Mint Choc Chip Smoothie
5 min 
2 
Do you want to start the day with a refreshing power boost? This Mint Choc Chip smoothie is loaded with fibre, vitamins, and minerals and it will up your energy levels like no others. The combination of organic cacao powder with the fruit and veggies creates a drink that is high on protein and healthy fats. Our Mint Choc Chip Smoothie tastes like a coffee shop frappuccino but with the added benefits of vitamins, protein, and fibre, and will keep you going well past lunch time.
If you are short on time in the morning, skip the layers; you’ll have a delicious smoothie ready to enjoy in minutes.
This recipe by Amanda Saxby is gluten-free, dairy-free and vegan diet friendly.
You will need
- MINT LAYER:
- 100g frozen spinach
- 5g fresh mint leaves (about 1 large handful)
- 40g coconut yoghurt
- ½ tbsp runny honey
- 60ml ice water, plus more to loosen as needed
- MOCHA LAYER:
- 100g frozen banana
- ½ tbsp Food Thoughts Cacao Powder
- ½ tsp vanilla extract
- 75ml cold espresso or strong coffee, plus more to loosen as needed
- Food Thoughts Chocolate Coated Nibs for garnish (optional)
Method
First make the mint layer by adding the spinach, mint leaves, yoghurt, honey, and water to a high-powered blender. Blend together until smooth, adding more ice water as needed to loosen.
Reserve ½ of the mint smoothie in a measuring cup. Divide the remaining ½ of the smoothie between 2 serving glasses. Pop the glasses into the freezer for 20 minutes to solidify the layer
Make the mocha layer by adding the banana, organic cacao powder, vanilla extract, and cold coffee to the blender. Blitz on high until smooth, adding more coffee as needed to loosen.
Once the first mint layer is solid on top, divide the mocha smoothie evenly between the two glasses. Place the glasses back in the freezer for 20 minutes to solidify the mocha layer.
Give the reserved mint smoothie a good stir if it has begun to separate. Then, when the mocha layer is frozen on top, divide the remaining mint smoothie between the two glasses. Serve immediately with a garnish of chocolate coated cacao nibs if desired.
TO MAKE A NON-LAYERED SMOOTHIE: Add the spinach, mint, yoghurt, honey, banana, organic cacao powder, vanilla extract, and coffee to a high-powered blender.
Blitz until smooth, thinning with ice water if needed.
Serve immediately with a garnish of chocolate coated cacao nibs if desired.
NOTES: To make this smoothie vegan, use agave or maple syrup instead of honey.
