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–+ servings

Vegan Chocolate Protein Smoothie

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Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 1 large drink
Calories 320 kcal

Equipment

  • High-speed blender
  • Measuring cups & spoons
  • Tall smoothie glass or to-go bottle
  • Silicone straw (optional but perfect for thick smoothies)

Ingredients
  

  • 1 cup unsweetened almond milk or oat milk for creamier texture
  • 1 medium frozen banana for sweetness and thickness
  • 1 scoop vegan chocolate protein powder or vanilla powder for a lighter flavor
  • 1 tablespoon creamy peanut butter or almond butter
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seeds or ground flaxseed optional, adds fiber
  • 4 –5 ice cubes optional, for a thicker smoothie

Instructions
 

  • Add the liquid first. Pour the almond milk into your blender. Starting with liquid helps the blades whirl smoothly and gives your smoothie that perfect silky texture.
    Pro Tip: Always add liquid → soft ingredients → frozen ingredients → ice.
  • Add the powders and nut butter. Drop in the cocoa, protein powder, vanilla, and peanut butter. These blend best before the frozen ingredients, preventing clumps and ensuring a smooth, rich flavor.
  • Blend the base. Give everything a quick 5-second blend to incorporate the powders before adding heavier ingredients.
  • Add the banana and ice. Toss in the frozen banana and ice cubes. These make the smoothie creamy, frosty, and thick — like a chocolate shake straight from a café.
  • Blend until silky. Blend on high for 30–40 seconds, or until the smoothie is creamy, glossy, and perfectly thick. If it’s too thick, add a splash more almond milk. If you want it thicker, add an extra ice cube.
  • Serve immediately. Pour into a cold glass, add your favorite toppings (cacao nibs, granola, sliced banana), and enjoy!

Notes

How to Save It for Later

  • Store: Keep in an airtight jar in the fridge for up to 24 hours. Shake well before drinking.
  • Freeze: Pour into a mason jar or ice cube tray and freeze for up to 2 months. Re-blend with almond milk for a fresh smoothie.
  • Meal Prep: Make smoothie packs by freezing banana slices in individual bags.

Nutrition

Calories: 320kcalCarbohydrates: 36gProtein: 22gFat: 11gFiber: 7g
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