Ingredients
Scale
- 1 ½ cups frozen raspberries
- 1 large frozen banana (peeled and sliced before freezing)
- 2 tablespoons unsweetened cocoa powder or cacao powder
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 scoop chocolate protein powder (optional, for extra thickness)
- 1 tablespoon chia seeds
- Toppings: Fresh raspberries, crunchy granola, hemp hearts, and dark chocolate chips
Instructions
- Place your frozen raspberries and frozen banana slices into a high-speed blender. Use fruit that is completely frozen to ensure you achieve that signature thick, creamy texture. Add the cocoa powder, chia seeds, and protein powder if you are using it. Adding the dry ingredients first helps them incorporate better into the frozen fruit once you start the motor.
- Pour in half of your milk. Start the blender on the lowest speed setting. Use a tamper to push the frozen fruit down toward the blades constantly. If the blender gets stuck, add the remaining milk one tablespoon at a time. Be patient and avoid adding too much liquid, as this will turn your thick bowl into a drinkable smoothie. Continue blending until the mixture is completely smooth and looks like soft-serve ice cream.
- Scoop the thick chocolate raspberry mixture into a chilled bowl. Use the back of a spoon to create decorative swirls on the surface. Generously top the bowl with a handful of crunchy granola for texture, fresh raspberries for a pop of color, and dark chocolate chips. Serve immediately while the texture is at its peak thickness.
- Cook Time: 5 minutes