Chocolate Peanut Butter Dalgona Smoothie

Gluten free and vegan recipe for a chocolate peanut butter dalgona Smoothie made with the dalgona whip, dairy-free yogurt, gluten-free peanut butter, banana, cacao powder and almond milk. This recipe transforms dalgona coffee whip into a delicious and satisfying smoothie, perfect for breakfast or an afternoon pick-me-up.

Print Recipe

Prep Time 5

Total Time 5

Course breakfast, snack

Cuisine American

Ingredients

1 tbsp maple syrup
1 tbsp instant coffee granules
1 tbsp very hot water
1 medium banana frozen
1/2 cup unsweetened Silk vanilla almond yogurt
2 tbsp unsweetened gluten-free creamy peanut butter
2 tsp Bare Organics extra rich cacao powder or unsweetened cocoa powder
1/2 cup almond milk
Optional garnishes: Extra dalgona whip and chocolate pieces.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Begin by making the dalgona coffee whip: To a small bowl, add instant coffee, maple syrup and hot water. Use a hand mixer on high speed to whip together until soft peaks form and mixture is light and airy.
To a smoothie cup or blender, add all other ingredients along with dalgona whip and use smoothie setting or pulse a few times, then blend on high for one minute.
Transfer to a glass and garnish, if desired, with extra dalgona whip and chocolate pieces.

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