Peanut Butter Cup Smoothie (Tropical Cafe)

This chocolate peanut butter cup smoothie is high in protein and healthier than the Tropical smoothie cafe's version and delightful with the addition of peanut butter cups. A 4-ingredient peanut butter milkshake for breakfast or snack.

This chocolate peanut butter cup smoothie is gluten free and dairy free, and tastes just like the popular version by the Tropical Cafe smoothie shop. Only this one is made without protein powder or any additives. In fact, you probably have all the ingredients in your kitchen right now.

This delicious chocolate peanut butter milkshake will make you feel full longer thanks to peanut butter, cauliflower, cocoa, bananas and creamy milk. You can use any milk, but I used canned coconut milk for the extra healthy fats. No, it does not taste like coconut - the milk just adds a wonderfully deeply creamy texture or use regular milk. Try my other high protein smoothies including my chocolate beet smoothie, and my chocolate peanut butter smoothie.

Jump to:

• Ingredients Needed
• How to Make a Peanut Butter Cup Smoothie
• Recipe Tips
• Storage
• FAQS
• More Healthy Smoothie Recipes
• 📖 Recipe

Ingredients Needed

• Peanut butter. I use the healthy kind that has only nuts for ingredients.
• Cauliflower. I used frozen riced cauliflower but you can use fresh.
• Banana.  You can freeze to help give your shake a frosty texture, but you don't have to, it will still be thick.
• Cocoa. Use unsweetened powdered cocoa. Cacao is even healthier.
• Milk. I used almond milk, but I've also made this smoothie thicker and healthier with canned coconut milk.
• Flaxseed. Or use chia seeds. Either one adds protein and fiber.
• Peanut Butter Cups. Use your favorite brand - Reese's or healthier versions such as Whole Food's 365 brand. Chop and use for the topping. Or make your own - here is my dark chocolate peanut butter cup recipe or my new pumpkin peanut butter cups or my peanut butter fudge cups - which have a chocolate peanut butter filling. Make either recipe in a mini cupcake pan.

Tip: This smoothie is sweetened by the banana. Taste test after the first blend and if it is not sweet enough, add 1-3 tablespoon of maple syrup or 1-3 pitted Medjool dates.

See the recipe card at the bottom for full information on ingredients and quantities.

How to Make a Peanut Butter Cup Smoothie

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Prep: Chop the mini peanut butter cups for the topping. Open the can of coconut milk and if it is separated, set the open can in a pot of boiling water and stir until combined.

Step 3: Top your smoothie with a scattering of peanuts and chopped mini peanut butter cups.

Recipe Tips

You can boost the nutrition and healthy fats by adding 2 tablespoon chia seeds and ½ avocado.

To boost nutrition without increasing calories, add ½ cup of raw spinach - ½ cup of packed raw spinach leaves won't be tasted and will add potassium.

Flavor enhancing tip: Add a teaspoon of Ceylon cinnamon to enhance the chocolate flavor, and help balance blood sugar.

Storage

Store your peanut butter cup smoothie without the peanut butter cup toppings in a container in the refrigerator for 24 hours or freeze in an ice cube tray for long term. When you ready to drink it, blend the cubes with a bit of milk.

FAQS

More Healthy Smoothie Recipes

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📖 Recipe