Summer in Seattle always seems to start at the very end of August and linger into September. While it isn’t a long season, it’s truly one of the most beautiful places in the world to be during the few short months of sunshine.
One of my favorite breakfasts to make during the summer is this indulgent Peanut Butter Smoothie. It’s rich, creamy and a total treat! This would make a great desert as well!
I got this recipe from Heavenly Homemakers and adapted it to make it dairy free.
Dairy-Free Peanut Butter Smoothies
(makes 2)
Ingredients:
1 Cup Coconut Milk (I have found other dairy free milks are too thin for this recipe. Coconut really is the best choice here)
¼ Cup Organic Peanut Butter (peanuts are extremely high in pesticides so I highly recommend organic peanut butter)
1 Tbps Cocoa or Carob Powder
1 ½ Tbps Honey
2 Frozen bananas, chunked
Okay, here is where it gets a little complicated:
Throw all the ingredients into a blender, and mix until smooth and creamy.
Whew! I hope you were able to follow those complex directions.
Enjoy this delicious treat any time of the day!
Looks yummy! A trick I've learned is that avocado makes smoothies very thick and creamy. You could use that instead of banana if you're like me and can't tolerate bananas. And if you add in some egg yolks it makes it super nutritious!
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