This Peanut Butter Cup (PBC) Smoothie is reminiscent of that certain famous candy that comes in an orange wrapper, that I will totally not name for copyright purposes. 🫣 This smoothie is dreamy, creamy, and delicious!! That fine line between smoothie and milkshake, yum.
This recipe is vegan, gluten-free, and mostly raw. It’s also full of fiber and sneaky greens so you can indulge and enjoy. If you are allergic to peanuts you could use tahini (sesame seed butter) or another nut butter as well. It will change the flavor slightly but still be delicious.
Especially in the summer, today is 100F where I am, it’s so nice to have a quick, easy blender meal that is so cold. Frozen bananas are excellent in smoothies because they are so creamy and decadent without adding any banana flavor. The star here is the combo of raw cacao powder for chocolatey-ness and ground peanut butter.
If you prefer you can use my homemade Cashew Milk in the recipe as well!
Peanut Butter Cup (PBC) Smoothie
Ingredients
- 4 frozen bananas
- 4 medjool dates, pitted
- 2 tbsp raw cacao powder
- 1 tbsp peanut butter
- 1 cup baby spinach
- 2 cups oat milk or cashew milk
Instructions
- Add all the ingredients to the Vitamix and blend on high till smooth and creamy. If too thick, add 1/4 cup water and blend again. Serve & enjoy!
If you make this delicious PBC Smoothie, post a picture to Instagram, tag me @CultivatorKitchen, and use the hashtag #culivatorkitchen so I can check it out!
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