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Chocolate Peanut Butter Pretzel Smoothie

This smoothie is so delightfully savory and sweet that you won’t even notice that it’s not loaded with all the sugar of a peanut butter cup.
Course Breakfast
Cuisine Healthy
Prep Time 7 minutes
Servings 10 Ounces
Author Bessie Bakes

Equipment

  • Blender

Ingredients

  • 1/2 Avocado
  • 1 1/2 cups Almond or Cashew milk
  • 1/2 cup Peanut or Almond butter
  • 2 tbsp Cocoa powder
  • 1/4 cup Pretzels
  • 1/4 cup Bittersweet chocolate chips

FOR THE POPS, ADD ONE OF THE FOLLOWING

  • 1/8 tsp Xanthan gum or
  • 1/4 tsp Cornstarch or tapioca starch

Instructions

  • Heat the chocolate chips in a bowl in the microwave for 10 second intervals until most of the chips are melted. A double-boiler on the stovetop also works! Stir to finish melting. Dip the pretzels into the chocolate and set aside. They can be placed in the freezer for a couple of minutes to set up while you get your other ingredients together, but take out when the chocolate is set.
  • Add all ingredients to your blender and blend until smooth. Garnish with extra chocolate pretzels.
  • Pop Variation: Use coconut milk instead of almond milk for a creamier texture, blend all of the chocolate pretzels, and add xanthan gum, cornstarch, or tapioca starch.
  • If the smoothie is too thick for you or your liking, just add a bit more liquid.

Notes

Prep this smoothie in advance

Milk, nut butter, and cocoa powder can be measured out and stored for later. Chocolate pretzels can be made in advance as well.  
Pre-made pretzels can be purchased for this recipe, but to cut on sugar and control the flavor, making your own is a quick and easy alternative.
The avocado can actually be frozen!  If you freeze it, mash it and place in a ziploc bag and press as much air out as possible.