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!
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.
~ 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.
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.
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