I made a Snickers-style Smoothie Bowl that’s shockingly chocolatey and peanut-buttery yet still a Smoothie Bowl Recipe Healthy enough to eat for breakfast, snack or dessert without feeling like junk.

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I’m obsessed with this Snickers Smoothie Bowl because it tastes like candy without the trash. I love the spoonable texture and that peanut butter hits right where it should.

It feels wild that frozen bananas make it creamy and chocolatey at the same time. I eat it for breakfast, snack or dessert; it’s an Easy Smoothies staple.

It’s the kind of thing I brag about to friends because it’s a Smoothie Bowl Recipe Healthy that actually satisfies. And yeah, it’s dessert and breakfast; messy, loud, and utterly addictive.

Try not to lick the bowl. I can’t.

No regrets. Just bliss.

Ingredients

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Frozen bananas: creamy base that makes it thick and naturally sweet.
Frozen avocado: adds silkiness and healthy fats, kind of indulgent.
Unsweetened cocoa: gives deep chocolate punch without extra sugar.
Creamy peanut butter: rich, protein-packed, and totally comforting.
Almond milk: thins things out; use more if you want pourable.
Maple syrup or honey: adds warm caramel notes, adjust to taste.
Vanilla extract: subtle warmth that ties the sweetness together.
Sea salt pinch: wakes up the chocolate and balances sweetness.
Medjool dates: Basically pure caramel energy if you want extra sweetness.
Roasted peanuts: crunchy, salty contrast to the smooth base.
Dark chocolate chips: little bitter bites that feel fancy.
Granola: Plus crunchy texture and extra chew on top.

Ingredient Quantities

2 medium frozen bananas, sliced

1/2 cup frozen avocado chunks (about 1 small avocado)

2 tablespoons unsweetened cocoa powder

3 tablespoons creamy peanut butter (room temp or slightly softened)

3/4 to 1 cup unsweetened almond milk or other milk of choice, add more to thin

1 tablespoon maple syrup or honey, more to taste

1/2 teaspoon vanilla extract

pinch of fine sea salt

3-4 pitted Medjool dates, chopped (optional, for caramel sweetness)

1/4 cup roasted unsalted peanuts, roughly chopped, plus extra for topping

2 tablespoons dark chocolate chips or shavings for garnish

1/4 cup granola for crunch on top (optional)

How to Make this

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1. Add the frozen banana slices, frozen avocado chunks, cocoa powder, peanut butter, chopped dates (if using), vanilla, sea salt and 3/4 cup almond milk into a high speed blender or food processor.

2. Start blending on low, then increase speed and use the tamper or stop and scrape down the sides as needed so everything mixes evenly. If the mixture is too thick to move, add the extra 1/4 cup milk a little at a time.

3. Blend until very smooth and creamy but not soupy — it should be thick enough to eat with a spoon. Taste and add maple syrup or honey for extra sweetness if you want.

4. Stir in the 1/4 cup roughly chopped roasted peanuts by hand if you want bits of crunch distributed through the base, or save them for the topping.

5. Spoon the smoothie into bowls, using a spatula to get every bit out of the blender.

6. Drizzle a little extra peanut butter over each bowl, then sprinkle the extra chopped peanuts on top for that Snickers vibe.

7. Scatter the dark chocolate chips or shavings and the granola on top for crunch and chocolatey finish. You can also add extra banana slices if you like.

8. Serve immediately for best texture. If the bowl melts a bit, pop it in the freezer for 5 to 10 minutes to firm up before eating.

9. To store leftovers, transfer to an airtight container and freeze for up to 2 weeks; thaw in the fridge or at room temp and stir before serving.

10. Tip: use very ripe frozen bananas and slightly softened peanut butter for the creamiest result. If your blender struggles, chop the frozen fruit smaller or let it sit 5 minutes to soften a touch.

Equipment Needed

1. High speed blender or food processor
2. Tamper or long spoon to push bits toward the blades
3. Rubber spatula for scraping every bit out
4. Measuring cups and spoons
5. Chef knife and cutting board for chopping dates and peanuts
6. Freezer safe airtight container for storing leftovers
7. Serving bowls and spoons
8. Small bowl or ramekin for toppings (peanuts, chocolate, granola)

FAQ

Can I make this without frozen bananas? Yes, but frozen bananas give the bowl its thick, scoopable texture. If you only have fresh bananas, chop and freeze them for at least 2-3 hours or add more ice and less milk, you'll get a thinner smoothie but it still works.

How do I get the texture really thick so it holds toppings? Use fully frozen bananas and frozen avocado, start with the lower amount of milk and pulse, scrape down the sides, then add milk by tablespoons until it almost moves but is still very thick. A powerful blender helps but a good food processor works too.

Can I make it nut free or peanut free? Yes. Swap peanut butter for sunflower seed butter or tahini and replace peanuts with roasted pumpkin seeds or toasted coconut for crunch. Use a seed butter you like, it changes the flavor but still tastes great.

