1. Prepare Your Ingredients: Start by gathering all your ingredients. Make sure your avocado is ripe and peeled, and your raspberries are frozen. Having everything ready before you begin makes the blending process much smoother.

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 Soft Ingredients: Next, add the pitted and peeled half of the ripe avocado. Its soft texture will blend easily and contribute to the smoothie’s creamy consistency.

4. Layer in Dry and Frozen Items: Add the scoop of protein powder, unsweetened cocoa powder, and the optional vanilla extract. Then, carefully add the frozen raspberries on top. This layering helps the blender process everything efficiently.

5. Add Sweetener (If Desired): If you like your smoothie a bit sweeter, drizzle in the maple syrup or honey now. You can always add more later if needed.

6. 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 with a spatula if ingredients get stuck.

7. Check Consistency and Adjust: If the smoothie is too thick, add a splash more almond milk and blend again. If it’s too thin, you can add a few more frozen raspberries or a couple of ice cubes and re-blend.

8. Serve Immediately: Pour your freshly blended Protein Raspberry Cocoa Smoothie into a glass and enjoy right away for the best taste and texture.