|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 8g||30%|
|Total Sugars 45g|
|Vitamin C 10mg||51%|
|*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.|
Vegan or not, you'll love this smoothie prepared with bananas, almond milk, cocoa, and peanut butter—it borders on a shake. Rich and fortifying, this is the perfect thing for vegans and those allergic to dairy, soy, gluten, and eggs to whip up for mornings, after a workout, or as a midafternoon refreshing snack. 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 delicious smoothie like this, so feel free to check out the other recipe variations below for more ideas.
2 whole, ripe bananas
3 to 4 tablespoons cocoa powder
1 tablespoon pure maple syrup
1/4 cup creamy peanut butter
3 cups vanilla almond milk, vanilla coconut milk, or another vanilla-flavored dairy-free milk alternative
1/2 cup ice cubes
Steps to Make It
Gather the ingredients.
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. Enjoy!
- 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 three and freeze them for 2 hours (up to overnight) before making your smoothies.
- Cashew it: For children or adults who are 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.
How to Store and Freeze
If you don't want to drink the whole smoothie at once or have made extra, you can either refrigerate or freeze it for later.
- To refrigerate: Simply place the container in the fridge for one to two days. Take it out and remix it before drinking, as some of the ingredients might have separated.
- To freeze: Put the smoothie in an airtight freezer-safe container or freezer bag, and put in the freezer where it will keep for up to three months.