chocolate peanut butter blizzard

I haven’t had a blizzard for the longest I can remember but this chocolate peanut butter blizzard version is nothing but healthy which makes it way better when craving such items.

healthy chocolate and peanut butter  blizzard

Have you had store bought blizzards before? I actually had when I first moved to the US from Spain which was a long time ago. I thought they were the greatest things but none the less I though they were extremely sweet.

My version includes chia seeds, protein powder, dates and ice, which makes this blizzard a much healthier version. I also used Silk Soy Milk. I choose organic unsweetened plain soy milk for my blizzard but you can use any Silk soy version of your choice. The peanut butter adds extra protein and because I used 60% content cacao bar the sugar content of this chocolate peanut butter blizzard was also lower.

You can make your blizzard any flavor of your choice. A strawberry version would also work great.

I like using Silk soy milk while making smoothies, adding it to my granola, cereal and some of my no bake cake crusts. Instead of butter using soy milk decreases the fat and calorie content and makes my crusts healthier. One of my favorite soy milks to use is the organic unsweetened plain version, however, all the varieties are great.

I hope you get to make this chocolate peanut butter blizzard. Forget purchasing store bought versions that contain tons of fat, sugar and no nutrients at all. Homemade is always best.


healthy chocolate and peanut butter  blizzard

Add all the ingredients to your blender and pulse until all the ingredients are combined. This should take you about 30 seconds. The mixture will be really thick. Then serve immediately before it gets liquid like and the ice melts.

healthy chocolate and peanut butter  blizzard

healthy chocolate and peanut butter  blizzard


chocolate peanut butter blizzard

Miryam's original recipe

Yield: 4 servings

Total Time: 10 minutes


  • 2 cups Silk soy milk
  • 4 cups ice, crushed
  • 1/4 cup maple syrup
  • 1/3 cup peanut butter
  • 1/4 cup chia seeds
  • 4 dates
  • 2 tbs Hemp protein powder
  • 2 oz dark chocolate, chopped


  • 1 tbsp unsweetened shredded coconut
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil
  • 1 tbsp slivered almonds


Place all the ingredients, except the toppings, in your blender and blend until smooth. If you like to serve it with the toppings place the cocoa powder and coconut oil in a microwave safe glass and microwave for 1 minute or until the coconut oil has melted. Combine the cocoa powder and coconut oil.

Place almonds, shredded coconut and some melted chocolate sauce over the blizzard. Serve immediately. If you like the mixture to be thicker you can add more ice if you like.

Screen Shot 2014-08-20 at 9.23.43 PM

This conversation is sponsored by Silk. The opinions and text are all mine.

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  1. OH EM GEE!!!! These bars look phenomenal!!!  They are like a healthier version of the classic pecan pie which usually runs 800 calories per slice!! Perfect for thanksgiving:)

  2. These look so good! One question – in the ingredients you call for “unrefined sugar,” but in the instructions you call for coconut sugar. Which should I use?


  3. I am loving your pecan desert. I can’t wait to see the next one ;-)

  4. You are a pecan pie genius! I love traditional pecan pie so much, but it’s always so sweet. This, on the other hand, sounds perfect! I love your healthier spin!

  5. A little bourbon always makes things better! Especially pecan bars. Love how dense and rich these look.

  6. All you had to say was bourbon. These pecan bars look scrumptious!

  7. What other than bourbon can be used instead ?

  8. Miryam, these bars look fabulous! I love bourbon in my desserts. Can’t get enough of it.

  9. I have been dreaming about these pecan squares from when I saw them on Instagram.  Absolutely delicious like everything you make.  

  10. I’m making a bourbon pumpkin pie for Thanksgiving this year but I might have to convince my sister to make these so we can have all the boozy desserts haha!

  11. These look glorious and your pics are stunning. LOVE them!

  12. I am totally making these for Thanksgiving! They look amazing!

  13. Making these for two different parties, Thursday and Friday. How far in advance can these be made, and do you suggest cutting them into bars right before serving or can I bring them to the party already cut? Thank you!

  14. Hate to say it but these are not gluten free. Bourbon contains gluten ingredients. Its mash is corn plus rye, wheat and other glutenous ingredients.

    I’m sure they are good but the addition of bourbon makes then not gluten free and unsafe for people on gluten free diets.


    • The National Institutes of Health and several major celiac societies in the U.S. and Canada say that distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein. The majority of people with celiac or gluten sensitivity don’t seem to react to alcohol distilled from gluten grains, but a minority do react. I guess it depends on the person….Thanks for stopping by!

  15. Yes, but some brewers add a second gluten mash or colouring which can contain gluten after the distilling process. Anyone who is serious about being gluten free should avoid all distilled alcohol made with gluten ingredients as gluten proteins can still exist. There is also a high risk of cross-contamination as the facility is not gluten free. I am familiar with the quote you gave but:
    “… the Alcohol and Tobacco Tax and Trade Bureau, which regulates alcoholic beverages in the U.S., ruled in 2012 that beverages made from gluten grains cannot legally carry the claim “gluten-free,” since gluten (or fragments of the gluten protein) remaining in such drinks may not be detected easily with existing testing technology…”

    As long as you know what you can and cannot eat or drink you could be fine. Though most celiac societies suggest sticking to alcohol not made with gluten ingredients.

    Thanks for the reply!

  16. Can I substitute coconut oil with butter? 1:1 substitution?

  17. Looks heavenly. Two questions. Can I use regular white flour instead of almond flour? How many servings did this make?

  18. Your recipe says “1/2 chopped pecans.” 1/2 what?

  19. I just made this yumminess :-) I used walnut meal instead of almond flour (I have abt 4 kg of walnuts, so gotta use them, lol :-) ). It smells sooo good, so I believe it will taste delish as well. We’ll see tomorrow morning :-) There is always something to look forward to!

    • That is awesome. It is one of my ultimate favorite bars. I need to make some and freeze to have on demand. Great swab using the walnut flour! Thanks for stopping by and visiting my blog :-)

  20. The topping didn’t bind well and just a bunch of oats and the other ingredients. After heating it until brown and bubbly I took it out and it still was oatmeal not mixing. I am wondering if adding vegan butter in addition to the melted coconut oil will make it adhere more. Too bad as I thought I could take it to the party tonight, but no.

  21. Although look great, the gf blueberry crisp was not that tasty. The topping I followed to your instructions and it didn’t stick together at all and was just oats with other stuff and after cooking, still just oats and the other ingredients. I am not sure but it seems like something else needs to be added initially to make the oats and rice flour , etc be more like a batter or something. I made it once more and this time added a little less coconut oil and added 1/4 cup vegan butter, melted and 2 tab. of brown sugar. Turned out great and I had raves from the group who wanted the recipe. I changed the things I mentioned and used slivered almonds instead. I gave them your original recipe and my changes.
    Thank you.

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