Description
This Decadent Chocolate Peanut Butter Smoothie blends creamy peanut butter, rich cocoa, and smooth almond milk into a luscious, indulgent treat perfect for a satisfying snack or dessert. With options for dairy-free and vegan substitutions, it’s a versatile smoothie that balances sweet and savory flavors for a delightful experience.
Ingredients
Liquid Ingredients
- 1 1/2 cups unsweetened almond milk (regular or vanilla)
- 1 cup heavy cream (or coconut cream for dairy-free or vegan)
Dry and Flavoring Ingredients
- 1/4 cup creamy peanut butter
- 6 tbsp Besti Powdered Monk Fruit Allulose Blend (or to taste)
- 3 tbsp Dutch processed cocoa powder
- 1/8 tsp sea salt (optional)
Instructions
- Prepare Ingredients: Measure and prepare all ingredients, ensuring everything is at room temperature to achieve easier blending and a smoother smoothie texture.
- Combine Ingredients: Add all ingredients to the blender jar—almond milk, heavy cream, peanut butter, sweetener, cocoa powder, and optional sea salt. Liquids first can aid the blending process but order is flexible.
- Blend the Smoothie: Puree the mixture starting at low speed and gradually increasing to high. Blend for 30-60 seconds or until the mixture is smooth, creamy, and free of peanut butter chunks.
- Adjust Sweetness and Consistency: Taste the smoothie and add more sweetener if needed, blending briefly after each addition. If too thick, add almond milk; if too thin, add ice cubes and blend again.
- Serve: Pour into glasses and serve immediately. Optionally garnish with cocoa powder, whipped cream, or melted peanut butter drizzle for extra flavor and decoration.
Notes
- Using room temperature ingredients ensures a smoother smoothie.
- The recipe is easily adaptable for vegan or dairy-free diets by substituting coconut cream for heavy cream.
- Adjust sweetness to your preference using the monk fruit sweetener.
- If the smoothie is too thick, adding liquid gradually helps reach desired consistency.
- Garnishes add visual appeal and extra flavor but are optional.