Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
1 1/2 frozen bananas
1 cup frozen riced cauliflower
2 spoonfuls of cacao powder
1 can of coconut milk- only use the liquid part, scoop out the cream
2 handfuls of fresh mint leaves
Optional: 1-2 fresh medoolan dates for added sweetness
Toppings: cacao nibs
- Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
- Place the rest of the ingredients except the cacao nibs into the blender and blend until smooth. Optional: Add pitted fresh medoolan dates for added sweetness.
- Place the blended ingredients in a bowl and top with cacao nibs.