Raspberry Peanut Butter Smoothie

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Raspberry Peanut Butter Smoothie

This vibrant smoothie tastes like a nostalgic peanut butter and jelly sandwich in liquid form. The tartness of the raspberries perfectly balances the creamy, salty richness of the peanut butter.

Ingredients

  • Frozen Raspberries: 1 ½ cups (provides that thick, frosty texture)

  • Creamy Peanut Butter: 2 tablespoons (plus extra for drizzling)

  • Frozen Banana: 1 medium (peeled and sliced before freezing for sweetness)

  • Milk of Choice: 1 cup (unsweetened almond, oat, or dairy milk)

  • Greek Yogurt: ¼ cup (for extra creaminess and protein)

  • Honey or Maple Syrup: 1 teaspoon (optional, depending on berry tartness)

  • Hemp Seeds or Chia Seeds: 1 tablespoon (for a nutritional boost)

Instructions

  1. Prep the Glass: For the aesthetic “swirl” seen in the image, take a spoon and smear a tablespoon of peanut butter along the inside walls of your serving glass. Set it aside.

  2. Combine: Place the frozen raspberries, frozen banana slices, peanut butter, milk, yogurt, and seeds into a high-speed blender.

  3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and deep pink. If the smoothie is too thick, add an extra splash of milk.

  4. Taste Test: Sip a small amount to check the sweetness. If the raspberries are very tart, add your liquid sweetener and pulse briefly.

  5. Serve: Carefully pour the smoothie into your prepared glass. The pink smoothie will contrast beautifully against the peanut butter streaks.

  6. Garnish: Top with a few fresh raspberries, a sprinkle of crushed peanuts, or an extra drizzle of peanut butter.

Pro Tip: Use frozen fruit rather than ice cubes to ensure your smoothie remains flavorful and creamy rather than watered down.

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