This Chocolate Peanut Butter Smoothie recipe works great as either a breakfast or snack option, keeping me full and satisfying a sweet craving at the same time. You can tweak the recipe to make it a bit lower in fat and calories, and/or higher in protein, depending on your goals. It has a wonderful balance of flavors, making it just as much of a chocolate smoothie (for you chocolate lovers out there!)
I like having a few easy smoothie recipes memorized, ones where I always have the ingredients ready to go. Sometimes it’s because I’m rushing, need a snack, or am simply feeling a bit lazy (when I’m feeling more motivated, I love a good smoothie bowl. Be sure to check out my Acai Berry Smoothie Bowl. More on these below).
Chocolate and peanut butter is one of my favorite flavor combinations, so this smoothie has been a staple of mine for quite some time. I can keep it reasonably light, or up the protein so it functions as a meal replacement.
How to Make a Smoothie Healthy (or “Healthier”)
The nutritional content in this recipe is valid if you use regular peanut butter, but I’ve recently become a huge fan of dehydrated peanut powder. Not the ones like PB2, which include sugar and other unnecessary ingredients.
There are several brands of peanut powder that are actually nothing but dehydrated peanuts. I found one at Whole Foods called Crazy Richards Pure PB, and now buy it in bulk on Amazon where it’s much cheaper. Two tablespoons is only 50 calories and 1.5 grams of fat! It also has 6 grams of protein.
I like adding a touch of protein powder as well sometimes if I’m having the smoothie in place of an actual breakfast. Stay away from this if you’re vegetarian, but I love Vital Proteins Collagen Powder. One scoop has 9 grams of protein (you can use up to two scoops), and is totally flavorless. I skip this step if I’m having the smoothie as a snack.
I don’t have a specific brand recommendation for a vegetarian protein powder, but I recommend using something that’s unflavored and unsweetened so it doesn’t interfere with the other ingredients.
How to Make a Smoothie Thicker
Cutting back on the liquids is the easiest way to thicken a smoothie. You can also increase the thickening agent. For a thicker smoothie, try cutting the milk back to 3/4 cup or less, and/or using a larger banana.
You can froth up a smoothie by adding a handful of ice, which is helpful if you’re not starting with a frozen banana. Make sure to drink the smoothie ASAP, or you’ll wind up getting the opposite effect when the ice melts! (Sorry if that one was too obvious).
Smoothie Ingredient Substitutions
If you’re using regular nut butter as opposed to the powdered version, you can swap out the peanut butter for cashew or almond butter. Cashew butter is one of my favorites! Try my homemade cashew butter or almond butter if you’re into DIY pantry staples.
I prefer using milk (usually 2%) over yogurt in this recipe. While yogurt is a great smoothie thickener, I think it adds too much tang here, and the flavor clashes with the chocolate and banana. But you can absolutely swap in yogurt if you prefer.
Try a Smoothie Bowl
Have you ever had a smoothie bowl? I thought they seemed gimmicky until I tried one myself. Now I’m a fan! Check out my green berry granola smoothie bowl for an example.
I like cereal (and yogurt with toppings), and smoothie bowls are basically the same thing but with a smoothie base. It’s an opportunity to add texture with complimentary flavors.
For a chocolate peanut butter smoothie, some great toppings would be sliced bananas, chopped, roasted nuts, granola and maybe some cacao nibs. Maybe with a bit of honey drizzled on top.
Looking for more breakfast recipes?
Be sure to check out my simple overnight oats and banana millet breakfast porridge!
Chocolate Peanut Butter Smoothie
Ingredients
- 1 medium banana, chopped and preferably frozen
- 1 cup milk (skim, low-fat, non-dairy, etc)
- 1 1/2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons creamy peanut butter (cashew or almond butter, or peanut butter powder may be substituted)
- 1 teaspoon honey or light agave nectar (see notes)
- Optional: 1-2 scoops Vital Proteins Collagen Peptides (see notes)
Instructions
- Puree the banana, milk, cocoa powder, peanut butter, and honey in a blender. Taste and add more sweetener if desired.
- Serve immediately.
Notes
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If you want to add additional sweetness without using honey or agave nectar, you can add 1/2 a chopped apple (I don't bother peeling it, but you might want to since the peel adds some texture). Another option would be a few drops of liquid Stevia.Â
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Mallory @ Because I Like Chocolate says
Jen I could not agree more. Sometimes there literally is not anything worthy to write about and the last thing I want to do is bore people with mindless crap so I post the recipe and pictures and leave it at that! I cannot believe Ruhlman said that!
Jennifer Farley says
To be fair, we’re getting that quote out of context from the rest of his session. But… yeah.
Lisa Huff says
Totally with you on the writing. I hate writing, always have, always will. I’d rather spend my time on recipes and photos. Nor do I enjoy reading reallllly long blog posts. Just seems like a lot of fluff to me. :) I make a smoothie like this almost daily for me and the kids although we put ice in it so it’s more like a milkshake and they think they’re getting a treat. :)
Gail says
I like whatever and however much or little you choose to say! About the recipe, I love chocolate milk made with almond milk. Now that I find I can eat bananas again, I am SO looking forward to this treat! Thanks :)
Winnie says
Hmmm…I’ve had writer’s block for months. I am not lazy. You know who can suck it.
