Chocolate Peanut Butter Smoothie

Using tablea gives this smoothie a deeply chocolatey flavor, while creamy peanut butter adds a complementary nuttiness.
2 servings
Prep Time
05 Mins
Active Time
15 Mins

If you don't have cake or ice cream to cap off a meal, make this smoothie instead. Tablea, with its bittersweet chocolate flavor, gives the drink a sophisticated, almost adult touch. Add unsweetened peanut butter to the mix and you've got a rich beverage that's earthy, nutty, and deeply chocolatey.

What is Tablea?
Filipino tablea or tableya, meaning "tablet", are pucks of pure chocolate. They are made with local cacao beans that have been fermented, dried, roasted, ground, and shaped into coins or balls. Tablea serves as the main ingredient for sikwate/tsokolate (Filipino-style hot chocolate) and champorado (chocolate rice porridge).

If you can’t find tablea at the grocery aisle, get a dark chocolate you like as an alternative. Adjust the sugar to your liking if you prefer a sweeter or more bitter drink.

  • 6 pcs unsweetened tablea
  • 1 cup milk
  • ¼ cup granulated sugar
  • 1 cup ice cubes
  • 3 tbsp creamy peanut butter, preferably Skippy

Melt chocolate: Add tablea, milk, and sugar to a saucepot over medium heat. Cook gently until chocolate is completely dissolved into the mixture. Set aside to let cool completely before blending.


Make smoothie: Combine ice cubes, peanut butter, and cooled chocolate mixture in a blender. Blitz until smooth. Divide between two glasses and serve cold.

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