This raspberry chocolate smoothie with Greek yogurt proves life’s best indulgences can wear a halo and still taste wickedly decadent.
Raspberries crash the party with tang, cocoa melts in like velvet, and creamy yogurt keeps everything thick, luscious, and utterly addictive.
Frozen banana sweetens naturally, plant milk smooths the ride, and honey or maple syrup whispers just enough sass to your tastebuds.
Blend it quick, sip it slow, and remind yourself you’re technically fueling wellness, even if it feels like dessert-level mischief.
Raspberry Chocolate Smoothie with Greek Yogurt
A creamy, tangy, and chocolatey raspberry smoothie boosted with vegan Greek-style yogurt for richness and protein.
Ingredients
- 1 cup unsweetened almond or coconut milk
- 1 ½ cups frozen raspberries
- 1 frozen banana
- ½ cup vegan Greek-style yogurt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup or agave optional
- 1 teaspoon vanilla extract
- ½ cup ice cubes
Instructions
- Pour 1 cup plant-based milk into blender.
- Add 1 ½ cups frozen raspberries.
- Toss in 1 frozen banana.
- Scoop in ½ cup vegan Greek yogurt.
- Sprinkle 2 tablespoons cocoa powder.
- Sweeten with 1 tablespoon maple syrup if needed.
- Add 1 teaspoon vanilla extract.
- Drop in ½ cup ice cubes.
- Blend until thick, creamy, and smooth.
- Serve immediately in chilled glasses.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 9g
Vitamins & Minerals (per serving)
- Vitamin C: 36%
- Calcium: 14%
- Iron: 10%
- Potassium: 15%
- Magnesium: 8%
Additional Notes/Tips
- For thicker texture, freeze yogurt cubes beforehand and blend.
- Add cacao nibs for a crunchy topping.
- Swap maple syrup with dates for extra fiber sweetness.
