Thick and Fudgy Chocolate Peanut Butter Smoothie
Smoothies that require a spoon rather than a straw are my favorite kind.
And smoothies with chocolate and peanut butter are even better.
This vegan, gluten-free smoothie is thick, rich, and tastes like drinkable chocolate-peanut butter fudge.
What I love about this smoothie is that it’s made with ingredients I always have around.
Frozen bananas add richness, fullness, and creaminess to the smoothie. You can taste them, but not overly so because they’re masked by the cocoa powder and peanut butter. I haven’t found a way to get a smoothie this thick without them.
The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a vegan milk, this is my absolute go-to.
I recently used it in Dairy-Free Soft and Fluffy Blueberry Pancakes, Soft and Fluffy Strawberry Banana Cake, and have used it in Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, Soft Vegan Pumpkin Cake, and 50-Calorie Copycat Skinny Caramel Frappuccinos.
After just a minute of blending, your glass of fudginess is ready. The fudgy taste slightly dominates the peanut butter, but you can always add more peanut butter if you want. Twist my arm.
And then the smoothie will be even thicker and creamier.
It definitely hits the spot after a workout or try it before for a nice energy boost.
Or just make it for breakfast. Chocolate and peanut butter, the breakfast of champions.
Thick and Fudgy Chocolate Peanut Butter Smoothie (vegan, GF)
Smoothies that require a spoon rather than a straw are my favorite kind. And smoothies with chocolate and peanut butter are even better. This vegan, gluten-free smoothie is thick, rich, and tastes like drinkable chocolate-peanut butter fudge. Frozen bananas add richness, fullness, and creaminess to the smoothie. You can taste them, but not overly so because they're masked by the cocoa powder and peanut butter. The smoothie hits the spot after a workout or try it before for a nice energy boost. Or make it for breakfast. Chocolate and peanut butter, the breakfast of champions.
Yield: about 16 ounces, serves 2
Prep Time: 2 minutes
Cook Time: 0 minutes
Total Time: 2 hours, to freeze bananas prior to blending
2 large or 3 medium ripe bananas, peeled and frozen into chunks (no ice necessary this way)
3/4 cup Silk Unsweetened Vanilla Almond Milk, or as necessary for consistency
heaping 1/3 cup creamy peanut butter
1/4 cup unsweetened natural cocoa powder
1 teaspoon vanilla extract
sweetener, to taste (I love a pinch Sucralose Powder, or use stevia, agave, granulated sugar, etc.)
- To the canister of a blender, add the bananas, 3/4 cup milk, cocoa, peanut butter, vanilla, and sweetener to taste.
- Blend on high power until smooth. Add additional milk only as necessary or until desired smoothie consistency is reached.
- Serve immediately. If desired, extra portion will keep airtight in the freezer for up to 1 month (cover a freezer-safe glass with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving.
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