Vegan Chocolate Avocado Protein Smoothie
A thick, creamy, milkshake-style smoothie made with ripe avocado, cacao, pea protein and Medjool dates. It is naturally sweetened, dairy-free, and packs about 25 grams of protein per serving.
- Prep
- 10 min
- Cook
- —
- Wait
- 10 min
- Total
- 20 min
- Makes
- 2 smoothies (about 14 fl oz / 415 ml each)
Steps
Before you start
- Use a ripe avocado that yields to gentle pressure and is green and creamy inside, with no brown streaks. An underripe one will make the smoothie grassy and gritty.
- Pit the dates and check for any missed pit fragments. If your dates are firm or dry, soak them in hot water for 10 minutes first, then drain.
- Freeze the banana slices ahead of time. Peel and slice the banana, then freeze for at least 2 hours, or use the ice cubes instead.
- Chill the oat milk in the fridge so the smoothie is cold and thick.
Soften the dates
- Place the 4 pitted Medjool dates in a small bowl and cover with hot tap water.
- Let them soak for 10 minutes, then drain well.
- Skip the soak if your dates are already very soft and sticky.
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Ready when: Dates feel plump and squish easily when pressed
Tip: Check each date for pit fragments before blending.
Prep the avocado
- Halve the avocado, remove the pit, and scoop the flesh into the blender jar with a spoon.
- Scrape out the dark green flesh near the skin, as it is the creamiest.
- Discard any brown spots.
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Ready when: Flesh is bright green and buttery, with no brown patches
Load the blender
- Pour 1¾ cups (420 ml) cold oat milk into the jar first.
- Add the drained dates, vanilla, and salt.
- Then add the cacao powder and pea protein powder, followed by the frozen banana slices and the ice, if using.
- Adding liquid first helps the blades catch the solids and keeps powders from caking on the bottom.
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Tip: Layering liquid first and frozen items last prevents the blades from stalling.
Blend until smooth
- Secure the lid and start on low speed for 15 seconds to break up the frozen banana.
- Increase to high and blend for 60 to 90 seconds, pausing once to scrape down the sides with a spatula.
- The smoothie should look uniformly dark brown, thick and glossy, with no flecks of date skin or avocado.
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Ready when: Completely smooth, thick, and glossy with no visible flecks; it falls off a spoon in a slow ribbon
Tip: With a standard blender, blend for 2 to 3 minutes total to fully break down the dates.
Taste and adjust
- Taste the smoothie.
- If it is too thick to pour, add 2 to 4 tablespoons (30 to 60 ml) oat milk and blend for 10 seconds.
- If it isn't sweet enough, add another soaked date and blend for 30 seconds.
- If it tastes flat, add another pinch of salt.
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Ready when: Rich chocolate flavor, balanced sweetness, and a thick but pourable texture
Tip: Pea protein can taste slightly earthy. A small pinch of extra salt and the vanilla help mask it.
Serve right away
- Divide the smoothie between 2 tall glasses, about 14 fl oz (415 ml) each.
- Sprinkle with cacao nibs if using, and serve immediately with a wide straw or spoon.
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Tip: Serve promptly. The smoothie thickens as it stands because of the protein and avocado.
Good to know
Tips
- Freeze the banana rather than relying only on ice. It makes the smoothie thick and creamy without watering down the chocolate flavor.
- Use the darkest, ripest avocado you can find that is still green inside. Underripe avocado makes the smoothie bitter and gritty.
- Blend the powders with the liquid first. If you add protein powder on top of frozen ingredients, it clumps and sticks to the jar walls.
- For a more protein-dense version, add 1 tablespoon (16 g) of smooth peanut butter or 1 tablespoon (10 g) of hemp hearts.
Make ahead
"You can blend the smoothie up to 24 hours ahead. Pour it into an airtight jar filled to the very top to limit air contact, and refrigerate. Shake or re-blend before drinking, adding a splash of oat milk if it has thickened. You can also pre-portion the dates, cacao, protein and frozen banana into freezer bags, then blend with oat milk and avocado when ready."
Storage & reheating
"Best served immediately. Refrigerate in a full, airtight jar for up to 24 hours; stir or shake well before drinking, as it will thicken and may separate slightly. Freeze in ice cube trays or freezer-safe containers for up to 3 months, then thaw in the fridge overnight, or re-blend frozen cubes with a splash of oat milk. Do not leave at room temperature for more than 1 hour."
Substitutions
- unsweetened oat milk → Unsweetened soy milk or almond milk. Soy milk adds about 6 g more protein per serving. Almond milk makes a slightly thinner, less creamy smoothie.
- unsweetened cacao powder → Unsweetened Dutch-process cocoa powder. Use the same amount. The flavor will be slightly milder and smoother.
- Medjool dates → 2 tablespoons (40 g) pure maple syrup. Gives a similar sweetness. The smoothie will have slightly less fiber and a thinner texture.
- unflavored pea protein powder → Chocolate or vanilla vegan protein powder blend. Use the amount on the label for 25 g protein per serving, and reduce the dates to 3 if the powder is sweetened.
