Recipe: Chocolate Coconut Avocado Smoothie
Have you ever tried Kitchn’s smooth and creamy chocolate pudding made with avocados as the base? It’s rich and sweet, but nourishing at the same time because of the wholesome ingredients. This smoothie goes in the same direction as that pudding, but with an added mocha-like twist and a more sippable texture.
The avocado is frozen ahead of time for this lush and frothy smoothie. When I have multiple avocados on the verge of being too ripe, I peel and freeze them in chunks for a low-sugar smoothie base.
Along with a drizzle of MCT oil (medium chain triglycerides oil), the avocado brings plenty of healthy and satisfying fats to keep you going all day. The texture of this smoothie is unreal!
What gives this smoothie its superpowers is the addition of raw cacao powder, chard, and coffee. Cacao powder is one of the most nutritious forms of chocolate you can consume, and it’s a great source of magnesium and antioxidants. Chopped chard integrates seamlessly with its abundance of vitamins, iron, and fiber — all without a shred of “green” flavor. The coffee brings the instant burst of energy along with a mocha vibe when combined with the cacao.
Half a teaspoon may seem like a lot of vanilla for one serving, but it really helps with that actual chocolate flavor. The salt contributes in a similar way — just rounding everything else out and bringing it all together. Dates and coconut water are both naturally sweet and make this smoothie seem so decadent. You would never know that this one is good for you.
This week we’re teaming up with Laura Wright of The First Mess to flip the notion that a smoothie can’t fill you up. All week long we’re sharing wholesome and hearty smoothies designed with your satisfaction in mind. To see the principles that informed these recipes, check out 4 Steps for Building a Better Smoothie, According to a Nutritionist.
Chocolate Coconut Avocado Smoothie
- 1/2 cup
- 3/4 cup
ripe avocado, frozen
pitted Medjool dates
- 1 cup
Swiss chard leaves
- 1 1/2 tablespoons
- 1 teaspoon
MCT oil or coconut oil
- 1/2 teaspoon
Small pinch of sea salt
Place all the ingredients in a blender and blend on high speed until completely smooth and creamy, about 45 seconds. Serve immediately.
MCT oil: MCT oil can be found at health food stores and supplement sections of supermarkets like Whole Foods.
Freezing avocado: To freeze avocado, peel, pit, and dice ripe avocados into chunks. Arrange the chunks on a parchment-lined baking sheet in a single layer. Freeze until solid, then transfer to a labeled freezer bag.
Cocoa powder substitution: Unsweetened cocoa powder can be substituted for cacao powder.