Vegan or not, you'll love these smoothies, which, prepared with bananas, almond milk, cocoa, and peanut butter, borders on a shake. Rich and fortifying, this is the perfect thing for health-nuts, vegans, and those allergic to dairy, soy, gluten, and eggs to whip up on on-the-go mornings or after a workout. And, kids love'em, too, so feel free to share them with your little ones!
Of course, there is more than one way to make a smoothie like this delicious, so feel free the check out the other variation suggestions below the recipe for more ideas!
- 2 whole, ripe bananas
- 3 to 4 tbsp. cocoa powder
- 1/4 pure maple syrup
- 1/4 cup creamy peanut butter
- 3 cups vanilla almond milk, vanilla coconut milk, or other vanilla-flavored dairy-free milk alternative
- 1/2 cup ice cubes
- 1. Place the bananas in a blender along with the cocoa powder, maple syrup, and peanut butter. Process until mashed and just combined.
- Add the almond milk (or any dairy-free milk alternative) and ice, and blend until smooth and creamy.
- Serve immediately, garnishing with shredded dark dairy-free chocolate if desired.
- Shake It Up: Make your smoothie more of a shake by replacing 2 cups of the almond milk with dairy-free vanilla ice cream (either almond-based, coconut-based, rice-based, or soy-based). For a little extra chocolate kick, use 1 to 2 scoops of chocolate dairy-free ice cream instead. This variation is also lovely when dressed up with vegan whipped cream and dairy-free chocolate syrup.
- Double the Chocolate: Replace the vanilla almond milk (or soy or coconut, if using) with chocolate almond milk.
- Protein Powerhouse: Add in 1 scoop of your favorite dairy-free protein powder during Step 1 when processing the bananas, cocoa powder, maple syrup, and peanut butter. Be sure to taste test the batch and adjust the sweetness as desired.
- Go Bananas: Instead of adding in the 1/2 cup of ice, simply increase the number of bananas in the recipe to 3 and freeze them for 2 hours (up to overnight) before making your smoothies.
- Cashew It: For children or adults who are also allergic to peanut butter, or just to change it up, replace the peanut butter with cashew butter, almond butter, or another nut butter of your choice.
- Go Raw: Use raw homemade almond milk for the almond milk in the recipe, replace the cocoa powder with raw cacao powder, and replace the peanut butter with a raw nut butter like this homemade cashew butter.
- Chip In: Add in 1/2 cup dark dairy-free chocolate chips or dark dairy-free chocolate chunks when you add in the bananas, cocoa powder, maple syrup, and peanut butter. For an added touch, stir in some cocoa nibs or shredded dark dairy-free chocolate just before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||4 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||9 g|