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    Home » Recipes » Drinks, Juices and Smoothies

    Peanut Butter Chocolate Smoothie

    Published: May 10, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Adult hand holding up a chocolate smoothie.
    Overhead view of a Peanut Butter Chocolate Smoothie topped with chocolate chips and crushed peanuts.
    Two glasses filled with a chocolate drink.
    One slice of banana on top of the drink with two straws.
    Overhead view of a Peanut Butter Chocolate Smoothie topped with chocolate chips and crushed peanuts.
    recipe image for Pinterest

    This Peanut Butter Chocolate Smoothie tastes more like a milkshake than a smoothie. Full of peanut butter, bananas, and cocoa powder, this dairy free smoothie will surely satisfy your sweet tooth!

    Overhead view of a peanut butter chocolate smoothie topped with chocolate chips and crushed peanuts.

    If your sweet tooth is getting the better of you, grab your blender and make this Peanut Butter Chocolate Smoothie. It’s thick and creamy, sweet, dairy free, and so delicious! 

    It’s just as perfect for breakfast or snack as it is for dessert!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage
    4 Pro tips for success
    5 FAQs
    6 More vegan peanut butter recipes
    7 Peanut Butter Chocolate Smoothie

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Peanut Butter ~ Peanuts boast protein, healthy fats, fiber, potassium, magnesium, vitamin E, calcium, zinc, folate, vitamin B6, and more. [source]

    Peanut butter gets a bad wrap sometimes, and I do think it’s important to choose one that contains only peanuts and, maybe, salt. And if you can afford it, organic is also the way to go as peanuts are one of the most heavily sprayed crops.

    You will need to stir your natural, organic peanut butter as they oils will naturally separate to the top. I find it easiest to pour the whole container into a big mixing bowl, stir it will with a spatula, and pour it back into the container. Keep it in the fridge after mixing and it shouldn’t separate again.

    Bananas ~ Bananas and peanut butter are a match made in heaven. Go for ripe or over-ripe spotty brown bananas – they’ll be naturally very sweet.

    Milk ~ Any non-dairy milk will work, but try to use an unflavored, unsweetened variety. We prefer oat, almond, or soy milk.

    Cocoa powder ~ Use an unsweetened cocoa powder. The recipe calls for 1 ½ tablespoons. You can add a bit more if you prefer, but a little goes a long way, so start small and only add more after tasting.

    Cacao powder may be used as well.

    If you love chocolate in smoothies, try my Chocolate Mixed Berry Smoothie, too!

    Maple syrup ~ Pure maple syrup is an optional ingredient. If you use ripe spotty bananas, this smoothie should be sweet enough on its own. If you like yours even sweeter, add pure maple syrup (not pancake syrup) to your taste.

    Extras ~ Often times we will add an apple to this creamy sip. I like to use a tart apple, like a granny smith, to cut through the sweetness of the other ingredients.

    A dash of cinnamon is also a delicious addition with these flavors.

    To garnish: chopped dark chocolate or dairy free chocolate chips and crushed peanuts make a tasty sprinkle for the top.

    How to make the recipe

    2 photo collage of ingredients in blender and finished smoothie in blender.

    Place all the ingredients in a high speed blender and blend until smooth.

    I suggest starting with just ½ cup of milk, blend, and add more, if needed, to reach your desired consistency.

    Two straws in a glass with a smoothie.

    Storage

    Fridge: Store any leftovers in an air-tight container (I like using mason jars) in the fridge for up to 2 days. Give it a good shake when ready to drink.

    Freezer: You can also freeze this smoothie. Pour the smoothie mixture into ice cube trays and freeze until solid. Transfer to a freezer safe plastic bag. When ready to use, pop the frozen cubes into a high speed blender and blend until smooth, adding additional liquid, if necessary.

    Two glasses filled with a chocolate drink.

    Pro tips for success

    ~ Use ripe or over ripe bananas for optimal sweetness.

    ~ Use frozen bananas if you like a frosty-type smoothie. You can skip the ice in this case.

    ~ Opt for natural, organic creamy peanut butter. The only ingredients should be peanuts and salt. If you can find one without salt, that’s great, too.

    ~ Choose unsweetened cocoa powder and unsweetened non-dairy milk.

    ~ Start with just ½ cup of milk and add more only if needed to thin it out.

    ~ This recipe is vegan and gluten free.

    ~ To make this recipe nut free, use sunflower seed butter or tahini instead of peanut butter and skip the garnish of crushed peanuts.

    ~ To make this recipe soy free, use oat or almond milk, not soy milk.

    Two chocolaty drinks topped with chocolate chips and crushed peanuts.

    FAQs

    Are over ripe bananas safe to eat?

