If a chocolate latte and guacamole had a love child, this Mocha Avocado Smoothie Bowl would be it—rich, creamy, and deeply misunderstood. Avocado doesn’t just belong on overpriced toast, okay? It brings velvety texture and healthy fats that make this smoothie bowl feel like dessert without the guilt. The espresso? Essential. The cocoa? Sexy. You’ll blend it up and feel like a wellness guru—just without the yoga pants. And yes, it’s vegan, which means you get to feel smug and satisfied at the same time. This breakfast doesn’t whisper health; it screams glow-up with every caffeinated spoonful.
Mocha Avocado Smoothie Bowl
A creamy, chocolate-coffee smoothie bowl powered by avocado and espresso, sweetened naturally, and topped like it’s the cover of a wellness magazine.
Ingredients
- 1 ripe avocado make sure it’s not sad inside
- 1 frozen banana cut into chunks for flair
- ½ cup strong brewed espresso cooled because you’re not chaotic
- 2 tablespoons unsweetened cocoa powder
- 1 scoop vegan chocolate protein powder
- ¼ cup almond milk or oat milk if you’re extra
- 1 tablespoon maple syrup optional, for the sweet tooth girls
- ½ teaspoon vanilla extract
- ½ cup ice cubes
- Optional Toppings:
- Sliced banana
- Chia seeds
- Granola
- Cacao nibs
- Crushed nuts or coconut
Instructions
- Scoop out the avocado and add it to your blender.
- Add frozen banana, espresso, cocoa, protein powder, almond milk, syrup, and vanilla.
- Toss in the ice cubes and blend until velvety and thick.
- Pour into bowls like you’re on a cooking show.
- Top like your followers are watching.
- Dig in and remind yourself you made this magic happen.
Notes
Nutritional Information (Per Serving)
- Calories: 345
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 17g
Vitamins & Minerals (Per Serving)
- Vitamin E: 21%
- Folate: 23%
- Magnesium: 19%
- Potassium: 27%
- Iron: 17%
Additional Notes & Flavor Tips
- Add a pinch of cinnamon for a cozy, spicy twist.
- Use cacao instead of cocoa for deeper flavor and antioxidant street cred.
- Swap almond milk for coconut milk if you want a tropical flair.
- Store in the fridge for up to 24 hours (but who waits that long?).
- Topping it with espresso beans? Chef’s kiss and also: caffeine jackpot.
