1. Prepare your ingredients: Start by gathering all your components. Ensure your avocado is ripe, pitted, and peeled. If using fresh raspberries instead of frozen, have your ice cubes ready.

2. Add liquids first: Pour the unsweetened almond milk into your blender. Adding the liquid first helps the blades move more freely and prevents ingredients from sticking to the bottom.

3. Introduce the avocado and cocoa: Carefully add the pitted and peeled avocado half, followed by the unsweetened cocoa powder. This helps ensure these ingredients are well-distributed.

4. Add raspberries and flavorings: Next, add the frozen raspberries, vanilla extract, and your chosen sweetener (maple syrup or honey) if you’re using it.

5. Blend until smooth: Secure the lid on your blender and start blending on a low speed, gradually increasing to high. Blend until the mixture is completely smooth and creamy, with no visible chunks of fruit or avocado. You might need to pause and scrape down the sides of the blender with a spatula if ingredients get stuck.

6. Adjust consistency (if needed): If the smoothie is too thick for your liking, add a splash more almond milk and blend again. If it’s too thin, add a few more ice cubes or a small handful of frozen raspberries and re-blend until desired thickness is reached.

7. Serve immediately: Pour your freshly blended raspberry cocoa smoothie into a glass and enjoy right away. The flavors and creamy texture are best when consumed fresh.