Chocolate peanut butter cup smoothie

Chocolate peanut butter cup smoothie: Perfect for breakfast, dessert, a snack, or anytime! This velvety smoothie brings together everyone’s favorite duo – chocolate and peanut butter. Vegan & gluten-free.

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 a favorite when it comes to vegan junk food!) 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.

Chocolate peanut butter cup smoothie

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 chocolate peanut butter cup smoothie.

It gets its sweetness from frozen bananas, which give the smoothie a thick, shake-like viscosity.

Frozen banana smoothie 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 chocolate peanut butter cup smoothie.

(It’s easily my favorite kind of snow. The kind that has to be shoveled is waaaaay down the list.)

Peanut butter cup smoothie

Everyone loves the salty sweet goodness of chocolate peanut butter cups. Now you can enjoy that delicious combo together in a slurp-able smoothie.

5 from 4 votes

Print Pin Rate

Course: Beverage

Cuisine: American, Vegan

Keyword: gluten free, kid friendly

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Servings: 2 people

Calories: 263kcal

Author: Cadry Nelson

Ingredients

• 1 cup non-dairy milk Cashew milk is my favorite.*
• 2 bananas frozen in chunks
• 2 to 3 Tablespoons natural peanut butter
• 1 Tablespoon unsweetened cocoa powder
• 1/8 teaspoon vanilla extract
• 2 non-dairy chocolate chips optional garnish

Instructions

• Combine non-dairy milk, frozen banana chunks, 2 Tablespoons peanut butter, cocoa powder, and vanilla extract in blender. Taste & add an additional Tablespoon of peanut butter, if desired. Blend and pour into 1 or 2 glasses.
• (Optional) Use a microplane zester to grate one chocolate chip over each glass.

Notes

*This is an easy-to-drink smoothie that isn't overly thick. If you'd prefer a super thick smoothie, start with a half cup or 3/4 cup of non-dairy milk and work up from there.

Nutrition

Calories: 263kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 134mg | Potassium: 730mg | Fiber: 5g | Sugar: 19g | Vitamin A: 540IU | Vitamin C: 18.7mg | Calcium: 178mg | Iron: 1.5mg

Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Here are more vegan smoothies I know you’ll love:

Very cherry smoothie (Vegan)

Peanut butter banana smoothie

Green pumpkin smoothie