Avocado Chocolate Peanut Butter Smoothie
Try this Avocado Chocolate Peanut Butter Smoothie recipe, or contribute your own.
Try this Avocado Chocolate Peanut Butter Smoothie recipe, or contribute your own.
- 3 tablespoons creamy peanut butter
- 1/2 medium avocado
- 1 medium ripe frozen banana
- 2 tablespoons cocoa powder (i used dutch processed)
- 11/2 cups unsweetened vanilla almond milk (more or less to d
- 2 teaspoons zero-calorie sweetener agave nectar, or honey (more or less to taste)
- 1/2 teaspoon vanilla extract (optional but recommended)
- Carbohydrate 16.723022 g
- Cholesterol 0 mg
- Fat 35.785684 g
- Fiber 9.20257980976105 g
- Protein 12.5326 g
- Saturated Fat 6.4431124 g
- Serving Size 1 1 recipe (142g)
- Sodium 14.1218 mg
- Sugar 7.52044219023895 g
- Trans Fat 1.97417060000001 g
- Calories 407 calories
Step-by-step
- Add everything into a blender and blend on high for about 2 - 4 minutes, or until smooth and creamy.
- Add more milk as necessary to reach your desired thickness.
Ingredient quantities on a page rarely explain how mechanical force transforms raw components into a cohesive emulsion. High-speed blades must shear dense fats and frozen fibers simultaneously to eliminate grit. Adding a frozen banana alongside raw avocado introduces contrasting densities that resist homogenization unless the liquid medium is introduced first. Pour the almond milk into the base of the pitcher before adding solids to prevent dry pockets from stalling the motor. Blending on high for two to four minutes forces air into the mixture, increasing volume and yielding a velvety mouthfeel that low speeds fail to achieve. Scaling this formula requires caution regarding physical capacity. Doubling the batch exceeds standard home blender volumes and leads to uneven vortex formation, leaving unblended chunks of peanut butter trapped against the walls. Process large quantities in two separate batches instead of overloading the container. Swapping frozen bananas for fresh fruit drastically alters viscosity. Fresh fruit lacks the cellular structure of frozen produce, resulting in a thin, watery liquid rather than a thick purée. Compensate for fresh fruit by reducing the almond milk by one quarter cup or by adding three ice cubes to restore density.
