Did you like peanut butter and jelly sandwiches when you were growing up? I can’t say that I remember having them very often, I was more of a peanut butter-banana sandwich girl, myself. But as an adult, I’ve enjoyed all natural peanut butter over gluten-free grain toast topped with homemade jelly or freshly smashed raspberries – and I can tell you, there really is something to it.
I decided to give this smoothie a whirl, simply because I was missing enough ingredients to make a full family batch of berry smoothies. However, I remembered that I had been wanting to try this combo for a while, and well – it just so happened to be the day for it. Problem solved and plenty of smoothie to go around!
BERRY GRAPE JELLY: frozen mixed berries + frozen purple grapes + unsweetened almond milk + cinnamon
PEANUT BUTTER: crunchy natural peanut butter + frozen bananas + unsweetened cashew milk
The rich grape/berry flavour against the thick nutty taste of peanut butter, all swirled into a delicious ice-cold glass of smoothie goodness, well folks I’ve just got to say – it’s good. It’s refreshing, satisfying, and a total treat! Obviously my four-year old was flipping out over his G-I-A-N-T peanut butter and jelly smoothie, which was like ice cream to him (and us).
In my humble smoothie-opinion, it rocks. It’s up there with the best. It tastes phenomenal after a workout and boy does it fill your belly with all the right stuff.
Give it a go and let me know what you think!
- 1 1/2 cups frozen mixed berries
- 1 cup frozen purple grapes
- 1 1/2 cups unsweetened almond milk
- 1/2 tsp cinnamon
- 1/3 cup natural crunchy peanut butter
- 2 frozen ripe bananas
- 1 1/2 cups of unsweetened cashew milk
- 6 ice cubes
- Natural peanuts (unsalted and unsweetened)
- Place all ingredients for the "jelly" smoothie into the blender. Blend on high until smooth. If you need to add a bit more liquid to get the right consistency, you can.
- Serve into 4 medium glasses in equal parts.
- Rinse the blender from any remaining smoothie.
- Place all ingredients for the "peanut butter" smoothie into the blender. Blend on high until smooth. It should be nice and thick.
- Slowly pour into the 4 glasses in equal parts.
- Swirl with a straw to create a top swirl, if you wish. Top with peanuts and enjoy!
- I used almond milk in the first smoothie, because it's a bit more watery than cashew milk. Cashew milk or coconut milk are thicker and richer, working well for the peanut butter smoothie.