What a delightful treat this gluten-free, dairy-free chocolate raspberry smoothie is! Whether you enjoy it for breakfast, a midday snack, or even as a light dessert, this smoothie is creamy, flavorful, and simple to make. This recipe is sponsored by Silk; I’m happy to share their new almond dairy-free yogurt alternative and how well it works in smoothies.
There are lots of new gluten-free products out there, and dairy-free options are expanding too. When I learned Silk introduced an almond-based yogurt alternative, I wanted to try it and share the results.
I tried Silk’s Almond Dairy-free Yogurt Alternatives and found them delicious. They come in five flavors: peach, strawberry, vanilla, plain, and dark chocolate coconut. My local store currently carries the vanilla and dark chocolate coconut flavors, and I hope the other varieties become more widely available soon.
Both the vanilla and dark chocolate coconut flavors were rich and creamy. I appreciated the added protein from almond butter in the yogurt alternative. Instead of combining raspberries with vanilla, I mixed them into the dark chocolate coconut flavor this time — and it was a fantastic pairing.
This smoothie is incredibly easy: only four ingredients and a blender. It comes together in minutes and results in a smooth, satisfying drink.
Notes on Ingredients:
- Yogurt: I used Silk’s dark chocolate coconut almond dairy-free yogurt alternative. It added a rich chocolate note that pairs beautifully with raspberries.
- Banana: A ripe banana adds natural sweetness and creaminess. You can omit it if you prefer a less sweet smoothie.
- Raspberries: I used frozen raspberries and thawed them in the microwave for about 20 seconds to release some juice while keeping them cold. Fresh raspberries make a pretty garnish.
- Cocoa: Regular unsweetened cocoa powder works well—use the kind you would add to baked goods.
The finished smoothie was smooth, chocolatey, and just tart enough from the raspberries. It makes one large serving or two small ones. I shared mine with my son after school; he doesn’t usually like chocolate with fruit but enjoyed this combination. While the dark chocolate coconut yogurt has a noticeable coconut flavor on its own, it became subtle once blended into the smoothie, so people who are not fond of coconut may still like the drink.
If you want more gluten-free breakfasts to pair with this smoothie, quick homemade protein bars, gluten-free breakfast bars, or maple-flavored gluten-free donuts are all good choices to consider alongside a creamy smoothie.
I’ll probably make a double batch next time; my blender can’t hold two full recipes at once, so I’d blend twice back-to-back.
Gluten-free Chocolate Raspberry Smoothie Recipe:
Dairy-free Chocolate Raspberry Smoothie (Gluten-free)
Just 4 ingredients for this creamy chocolate raspberry smoothie that no one would guess is dairy-free!
3 minutes
3 minutes
Ingredients
- 2 containers (5.3 oz. each) Silk Dark Chocolate Coconut Almond Dairy-free Yogurt Alternative
- 1 cup frozen raspberries, slightly thawed
- 1 ripe banana
- 1 Tbsp. unsweetened baking cocoa
Instructions
- Combine all ingredients in a blender and blend until smooth, using the smoothie setting if available.
- Pour into one large or two small glasses. Top with fresh raspberries if desired. Serve immediately or refrigerate until ready to drink.
Notes
I used frozen raspberries and microwaved them for about 20 seconds to release some juice while keeping the fruit cold so the smoothie stays cool.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are my own.