Vegan Peanut Butter Smoothie from Oh She Glows

Thanks again to Oh She Glows for this delicious dessert recipe!  Purple text indicates my modifications...

For the smoothies:

• 2 cups almond milk (we use rice milk)
• 2 large frozen ripe bananas
• 1 tbsp chia seeds
• 3 tbsp natural peanut butter
• 1/4 tsp pure vanilla extract
• ice, if desired
• Peanut butter crunch balls (below), crumbled on top

For the peanut butter crunch balls:

• 1 cup rolled oats, ground into flour (or use 1 cup + 2 tbsp oat flour)
• 1 tbsp packed brown sugar (you can cut this down/out if you want)
• 1/4 tsp fine grain sea salt
• 3 tbsp natural peanut butter
• 2 tbsp pure maple syrup
• 1 tbsp almond milk (again we use rice milk here)
• 1/4 tsp pure vanilla extract
• 1/4 cup rice crisp cereal

1. In the blender, grind the rolled oats into a flour or just use oat flour. In a food processor, process together the ingredients for the crunch balls (except for the rice crisp cereal). Adjust to taste. If batter is dry, add a touch more liquid. Stir in the cereal and form into mini bite-size balls, about 20. Store leftovers in freezer.

2. In a blender, add the smoothie ingredients, except for the crunch balls, and blend until smooth. Add ice if desired. Pour into two glasses and top with crumbled crunch balls. Serve immediately with a spoon!