Recipe: Chocolate Buttercup Smoothie
This filling vegan milkshake tastes indulgent, but packs a great nutritional power-punch. If you love Reese’s Peanut Butter Cups but don’t want junk food, try this quick and easy recipe: enjoy the best of both worlds!
- 1 cup soy, almond, or other nondairy milk
- 1 frozen banana
- 3-4 ice cubes
- 3 tablespoons natural peanut butter
- 1-1/2 tablespoons unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1/2 to 1 teaspoon natural cane sugar, to taste
In your blender container, stir chia seeds into nondairy milk. Remove banana from freezer. Go do something else for about 5 minutes, while chia seeds soften and banana thaws enough to peel.
Peel banana, break it in half or thirds, and add it to the blender along with remaining ingredients. Pulse a few times to break up the ice cubes, then blend until smooth. Add another splash or two of nondairy milk, if needed, depending on whether you prefer a milkshake or smoothie consistency.
Serve as a tasty and filling breakfast, snack, or dessert.
For a fancier dessert, keep the shake nice and thick, then layer it with dairy free vanilla ice cream in a parfait glass. Top with crushed peanuts and vegan chocolate chips.
Whenever you have bananas starting to over ripen, just toss ’em in the freezer — it’s an easy way to reduce waste, and (bonus!) you’ll always have frozen bananas on hand for quick shakes and smoothies.
Image credit: Creative Commons photo by Rusty Clark.