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Chocolate!! Avocado Paleo Smoothie Recipe

Written by Louise Hendon on November 2
Avocado paleo smoothie recipe

Why must smoothies be a breakfast/brunch recipe? I always hear of people saying they had a smoothie for breakfast, but it never made sense to me why I couldn’t also have a smoothie for lunch and dinner (and maybe a midnight snack too)! If it’s a delicious smoothie, then it should be enjoyable ANYTIME.

And this smoothie is definitely one of those “enjoy anytime” ones! (Here are a few other smoothie recipes to try – Ketogenic Green Smoothie, the Wicked Paleo Smoothie, and the Coconut Water Green Smoothie.)

Click Here To Download This Recipe As A Printable PDF

First, let me say that if you don’t currently keep frozen unpeeled bananas in your freezer, then you are Missing Out! You don’t have to peel them first – just throw the entire bunch of bananas into the freezer. That way you can use them whenever you need them for the next several months. (If you peel the bananas before freezing them, then they will start turning brown within a few days due to oxidation.) frozen bananas I always leave the frozen bananas to thaw at room temperature for 10 minutes before peeling them (you can use a paring knife to cut off the skin if you can’t wait the 10 minutes). If you’re wondering why the bananas need to be frozen, it’s because you get a much creamier (more like ice-cream) texture with frozen bananas. Also, you omit the need for adding ice (which I think dilutes the flavors). Once peeled, add the bananas, unsweetened cocoa powder, avocado, frozen raspberries, and 2 cups of almond or coconut milk into a good blender. You can drizzle a bit of raw honey in as well if you want a sweeter smoothie (I didn’t think it needed any extra sweetness.) in Blend away until it’s all smooth. Avocado Paleo Smoothie Recipe

More Drink Recipes?

Check out our list of 68 Paleo Drink Recipes here.

Click Here To Download This Recipe As A Printable PDF

Chocolate!! Avocado Paleo Smoothie Recipe
Prep time
Total time
Serves: 2 servings
  • 1 avocado
  • 2 frozen bananas
  • ½ cup frozen raspberries (or fresh raspberries or other berries)
  • 1-2 tablespoons unsweetened cocoa powder
  • 2 cups almond or coconut milk
  1. If you have unpeeled frozen bananas, then take the frozen bananas from the freezer and leave to thaw for 10 minutes before peeling (or cut the skin off with a paring knife).
  2. Place all the ingredients into a blender and blend well.
Nutrition Information
Serving size: 1 large glass
Ceirra - May 12

Do you have any nutritional information for this recipe? It’s delicious btw!

    Louise Hendon - May 12

    Thanks :) I don’t put up the nutritional info for most of the recipes as I believe that people often get too bogged down with that rather than just eating real food. But if you’re interested in getting the info, you can just plug the ingredients into a nutrition calculator like

glen - November 8

I just made this for the kids and myself. I omitted the berries as we didnt have any. I also used filtered water as the base. I intentionally put a low volume of water in to make it extremely thick. The end result was more of a mousse-like texture than a drink. My 3 young boys and myself just sat down and enjoyed the mega-yumminess of this recipe! Even my oldest son who hates avocado’s loves it! yum yum!

Dan - January 1

I always peel and cut my banana’s in half before I freeze them in zip lock bags. Generally I put 2 banana’s to one bag and lay them side by side. I stand mine in the shelf on the freezer door and once frozen they don’t stick together, so you can still take out 1/2 or one without having to hack at them, and they don’t turn brown either! Give it a go – its great imo.

andrea - January 14

How many servings does this make?

    Louise Hendon - January 14

    Hi Andrea – the recipe makes 2 servings (approx 1.5-2 American cups per serving). I usually pour it into 2 large glasses.

Lynn - April 2

I just made this with the substitution of frozen strawberries for the raspberries (what I had on hand). I ended up adding 1/2 Tbsp. raw honey, and still all I can taste is the tangy avocado. Don’t get me wrong – I LOVE avocados! But, I was hoping it wouldn’t be the main taste in the smoothie. I would suggest 1/2 an avocado or maybe adding in some raw almond butter or something.

    Tammi - August 11

    After you blend it, let it sit in the fridge for 10 to 20 minutes for the avocado to blend with the rest of the ingredients. I’ve made a mousse with similar ingredients, and it tasted best when it sat, actually tasted the very best the next day. I’ve done this with any avocado smoothie, and it works.

sue - April 3

Really good! Does it slways come out moose texture. Everytime I make it it does. Should I add more liquid?

    Louise Hendon - April 3

    It’s pretty thick – you can add more almond or coconut milk (or water) to make it thinner.

      Kristen - August 4

      I used one frozen banana and one perfectly ripe non frozen banana, just bc that’s what I had (and no berries, all out), and the consistency was perrrrrfect. My little one was even able to use a straw. This was great, thanks!

    Tammi - August 11

    I made this with fresh banana and berries and added ice. I thought the thickness was perfect, just like a frosty.

Elen - July 12

Do you have any idea how long can it last in the refrigerator? Will it not affect the consistency of the smoothie even if it will stay that long in the fridge? Cause I was planning to make this and I’m the only one at home that’s why I was wondering.

    Louise Hendon - July 14

    Hi – I haven’t tried, but I suspect it won’t last very long in the fridge as avocados tend to oxidize quickly once the skin is removed.

Tammi - August 11

I just made this for me and the kids for breakfast. I added 1 teaspoon of vanilla. I used fresh ingredients instead of frozen and added ice. The consistency was perfect, and my kids (ages 3 and 5) are already asking for seconds. Thanks for the recipe!

Jane M - September 12

Hi, I have recently discovered (stumbled on) the whole Paelo diet and I must say i’m hooked. I have been looking for some new recipes to try and found your site and as a lover of Avocados this recipe looks great! im going to try it this weekend
Jane :-)

julia - October 30

Just wondering could you freeze this recipe in batches and then take them out the night before as a snack to bring for work? Looking for smoothie recipes that would survive an hours car journey to work and no refrigerator til my 5min 11 o clock break!

Olga - November 21

I just made this. I like the texture — almost reminds me of a thick milkshake without the guilt :) I made it exactly as stated above, except my raspberries were not frozen. I’d make this again. Super filling. I didn’t add the optional honey — I find the bananas add enough sweetness. Thanks.

maria - December 1

I am just now starting to try smoothies in the morning. I never have time for breakfast. Mother of 3 boys keep you busy lol. I was kinda worried about the banana and avocado mix. I even looked at it for a bit before trying it. Well it was the best one yet. I will add this to one of my favorites. Thanks for putting this up. Helps out people like me who has no idea what I am doing.

Raymond - January 25

When I peel my frozen bananas, the inside of the peel sticks to the banana and it’s a huge pain in the neck to get it off. What’s up with that?!

    Louise Hendon - January 25

    3 options – 1. peel the bananas first and them put them into freezer bags. 2. wait til the banana thaws a little bit and them peel. 3. wait for it to thaw slightly and then use a knife to cut off the parts of the banana peel that sticks.

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