This is the perfect smoothie to add more vegetables to your diet. It tastes like a thin mint cookie in creamy milkshake form, but packs a hidden nutritional punch.
When making better food choices seems daunting, but my motto is this: just start with breakfast. Smoothies are easy, and if you play it right you can add greens and superfoods without tasting them.
Developing the habit of drinking a fresh green smoothie every morning made a huge difference in my energy levels. Salads were never my favorite food (until recently, when we created the Spring Roll Salad), so my goal was to get a salad’s worth of undetectable greens in my smoothie every day.
This Mint Chocolate Chip Smoothie will give you thin mint vibes minus any of the harmful ingredients. It’s creamy and naturally sweet, so you don’t have to worry about a sugar crash.
The cacao and spirulina provide sustainable energy (and the spirulina gives it that mint green color!). Pro tip: spirulina’s taste can be fully masked with the right amount of mint.
The smoothie is perfect for a light breakfast, or pair it with a high-fiber breakfast bread like my Cinnamon Raisin Banana Bread.
THIS RECIPE IS:
- vegan + vegetarian
- refined sugar-free
TOOLS + INGREDIENTS:
- Peppermint extract
- Plant-based milk
- Organic Protein + Greens powder
- Cacao nibs
Yes, mint extract usually contains spearmint as well. I personally love spearmint, but some people find that it can taste similar to gum or mints. I recommend peppermint extract if you want the classic mint flavor.
Nope! Spirulina has great health benefits, but you could create this smoothie without it.
Sure! You can use almond, cashew, coconut… it will taste a bit different depending on the milk, but it should be minor. My favorites are macadamia milk, coconut milk, or hemp milk.
If you try this Thin Mint Chocolate Smoothie recipe, please leave a comment and rate it below. Would love to hear what you pair it with!
Mint Chocolate Chip Smoothie
- 1 banana frozen
- 1 cup spinach fresh
- 1 teaspoon peppermint extract or 15-20 fresh mint leaves
- ½ teaspoon spirulina
- 1¼ cup plant-based milk
- 1 tablespoon cacao powder see notes
- 1 tablespoon cacao nibs blended or topping
- Combine ingredients in blender and blend on high until fully mixed. Option to blend the spinach and milk first so it's fully mixed.
- Serve in a glass and top with cacao nibs or garnish with mint leaves.
- The cacao powder can be substituted for vegan chocolate protein powder.
- Serving size is for 1 person, but sometimes we split this between 2 people for a snack or if we’re pairing it with something. I like to pair it with a bowl of fruit or a breakfast bread.