A rich chocolate peanut butter smoothie both high in protein and ribboned with healthy chocolate. Perfect healthy meal replacer and nut buttery treat. Refined-sugar-free, dairy-free and vegan.
Chocolate Peanut Butter Smoothie
This chocolate peanut butter smoothie is a powerhouse of protein, energy and nutrition, and satisfies your sweet tooth!
I am not ordinarily a big fan of peanut butter. Growing up I requested jelly sandwiches, but hold the peanut butter.
But when almond and cashew butters made an appearance, once I tried them, I was hooked! Adding them to smoothies, sandwiches, drizzled on oatmeal, made into dips, pasta sauces. Endless options…and I learned to make them at home. So easy, just blend the nut!
So, that got me thinking. Was it the over-processing of peanut butter that I objected too? I guess so. Because I have tried all the healthy runny versions of peanut butter, and they are all so good. And thus, I decided it was time to make a peanut butter smoothie, to, you know, officially welcome peanut butter to the family.
I grabbed up a healthy brand – so many, ONCE, Justin’s and Whole Food’s 365 brands – and crafted a wonderful peanuty creamy drink that seriously energizes and can easily launch a busy day or replace a meal.
Is Peanut Butter Nutritious?
Yes! When it is ONLY made from peanuts, no added sugars. Peanuts and peanut butter are high in heart-healthy fats, and a great source of protein. There are many clean brands now but you can make your own. In a high-speed blender, blend up very fresh raw, salt-free peanuts. The final texture will be a bit chunky, but very fresh.
How to Make This Peanut Butter Smoothie
First, the recipe needs a thickener. Well, you know me. I had to hide some veggies in it. And I don’t like to add bananas – the most common thickener – in my smoothies. That’s because they over-sweeten to my taste. So my go-to smoothie thickener has long been zucchini. But I have been experimenting with other veggies, even lima beans.
However, if you don’t have zucchini on hand and don’t want to experiment too much, my strongest recommendations are cauliflower (steamed and cooled), or beans, either chickpeas or white beans.
Using veggies instead of bananas, you can control the sweetness by adding a date or a bit of maple syrup if need be. I didn’t add any sweetener to mine today because the milk I used is homemade and sweetened with dates.
I have also thickened smoothies with ice, but that choice requires drinking them right away before the texture melts and waters down the drink.
To make this smoothie, follow these steps. Melt up some chocolate, and blend milk, ice, chopped raw zucchini, peanut butter, chocolate and cinnamon. Drink right away!
I hope you love my peanut butter smoothie! If you are interested in other nut butter treats, you might want to try my:
Other delicious smoothies you might like to try:
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Chocolate Peanut Butter Smoothie
- 1/2 cup almond milk (any plant milk will do)
- 1/2 cup ice
- 3/4 cup zucchini (chopped and loosely packed)
- 2 tbsp peanut butter (or another nut butter or sunflower butter for nut free)
- 2 tbsp cacao powder
- 1 date (soft or soaked, pitted, or use a tbsp of maple syrup)
- 1 tbsp cold coffee (Intensifies chocolate flavor, but optional)
- 1/8 tsp vanilla (optional)
- pinch cinnamon (optional)
Dark chocolate for sides of jar
- 1/2 cup chocolate chips
- Combine all ingredients into a blender and blend until smooth. If you want it thicker, add more ice or zucchini or both. If you want it thinner, add more milk. Taste test for sweetness. This brew isn't that sweet so another date or even tbsp of maple syrup might be necessary.
- To paint the jar with chocolate, simply melt the chips in the microwave for 45 seconds, stir until all chips are melted and use the back of a spoon to paint the jar.
- Drink right away to enjoy the frosty texture..
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.