This chocolate almond butter smoothie bowl is thick, creamy, and deeply chocolatey with a rich nutty finish. Made with frozen bananas, cocoa powder, and almond butter, it blends into a perfectly spoonable bowl that’s naturally sweet, filling, and satisfying. Ready in minutes and easy to customize, it’s a breakfast that feels indulgent while still fueling your day.
Ingredients
- 2 frozen bananas sliced
- 1½ tablespoons almond butter
- 1½ tablespoons unsweetened cocoa powder
- ½ cup almond milk or other milk of choice, plus more as needed
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 scoop protein powder optional, chocolate or vanilla
- Optional: ½ cup frozen cauliflower or zucchini for extra creaminess
- Optional sweetener: maple syrup or honey to taste
- Toppings Optional
- Sliced banana or strawberries
- Granola or cacao nibs
- Chia seeds or hemp seeds
- Drizzle of almond butter
- Dark chocolate chips
Instructions
- Add almond milk to the blender first.
- Add frozen bananas, almond butter, cocoa powder, vanilla, salt, and protein powder if using.
- Blend on low, then increase to high, stopping to scrape down the sides as needed.
- Blend until thick, smooth, and creamy. Use as little liquid as possible for a spoonable texture.
- If too thick, add milk 1 tablespoon at a time until desired consistency is reached.
- Spoon into a bowl, smooth the top, and add toppings immediately.
Notes
- Fully frozen bananas are key to thickness—do not use fresh.
- Too much liquid will turn a bowl into a smoothie; start with less.
- A high-speed blender gives the best results for smoothie bowls.
- Add sweetener only if needed—ripe bananas usually provide enough sweetness.