Peanut Butter Dalgona Smoothie
Servings: 3
Calories: 323kcal
Ingredients
For the Dalgona Coffee Whip:
- 5 tablespoons (75 mL) aquafaba (brine from a can of chickpeas)
- ¼ teaspoon (0.8 g) cream of tartar
- 2 tablespoons (24 g) sugar/sweetener (coconut sugar, date sugar or monk fruit sweetener)
- 1 tablespoon (6 g) instant coffee (or 2 tablespoons if you like a stronger coffee flavor)
For the Peanut Butter Banana Smoothie:
- 1 cup (240 mL) milk of choice (I use plant-based milk)
- 3 frozen bananas
- ¼ cup (64 g) peanut butter
- 1 teaspoon (5 mL) pure vanilla extract
- ¼ teaspoon (0.7 g) ground cinnamon
- Chocolate chips (dairy-free optional), for garnish
Instructions
- First, whip the aquafaba with a hand blender or stand mixer until it starts to foam, about 5 minutes. Add the cream of tartar and sugar and whip an additional few minutes, until it's nice and fluffy. Add the instant coffee powder and whip until it's combined. (Note: be patient and let it whip, as it takes a little bit of time to get real fluffy, like egg whites!)
- In a blender, blend all the smoothie ingredients (except chocolate chips) together until smooth. Pour the smoothie into glasses, top with dalgona coffee whip, and garnish with chocolate chips.
Nutrition
Calories: 323kcal | Carbohydrates: 45g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 136mg | Potassium: 772mg | Fiber: 4g | Sugar: 29g | Vitamin A: 208IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 1mg