I already experiment with a lot of smoothie recipes since my partner and I are very health-focused.
I covered this beautiful peach and cream smoothie 2 months ago and this orange banana smoothie yesterday.
Since my partner loves chocolate and coffee, this one is dedicated to him. =)
Imagine the smooth bitterness of cold brew coffee, the richness of cocoa, the creamy depth of peanut butter, and the natural sweetness of banana, all blended into one thick, dreamy smoothie.
This is your breakfast, coffee, and post-workout fuel rolled into a single delicious sip.
This smoothie doesn’t just wake you up—it satisfies, nourishes, and feels like dessert, all without refined sugar or heaviness.
You don’t need anything fancy—just a few good ingredients and a blender.
And this recipe comes together very quickly – it only takes 5 minutes tops!
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Tips for the Best Peanut Butter Chocolate Coffee Smoothie
Getting the balance of flavors and colors just right is key. Here are a few essential tips to keep in mind:
- Freeze your banana overnight for the creamiest texture—it makes the smoothie almost milkshake-thick. Try these reusable silicone freezer bags to portion and store ripe bananas.
- Swap cocoa powder with cacao powder for a more intense chocolate flavor and extra antioxidants.
- For extra protein, add a scoop of chocolate protein powder—great after a workout or as a meal replacement.
- Use unsweetened almond milk or oat milk for a plant-based option that won’t overpower the coffee-chocolate flavor.
Now, let’s dive into the recipe!
Peanut Butter Chocolate Coffee Smoothie
Course: BreakfastDifficulty: Easy2
servings5
minutesIngredients
½ cup cold brew or chilled coffee
1 ripe banana (preferably frozen)
1 tablespoon unsweetened cocoa powder
1 tablespoon natural peanut butter
½ cup milk of choice (dairy or plant-based)
1 teaspoon maple syrup or honey (optional)
Ice cubes (if needed for thickness)
Directions
- Start by brewing and chilling your coffee if it’s not already cold. Add the banana, cold coffee, cocoa powder, peanut butter, and milk to a blender. If your banana isn’t frozen, add a few ice cubes for that creamy, thick texture. You can include maple syrup or honey if you prefer a touch more sweetness, but it’s optional depending on the ripeness of your banana and how sweet you like your drinks.
- Blend on high for 30–60 seconds, until everything is smooth and well-combined. The consistency should be thick and silky with a mousse-like creaminess. Pour into a tall glass, garnish with a few coffee beans or a dusting of cocoa if you’re feeling fancy, and enjoy immediately while cold.
- I absolutely love these on days when I need a pick-me-up.
Variations and Substitutes:
Add a handful of oats or chia seeds to make it more filling and fiber-rich.
Replace peanut butter with almond butter, sunflower seed butter, or even tahini for a nut-free version.
For a mocha-frappuccino twist, add a few chocolate chips or a drizzle of melted dark chocolate before blending.
Want a dairy-free dessert vibe? Add coconut milk and top it with whipped coconut cream.
Toss in half an avocado for an ultra-creamy, silky upgrade with healthy fats.
This is one of my favorite smoothies currently.
Every time I make it, I’m reminded that the simplest flavors are often the most comforting.
One sip and you’ll wonder why you ever drank plain coffee.
