Vegan Chocolate Peanut Butter Banana Smoothie

Vegan chocolate peanut butter smoothie

The Spruce

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
498 Calories
21g Fat
71g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 498
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 383mg 17%
Total Carbohydrate 71g 26%
Dietary Fiber 8g 30%
Total Sugars 45g
Protein 12g
Vitamin C 10mg 51%
Calcium 711mg 55%
Iron 6mg 32%
Potassium 814mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!


Steps to Make It

  1. Gather the ingredients.

    Vegan chocolate peanut butter smoothie ingredients
    The Spruce
  2. Place the bananas in a blender along with the cocoa powder, maple syrup, and peanut butter. Process until mashed and just combined.

    Place bananas in a blender
    The Spruce
  3. Add the almond milk (or any dairy-free milk alternative) and ice, and blend until smooth and creamy.

    Ice in blender
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  4. Serve immediately, garnishing with shredded dark dairy-free chocolate, if desired.

    Serve in glasses
    The Spruce
  5. Enjoy!

Recipe Variations

  • 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.