Mexican Chocolate Smoothie


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!I love adding spice to creamy smoothies, so I was excited to see this flavorful Mexican chocolate smoothie concept – spiked with cinnamon, cayenne and an extra dose of nibby chocolate! The recipe is a Sippable entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Hallie Klecker of Daily Bites.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Mexican Chocolate Smoothie Recipe - a healthy, dairy-free delight with little flecks of cacao nibs and notable spice throughout. Naturally vegan and paleo.To qualify for the contest, this recipe for a Mexican chocolate smoothie uses Cashew Milk Beverage from So Delicious Dairy Free.

Special Diet Notes: Mexican Chocolate Smoothie

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and optionally paleo. For paleo, use lite coconut milk rather than milk beverage.

For a nut-free Mexican chocolate smoothie, substitute sunflower seed butter for the almond butter, and use coconut milk beverage rather than cashew.

Need banana-free? I recommend substituting frozen cubes of cooked pumpkin plus 1 to 2 softened, pitted Medjool dates in this Mexican chocolate smoothie recipe for those of you who shun bananas.

Mexican Chocolate Smoothie
Prep time
Total time
This chocolate smoothie is full of cinnamon, spice, and everything nice! Cayenne pepper adds a little kick, while a ripe frozen banana provides plenty of sweetness.
Serves: 1 serving
  • 1 frozen banana (the riper the better!)
  • ⅔ cup So Delicious Dairy Free Unsweetened Cashew Milk Beverage
  • 1 tablespoon raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon unsweetened almond butter
  • ½ teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 1 tablespoon raw cacao nibs or dairy-free chocolate chips, plus additional for topping (optional)
  1. Place the banana, milk beverage, cacao powder, almond butter, cinnamon and cayenne in you blender and blend on high until smooth.
  2. Add the cacao nibs or chocolate chips and pulse to break them into little flecks throughout.
  3. Pour into a glass, and if desired, top with additional nibs or chocolate chips.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  2. This is why I love Mexican chocolate – love the added warmth from the spices! This looks like the kind of smoothie I can drink over and over again! Love that it’s a healthy alternative that’s actually good for me! 🙂

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