If you didn’t already know this, I’m a chocoholic. Anywhere there’s chocolate there is me. It’s a delicious problem. And because of this, oftentimes I find myself wondering “how, oh how can I have chocolate for breakfast that doesn’t involve a major sugar crash at 11 am?!” The answer presented itself to me in the form of this smoothie. It’s delicious, *healthy*, and chock full of chocolate. A+. Need I say more? Note: If you don’t have frozen bananas I recommend adding ice- the consistency will be waaaay too liquidy otherwise, and for some reason this makes for an odd smoothie experience. But even with the ice, there's just something magically creamy and delicious that happens when you blend a frozen banana, so prep the night before and freeze your banana. Your morning hangry self with thank you. Trust me on this one. Recipe inspired by A Beautiful Mess.
NOTES: Depending on the size of your banana, you may need more liquid than the recipe calls for. Use as much as your blender needs to successfully puree, which could mean as much as 1 cup or more. Unrefined or virgin coconut oil will impart a coconut-y flavor to the smoothie, while refined oil will keep things neutral.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.