I have ALWAYS loved mint chocolate chip ice cream. I created this super quick and easy recipe as a healthy alternative to one of my favorite foods. I make this for breakfast, after a work out, or when I’m craving something sweet. It’s packed with greens, protein, and magnesium.
MINT CHOCOLATE CHIP SMOOTHIE:
1 cup of almond, coconut, or cashew mylk
2 cups of spinach
1 frozen banana
1 scoop of chocolate protein (I use chocolate collagen protein from Ancient Nutrition)
1 drop of dōTERRA peppermint essential oil (you can use other reputable brands, but be careful with cheaper brands from drug stores, etc because you don’t want to be ingesting something that isn’t quality. Personally I only trust dōTERRA because of the companies commitment to quality and third party testing.)
2 tbsp cacao nibs
optional add ins:
hemp seeds, reishi or chaga powder, spirulina, dulse, maca powder, ashwagandha, bee pollen
Blend everything in a high speed blender, except the cacao nibs, until thoroughly combined. Add in the cacao nibs and blend until they are broken down. If you want more of a “crunch” from the cacao nibs, just don’t blend quite as long after you add them in.
I always top mine with bee pollen for extra b vitamins. I hope you enjoy this smoothie as much as I do!