A creamy, dreamy smoothie that tastes just like dessert but fuels me like breakfast—that’s exactly what I get with this avocado chocolate peanut butter smoothie. It’s thick, indulgent, and satisfying, but also packed with healthy fats, fiber, and protein to keep me energized and full for hours. Whether I’m making it for myself or sharing it with my smoothie-loving kid, it’s always a hit.

Why You’ll Love This Recipe

I keep coming back to this smoothie because it’s the perfect balance of flavor and nutrition. The rich creaminess from the avocado makes it feel like a milkshake, while the peanut butter and chocolate combo is just unbeatable. I love how versatile it is too—sometimes I add spinach, sometimes a dash of protein powder. It works every time.

Here’s what really makes this recipe a go-to:

It tastes like a decadent dessert, but it’s totally healthy.
The texture is incredibly thick and satisfying.
I get a good dose of healthy fats, protein, and fiber in just one glass.
It keeps me full all morning long.
It’s a one-blender, 5-minute kind of recipe. Easy cleanup, quick prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ medium avocado
1 medium ripe frozen banana
2 tablespoons cocoa powder
3 tablespoons creamy peanut butter
1 ½ cups unsweetened vanilla almond milk (more or less to adjust consistency)
1 ½ tablespoons maple syrup (more or less to taste)
½ teaspoon vanilla extract (optional but recommended)

Directions

I add all the ingredients into my blender.
I blend on high for 2 to 4 minutes, until everything is smooth and ultra creamy.
I pour it into a glass and enjoy right away. If I want it thinner, I just splash in a bit more almond milk until it’s perfect.

Servings and timing

This smoothie recipe makes 2 servings, each about 12 ounces.
Prep time: 6 minutes
Total time: 6 minutes

Variations

Add greens: I sometimes toss in a handful of spinach or kale—can’t even taste it.
Boost the protein: A scoop of protein powder or Greek yogurt blends in seamlessly.
Nut-free option: I swap peanut butter with sunflower seed butter if I’m avoiding nuts.
Extra indulgence: A sprinkle of dark chocolate chips or cacao nibs on top takes it over the edge.
Different milk: It works just as well with oat milk, dairy milk, or coconut milk.

Storage/Reheating

This smoothie is best enjoyed fresh, but if I have leftovers, I store it in an airtight container in the fridge for up to 24 hours. I give it a good shake or a quick re-blend before drinking. For longer storage, I freeze it in ice cube trays and blend with a splash of milk when ready.

FAQs

How ripe should the banana be?

I always use a ripe, frozen banana for the best sweetness and texture. The riper it is, the less maple syrup I need.

Can I taste the avocado in the smoothie?

Not at all. The avocado just makes it creamy—it doesn’t add much flavor, especially with the chocolate and peanut butter taking center stage.

What kind of cocoa powder works best?

I usually go for unsweetened cocoa powder. If I use a darker cocoa, I sometimes add a little more maple syrup to balance the bitterness.

Can I make this smoothie ahead of time?

Yes, but I think it tastes best fresh. If I make it ahead, I store it in the fridge for up to a day or freeze it in cubes and re-blend.

Is this smoothie good for weight loss?

It depends on my goals. It’s calorie-dense but nutrient-rich, so it helps keep me full longer and can prevent snacking later. It’s great as a meal replacement.

Conclusion

This avocado chocolate peanut butter smoothie is one of those recipes I always come back to. It’s creamy, chocolatey, nourishing, and just indulgent enough to feel like a treat. Whether I’m powering through a busy morning or just craving something sweet that won’t derail my day, this smoothie hits the mark every time.