A chocolate spinach smoothie is a creative way to incorporate leafy greens into your diet while enjoying the comforting taste of chocolate. This smoothie combines fresh spinach with the richness of cocoa powder and the sweetness of ripe bananas to create a creamy and indulgent treat. It’s a great option for a nutritious breakfast or a post-workout refuel that feels like a dessert.
Chocolate Spinach Smoothie Recipe
A chocolate spinach smoothie is a nutritious and delicious way to sneak in some greens while satisfying your chocolate cravings. This recipe combines the goodness of spinach with the rich flavor of cocoa for a creamy and indulgent treat.
Equipment
- blender
- glass cups
Ingredients
- fresh spinach
- banana
- unsweetened cocoa powder
- almond milk
- honey
- vanilla extract
- ice cubes
Instructions
- Wash and pack one cup of fresh spinach leaves. You can use baby spinach for a milder flavor.Peel the ripe banana and break it into smaller chunks for easier blending.
- In a blender, combine the fresh spinach leaves, banana chunks, unsweetened cocoa powder, almond milk (or your choice of milk), honey (or maple syrup), vanilla extract, and ice cubes.
- Add a pinch of salt to enhance the flavor of the chocolate.Blend on high speed until all the ingredients are thoroughly combined and the mixture is smooth. This should take about 1-2 minutes.
- If the smoothie is too thick for your liking, you can add more almond milk or milk and blend again until you achieve the desired consistency.
- Pour the chocolate spinach smoothie into a glass.
- Sip and savor your creamy and indulgent chocolate spinach smoothie. It's a delightful way to enjoy the goodness of spinach with the richness of chocolate.
Video
Notes
- Adjust the amount of honey or maple syrup to suit your taste preferences. The sweetness of the banana and the cocoa powder may vary, so taste the mixture before adding more sweetener.
- Feel free to add a scoop of protein powder or a tablespoon of nut butter for added protein and creaminess.
Nutrition
Serving: 500g
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