Ingredients needed
- Milk. I used unsweetened almond milk, but coconut milk, whole milk, or oat milk all work.
- Ripe bananas. Fresh or frozen bananas. I prefer using a frozen banana since it makes for a thicker, creamier smoothie.
- Peanut butter. Either crunchy or creamy peanut butter works. Aim for one with no added sugar.
- Cocoa powder. I used Dutch-processed and unsweetened cocoa powder, which has a smoother chocolate taste. I tested cacao powder and thought it made the smooth overly bitter.
- Ice. Optional, but only add ice if you prefer an extra thick smoothie.
How to make a chocolate peanut butter smoothie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend. In a high speed blender, add all of the ingredients, except for the ice. Blend until combined. For a thicker smoothie, add ice and blend once more.
Step 2- Serve. Transfer the smoothie into two glasses and serve immediately.
Arman’s recipe tips
- Start at a low speed. The best way to get a smooth, creamy smoothie is to start off slow, then gradually increase the speed before ending at low speed.
- Make a smoothie bowl. Use frozen bananas, reduce the milk by half, and make it in a food processor.
- Amp up the sweetness. This smoothie is naturally sweetened with bananas, so it’ll only be as sweet as the bananas. If you like it extra sweet, add 1-2 tablespoons of maple syrup, honey, or liquid sweetener.
