This chocolate raspberry smoothie bowl is a thick, creamy, nutrient-packed breakfast or snack ready in minutes. Made with ripe bananas, raspberries, cocoa (or cacao) powder, avocado and coconut milk, it’s naturally dairy-free, vegan-friendly and paleo compatible when using compliant ingredients.
Why you will love this recipe:
- Rich chocolate flavour. The cocoa (or cacao) gives deep, dark chocolate notes balanced by the tart raspberries.
- Loaded with wholesome ingredients. Bananas, avocado, raspberries, spinach and coconut milk add fiber, healthy fats and vitamins.
- Fast and simple. Blend everything for a few minutes and enjoy.
- Great for meal prep. Make ahead and store for quick breakfasts or snacks.
- Versatile. Serve it for breakfast, as a snack or a post-workout treat.
- Thick and satisfying. This bowl is thick enough to eat with a spoon and feels like a meal.
- Diet-friendly. Naturally gluten-free, dairy-free and vegan when using plant-based add-ins.
Ingredients and substitutions:
- Bananas: Use ripe bananas for natural sweetness and creaminess. Frozen bananas make the bowl colder and thicker.
- Raspberries: Fresh or frozen raspberries add brightness and enhance the chocolate flavor.
- Coconut milk: Full-fat coconut milk creates a smooth, rich texture. Substitute with almond, cashew, oat or dairy milk if preferred.
- Cocoa or cacao powder: Use cacao for a less-processed option or cocoa powder for a familiar chocolate taste.
- Spinach: Adds greens without changing the flavor much—use fresh or frozen.
- Avocado: Increases creaminess and healthy fats, making the smoothie extra thick.
- Coconut butter or coconut manna: Adds richness and subtle sweetness. Swap for cashew, almond or sunflower seed butter if desired.
How to make (step-by-step):
Step one: Place all ingredients in a high-speed blender or food processor.
Step two: Blend until completely smooth. If you prefer a thicker texture, use less liquid or add frozen fruit or a spoonful of chia seeds.
Step three: Pour into a bowl, add your favorite toppings and enjoy immediately.
Top tips:
- Meal prep: Prepare the smoothie the night before and keep it refrigerated for a quick breakfast—stir well before serving.
- For a colder bowl: Use frozen raspberries or frozen bananas to get an ice-cream-like texture.
Variations and add-ins:
- Sweeter: Stir in 1–2 tablespoons of maple syrup or honey (honey if not vegan).
- Toppings: Try cacao nibs, dark chocolate chips, shredded coconut, fresh berries, granola or sliced banana.
- More protein: Add a scoop of chocolate protein powder or collagen peptides (not vegan) to boost protein content.
- Thicker texture: Blend in 1–2 tablespoons of chia seeds or use less liquid.
How to store:
Keep any leftover smoothie in an airtight container in the refrigerator for up to 3 days. Re-blend or stir before serving to restore a smooth texture.
Frequently asked questions:
Milk and plant-based milks—coconut, almond, oat or cashew—work best. They create a creamy texture while keeping the bowl thick. Use less liquid for a spoonable consistency.
No. This recipe contains fruit and higher-carbohydrate ingredients, so it’s not suitable for a strict ketogenic diet.
Other recipes you will love:
- Mint Smoothie Bowls
- Mint Maple Vinaigrette
- Strawberry Mint and Basil Vinaigrette
- Mint Smoothie Breakfast Bowls
If you enjoy smoothies, follow the author on social channels for more recipes and tips, and consider leaving a review if you try this bowl.
Recipe
Chocolate Raspberry Smoothie Bowl
Equipment
- High-speed blender or food processor (e.g., Vitamix)
Ingredients
- 2 ripe bananas
- 1 1/2 cups fresh or frozen raspberries
- 1 1/2 cups full-fat coconut milk (or preferred milk)
- 1/3 cup cacao powder or cocoa powder
- 1/4 cup melted coconut butter or coconut manna (or nut butter)
- 1 cup spinach (fresh or frozen)
- 1/2 avocado
Optional additions
- 1–2 tbsp collagen peptides (omit if vegan)
- 1–2 tbsp chia seeds
Instructions
- Place all ingredients in your high-speed blender or food processor.
- Blend until completely smooth, stopping to scrape sides if needed.
- Transfer to a bowl and add any desired toppings.
- Serve immediately and enjoy.
Notes
- Nutritional values are estimates and will vary based on exact ingredients used.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (per recipe)
Carbohydrates: 62 g |
Protein: 15 g |
Fat: 58 g |
Fiber: 23 g