Are the dates necessary? My dates are hard. Dates add caramel sweetness but they're optional. If yours are hard soak them in hot water for 10 minutes then drain before blending. Or just add a little extra maple syrup or honey if you dont want to bother.

How long will leftovers keep? Store any leftovers in an airtight container in the fridge for up to 24 hours. It will soften and get more liquid so stir it up before eating or refreeze in popsicle molds for a quick frozen snack.

Can I make this ahead for meal prep? You can pre-portion the frozen bananas, avocado, cocoa, and dates in freezer bags. When ready, dump a bag in the blender add peanut butter milk vanilla and salt then blend. Saves time and keeps your bowls fresh.

Snickers Smoothie Bowl Recipe Substitutions and Variations

Frozen bananas: swap with 1 1/2 cups frozen mango or 1 cup frozen cauliflower rice plus 1/2 cup plain yogurt to keep creaminess and thickness.
Frozen avocado: replace with 1/2 cup silken tofu or 1/2 cup full fat Greek yogurt for the rich, silky texture without the avocado flavor.
Creamy peanut butter: use almond butter, cashew butter, or sunflower seed butter in a 1:1 ratio if you need a nut-free option.
Unsweetened almond milk: use oat milk, soy milk, or regular dairy milk 1:1; use a little less of thicker milks so the bowl stays spoonable.

Pro Tips

1) Freeze bananas when theyre super ripe. The brown spots = sweet flavor and creamier texture. Slice them before freezing so your blender doesnt have to work as hard, and if they stick together let them sit 3 to 5 minutes before blending.

2) Warm the peanut butter a little so it stirs in easier. Stick the jar in a bowl of hot water for a minute or microwave a few seconds if youre careful. Cold, stiff peanut butter makes the base chunky and your blender will fight it.

3) Add the milk slowly. Start with the lower amount, then pour a tablespoon at a time until the blade moves freely. Too much milk makes it soupy; too little and your blender chokes. If it gets stuck, pulse, scrape the sides, then continue.

4) Protect the chocolate flavor and get crunch on top. Mix chopped peanuts into the base for little bites, but keep some for sprinkling after you serve so they stay crunchy. If your cocoa tastes bitter, stir in an extra date or a touch more maple syrup instead of more peanut butter.

Snickers Smoothie Bowl Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Snickers-style Smoothie Bowl that's shockingly chocolatey and peanut-buttery yet still a Smoothie Bowl Recipe Healthy enough to eat for breakfast, snack or dessert without feeling like junk.

Servings

servings

Calories

686

kcal

Equipment: 1. High speed blender or food processor
2. Tamper or long spoon to push bits toward the blades
3. Rubber spatula for scraping every bit out
4. Measuring cups and spoons
5. Chef knife and cutting board for chopping dates and peanuts
6. Freezer safe airtight container for storing leftovers
7. Serving bowls and spoons
8. Small bowl or ramekin for toppings (peanuts, chocolate, granola)

Ingredients

2 medium frozen bananas, sliced
1/2 cup frozen avocado chunks (about 1 small avocado)
2 tablespoons unsweetened cocoa powder
3 tablespoons creamy peanut butter (room temp or slightly softened)
3/4 to 1 cup unsweetened almond milk or other milk of choice, add more to thin
1 tablespoon maple syrup or honey, more to taste
1/2 teaspoon vanilla extract
pinch of fine sea salt
3-4 pitted Medjool dates, chopped (optional, for caramel sweetness)
1/4 cup roasted unsalted peanuts, roughly chopped, plus extra for topping
2 tablespoons dark chocolate chips or shavings for garnish
1/4 cup granola for crunch on top (optional)

Directions

Add the frozen banana slices, frozen avocado chunks, cocoa powder, peanut butter, chopped dates (if using), vanilla, sea salt and 3/4 cup almond milk into a high speed blender or food processor.
Start blending on low, then increase speed and use the tamper or stop and scrape down the sides as needed so everything mixes evenly. If the mixture is too thick to move, add the extra 1/4 cup milk a little at a time.
Blend until very smooth and creamy but not soupy — it should be thick enough to eat with a spoon. Taste and add maple syrup or honey for extra sweetness if you want.
Stir in the 1/4 cup roughly chopped roasted peanuts by hand if you want bits of crunch distributed through the base, or save them for the topping.
Spoon the smoothie into bowls, using a spatula to get every bit out of the blender.
Drizzle a little extra peanut butter over each bowl, then sprinkle the extra chopped peanuts on top for that Snickers vibe.
Scatter the dark chocolate chips or shavings and the granola on top for crunch and chocolatey finish. You can also add extra banana slices if you like.
Serve immediately for best texture. If the bowl melts a bit, pop it in the freezer for 5 to 10 minutes to firm up before eating.
To store leftovers, transfer to an airtight container and freeze for up to 2 weeks; thaw in the fridge or at room temp and stir before serving.
Tip: use very ripe frozen bananas and slightly softened peanut butter for the creamiest result. If your blender struggles, chop the frozen fruit smaller or let it sit 5 minutes to soften a touch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.