Perfect for breakfast, dessert, a snack, or anytime, this peanut butter cup smoothie brings together everyone’s favorite duo – chocolate and peanut butter.
Most nights David and I cap off dinner with a sweet treat. And 9 times out of 10, that little something involves chocolate and peanut butter. It may be a peanut butter cup. (The mini ones are my favorite!) Or it might be a chocolate peanut butter bar from the bakery.
Chocolate and peanut butter were just made for each other. They’re Sherlock & Watson. They’re Liz Lemon & Jack Donaghy. They’re a vegan & nutritional yeast flakes.
Not only do chocolate & peanut butter complement each other, they also enhance each other’s best attributes. Nutty, salty peanut butter with sweet, rich chocolate is perfect harmony. But there’s no reason why you have to wait all the way until dinnertime for dessert. In fact, you can start the day with it with this peanut butter cup smoothie.
It gets its sweetness from frozen bananas, which give the smoothie a thick, shake-like viscosity.
Tip: When you notice that your bananas are getting overripe, just break them into 5 even pieces, and pop them in a Pyrex. Put it in the freezer, and wait for the smoothie urge to strike. I like to break them into consistent even pieces, so that no matter how many bananas get added, I always know that 5 pieces equals one banana.
The chocolate comes by way of cocoa powder. There’s vanilla extract to balance out the rigidity of the powder, and then glorious peanut butter.
If you’re feeling fancy, grab a couple of chocolate chips and a microplane zester. Then you can make it snow chocolate over the top of your peanut butter cup smoothie. (It’s easily my favorite kind of snow. The kind that has to be shoveled is waaaaay down the list.)
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