This vegan strawberry raspberry smoothie is a twist on a the classic combo of peanut butter and jelly. It’s made with almond butter, dates, strawberries, raspberries, almond milk and vanilla protein for a sweet and creamy smoothie that’s high in protein, high in fibre and nutrient-rich. If you want to stay true to PB & J, go ahead and substitute peanut butter for the almond butter. 

Strawberry Raspberry Smoothie Recipe - Running on Real Food

Smoothie or Smoothie Bowl?

After getting back from Maui and eating acai bowls every day, I’ve been back on the smoothie bowl train so I usually eat this smoothie as a smoothie bowl topped with granola and sliced banana. To make this as a smoothie bowl you can eat with a spoon, use just 1/2 cup of coconut water. Scoop the mixture into a bowl, add your favourite toppings and enjoy.

Aside from granola and banana, my favourite smoothie bowl toppings are blueberries, chia seeds, kiwi, hemp seeds, ground flax, nuts, coconut and goji berries. There’s no wrong way to top a smoothie bowl though, so have fun with it!

Almond Butter Strawberry Raspberry Smoothie Recipe with Almond Milk - Running on Real Food

Raspberry Smoothie Recipe - Running on Real Food

Creamy Raspberry Smoothie

Alright, for this peanut butter and jelly-inspired smoothie, you’ll need:

  1. Frozen strawberries and raspberries. I used 1 cup each of organic frozen raspberries and strawberries in this smoothie. Raspberries contain powerful antioxidants such as vitamin C, quercetin and gallic acid. They also contain anti-cancer and anti-inflammatory compounds and are high in dietary fibre and manganese. Strawberries are rich in antioxidants known as polyphenols as well as manganese and potassium. I would recommend choosing organic for your berries as strawberries in particular are consistently one of the highest ranked foods for pesticide contamination. You can use 2 cups of either or, or any combination of the two.
  2. Nut butter. I used almond butter only because I can’t eat peanuts. If you love peanut butter, go ahead and use that for a true peanut butter and jelly smoothie. Almond butter contains vitamin E, protein, healthy fats, calcium, iron, magnesium and potassium. I love the rich, creaminess almond butter adds to smoothies and the raspberry almond butter combo in this smoothie is awesome. Peanut butter would be too! If you can’t do nuts, try it with sunflower or pumpkin seed butter.
  3. Almond milk. You can use any liquid in this smoothie but I used almond milk for simplicity, and I just like it’s flavour, creaminess and nutrition for smoothies. It’s also good with a mixture of coconut water and almond milk if you want to try that. Homemade oat or hemp seed milk would also be really good. You’ll need 1 3/4 cups total liquid. Start with 1 1/2 cups and if you need more, slowly pour it in until you reach your desired smoothie consistency. If you’re making a smoothie bowl, start with 1 cup liquid, adding more as needed to allow it to blend into a thick ice-cream like consistency. Scoop it into a bowl and top with my peanut butter granola for double nut butter goodness!
  4. DatesRaspberries can be quite tart so I added a few dates to sweeten this smoothie up. Dates are a good source of energy and fibre and contain potassium, calcium, iron, magnesium and zinc. I would recommend using 5-6 small dates such as sayer or honey dates or 2-3 larger dates such as medjool dates. Fresh, soft dates are best. If you only have dry dates, you may want to give them a quick soak in hot water before using. Half a ripe frozen banana would be a good alternative to dates.
  5. Spinach. I think any smoothie is a good chance to sneak some greens into your diet. You can use fresh spinach or kale. A small handful should do the trick. Dark, leafy greens are one of the most nutrient-rich foods you can eat so it’s important to get them into your diet every day.
  6. Vegan vanilla protein powder. I rarely make a smoothie without protein because I love the sweetness it adds and the extra boost of protein to create a more balanced smoothie. You can use any plant-based vanilla protein powder in this. I like Vega, Orgain, Bob’s Red Milll, SunWarrior and Iron Vegan.

That’s it! If you want to boost the nutrition with some fun superfood add-ins check out my post on the best vegetables to add to smoothies, the best superfoods to add to smoothies and what adaptogens you might benefit from. 

Almond Milk Raspberry Smoothie - Running on Real Food

PB & J Smoothie Goodness

This high-protein and fibre-rich smoothie is nice and simple but it does not skimp on flavour one bit. This smoothie would be a good choice before or after a workout thanks to the good balance of protein, fat and carbohydrates. The recipe makes one large meal-sized smoothie or two smaller snack-sized smoothies. You could also half the recipe to make a smaller serving for one.

More Simple Smoothie Recipes

Blueberry Banana Smoothie Bowl // Vegan Peanut Butter Cup Protein Shake // Chocolate Banana Smoothie // Mixed Berry Smoothie // Kale Spinach Smoothie // Lemon Blueberry Smoothie // Mango Pineapple Smoothie

Smoothie Nutritional Details

1 serving of this smoothie contains 528 calories with 62 grams of carbohydrates, 32 grams of protein and 22  of fat. You’ll also be getting a whopping 21 grams of fibre with of your a full day’s worth of calcium, 20% of your vitamin A, more than your daily vitamin C and 34% of your daily iron.

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Strawberry Raspberry Smoothie Recipe - Running on Real Food

Strawberry Raspberry Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 2 mins
  • Total Time: 2 minutes
  • Yield: 1
  • Category: Smoothies, Breakfast
  • Method: Blender
  • Cuisine: Vegan
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This strawberry raspberry smoothie is inspired by the classic combination of peanut butter and jelly. It’s creamy, rich in nutrients and tastes amazing. Sneak in some fresh spinach or kale for an extra dose of dark leafy greens.


  • 1 cup each frozen raspberries and strawberries (280 g)
  • 2 tbsp almond butter (30 g, sub peanut butter)
  • 1 3/4 cups almond milk
  • 1 scoop vegan vanilla protein powder (30 g)
  • 56 small, soft pitted dates or 2-3 pitted medjool dates (30 g, optional for added sweetness, sub half a ripe frozen banana)
  • small handful of fresh spinach or kale (25 g, optional)


  1. Add all ingredients to a high-speed blender and mix until smooth and creamy.
  2. Pour into a glass and enjoy. Alternatively reduce the total liquid by about half to make a smoothie bowl, scoop into a bowl and top with banana and granola.


  • Serving Size: 1
  • Calories: 526
  • Fat: 22 g
  • Carbohydrates: 62 g
  • Fiber: 21 g
  • Protein: 32 g