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–+ servings
Chocolate peanut butter smoothie topped with a peanut butter drizzle beside half a banana

Chocolate Peanut Butter Smoothie

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A thick, vegan chocolate peanut butter smoothie made with soy milk, silken tofu, banana, and cocoa. 20 g protein per glass, no protein powder.
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Prep Time 5 minutes
Servings: 2 glasses
Course: Breakfast, Snack
Cuisine: American
Calories: 351
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cup unsweetened soy milk
  • 7 oz silken tofu
  • 2 banana
  • 2 tbsp natural peanut butter
  • 2 tbsp unsweetened cocoa powder
  • 0.5 tsp vanilla extract
  • 1 cup ice

Equipment

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Method
 

  1. Peel the bananas, break them into chunks, and freeze for at least 4 hours or overnight.
  2. Add the soy milk, silken tofu, peanut butter, cocoa powder, and vanilla to a blender.
  3. Add the frozen banana and ice.
  4. Blend on high for 45 to 60 seconds until thick and completely smooth. Add a splash more soy milk if it is too thick.
  5. Pour into 2 glasses and serve right away.

Nutrition

Calories: 351kcalCarbohydrates: 40gProtein: 20.2gFat: 15.2gSaturated Fat: 3gSodium: 163.5mgPotassium: 1039.8mgFiber: 7.2gSugar: 18.3gVitamin C: 10.3mgCalcium: 356.4mgIron: 3.6mg

Notes

Best enjoyed fresh. Store extra in a sealed jar in the fridge for up to 24 hours and shake before drinking. Freezing time for the bananas is not included in the prep time. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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