Get ready for a smoothie that tastes like an indulgent milkshake but is actually packed with healthy goodness! This Banana Cacao Coconut Smoothie is creamy smooth, naturally sweetened, and bursting with chocolate, banana, and coconut flavors. I absolutely adore this Chocolate Coconut Smoothie because it satisfies my sweet cravings completely while being dairy-free, gluten-free, paleo, and vegan! The secret? Frozen bananas create incredible creaminess, dates add natural sweetness, and a drizzle of homemade raw chocolate sauce inside the glass makes it feel extra special. It’s the perfect healthy treat for breakfast, snack, or even dessert, especially wonderful on a warm day like today, May 2nd!
Why You’ll Love This Healthy Chocolate Coconut Smoothie
- Tastes Like a Milkshake: Incredibly creamy and decadent-tasting, but made with wholesome ingredients.
- Healthy & Nutrient-Dense: Packed with fruit (banana, dates), healthy fats (coconut oil, almond butter), fiber, and antioxidants (from cacao).
- Dairy-Free, Gluten-Free, Paleo, Vegan: Fits seamlessly into various healthy eating patterns.
- Quick & Easy: Blends up in just minutes once you have your frozen banana ready.
- Naturally Sweetened: Uses dates and banana for sweetness, with maple syrup in the optional sauce.
Ingredients for Banana Cacao Coconut Smoothie
Here’s what you’ll need to blend up this delicious and healthy treat. The full list with measurements is in the recipe card below.
Raw Chocolate Sauce
- Cacao powder* (or unsweetened cocoa powder) (Flavoring)
- Coconut oil, melted (Fat)
- Pure maple syrup (Sweetener)
- Vanilla extract (Flavoring)
- Pinch of salt (Seasoning)
Smoothie
- Bananas, previously sliced and frozen (Fruit)
- Unsweetened shredded coconut (plus extra for topping) (Coconut)
- Medjool dates, pitted (Sweetener/Fruit)
- Cacao powder* (or unsweetened cocoa powder) (Flavoring)
- Almond butter (Nut Butter)
- Unsweetened vanilla almond milk* (or other milk) (Liquid)
- Pinch of salt (Seasoning)
Optional Toppings
- Granola
- Extra shredded coconut
(Notes refer to original recipe details regarding cacao vs cocoa and milk type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the rich chocolate-banana-coconut flavor here, but feel free to customize your Chocolate Coconut Smoothie:
- Add Protein: Blend in a scoop of chocolate or vanilla protein powder (plant-based if needed).
- Different Nut/Seed Butter: Use peanut butter, cashew butter, tahini, or sunflower seed butter instead of almond butter.
- Add Greens: Toss in a handful of baby spinach – the chocolate flavor usually masks it well!
- Make it Minty: Add a drop of food-grade peppermint extract for a chocolate-mint vibe.
- Coffee Kick: Add 1-2 teaspoons of instant espresso powder for a mocha flavor.
- Skip the Sauce: The smoothie is delicious on its own without the raw chocolate sauce drizzle.
How to Make Banana Cacao Coconut Smoothie
Making this decadent yet healthy Chocolate Coconut Smoothie is quick and easy:
Make the Raw Chocolate Sauce
- First, I whip up the simple raw chocolate sauce (this step is optional, but highly recommended for the full experience!). In a small bowl, I whisk together the melted coconut oil, pure maple syrup, vanilla extract, cacao powder (or cocoa powder), and a pinch of salt until completely smooth.
- This sauce will keep in the fridge for up to 2 weeks – perfect for drizzling on future smoothies or desserts! I set it aside.
Blend the Smoothie
- Now for the smoothie itself! I add the frozen banana chunks, shredded coconut, pitted Medjool dates, cacao powder (or cocoa powder), almond butter, 1 cup of the almond milk, and a pinch of salt to my high-powered blender.
- I blend on high speed until the mixture is completely smooth and creamy.
- If the smoothie seems too thick and isn’t blending well, I add the additional ¼ cup of almond milk (or more, a splash at a time) and blend again until it reaches my desired thick, creamy consistency.
Assemble and Serve
- To get that pretty effect, I drizzle some of the prepared raw chocolate sauce on the inside of my serving glass(es).
- I pour the blended smoothie carefully into the glass(es).
- I top with extra chocolate sauce drizzle, some extra shredded coconut, and a sprinkle of granola if desired.
- Enjoy immediately!
Tips and Tricks for the BEST Healthy Smoothie
Here are my secrets for making this Chocolate Coconut Smoothie truly exceptional:
- Use Frozen Bananas: This is non-negotiable for achieving that thick, creamy, milkshake-like texture without adding dairy or too much ice. Peel and freeze ripe bananas ahead!
- Ripe Bananas & Soft Dates: Use very ripe bananas and soft Medjool dates for the best natural sweetness and easiest blending. Soak dates briefly if they seem dry.
- High-Powered Blender Recommended: Helps create the smoothest possible texture, fully incorporating the dates, coconut, and frozen fruit.
