needs adjusting.
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