The Mint Chip Smoothie Bowl

Healthy Mint Chocolate Chip Smoothie Bowl (vegan & protein-rich)

Jump To Recipe

Healthy Mint Chocolate Chip Smoothie Bowl

Ice cream-inspired smoothie bowls are so fun to create because you get all the good feels of your favorite dessert, but all the healthy ingredients of whole plant foods. High on my list of favorite flavors is mint chocolate chip. I make this plant-based smoothie bowl year-round, using mint extract, but especially enjoy using fresh peppermint leaves plucked from my herb garden, in the late spring and summer when it grows abundantly.

This green vegan smoothie bowl recipe blends up incredibly creamy and is protein-rich from the silken tofu. The pretty pale green color comes naturally from avocado and mint leaves. Sweetened with ripe fruit and topped with cacao nibs, it’s a healthy breakfast dream come true.

Be sure to use peppermint leaves in this recipe, which give a strong clean mint taste.  Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. And don’t forget to share your creations on Instagram @vegeta.full.

Ingredients for The Mint Chip Smoothie Bowl

Ingredients:

o   12 oz. (349 grams) of extra firm silken tofu

o   2 large, very ripe bananas

o   1 very ripe pear, cored and quartered

o   ½ teaspoon of mint extract (use ¾ teaspoon if not using mint leaves)

o   1/8 teaspoon of fine sea salt

o   1 large avocado

o   4 large medjool dates, pitted

o   ¼ cup of peppermint leaves (about 40 leaves) see note

o   Raw organic cacao nibs and peppermint leaves for topping

Makes 2-3 Bowls (click on the ingredients in bold to see what I use in this recipe)

Method for making The Mint Chip Smoothie Bowl

Step One:

1.  Add the silken tofu, bananas, and pear to a blender container, followed by the mint extract, salt, avocado, dates, and peppermint leaves (if using).

Step Two:

2.  Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step Three:

3.  Scoop the minty pale green mixture, which will be the consistency of thick pudding, into two or three bowls. Top with cacao nibs and peppermint leaves.

This smoothie bowl makes for a refreshing and filling breakfast but is also a great stand-in for mint ice cream, as a healthy dessert.

Note: Mint matters!  Be sure to use peppermint leaves which give a strong clean mint taste.  Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead.

Other recipes with mint to enjoy:

The Peppermint Bark Smoothie Bowl

The Minty Melon Smoothie Bowl

Mint Chip Nice Cream

Printable Recipe Card:

Print

With ImageWithout Image

The Mint Chip Smoothie Bowl (vegan & protein-rich)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

This green vegan smoothie bowl recipe blends up incredibly creamy and is protein-rich from the silken tofu. The pretty pale green color comes naturally from avocado and mint leaves. Sweetened with ripe fruit and topped with cacao nibs, it’s a healthy breakfast dream come true.

Ingredients

• 12 oz. (349 grams) of extra firm silken tofu
• 2 large, very ripe bananas
• 1 very ripe pear, cored and quartered
• ½ teaspoon of mint extract (use ¾ teaspoon if not using mint leaves)
• 1/8 teaspoon of fine sea salt
• 1 large avocado
• 4 large medjool dates, pitted
• ¼ cup of peppermint leaves (about 40 leaves) see note
• 2 tablespoons of raw organic cacao nibs for topping

Instructions

1. Add the silken tofu, bananas, and pear to a blender container, followed by the mint extract, salt, avocado, dates, and peppermint leaves (if using).
2. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
3. Scoop the minty pale green mixture, which will be the consistency of thick pudding, into two or three bowls. Top with cacao nibs and peppermint leaves.

Notes:

Mint matters! Be sure to use peppermint leaves which give a strong clean mint taste. Spearmint leaves are less minty and can leave your smoothie bowl tasting grassy. If no mint leaves are available, just use ¾ of a teaspoon of mint extract instead. 

Calories

403.38

Fat (grams)

16.03

Sat. Fat (grams)

3.11

Carbs (grams)

62.73

Fiber (grams)

11.72

Net carbs

51.01

Sugar (grams)

39.91

Protein (grams)

11.76

Sodium (milligrams)

101.86

Cholesterol (grams)

0.06

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator