This creamy and delicious peanut butter banana milkshake is absolutely d-e-l-i-c-i-o-u-s, especially if you love peanut butter. If not, make sure to use almond butter instead. Not only it’s very tasty, but very healthy too, of course! I was in the mood for something sweet (but not too much), creamy and satisfying. I had this milkshake in the afternoon and what a treat, yum! It could also be eaten for breakfast if you like. Rolled oats could be added too for extra fiber, proteins, iron and b-vitamins.
This milkshake is called milkshake but is actually not a milkshake as it’s dairy-free. The base is made with almond milk, which I make at home. To make almond milk, I simply blend a cup of soaked almonds with four cups of filtered water, a medjool date, a splash of vanilla and a pinch of sea salt, I blend it in my vitamix for about thirty seconds and then I strain the milk with a nutmilk bag to remove the pulp and only keep the “milk”. Some people skip this step to have a more nutritious milk, which is fine, especially if you use it to make smoothies as you will blend the milk with other ingredients. If it’s to add in coffee or teas, or just to drink by itself, it’s best to strain the milk.
This smoothie is easy to make and should please the whole family! Be sure there is no peanut allergy.
- 1 cup almond milk, preferably homemade
- 1 frozen large ripe banana
- 1 tbsp organic peanut butter, or almond butter
- 1 tbsp chia seeds
- 1 tbsp pure maple syrup (or raw honey - but not vegan)
- ¼ tsp cinnamon
- Pinch Himalayan sea salt
- Raw cacao nibs, to garnish
- In a blender, add liquid, frozen banana and the remaining ingredients. Blend until nice and smooth. Garnish with raw cacao nibs and enjoy.