This Peanut Butter Cup Smoothie is creamy, protein-packed, and full of chocolate peanut butter flavor. Whip it up in 5 minutes for a decadent breakfast that tastes just like a peanut butter cup, but drinkable!
Name a better combo than chocolate peanut butter... I'll wait. There’s just nothing quite like sweet, rich chocolate paired with creamy, nutty peanut butter — at least in my humble opinion. Ever since I was a kid, Reese’s cups have always been my absolute favorite candy.
Anyway, I wanted to whip up a smoothie that's loaded with protein and wholesome ingredients, but somehow tastes like a peanut butter cup. That's how this recipe came about! It transforms that classic chocolate–peanut butter combo into a cool, creamy treat that still feels nourishing.
Whether you’re having it for breakfast, enjoying it as a snack, or treating yourself to dessert, this smoothie might just become your new go-to. It has a good amount of carbs to replenish your energy and packs over 30 grams of protein, making it an excellent post-workout option as well.
Obsessed chocolate and peanut butter like I am? Then you've got to try my chocolate peanut butter protein bars too!
Why You'll Love This Recipe
- High-protein: With over 30 grams of protein, this smoothie will keep you full and help you hit those protein goals!
- Tastes like dessert: It’s basically a peanut butter cup in liquid form — decadent, creamy, and totally dessert-worthy, but is actually a healthy breakfast in disguise.
- Quick & easy: Toss everything in the blender and you’ll have a smoothie ready in 5 minutes.
- Dairy-free & vegan: Completely plant-based and still ultra-creamy. No dairy needed!
Ingredients
- Frozen banana: Makes the smoothie thick, creamy, and naturally sweet. A just-ripened banana with a few spots gives the best flavor. That said, I’d avoid one that’s overly brown or mushy, as it can taste overpowering. Whenever you have extra ripe bananas, just peel, break into chunks, and freeze in a container or zip-top bag so they’re ready anytime. A fresh banana works too — the smoothie will just be less thick and cold.
- Plant-based chocolate protein powder: Gives this smoothie a ton of chocolate flavor and a thicker, creamier texture. My favorites are Ora Organic and Macro Mike. If you have plain, vanilla, or peanut butter-flavored protein, those would also be delicious! Feel free to skip it if you prefer.
- Cocoa or cacao powder: Adds even more rich chocolate flavor. Whether you choose cocoa or cacao powder, the taste will be pretty similar. Both offer plenty of antioxidants, especially cacao. Unsweetened is best to skip any added sugar.
- Peanut butter: Choose natural peanut butter that's made with just peanuts and salt — no unnecessary additives. Go with powdered peanut butter for a lighter, lower calorie option. Can’t do peanuts? Use any nut or seed butter you like.
- Vanilla extract: Optional but brings all the flavors together, making this smoothie even more tasty.
- Almond milk: The liquid component to help blend everything together. I also like using soy milk for extra creaminess and protein, but any milk you like will work just fine.
- Toppings: For an extra fun treat, add toppings like chopped peanut butter cups, a drizzle of peanut butter, or cacao nibs.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Variations
Make this smoothie your own with one of these creative twists:
- Nut butter swap: Swap out the peanut butter for your favorite nut/seed butter (I love using almond butter in this recipe!).
- No banana: Not into banana-based smoothies? No problem! To keep the creaminess, try frozen cauliflower rice, frozen zucchini, or even avocado — all have a mild flavor that won’t overpower the cocoa and peanut butter. You can also add ice, but it may dilute the flavor a bit. For sweetness, add your preferred sweetener like maple syrup, stevia, or a medjool date.
- Mocha boost: Replace some of the milk with coffee or espresso to make a mocha peanut butter cup smoothie.
- Seed power: Add chia seeds, flax seeds, or hemp seeds for omega-3 fatty acids, fiber, and a little extra protein boost.
- Superfood add-ins: Add powders like maca or lion’s mane mushroom for even more health benefits.
- Greens boost: Throw in a handful of spinach for an easy way to sneak in some greens without affecting the flavor! Just know the smoothie might turn a bit greenish-brown.
- Make it a smoothie bowl: Reduce the almond milk to ¼ cup and add more only as needed — you want just enough to blend everything together to create a thick, spoonable consistency. Serve in a bowl with toppings like sliced banana, strawberries, granola, peanut butter, cacao nibs, or chopped peanut butter cups, and enjoy with a spoon! Pro tip: Pop your smoothie bowl in the freezer while you prep the toppings so it stays perfectly creamy and cold.
How to Make This Chocolate Peanut Butter Smoothie
It doesn’t get much easier than this! Follow these steps to make your smoothie:
Step 1: Add all ingredients to a high-powered blender. For the smoothest blend, start with the almond milk, then add the vanilla extract, protein powder, cocoa/cacao powder, frozen banana, and finally the peanut butter.
Step 2: Blend until completely smooth. If it's too thick or is struggling to blend, then add a little more milk at a time and blend again until it reaches your preferred consistency. Pour into a glass and optionally add any toppings you like. Serve immediately while it's fresh.
Chloe's Tips
- Use a high-powered blender. A good blender is key for a smooth, creamy texture. I recommend a Vitamix if you’re looking for a great option!
- Use a frozen banana. Make sure to peel and freeze your banana ahead of time for the thickest, creamiest texture. If you're using a fresh banana, you can add a handful of ice, but it may slightly dilute the flavor.
- No protein powder? No problem! Even without the protein powder, this smoothie still packs about 12 grams of protein. For more plant-based protein options, try adding silken tofu or hemp seeds, or swap the almond milk for soy milk.
- Adjust the sweetness: If your banana isn’t super ripe or you prefer a sweeter smoothie, add a medjool date or a little maple syrup or stevia. Give the smoothie a taste before adding any sweetener — you might not need it.
- Add peanut butter last. Peanut butter tends to stick to the sides of the blender, so add it last. Try to scoop it right on top of everything so it doesn’t smear itself into every corner of your blender... speaking from experience.
How to Store This Smoothie
This smoothie is best served immediately for the freshest flavor. If needed, however, you can store it in a sealed mason jar or airtight container in the fridge for 1-2 days until ready to serve. You may want to re-blend it with a handful of ice to freshen it up.
More Protein-Packed Smoothies You'll Love
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Thank you!
–Chloe
Peanut Butter Cup Smoothie
By Chloe MartinIngredients
- 1 frozen ripe banana peeled and broken into chunks before freezing
- 1 serving vegan chocolate protein powder (typically 1–2 scoops or ~¼ cup, depending on brand)
- 2 tablespoon cocoa or cacao powder
- 2 tablespoon natural creamy peanut butter (or powdered peanut butter)
- ½ teaspoon vanilla extract (optional)
- ½ cup almond milk (or any non-dairy milk, more as needed)
Instructions
- Add all ingredients to a high-powered blender and blend until smooth and creamy, adding more milk as needed to reach your desired consistency.
- Pour into a glass and add toppings if desired — a drizzle of peanut butter, chopped peanut butter cups, or cacao nibs — then serve immediately.
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