The legendary Girl Scout Cookie Thin Mints were the inspiration for this Mint Chocolate Chip Smoothie. I was a Girl Scout back in the day and Thin Mints were definitely my favorite! I’m not going to stretch the truth and try to convince you that this smoothie tastes exactly like GSC Thin Mints. But it does have a delicious mint flavor and it is very rich and creamy, which makes it rather filling. If you want to thin it out a bit, the best way to do so is to add a bit more ice rather than more water. You can also freeze the smoothie and make Mint Chocolate Chip Popsicles (speaking of popsicles… be sure to try my recipes for Fudgesicles, Pina Colada Pops, and 4-Ingredient Blackberry Popsicles!)
The sweetness comes primarily from pureed dates, a nutritional powerhouse filled with fiber, magnesium and potassium. Thanks to the hidden greens (spinach!) and superfood cacao nibs, this nutrient-packed smoothie should keep you going for a hours.
For those of you with food allergies and food sensitivities, it’s helpful to know this Mint Chocolate Chip Smoothie recipe meets the following dietary restrictions:
Egg Free / Grain Free / Bean-Free / Gluten Free / Paleo Friendly / Vegetarian/ Vegan/ Nut Free
Prep Time:
Yield:
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PinIngredients
- 3/4 cup coconut “cream” (see notes below)
- 1/8 teaspoon peppermint flavor (note: I like Simply Organic brand) or 2 to 3 drops of peppermint essential oil
- 4 pitted medjool dates
- 3/4 cup water
- Pinch of pink Himalayan sea salt
- 1 tablespoon pure maple syrup
- 1/3 cup packed fresh mint
- 3/4 cup organic spinach
- 1 1/2 cups ice
- 1/3 cup unsweetened cacao nibs
Instructions
- Add all ingredients except for the ice and cacao nibs to a high speed blender (such as a Vitamix) and process on high speed until smooth and creamy. Add the ice and process again.
- Stir in the cacao nibs but do not blend again. Pour into individual serving glasses and serve chilled
Notes
Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Mint Chocolate Chip smoothie recipe. You can reserve the liquid water for other smoothies.
