Avocado Cacao Smoothie Bowl
Why this recipe works
- Naturally creamy: Ripe avocado and Greek yoghurt create a thick, smooth base that feels rich without needing ice cream or cream.
- Balanced sweetness: Banana and maple syrup soften the bitterness of the cocoa while keeping the bowl breakfast-friendly.
- Fast no-cook method: Everything is blended in one step, making it a practical option for a quick breakfast or snack.
Get the most out of this recipe
Ingredient notes
- Use a ripe avocado: A properly ripe avocado blends smoothly and has a mellow flavour, helping the cocoa come through cleanly.
- Check the cocoa powder: Unsweetened cocoa powder gives a deeper chocolate flavour; if it tastes very bitter, adjust the sweetness to taste.
- Keep the base cold: Chilled avocado, banana and yoghurt help the bowl stay thick and refreshing straight after blending.
Texture tips
- For a thicker bowl: Use well-chilled ingredients and avoid adding extra liquid unless the blender needs help moving.
- Blend until glossy: Scrape down the sides and blend again briefly if cocoa powder clings to the jug or leaves dry streaks.
Dietary alternatives
- For a vegan version: Replace the Greek yoghurt with a thick dairy-free yoghurt and keep the maple syrup rather than swapping to honey.
- For a dairy-free bowl: Choose a chilled plant-based yoghurt with enough body to keep the mixture spoonable.
Make-ahead tips
- Best served straight away: The texture is thickest and the colour freshest immediately after blending.
- Add toppings later: If refrigerating the blended base, add the sliced banana and cacao nibs just before serving so they stay fresh and crisp.
- Short storage only: If storing, press the surface level, cover and refrigerate for up to 1 day, then stir well before eating.
Equipment you'll need
Ingredients
Instructions
- Halve the avocado, remove the stone and scoop the flesh into a blender. Peel 1 banana and add it to the blender with the Greek yoghurt, cocoa powder and maple syrup.
- Blend until completely smooth, thick and glossy, scraping down the sides as needed. Taste and blend again briefly if any cocoa powder remains unmixed.
- Spoon into 2 bowls. Slice the remaining banana and arrange on top, then sprinkle over the cocoa nibs and serve immediately.
Recipe notes
Tips
- Use a properly ripe avocado for a smooth texture and a mellow flavour that lets the cocoa come through.
- For an extra-thick bowl, chill the avocado and bananas in the fridge before blending.
Substitutions
- Replace Maple syrup with Honey for a floral sweetness.
- Replace Cocoa nibs with Almonds for a crunchier, nuttier topping.
Storage
- Refrigerate up to 1 days
- Best served straight away. If storing, press the surface level, cover and refrigerate for up to 1 day; stir well before serving and add the sliced banana and cocoa nibs just before eating.
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Recipe overview
- Servings: 2 bowls
- Total time: 10min (9min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk
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