If you love Almond Joy candy bars and a good coffee smoothie, you’re in for a treat!
This Almond Joy Coffee Smoothie is creamy, chocolatey, and packed with coconut and almond flavor—just like the classic candy bar, but in sippable form.
Plus, it’s got a caffeine kick to get you going in the morning.
It’s quick, easy, and perfect for busy mornings or an afternoon pick-me-up.
Let’s blend it up!
What You’ll Need
Ingredients:
- 1 cup brewed coffee (cooled)
- 1 frozen banana
- ½ cup unsweetened coconut milk (or any milk)
- 2 tbsp almond butter
- 1 tbsp cocoa powder
- 1 tbsp shredded coconut
- 1 tsp honey (or sweetener of choice)
- ½ tsp vanilla extract
- ½ cup ice cubes
Pro Tips
- Cool the coffee – Hot coffee will melt the ice and mess with the smoothie texture. Make it ahead and chill it in the fridge!
- Freeze the banana – This makes the smoothie extra creamy and naturally sweet.
- Blend in steps – Start with the liquid and softer ingredients first for a smoother blend.
- Boost it up – Add a scoop of protein powder or collagen for extra nutrition.
- Make it extra thick – Use less coffee or add more ice for a thicker, frosty texture.
Tools You’ll Need
- Blender
- Measuring cups & spoons
- Glass for serving
Substitutions & Variations
- No coffee? Swap for cold brew, decaf, or even chocolate almond milk.
- No banana? Use ½ cup frozen cauliflower or avocado for creaminess without the banana flavor.
- Want it extra chocolatey? Add a drizzle of chocolate syrup or a few chocolate chips before blending.
- Need more protein? Toss in a scoop of chocolate or vanilla protein powder.
Make-Ahead Tips
- Brew your coffee the night before and store it in the fridge.
- Freeze banana slices in advance for easy smoothie-making.
- Pre-measure ingredients and store them in a freezer bag for a grab-and-blend option.
How to Make It
1. Add liquids & soft ingredients
Pour the chilled coffee, coconut milk, and vanilla extract into a blender. Add the almond butter, honey, and cocoa powder.
2. Add banana, ice, and blend
Drop in the frozen banana, shredded coconut, and ice cubes. Blend until smooth and creamy.
3. Serve & enjoy
Pour into a glass, top with whipped cream, a drizzle of chocolate, and extra coconut flakes if you like. Stick in a straw and sip away!
Leftovers & Storage
- Best enjoyed fresh!
- If you have leftovers, freeze them in an ice cube tray. Blend the frozen cubes later with a little milk for a quick smoothie.
- Store in a sealed jar in the fridge for up to 24 hours. Shake well before drinking.
Time to Blend!
This Almond Joy Coffee Smoothie is the perfect mix of chocolate, coconut, and almond goodness with a smooth coffee kick.
Try it out and let me know what you think! Did you make any fun swaps?
Drop a comment below—I’d love to hear how it turned out! 😊☕🍫🥥