This raspberry chocolate smoothie with coconut milk struts in like the glamorous friend who pretends dessert is health food.
The tart raspberries flirt shamelessly with rich cocoa, balancing indulgence and freshness in every sip, while coconut milk brings velvety creaminess.
You get a drink that’s decadent enough for cravings, yet still plant-based, because we’re not sacrificing sass or style for dairy.
Sip it for breakfast, lunch, or emotional support—it doesn’t judge. Add a straw, call it “wellness,” and pretend balance exists.
Raspberry Chocolate Smoothie with Coconut Milk
A creamy, tangy, chocolate-rich smoothie with coconut milk, raspberries, banana, and cocoa—indulgent yet vegan and refreshingly satisfying.
Ingredients
- 1 ½ cups coconut milk unsweetened
- 1 cup frozen raspberries
- 1 frozen banana
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon almond butter or peanut butter
- 1 –2 tablespoons maple syrup optional
- 1 teaspoon vanilla extract
- 1 cup ice cubes
Instructions
- Pour 1 ½ cups coconut milk into blender.
- Add 1 cup frozen raspberries.
- Toss in 1 frozen banana.
- Sprinkle 2 tablespoons cocoa powder.
- Add 1 tablespoon almond butter.
- Sweeten with 1–2 tablespoons maple syrup if desired.
- Add 1 teaspoon vanilla extract.
- Drop in 1 cup ice cubes.
- Blend until smooth and creamy.
- Serve in glasses and enjoy immediately.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 5g
Vitamins & Minerals (per serving)
- Vitamin C: 40%
- Calcium: 12%
- Iron: 10%
- Potassium: 13%
- Magnesium: 9%
Additional Notes/Tips
- Chill the coconut milk for an extra creamy base.
- Top with shredded coconut or cacao nibs for texture.
- Swap raspberries with strawberries if you’re feeling rebellious.
