The Peppermint Bark Smoothie Bowl

The Peppermint Bark Smoothie Bowl

The Peppermint Bark Smoothie Bowl

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When those cheerful tins of brightly colored mint and chocolate peppermint bark start popping up on store shelves you know the holidays are here. I love peppermint bark. It’s that magical combination of chocolate and mint that is both rich and refreshing at the same time.

 That delicious magic is blended into this plant-based, protein rich smoothie bowl. Black beans and cacao powder create the creamy chocolate base. Adding mint extract or peppermint leaves turn it into peppermint bark.

 This is my go-to breakfast when the holiday bustle is in full swing and I need a filling, nutrient dense meal that will keep me energized all morning long.

The Peppermint Bark Smoothie Bowl Ingredients

Ingredients

2 very ripe bananas

1½ cups of black beans (one 15 oz. can) drained and well rinsed

 ¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)

½ teaspoon of peppermint extract (or about 20 peppermint leaves)

¼ cup of raw, cacao powder

1/8 teaspoon of fine sea salt

4 large medjool dates, pitted

1 cup of cauliflower florets, steamed and frozen

Mint leaves and coconut flakes for topping

Makes 2-3 bowls

Method for making The Peppermint Bark Smoothie Bowl

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans just measure out 1½ cups.

 2. Add the beans and bananas to a blender container along with the coconut milk, peppermint extract or leaves, cacao powder, salt and dates, followed by the cauliflower.

 3. Mint matters!  If you are using mint leaves, make sure they are peppermint leaves.  Peppermint leaves are the mintiest leaves in the mint family, creating a clean mint taste without the bitterness or grassiness of spearmint leaves.

 4. Securely attach the lid to your container and blend util 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.

 5. Scoop the chocolatey mint mixture which will be the consistency of loose pudding into three bowls and top with a sprinkling of coconut flakes and a mint leaf.

Other chocolate and mint recipes you may love:

Mint Chip Nice Cream

The Mint Chip Smoothie Bowl

The Peppy Mint Tea

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The Peppermint Bark Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

The magical taste of peppermint bark is blended up in this plant-based, protein rich smoothie bowl. Black beans and cacao powder create the creamy chocolate base. Adding mint extract or peppermint leaves turn it into peppermint bark.

Ingredients

• 1½ cups of black beans (one 15 oz. can) drained and well rinsed
• 2 large very ripe bananas
• ¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)
• ½ teaspoon of peppermint extract (or about 20 peppermint leaves)
• ¼ cup of raw, organic cacao powder
• 1/8 teaspoon of fine sea salt
• 4 large medjool dates, pitted
• 1 cup of steamed and frozen cauliflower florets

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans just measure out 1½ cups.
2. Add the beans and bananas to a blender container along with the coconut milk, peppermint extract or leaves, cacao powder, salt and dates, followed by the cauliflower.
3. Securely attach the lid to your container and blend util 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.
4. Scoop the chocolatey mint mixture which will be the consistency of loose pudding into three bowls and top with a sprinkling of coconut flakes and a mint leaf.

Notes:

If you are using mint leaves, make sure they are peppermint leaves. Peppermint leaves are the mintiest leaves in the mint family, creating a clean mint taste without the bitterness or grassiness of spearmint leaves.

Calories

368.54

Fat (grams)

5.94

Sat. Fat (grams)

3.81

Carbs (grams)

72.78

Fiber (grams)

14.72

Net carbs

58.07

Sugar (grams)

33.58

Protein (grams)

12.11

Sodium (milligrams)

95.39

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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