Dark Chocolate and Raspberry Smoothie

Step 1 - Remove frozen raspberries from the freezer and allow to soften slightly for 2-3 minutes for easier blending.

Step 2 - Peel the banana and break into smaller chunks to ensure smooth blending without lumps.

Step 3 - Roughly chop dark chocolate into small pieces that will blend easily without creating chunks.

Step 4 - Add almond milk to your high-speed blender first to create a liquid base for optimal blending.

Step 5 - Add Greek yoghurt, almond butter, maple syrup, and vanilla extract to the blender.

Step 6 - Add banana chunks, frozen raspberries, and chopped dark chocolate to the mixture.

Step 7 - Add unsweetened cocoa powder, ensuring it doesn't clump by sprinkling evenly over the other ingredients.

Step 8 - Blend on high speed for 90-120 seconds until completely smooth and creamy with no fruit or chocolate pieces remaining.

Step 9 - Add ice cubes and blend for an additional 30-45 seconds until the smoothie reaches a thick, milkshake-like consistency.

Step 10 - Pour into glasses, garnish with fresh mint leaves and a few extra raspberries if desired, and serve immediately.