Mint Chocolate Chip Smoothie (Edit recipe)

This smoothie is inspired by mint chocolate chip ice cream but is high in protein and filled with nourishing ingredients! It's also vegan friendly, has hidden veggies, is low in sugar if you choose the right ingredients, AND includes a no banana option! It's ultra creamy and decadent with the perfect minty flavor and chocolate crunch throughout. Enjoy it for breakfast or dessert!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	482
Fat:	17 g
Carbohydrates:	59 g
Protein:	31 g
Cholesterol:	0 g
Sodium:	617 mg
Fiber:	17 g
Sugars:	22 g
Calculated for total recipe.

by Chloe Martin

Serves: 1

Ingredients

1 whole Banana, ripe, peeled, and frozen, OR 1/2 cup full fat canned coconut milk FROZEN into an ice cube tray (see notes)
0.5 cup Baby Spinach, packed
2 Tbsp Vanilla Protein Powder, 1 scoop
0.25 cup Almond Milk Yogurt, unsweetened vanilla, or yogurt of choice
0.25 cup Ice Cubes
1 Tbsp Mint Leaves, packed
0.5 tsp Vanilla Extract
0.125 tsp Peppermint Extract, peppermint extracts vary in intensity, so start small
1 pinch Salt
0.25 cup Soy Milk, plus more as needed, or milk of choice
1 Tbsp Dark Chocolate Chips
1 Tbsp Organic, Raw Cacao Nibs, or more chocolate chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add frozen banana OR frozen coconut milk cubes into a blender with all other ingredients except for chocolate chips and cacao nibs. Blend until smooth. Add more soy milk if needed, until it reaches your desired consistency.
Add in chocolate chips and/or cacao nibs. Pulse the blender a few times, or blend on low, until slightly broken down and blended throughout the smoothie, about 15-20 seconds total.
Pour into a glass and top with dairy-free whipped cream, extra chocolate chips or cacao nibs, and fresh mint if desired. Enjoy!

Notes

If you wish not to use banana, you can substitute 1/2 cup full fat canned coconut milk, frozen into an ice cube tray until solid. Make sure to freeze the coconut milk in advance. Without the natural sweetness of the banana, you may wish to add a sweetener of choice, such as 1 tsp pure maple syrup or 1/8 tsp liquid stevia. Best enjoyed right away.