    Yes! While brown/brown spotty bananas might not look pretty, they are safe to eat and are very sweet. They have more vitamin C and antioxidants than bananas that aren’t as ripe. [source]

    What can I use instead of bananas in a smoothie?

    In this Peanut Butter Chocolate Smoothie, I feel that bananas are the best choice for sweetness and flavor. If you don’t like bananas, try one of these smoothies without bananas: Strawberry Apple Smoothie, Superfood Smoothie, or Blueberry Oatmeal Smoothie.

    How do you thicken a smoothie?

    The bananas and peanut butter thicken this particular smoothie. Other ways to thicken smoothies: raw oats, flaxseeds, hemp powder, and avocado. What you choose will depend on the flavor of the smoothie.

    More vegan peanut butter recipes

    • Vegan Peanut Butter Frosting
    • Peanut Butter Pancakes
    • Peanut Butter Banana Bread
    • Oatmeal Peanut Butter Balls
    • Sweet Potato Peanut Butter Curry
    • Easy Peanut Sauce
    Adult hand holding up a chocolate smoothie.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Overhead view of a Peanut Butter Chocolate Smoothie topped with chocolate chips and crushed peanuts.

    Peanut Butter Chocolate Smoothie

    This Peanut Butter Chocolate Smoothie tastes more like a milkshake than a smoothie. Full of peanut butter, bananas, and cocoa powder, this dairy free smoothie will surely satisfy your sweet tooth!
    5 from 2 votes
    Print Pin Rate
    Course: Drinks, Juices and Smoothies
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2
    Calories: 289kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Blender

    Ingredients

    • 2 ripe spotty bananas peeled
    • 2 tablespoons organic natural peanut butter
    • 1.5 tablespoon unsweetened cocoa powder
    • ½-1 cup unsweetened non-dairy milk
    • 1-2 tablespoon(s) pure maple syrup optional
    • 3-4 ice cubes

    Instructions

    • Combine all ingredients in a high speed blender, starting with ½ cup of milk, and blend until smooth. Add additional milk, if needed, to thin.

    Notes

    ~ Use ripe or over ripe bananas for optimal sweetness.
    ~ Use frozen bananas if you like a frosty-type smoothie. You can skip the ice in this case.
    ~ Opt for natural, organic creamy peanut butter. The only ingredients should be peanuts and salt. If you can find one without salt, that’s great, too.
    ~ Choose unsweetened cocoa powder and unsweetened non-dairy milk.
    ~ Start with just ½ cup of milk and add more only if needed to thin it out.
    ~ This recipe is vegan and gluten free.
    ~ To make this recipe nut free, use sunflower seed butter or tahini instead of peanut butter and skip the garnish of crushed peanuts.
    ~ To make this recipe soy free, use oat or almond milk, not soy milk.

    Storage/Freezing
    Store any leftovers in an air-tight container (I like using mason jars) in the fridge for up to 2 days. Give it a good shake when ready to drink.
    You can also freeze this recipe. Pour the smoothie mixture into ice cube trays and freeze until solid. Transfer to a freezer safe plastic bag. When ready to use, pop the frozen cubes into a high speed blender and blend until smooth, adding additional liquid, if necessary.

    Nutrition

    Calories: 289kcal | Carbohydrates: 42g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 196mg | Potassium: 578mg | Fiber: 7g | Sugar: 22g | Vitamin A: 350IU | Vitamin C: 14mg | Calcium: 160mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Theresa says

      February 05, 2016 at 10:14 am

      what are the calories, etc. of this smoothie? thanks

      Reply
      • Jenn S. says

        February 05, 2016 at 11:24 am

        I’m not sure, Theresa. If you are interested, you can enter it into nutritiondata.com or any other number of online calorie counters.

        Reply
    2. Crista says

      June 22, 2015 at 11:19 pm

      GREAT, now you’ve got me thinking about Halloween candy 🙂 haha – I found your blog via Healthy Happy Life, glad I did 🙂 I’m going to do some browsing around 🙂 xoxox

      Reply
      • Jenn S. says

        June 23, 2015 at 8:28 am

        LOL! Nothing wrong with a piece of candy every once in awhile! 🙂 Happy browsing and thanks for stopping by!

        Reply
    3. Trinity Bourne says

      December 18, 2014 at 10:46 am

      This sounds amazing. Love your gorgeous piccies too 🙂

      Reply
    4. Dina says

      November 24, 2014 at 5:53 pm

      Jennifer, beautiful blog, great recipes and the photography is so gorgeous. Thank you.

      Reply
      • sebestyen2 says

        November 24, 2014 at 7:24 pm

        Thank you so much, Dina! Yours as well!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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