Beth (OMG! Yummy) says
I love you both for ranting and saying “You know who can suck it”. Why are some people so sure that they understand what particular ways our unique brains work or what strong emotional issues might be sucking our brains dry before it ever gets to write. I wake every day wondering whether I’ll even get a chance to put my food writer/blogger hat on that day, let alone create beautiful prose. And I get cook’s block too, so there. :-)
Winnie says
Ps the smoothie looks great!
Caroline says
I am so with you on this. There are times when I “write” my story in my head as I’m developing a recipe. I make mental notes of the points I want to discuss and it develops from there. But, sometimes, some recipes have a story of their own that I just need to tell. Those are the easy ones. But, others….not so much. Those are the ones I struggle with.
So, after spending hours and hours developing a recipe, testing that recipe, setting up and styling a photo shoot, photographing, editing those photos, sometime re-shooting and editing some more, then uploading and writing the recipe, THEN, once I begin the creative writing…I go blank. Hmmm…and THAT makes me lazy? I don’t think so.
Let’s talk about the good stuff now…that smoothie…hmmm…YES, please! I’m headed to the kitchen to make one as soon as I hit “post comment”!
Susan says
I absolutely agree with you. Sometimes the words flow, sometimes I stare at the screen and think what am I supposed to write about? I think it’s even more challenging with food because after cooking it, photographing it, editing the photos, the last thing you want to do is write about it.
Janice says
I don’t understand why food bloggers even need to be pigeonholed into a particular mould whereby we all write breathy essays about our food, take artfully arranged photos of said food, and develop the recipes – makes for rather boring reading in the end IMO! Writing context around a recipe for the sake of writing creates contrived posts that just feel forced! (chances are, if you’re feeling like you’re straining to get it out, your reader will feel that while reading).
To make everyone feel like they have to fit the standard food-blogger mould leads to a loss of the magic that is each person’s unique take.
I also think that Michael Ruhlman has a unique and privileged perspective on the matter – wherein he has 100% of his time to devote to writing about food (and might I add, a kickass food photographer for a wife!). I don’t know about you, but anything I put on my blog is strictly after hours.
Annie says
I agree 100% with everything Janice said. Amen.
anne says
It’s always a struggle for me to write every post and it doesn’t help that I’m grammatically-challenged, shameful, I know *sigh* :D I don’t get cook’s block, heck, even photographer’s block but writer’s block?! For sure and I’m not even a writer! Now, let me have a glass of your delicious smoothie!
Gerry @ Foodness Gracious says
Ughh..so glad you wrote this. Its my least favorite part of posting a recipe. I feel there’s not enough interesting things happen in my life to warrant a good story every. Single. Time. I absolutely love the photography and editing but stare at the screen every time. I have to write one tonight and I may keep it short and sweet as a protest of sorts :)
Catherine says
I usually don’t like shakes but that looks awesome. Gotta try it.
Rachel says
I DO consider myself a writer–I’ve been making up stories almost since I learned how to write, I’ve kept a journal for over 30 years, and I’ve had an online presence in one form or another (anyone else remember Tripod or Geocities websites?) since the early-to-mid-90’s. Writer’s block happens. I have found that for me, if I don’t have something to say on my blog, I’ll write mindless drivel in my paper journals. Sometimes it helps. Sometimes not. My blog is not my FT job, so I’m lucky that deadlines for posts and recipes aren’t that frequent for me. Often, those are the posts that give me the most trouble. I agree that it’s better not to write anything at all that just to write crap. Yeah, Michael Ruhlman’s comment was probably out of context, but even still. Writer’s block (in my opinion) is your brain’s way of telling you to take a break. It’s not laziness.
Tieghan says
Oh my gosh, THANK YOU! Seriously, I was having such a rough time because I am not writer. I love taking photos and creating recipes, but like you I am spent when it comes time to write. I just have nothing to say, but feel I have to be the triple threat that most bloggers are. Thank you for showing me I am not the only one who struggles with the writing. Love this post and the smoothie!
Willow @Will Cook For Friends says
You are not alone! In fact, I *do* consider myself a writer, and think of it as something I generally enjoy, but I get writers block all the time. And what you said about food bloggers being a triple threat is absolutely right — we’re supposed to be able to do it all. I started blogging because I loved food, photography, and writing, but being able to do all three at once is nearly impossible. When my writing is good, my photography suffers. When my photos are great, I have nothing to say. It’s a miracle with the two line up. I feel like my creative juices can only flow in one direction at once!
If it makes you feel any better, though, I have to say… your photos consistently blow me away, and I love your writing. So, if you’re making stuff up when you have nothing to say, you’re doing a fine job of it! ;)
Helen @ Scrummy Lane says
Well you certainly had something to say today … haha! And every time I’ve read one of your posts you have, too, so obviously you do push through your writer’s block. I’m a newish blogger, but I’ve been bowled over by how many ‘hats’ we have to wear … not just the recipe, photography and writing, but all the technical stuff, social media etc. too … and I’m sure I’ve only just scratched the surface! Interesting post … thank you!