Peanut butter and chia jelly cacao smoothie
An addictive café style cacao smoothie loaded with peanut butter and raspberry chia jam.
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Servings: 2
Calories: 656kcal
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
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