Speckled Peppermint Smoothie
Believe it or not, this is the first minty recipe to hit the blog! I could crave this refreshing drink all year long, whether after a sweaty workout or as a midday pick-me-up. It is so simple and free of the inflammatory ingredients, often in the average peppermint mochas we’ve likely all bought. It is packed with an indulgent mixture of antioxidant-rich cacao, creamy yogurt, and vibrant greens. Better yet, it saves you a trip out of the comfort of home. It doesn’t get much better than that!
Ingredients:
3 medjool dates, pitted
2 cups spinach/1 cup kale
1/2 cup (dairy-free) milk
1/2 cup yogurt, unsweetened
1 tbsp cacao powder
1/2 tsp peppermint extract
2-2.5 cups ice
2-3 tbsp cacao nibs
Optional Add-ins + Toppings:
1-2 scoops collagen peptides
1-2 tbsp chia/flax/hemp seeds
1/4 cup coconut whip, for topping
1 tsp cinnamon
Directions:
Combine all, except the ice and cacao nibs, in a blender until smooth. This includes to optional ones, if desired.
Add the ice, depending on your desired thickness.
Pulse in the cacao nibs, for that speckled look and the occasional crunch in your sips!
Pour into your favorite glass or cup, then pile on any toppings you’d like.
Enjoy right away!
Notes:
The peppermint extract is strong, so be sure to use just the right amount, if not less.
If the dates are hard or have been stored in the fridge, I recommend softening them. Do so by submerging them in a bowl or ramekin of warm water for at least 5 minutes.
Store your glass or cup of choice in the freezer, while preparing this, in order to keep your smoothie colder for longer.
Be sure to grab a big enough, reusable straw because those cacao nibs can get stuck in an average size (speaking from experience). If you do not have one, simply pulse the cacao nibs for about 5-10 extra seconds.