- Adjust Liquid: Start with less milk and add more only as needed to get the blender moving while keeping the smoothie thick.
- Cool Coconut Oil for Sauce: Ensure the melted coconut oil for the sauce isn’t piping hot when whisking with other ingredients.
How to Serve
This Banana Cacao Coconut Smoothie is best served immediately after blending! Enjoy it:
- For Breakfast: A healthy, satisfying, and energizing start to your day.
- As a Healthy Snack: Curbs sweet cravings and provides lasting energy.
- As a Light Dessert: Tastes like an indulgent milkshake but is much healthier!
- Post-Workout: Great for refueling (especially with added protein powder).
Serve in a tall glass, drizzled with chocolate sauce and topped with coconut and granola if desired.
Make Ahead and Storage
Smoothies are always best consumed right after blending for the best texture and flavor. Storing blended smoothies is not recommended as they separate and lose their optimal consistency.
Prep Tip: Keep bags of frozen banana chunks in your freezer. You can also make the raw chocolate sauce ahead of time and store it in the fridge (it will solidify; let it sit at room temp or warm slightly to make it drizzle-able again).
FAQs about Banana Cacao Coconut Smoothie
- Can I use regular cocoa powder instead of cacao powder?
- Yes, absolutely! Unsweetened cocoa powder works perfectly well if you don’t have cacao powder. The flavor might be slightly less intensely chocolatey than raw cacao.
- Can I use a different kind of milk?
- Yes! Any dairy or non-dairy milk will work – oat milk, soy milk, cashew milk, or regular cow’s milk are all fine substitutes for almond milk.
- Is this smoothie keto-friendly?
- No, due to the bananas and dates/maple syrup, this smoothie is not keto-friendly as written. It is, however, paleo (if using maple syrup/dates and appropriate milk/chocolate), vegan, dairy-free, and gluten-free.
Enjoy this incredibly delicious, creamy, healthy, and satisfying Banana Cacao Coconut Smoothie! It’s truly like having a healthy milkshake.
Print
Banana Cacao Coconut Smoothie (Vegan, Paleo, Dairy-Free)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Breakfast, Breakfast/Snack, Dessert, Dessert/Snack, Snack, Drinks, Smoothie
- Cuisine: American
Description
This Banana Cacao Coconut Smoothie is as close as you can get to a healthy milkshake! It’s dairy-free, gluten-free, paleo, vegan, and tastes like such a treat! The inside of the glass gets drizzled with a raw chocolate sauce, and the smoothie features frozen banana, coconut, dates, cacao, and almond butter.
Ingredients
For the Raw Chocolate Sauce:
- 2 tablespoons cacao powder* (or unsweetened cocoa powder)
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the Smoothie:
- 2 bananas, previously sliced and frozen
- 2 tablespoons unsweetened shredded coconut, plus extra for topping
- 2 Medjool dates, pitted
- 1 tablespoon cacao powder* (or unsweetened cocoa powder)
- 1 tablespoon almond butter (or other nut/seed butter)
- 1 – 1 1/4 cups unsweetened vanilla almond milk* (or other milk), divided
- Pinch of salt
Optional Toppings:
- Granola (use paleo/GF/vegan as needed)
Instructions
- Make the Raw Chocolate Sauce:
- In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, cacao powder, and pinch of salt until completely smooth. Set aside. (Note: Sauce will keep in an airtight container in the fridge for up to 2 weeks; gently warm to liquefy if needed).
- Make the Smoothie:
- Add the frozen banana chunks, shredded coconut, pitted dates, cacao powder, almond butter, 1 cup of the almond milk, and a pinch of salt to a high-speed blender.
- Secure the lid and blend until smooth and creamy.
- If the smoothie seems too thick to blend properly, add the additional 1/4 cup of almond milk (or more, a tablespoon at a time) and blend again until your desired consistency is reached.
- Assemble and Serve:
- Drizzle some of the raw chocolate sauce on the inside walls of your serving glass(es).
- Pour the smoothie into the prepared glass.
- Top with extra chocolate sauce drizzle, shredded coconut, and granola (if desired).
- Enjoy immediately!
Notes
- Cacao vs. Cocoa: Cacao powder is less processed than cocoa powder but can be used interchangeably here. Use unsweetened for paleo/lower sugar.
- Coconut Oil: Ensure coconut oil for the sauce is just melted, not hot.
- Frozen Banana: Using frozen bananas is key for a thick, creamy, cold smoothie texture without needing ice.
- Dates: Medjool dates are soft and blend easily. If using drier dates (like Deglet Noor), soak them in hot water for 5-10 minutes, then drain before blending. Adjust quantity for sweetness.
- Milk: Any unsweetened dairy-free milk (almond, oat, cashew, soy) or dairy milk can be used. Vanilla adds extra flavor.
- Nut Butter: Substitute other nut butters (cashew) or seed butters (sunflower) if preferred or for allergies.
- Storage: Smoothies are best enjoyed immediately. Leftover chocolate sauce can be stored as noted above.