Vegan Chocolate Almond Butter Smoothie

Prep Time



Cook Time





Serves Up To




  • 1 large ripe banana (~200 g); previously peeled; sliced and frozen
  • 2 Tbsp (32 g) natural almond butter (if unsalted add a pinch of salt)
  • 1-2 dates; pitted (if not sticky and moist; soak in hot water for 10 minutes; then drain)
  • 1 Tbsp (5 g) cacao powder or unsweetened cacao powder
  • 1 to 1 1/2 cups (240 - 360 ml) Chocolate Almond Breeze
  • 1 Tbsp cacao nibs for “chocolate chip” effect (blend in or use as topping)
  • 1 Tbsp flax or hemp seeds for added nutrition
  • Dairy free chocolate sauce (for drizzling inside glass)
  • Coconut whipped cream for topping
  • 1/2 cup ice (optional)


  1. 1

    Add all ingredients except almond milk to the blender. Add in almond milk 1/2 cup at a time, until desired consistency is reached.

  2. 2

    Serves 1 generously. Best when fresh, though leftovers will keep covered in the fridge for up to 24 hours. You could even freeze this into popsicles!

Made with these products:

Chocolate AlmondmilkChocolate Almond Breeze Photo

Chocolate AlmondmilkChocolate Almond Breeze

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Courtesy of: Minimalist Baker

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