PB Brownie Batter Protein Smoothie

Posted in Smoothies & Drinks

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This indulgent smoothie is meant as a delicious substitution of desserts. This dessert smoothie is paired with a fiber boost from the oats, a protein boost from the cashew butter and protein powder, and an anti-oxidant boost from the cocoa & dark chocolate. The coconut cream topping isn’t required, but it sure is a delicious natural & vegan alternative to heavy whipping cream or whipped cream from a tub. I did a quick video on how to make coconut whipped cream here.

I created this recipe for Albertsons/Safeway. For many more healthy recipes, you can follow them on Pinterest here!

Find out my favorite protein powder here.


8 ounces unsweetened vanilla almond milk 

1 tablespoon cocoa powder 
1 tablespoon PB2 Powdered Peanut Butter
1 tablespoon cashew butter 
2 tablespoons whole rolled oats 
1 small ripe banana, frozen
1 teaspoon chopped dark chocolate 
1/2 scoop chocolate protein powder, optional 

whipped topping: 
2 tablespoons coconut cream (spooned from the top of a can of full-fat coconut milk) 
1 teaspoon PB2 (or smooth peanut butter)
1/2 teaspoon pure maple syrup

Prep Time: 15 minutes


1. In a blender, add all smoothie ingredients, processing until smooth. Add chocolate protein powder (if desired) and add ice to thicken. Blend again. Divide into two glasses.

2. In a small bowl or cup, whisk the coconut cream with a fork. Stir in PB2 and maple syrup until fluffy. Spoon on top of each smoothie. 


You can rim the glass with a mix of crushed peanut + PB2 🙂
Serves: 2 


Nutrition Facts per Serving: 200 calories, 10 grams fat, 3 grams sat fat, 3 grams mono-unsaturated fat, 15 mg cholesterol, 150 mg sodium, 400 mg potassium, 30 grams carb, 6 grams fiber, 12 grams sugar, 15 grams protein