Peanut Butter Chocolate Smoothie

5 from 2 votes

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!

Prep Time5

Total Time5

Course: Drinks, Juices and Smoothies

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 289kcal

Author: Jenn Sebestyen

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