Carob Smoothie with Banana and Orange (Caffeine-Free)
This carob smoothie blends frozen banana, two whole oranges, roasted carob powder and coconut milk into a thick, chocolate orange drink with no caffeine, sweetened only with fruit. You need one blender, seven ingredients and about 5 minutes, and it tastes like a chocolate orange milkshake you can actually have for breakfast.
This is one of my oldest smoothie recipes. I first made it years ago, back when I ate mostly raw, on a morning when I wanted chocolate but had already had my coffee, so I reached for the carob. The orange went in only because it was sitting on the counter, and it turned out to be the whole trick: the citrus wakes up carob’s mellow, caramel-like flavor, so the glass tastes like chocolate orange instead of a healthy substitute. I still peel the oranges whole instead of juicing them, because the pulp is what makes it so thick.
What Does Carob Taste Like in a Smoothie?
Roasted carob tastes sweet, malty and a little toasty, somewhere between cocoa, caramel and dates. It is much less bitter than cocoa and has none of the fat of chocolate, so on its own, stirred into plant milk, it can taste a bit flat and earthy. That is exactly why this smoothie works: the frozen banana adds body and creaminess, and the orange brings the acidity and brightness that carob lacks.
Raw carob powder is lighter in color and taste, fruitier and less chocolatey. I use it when I want a fully raw smoothie, and roasted carob when I want it to taste as close to chocolate as possible.
Carob vs Cacao: Why I Use Carob Here
Carob powder is made from the dried, ground pods of the carob tree, which grows all around the Mediterranean. Cacao and cocoa come from the beans of the cacao tree. The practical differences in a smoothie:
- Caffeine. Carob is naturally caffeine-free, while cocoa contains caffeine and theobromine. That makes this a smoothie I can drink in the afternoon, and one that kids can have too.
- Sweetness. Carob is naturally sweet, so the smoothie needs no sugar or syrup. Unsweetened cocoa is bitter and usually needs a sweetener.
- Flavor. Cocoa is deeper and more intense; carob is softer and caramel-like. With orange and banana, the difference gets surprisingly small.
If you want a true chocolate orange smoothie, swap one tablespoon of carob for raw cacao powder. It turns darker and a little bitter, and it will have some caffeine. For more ways to use the rest of the bag, read my guide to cooking with carob powder.
What Goes into This Chocolate Orange Smoothie
Frozen banana. It gives the smoothie its thick, milkshake texture and most of its sweetness. The riper the banana before freezing, the sweeter the smoothie, so I freeze them when they are spotty: peeled, sliced and spread in a bag.
Whole oranges. Peel them, pick out the seeds and pull out the thick white core from the middle, which is the bitter part. Whole segments make a thicker, more filling smoothie than juice. If you only have juice, use 1/2 cup (120 ml) of freshly squeezed orange juice and a little less coconut milk.
Carob powder. Three tablespoons give a clear chocolate flavor without taking over. Carob tends to clump, so add it after the liquid and let the blender run a full minute.
Coconut milk. I mean the drink from a carton, not canned coconut milk, which would make it heavy. Oat or almond milk work just as well.
Chia seeds and dates. A tablespoon of chia makes the smoothie a little thicker and creamier, and a few seeds look nice on top, as in the photos. The dates are optional: I add one only when my bananas are not very ripe.
How to Blend It Thick and Smooth
- Liquid first. Pour the coconut milk into the blender first, then the oranges, banana and carob. The blades catch everything faster and nothing sticks to the bottom.
- No frozen banana? Use a fresh one and add 4 or 5 ice cubes. The smoothie will be a little thinner, but just as cold.
- Adjust at the end. Too thick, add a splash of milk; not sweet enough, add a date and blend again for a few seconds.
- Make it a bowl. Use half the milk and spoon it into a bowl with banana slices, granola and coconut. More ideas in my guide to making smoothie bowls.
Can You Make It Ahead?
This smoothie is best right after blending. Fresh orange can develop a slightly bitter note after it sits for a few hours, and the smoothie does the same, so I do not keep it overnight. If you have to, pour it into a jar filled to the top, close it well and drink it within a day; shake before serving.
What does work well is prepping freezer packs: banana slices, orange segments, carob powder and chia in a bag, ready to go into the blender with the milk. Leftovers can also be poured into popsicle molds. If you like chocolate in your glass, try my chocolate blackberry smoothie or this vegan chocolate milkshake; for something fruitier with orange, there is the watermelon and orange smoothie.
Carob Smoothie with Banana and Orange
Equipment
- Blender
Ingredients
- 1 cup coconut milk unsweetened carton drink, not canned
- 2 oranges medium, peeled, seeds and white core removed
- 2 bananas ripe, sliced and frozen
- 3 tbsp carob powder roasted
- 1 tbsp chia seeds plus a few for topping
- 1-2 Medjool dates pitted, optional
- 2 tsp coconut flakes unsweetened, to serve
Instructions
- Pour the coconut milk into the blender. Add the orange segments, frozen banana slices, carob powder, chia seeds and the dates, if using.
- Blend on high for about 1 minute, until completely smooth, thick and creamy.
- Taste and adjust: add a splash more coconut milk if it is too thick, or another date if you want it sweeter, then blend again for a few seconds.
- Pour into two glasses, sprinkle with coconut flakes and a few chia seeds, and serve right away.
Notes
Carob Smoothie Questions
Close, but not identical. Roasted carob is sweet, malty and caramel-like rather than bitter, and the banana and orange push it toward a chocolate orange milkshake. For a darker, more chocolatey taste, replace 1 tablespoon of carob with raw cacao powder, keeping in mind that it adds a little caffeine.
Yes. Carob powder is naturally caffeine-free, unlike cocoa, which contains both caffeine and theobromine. That makes this smoothie a good choice in the afternoon or evening, and for kids who want a chocolate-style drink.
Usually not. Carob is naturally sweet and ripe frozen bananas add plenty of sweetness. If your bananas were still a bit green when you froze them, blend in 1 or 2 pitted Medjool dates.
Yes. Use 1/2 cup (120 ml) of freshly squeezed orange juice and reduce the coconut milk to about 3/4 cup (180 ml). The smoothie will be a little thinner and less filling, because the pulp and fiber of the whole fruit stay behind.
Replace the banana with 1 cup of frozen mango chunks, or with half a ripe avocado plus 2 dates and a handful of ice. Mango makes it fruitier, avocado makes it creamier and closer to a milkshake.
It is best fresh. After a few hours the orange can turn slightly bitter and the smoothie separates. You can keep it in a closed jar in the fridge for up to a day and shake it before drinking, or prep freezer packs with the solid ingredients and blend them with milk in the morning.
