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.