Creamy Chocolate Power Shake
I enjoy a smoothie that is thick enough to eat with a spoon.  It feels like more of a meal to me.  Feel free to adjust the amount of milk, ice, or even frozen banana to reach the perfect thickness for you.

Yields: 1 (16-ounce) serving or 2 (8-ounce) servings


  • 3/4 cup unsweetened almond milk (or milk of choice–I’ve been enjoying an almond-coconut blend lately)
  • 2 tablespoons cocoa powder
  • 1/2 tablespoon flaxseed meal (I use Bob’s Red Mill’s whole ground flaxseed meal )
  • 2 tablespoons almond butter
  • 2 large dates, pitted* (I use Medjool dates; use 3 if using a smaller variety)
  • 1/2 an avocado**
  • 1/2 cup ice cubes (about 8-10 cubes)
  • 1 very ripe banana, frozen and broken or sliced into chunks
  • Optional but recommended: 1/4 teaspoon cinnamon and a pinch (1/16 teaspoon) of sea or kosher salt


  1. Pulse all of the ingredients a few times in a blender to get them started, and then blend until very smooth.  Once the mixture is well blended, I like to give it about 30 seconds at the highest speed to make it really creamy.
  2. Pour into one or two glasses and enjoy.  You can hold the smoothie for a little while in the fridge before the ice begins to melt. Sometimes, I’ll put mine in the freezer for about 20 minutes to make it a little more of a frozen treat.  (Just don’t forget about it.  Set a timer, just in case!)


  • *I find that dates can take a little longer to pulverize if they are a little dried out or if the blender isn’t a high-powered model.  In this case, you may wish to chop them into small pieces or soak the whole (pitted) dates for 15 minutes in warm water, draining before using.
  • **If my avocado is large, I usually use a third of it.  This amount will provide plenty of creaminess (and Vitamin E), but will allow you to stretch your ingredients a little further.  Simply slice a wedge from the avocado that is one-third of the whole, gently prying away from the pit.  The pit remains with the other 2/3 of the avocado. TIP: Let the unused portion sit on the counter, uncovered, for about 15-20 minutes, and then place a piece of plastic wrap directly over all areas of exposed flesh, and refrigerate 2-3 days for another smoothie, a salad, chili topper, etc.  The exposure to the air creates a thin “skin” over the surface of the avocado and adds an extra layer of protection from excessive browning. It’s the best trick I’ve found so far!

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