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A raspberry peanut butter smoothie in a glass on a striped cloth.
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Raspberry Peanut Butter Smoothie Recipe

This raspberry peanut butter smoothie recipe tastes like a peanut butter and jam sandwich in smoothie form.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Beverage
Cuisine: American
Servings: 1
Calories: 226.6kcal
Author: Jennifer Bell

Equipment

  • Blender

Ingredients

  • 1 date
  • 1/2 cup raspberries
  • 1 tablespoon peanut butter
  • 1 cup unsweetened milk of choice
  • 1 small pinch of sea salt (optional)

Instructions

  • Remove the pit from 1 date, then add it to a blender.
  • Add 1/2 cup raspberries, 1 tablespoon peanut butter, 1 cup unsweetened milk of choice, and 1 small pinch of sea salt to the blender.
  • Blend until smooth.
  • Enjoy this smoothie right away or store it in the fridge for up to three days, then stir immediately before serving.

Notes

  • I like to  use fresh raspberries in this smoothie, but you can use frozen raspberries if you prefer.

Nutrition

Calories: 226.6kcal | Carbohydrates: 20.2g | Protein: 11.4g | Fat: 12.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 5g | Sodium: 159.3mg | Potassium: 518.4mg | Fiber: 6.5g | Sugar: 9.8g | Vitamin A: 523.5IU | Vitamin C: 15.8mg | Calcium: 326.9mg | Iron: 1.9mg