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    Home > Drinks

    Peanut butter and chia jelly cacao smoothie

    Published: 26 Jun 2016 · Modified: 9 Jan 2017 · By Amber · 2 Comments

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    An addictive, café style peanut butter and jelly chocolate smoothie loaded with peanut butter and raspberry chia jam.

    Peanut butter and chia jelly cacao smoothie.

    Some days are green smoothie days, and some days... Well some days are for comfort and chocolate.

    I very rarely buy indulgent superfood smoothies because something in me just balks at their typical café price tag, when I know I could make them for a fraction of the price at home (even though I usually don't!).

    I'm pretty sure this peanut butter and jelly smoothie would be right at home on any café menu. It's smooth and luscious, chocolatey, peanutty and a little salty, with bright fruit bursts from the chia jam. It's knock your socks off delicious and will see you scraping out every last bit of goodness from the bottom of your glass.

    Peanut butter and chia jelly cacao smoothie.

    A deprived childhood

    It may be laugh out loud ridiculous to my North American friends, but last year (as in 2015) was the year I tried peanut butter and jelly (or jam to my NZ kin) together for the very first time. I know y'all grew up on the stuff, but it's just seriously not a thing here in New Zealand. I'd heard of it, for sure, but never had it as a kid and just never really thought about it as an adult.

    The recipe that tipped me over the edge into full blown peanut butter and jelly fandom was this Peanut Butter and Jelly Snack Bars recipe from the Minimalist Baker. It's amazing, and now there's just no going back. I'm a convert, and seeing as I spent my whole childhood without this magic combination, there's a lot of making up to do!

    Peanut butter and chia jelly cacao smoothie.

    Peanut butter and jelly smoothie success

    I used my favourite 'just peanuts' smooth peanut butter from Pic's, which was perfect in the smoothie and to smear up the sides of the glass. Use the best peanut better you can get your hands on, for the best results.

    The chia jam is too heavy to float in the smoothie, so it also got smeared, before filling up the glass with smooth chocolatey goodness and garnishing with a few raspberries, chopped peanuts and cacao nibs.

    Acknowledging peanut butter and jelly is not exactly the most healthy food choice to have on the regular, I loved being able to create this smoothie version which is lower in sugar and still just as delicious. With 14.3g of protein it's a great post-workout treat, and also has 60% of your calcium RDI and 24 per cent of your iron RDI.

    Get the recipe

    Peanut butter and chia jelly cacao smoothie.

    Peanut butter and chia jelly cacao smoothie

    An addictive café style cacao smoothie loaded with peanut butter and raspberry chia jam.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 20 minutes minutes
    Total time: 20 minutes minutes
    Course: Drinks
    Cuisine: Gluten free, Vegan
    Servings: 2
    Calories: 656kcal
    Author: Quite Good Food

    INGREDIENTS

    For the chia jelly:

    • ½ cup frozen berries (I used raspberries)
    • 1 tablespoon chia seeds
    • 1 tablespoon maple syrup

    For the smoothie:

    • 2 cups almond milk or milk of your choice
    • 2 ripe bananas (fresh or frozen, freeze them if you prefer a thicker smoothie)
    • 3 tablespoon cacao powder or cocoa
    • ¼ cup smooth peanut butter + extra for smearing inside your glass
    • 4 pitted medjool dates (or 6 dried dates soaked a in little boiling water for a few minutes to soften)
    • 1 teaspoon natural vanilla extract
    • Pinch of salt

    For the topping (optional):

    • A few whole berries
    • Chopped peanuts
    • Cacao nibs

    INSTRUCTIONS

    For the chia jam:

    • Defrost the berries at room temperature, or speed it up by microwaving them for 30 seconds.
    • Mash berries with a fork, then stir through the chia seeds and maple syrup.
    • Set aside to thicken. For best results, make the chia jam ahead of time and leave in the fridge to thicken for an hour or two. If you don't have time, 15-20 minutes on the countertop will be okay in a pinch.

    For the smoothie:

    • Put all smoothie ingredients into your blender and whiz until smooth.
    • Smear a little peanut butter up the inside walls of your glass, then add half of the chia jam and smear it around too.
    • Pour the smoothie and garnish with toppings, as you like.

    NUTRITION INFORMATION

    Calories: 656kcal | Carbohydrates: 116.2g | Protein: 14.3g | Fat: 22.4g | Saturated Fat: 4.3g | Fiber: 20.3g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Peanut butter and chia jelly cacao smoothie
    Amount Per Serving
    Calories 656 Calories from Fat 202
    % Daily Value*
    Fat 22.4g34%
    Saturated Fat 4.3g27%
    Carbohydrates 116.2g39%
    Fiber 20.3g85%
    Protein 14.3g29%
    * Percent Daily Values are based on a 2000 calorie diet.
    An addictive cafe style peanut butter and jelly (raspberry chia jam) cacao smoothie with all the bells and whistles.

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    1. Stefani Akins

      June 29, 2016 at 6:07 am

      Ok, yum! Again, going back to my European childhood, peanut butter wasn't even a thing in Germany at the time. I did have it once in the Netherlands when I was about 11 or 12, but it was really unpleasant. Nowadays, snooty fart that I am, I prefer almond butter but I'm going to have to try this just because of the raspberries (nomnom).

      Reply
      • Amber

        June 29, 2016 at 9:34 am

        Oh I love almond butter too, and it would be equally delicious in this smoothie!

        Reply

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    I'm Amber, an enthusiastic cook, food obsessive, mother, writer and photographer based in Hamilton, New Zealand.

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