Chocolate Smoothie Recipe

Hey.
Yeah, you. The one standing in front of the fridge at 3 p.m., staring into the void, wondering if chocolate for lunch counts as self-care.
It does. And I’ve got proof.

This isn’t just another “healthy” smoothie pretending to be dessert. Nah. This one knows what it is. It’s thick. It’s cold. It tastes like someone snuck a brownie into your blender and said, “Go ahead, live a little.”

And guess what? You can have it. No guilt. No weird aftertaste. Just creamy, dreamy chocolate vibes—ready in five minutes, with stuff you probably already have.

I’m Kelsey. I don’t do sad smoothies. If it doesn’t make me close my eyes and go “mmm,” I’m not blending it. This one? I make it at least twice a week. Sometimes for breakfast. Sometimes at midnight. No shame.

Let’s get into it.

What You’ll Need

Here’s the squad:

• ¾ cup milk (any kind—cashew, almond, oat, cow, whatever floats your boat)
• 1 frozen banana (chopped, not whole—trust me)
• 1 tbsp chocolate chips (semi or dark—go fancy if you want)
• 1 tbsp cocoa powder (unsweetened, not hot cocoa mix)
• 1–2 tbsp nut butter (peanut, almond, cashew—your call)
• Optional: ½ tsp maple syrup (if you’re sweet-tooth weak like me)

That’s it. Six things. No powders you can’t pronounce. No “superfood” dust that costs $27. Just real stuff.

Why These Ingredients? (aka The Lowdown)

Frozen banana – This is the magic. It makes the smoothie thick, creamy, and naturally sweet. No ice needed. None of that watery, sad smoothie nonsense. Freeze your bananas in chunks so they blend easier. Peel them first. (Yes, I’ve blended a banana with the peel on. Don’t be me.)

Milk – Just the base. Almond milk keeps it light. Oat milk makes it creamier. Whole milk? Even better. Use what you’ve got. It’s not picky.

Chocolate chips – Tiny bursts of melty chocolate. They swirl through the smoothie like little chocolate confetti. I use dark because I like it bitter-sweet, but go milk chocolate if that’s your thing. Judgment-free zone.

Cocoa powder – This is where the real chocolate flavor kicks in. Unsweetened. Deep. Rich. Like a brownie decided to jump in. Don’t skip it.

Nut butter – This is the secret weapon. Makes it creamy, adds protein, and gives that “this-is-actually-good-for-me” vibe. Peanut butter = classic. Almond butter = fancy. Cashew = smooth operator.

Maple syrup – Optional. But sometimes… you just need more sugar. And that’s okay. Life’s short. Add the syrup.

How to Make This Chocolate Smoothie (Without Screwing It Up)

Step 1: Grab Your Blender

Any blender works. Even the sad one that only gets used for protein shakes. Just make sure it’s clean. (I once blended a smoothie in a dirty blender. Smelled like old kale. Never again.)

Step 2: Toss In the Milk

Pour in ¾ cup of your milk. Doesn’t matter which. Just get it in there. This helps the blades move at the start. Blenders hate starting dry. They’ll scream. We don’t want that.

Step 3: Add the Frozen Banana

Use about 1 cup of frozen banana chunks. One whole frozen banana usually does it. Make sure they’re frozen solid—this is what makes it thick. If you use fresh banana, it’ll be soup. Good soup, but still. Not the vibe.

Step 4: Chocolate Time

Toss in the cocoa powder, chocolate chips, and 1 tablespoon of nut butter. Yes, all at once. The blender doesn’t care.

Step 5: Blend It

Put the lid on. Securely. I learned this the hard way. Smoothie on the ceiling is not a good look.

Start on low. Let it grind a few seconds. Then—whoosh—crank it to high. Blend for 30–60 seconds. Until it’s smooth. Like, really smooth. No banana bits. No chocolate chunks unless you want surprise crunch.

Step 6: Taste. Adjust. Judge.

Stop the blender. Take a sip.

Too bitter? Add the maple syrup.
Too thin? Add another spoon of nut butter.
Not chocolatey enough? Throw in another teaspoon of cocoa.
Want it richer? Add more chocolate chips. Go wild.

Blend again for 10 seconds.

Tips (Because I’ve Made Every Mistake So You Don’t Have To)

• Freeze your bananas in chunks. Whole frozen bananas are hard to break. And your blender will hate you.
• Use ripe bananas. The spottier, the sweeter. They freeze better too.
• No cocoa powder? Don’t sub hot cocoa mix. It’s loaded with sugar. Just add an extra chocolate chip or two.
• Want it colder? Add a couple ice cubes. But only if your banana isn’t fully frozen.
• Protein boost? Toss in a scoop of chocolate or vanilla protein powder. Turns it into a post-workout win.
• Spice it up? Add a pinch of cinnamon. Or a tiny dash of cayenne. Sounds weird. Tastes amazing. Like Mexican hot chocolate, but cold.

What to Do With Leftovers?

Let’s be real—this is a one-person smoothie. But if you do make extra…

It’ll last in the fridge for about 24 hours. Tops.

But—and this is important—it’ll separate. The cocoa sinks. The banana floats. It’ll look like a science experiment.

Just give it a quick blend or shake before drinking. Not perfect, but still good.

Or… pour it into a popsicle mold. Freeze it. Boom. Chocolate smoothie pops. Kid-approved. Adult-approved. Dog probably wants one too.

Look.
This isn’t rocket science.
It’s chocolate.
It’s banana.
It’s delicious.

And if you’re having it at 2 p.m. because your day sucked and you need a hug in liquid form…
I get it.

That’s why I made it.
That’s why I keep making it.

Try it.
Tell me I’m right.