Disclosure: This post may contain affiliate links.
This peanut butter espresso smoothie combines your two favorite things: peanut butter and coffee! It’s a delicious and nutritious breakfast or afternoon pick-me-up.
Do you struggle with finding time to make breakfast? I’ve definitely been there before. When I’m in a rush in the mornings, smoothies tend to be my go-to breakfast. Not surprisingly, a vegan espresso smoothie is even better because you’re killing two birds with one stone: coffee and breakfast all in one.
Needless to say, I’m excited to share this recipe with you. I love coffee and coffee desserts and coffee bars and yes, even my favorite coffee turmeric smoothie. My coconut mocha smoothie is one of my most popular recipes, so I thought I’d make another version, only this time using peanut butter. Because why not? Oh, and if you really love coffee smoothies, be sure to check my top 10 FAVORITE coffee smoothies.
- Delicious on-the-go breakfast with a little caffeine too
- Even more delicious when paired with my homemade peanut milk
- Perfect for if/when you’re craving something sweet in the morning, but won’t cause a sugar crash
Banana – If you don’t want to use banana as a base, you could sub 1/2 cup raw (preferably soaked) cashews instead
Espresso – If you own an espresso machine, feel free to use that, but if not, I recommend using espresso powder
Peanut butter – Can use any kind of nut butter, but adding a scoop of nut butter makes this smoothie more filling (i.e. some protein) so I don’t recommend skipping it
Milk – ANY kind (see my post on how to make peanut milk to take it to the next level!)
Want this smoothie to big thicker? Use a frozen banana, or add 5-8 ice cubes to the blender
Any other ingredients I could add to this smoothie?
Yes! I love adding chia seeds or hemp seeds to smoothies, or even a scoop of collagen powder.
More smoothie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Peanut Butter Espresso Smoothie
- 1 banana
- 1/4 cup peanut butter
- 2 pitted dates
- 2 oz. brewed espresso or sub 2 tsp espresso powder
- 1 tbsp maple syrup
- 1/2 cup almond milk or milk of choice
- 5 ice cubes
- Put everything in a blender and blend until smooth.