The first (of many) official recipes for the start of our 30-Day No-Processed Food Challenge. Whoot! Now, you may think I’m off my rocker with this one, especially if you know I’m not wild about avocados, but trust me, this is a keeper.
The avocado blended with frozen fruit is honestly, well, even creamier than a milkshake. I’m not joking. Choose your favorite fruit, but raspberry and strawberry work best for me. As a note of caution, I would avoid frozen pineapple and mango. Those are a bit too astringent for this. Save those for a tropical smoothie (great idea! I’ll work on that.)
You really want to try this smoothie because:
- It makes a great breakfast
- Dessert worthy, yet guilt-free
- Very satisfying, it’s a great afternoon pick-me-up
Give this smoothie a try, and be sure to check the recipe section for more great recipes this month. I’d love to know what you think about this smoothie too! Tag me (#shecooksdesign)!Print
Avocado raspberry and chocolate smoothie
Smooth and creamy, rich and dreamy (I know, I have a thing for food commercial jingles). Sub your favorite fruit, but I find raspberries go so well with the cocoa. Strawberries are delish too.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 smoothie
- Category: Breakfast Snack
- ½ avocado
- 1 cup frozen raspberries (or strawberries)
- 1½ cups milk (unsweetened almond milk is okay, but check the label)
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup (taste to see if you need a little more)
- 1/2 teaspoon vanilla (or 1/4 teaspoon ground cinnamon)
Throw it all in the blender and whizz-it round for about 30 seconds or so.
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You may use any fruit, but be sure it’s frozen, it works with the avocado to make it super smooth.
Keywords: Avocado raspberry and chocolate smoothie, frozen fruit, 30-day no-processed food