Raspberry chocolate smoothie with almond milk is like a rom-com—sweet, a little dramatic, and impossible to resist when you’re craving comfort.
The tart berries strut in, balancing the rich cocoa, making every sip feel indulgent while still pretending you’re being “healthy.”
Creamy almond milk glides through, smoothing the edges, because no one needs bitterness in their morning unless it’s from ex-text flashbacks.
It’s vibrant, energizing, and oh-so-chocolatey, basically giving you dessert energy for breakfast without needing stretchy pants. Drink it, love it, repeat shamelessly.
Raspberry Chocolate Smoothie with Almond Milk
A creamy, tart-sweet, chocolatey smoothie blended with almond milk, raspberries, banana, and cocoa powder—perfectly vegan and ridiculously satisfying.
Ingredients
- 1 ½ cups unsweetened almond milk
- 1 cup frozen raspberries
- 1 frozen banana
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon almond butter
- 1 –2 tablespoons maple syrup optional
- 1 teaspoon vanilla extract
- 1 cup ice cubes
Instructions
- Pour 1 ½ cups almond milk into blender.
- Add 1 cup frozen raspberries.
- Drop in 1 frozen banana.
- Sprinkle 2 tablespoons cocoa powder.
- Scoop in 1 tablespoon almond butter.
- Add 1–2 tablespoons maple syrup for sweetness.
- Include 1 teaspoon vanilla extract.
- Toss in 1 cup ice cubes.
- Blend until silky smooth.
- Pour into glasses and sip immediately.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
Vitamins & Minerals (per serving)
- Vitamin C: 42%
- Calcium: 15%
- Iron: 9%
- Potassium: 11%
- Magnesium: 8%
Additional Notes/Tips
- Swap almond butter with peanut butter for a twist.
- Use fresh raspberries if you want a brighter, tangier flavor.
- Top with cacao nibs or granola for extra crunch.
