Mint chocolate chip flavor literally reminds me of summer. It’s so refreshing and delicious, yet it tastes like an indulgent treat. This instantly became one of my favorite smoothie bowl recipe combos. It tastes like and has the consistency of froyo yet is packed with fruits, veggies, and healthy fats to keep you feeling full and satisfied for longer.
Let’s talk ingredients.
The fruit in this smoothie bowl is frozen bananas and dates, which are optional. When making smoothies, you need to peel, slice, and freeze your banana slices. Frozen bananas make the smoothie literally taste like ice cream – it is a must! If you’ve tried my other recipes, you know that I absolutely do not use refined sugar and I mostly do not use added sugar. I like to sweeten my recipes with dates. Dates are a delicious, sweet-tasting fruit that can effortlessly sweeten a recipe, but also add fiber.
The veggie in this smoothie is frozen riced cauliflower. This is probably my favorite add to smoothie bowls. I was skeptical to add this ingredient to smoothies at first, but it actually adds bulk to your smoothies with no added flavor. That’s right, no added flavor. So you get the benefit of this cruciferous veggie without even tasting it!
Healthy fats are what will keep you feeling full and satisfied for longer. The avocado adds healthy fat and fiber to the smoothie, plus makes it SO CREAMY. Adding avocado to smoothies is a game changer. Note: coconut milk is typically a fat, but we are only using the liquid part, which is lower in fat. The coconut cream is the solid part of the coconut milk that separates upon refrigeration. This only happens with full fat coconut milk, lower fat coconut mild may not separate.
The herb in this recipe is of course, mint! Use fresh mint leaves for a fresh and delicious flavor.
Cacao powder adds a chocolatey flavor to the smoothie. Cacao is very bitter by itself, but when combined with bananas and dates, it takes on a sweeter, chocolatey flavor. Note: cacao is not the same as cocoa. The optional topping is cacao nibs. Cacao nibs are essentially sugarless chocolate chips. They taste bitter on their own, but when combined with this smoothie bowl, it adds the perfect crunchy texture.
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.