Go Back

Almond Joy Smoothie - A Creamy, Chocolatey Treat

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 frozen banana (sliced before freezing for easier blending)
  • 3/4 cup unsweetened coconut milk (from a carton for lighter texture or canned for extra creaminess)
  • 1 tablespoon almond butter (or 10–12 raw almonds)
  • 1 tablespoon unsweetened cocoa powder (or cacao powder)
  • 1–2 teaspoons maple syrup or honey (optional, to taste) or 1 soft Medjool date, pitted
  • 1/4 teaspoon vanilla extract
  • Pinch of sea salt (balances the chocolate and enhances flavor)
  • 1–2 tablespoons shredded unsweetened coconut (plus extra for topping)
  • 1/2 to 3/4 cup ice (optional, for extra thickness and chill)
  • Optional add-ins: 1 scoop chocolate or vanilla protein powder, 1 tablespoon chia seeds, a shot of cooled espresso

Method
 

  1. Prep your base: Add coconut milk to the blender first. Liquids at the bottom help everything blend smoothly.
  2. Layer the flavors: Add the frozen banana, almond butter, cocoa powder, vanilla, sea salt, and shredded coconut.
  3. Sweeten to taste: Add maple syrup, honey, or a pitted Medjool date. Start small—you can always add more after blending.
  4. Boost it (optional): Add protein powder or chia seeds if you want more staying power. If using protein, reduce ice slightly to keep it creamy.
  5. Blend until silky: Start low, then increase to high for 30–45 seconds until smooth and thick. If it’s too thick, splash in more coconut milk. If too thin, add a handful of ice.
  6. Taste and adjust: Need more chocolate? Add a teaspoon of cocoa. Want more almond? Add another teaspoon of almond butter.
  7. Serve: Pour into a cold glass and top with a sprinkle of shredded coconut and a few chopped almonds for crunch.