This peanut butter cup smoothie recipe is chocolatey and smooth, and will keep you satiated because it is high in fat, protein and fiber.

It can be consumed for breakfast, a snack or even dessert. Below I provide options for ingredient substitutions and recipe variations.

Recipe substitutions or variations

Substitutions:

Cocoa substitutions: Instead of using cocoa, you can use raw cacao which is a less processed form of the cacao bean. If you can’t do chocolate, you can swap it out for carob powder.

Peanut butter substitutions: Instead of peanut butter, you can also use sunflower seed butter, almond butter, cashew butter etc.

Collagen powder substitutions: Instead of using collagen powder, you can use a vegan protein powder or just omit altogether.

Oat milk substitutions: Instead of oat milk, you can use any other type of dairy free milk such as coconut, cashew, rice, almond etc.

Fresh banana substitutions: You can also use frozen cut up banana chunks. Instead of banana, you could also use avocado as a replacement.

Vanilla extract substitutions: Instead of liquid vanilla extract, you can use vanilla bean paste, or vanilla bean powder.

Variations:

Make this recipe vegan: Omit the collagen powder. Optionally, swap it out for vegan protein powder or just omit altogether. 

Make this recipe lower calorie/fat: Reduce the amount of peanut butter to 1 tablespoon. Swap out the oat milk for a lower calorie dairy free milk such as almond or cashew milk.

Make this recipe lower oxalate: Instead of using oat milk, swap it out for coconut milk. Swap out the peanut butter for sunflower seed butter and reduce the amount of cocoa powder to ½ tablespoon.

Make this recipe lower sugar/carb: Instead of using oat milk, use a lower carb milk such as almond milk or cashew milk. Reduce the amount of banana to one half. Omit the additional maple syrup or honey.

Make this recipe sweeter: if you are having this peanut butter chocolate banana smoothie as a dessert, add 1 tablespoon of maple syrup or honey to make it a bit sweeter.

Pro tips for this recipe

Make this peanut butter chocolate banana smoothie colder: Freeze the banana ahead of time, and make sure your dairy free milk is straight out of the fridge. Optionally, you can also add a few ice cubes before blending.

Drink this smoothie as soon as possible after making it: Smoothies don’t tend to do well in the fridge over time, and often ingredients will start separating and the texture will change. Try to drink this smoothie as soon after you make it as possible.

What to do if your smoothie is too thick or isn’t blending: Depending on whether you use a food processor or blender, you may find you don’t have enough liquids. If this is the case, add an additional ½ cup of oat milk or other dairy free milk. If you used vegan protein powder instead of collagen powder, it will soak up a lot more liquid as well so in this case you might need to add additional liquid.

Looking for more healthy recipes and meal plans?

If you are looking for more healthy recipes and meal plans, check out my premade meal plans and recipe books (which come with 140 recipes for breakfasts, lunches, dinners, snacks & desserts). 

I also provide fully customized meal plans that are unique to your specific health needs, as well as one-on-one health coaching and professional grade supplements.

Pin this recipe for later

If you can’t make my healthy peanut butter chocolate smoothie now, make sure to pin the recipe for later so you have it handy!

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You might also like:

If you are looking for other healthy Christmas recipes, check out my dairy free baileys and my dairy free gluten free eggnog cheesecake.

Chocolate peanut butter smoothie in mason jar ready to drink

Healthy peanut butter cup smoothie recipe

Tara Klippert
This peanut butter cup smoothie recipe is chocolatey and smooth, and will keep you satiated because it is high in fat, protein and fiber.
No ratings yet
Prep Time 5 mins
Blending time 1 min
Total Time 6 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 smoothie
Calories 485 kcal

Equipment

  • Blender or food processor
  • Measuring cups and spoons

Ingredients
  

  • 1 banana (frozen if possible)
  • 1 cup oat milk (or other dairy free milk)
  • 1 tbsp cocoa powder (or raw cacao powder)
  • 2 tbsp peanut butter
  • 1/2 tsp vanilla extract (or vanilla bean paste)
  • 1 scoop collagen powder (or vegan protein powder)
  • 1 tbsp maple syrup or honey (optional)

Instructions
 

  • Add all ingredients to your food processor or blender and blend until completely smooth. Serve immediately in a glass or mason jar.

Notes

In the blog post above, I include recipe ingredient substitutions as well as recipe variations.

Nutrition

Calories: 485kcalCarbohydrates: 59.2gProtein: 19.3gFat: 19.4gSaturated Fat: 3.4gSodium: 277.2mgPotassium: 622.4mgFiber: 9.1g
Keyword dairy free, gluten free, soy free
Tried this recipe?Let us know how it was!
Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.