Ever order overwhelming amounts of Girl Scout Thin Mints, and then inhale entire trays in one sitting because they’re so addicting? Sometimes the urges to devour these crave-worthy cookies are real. But wow! After about 5 minutes, so are the stomach cramps and the splitting headache.
Instead of loading up on all the sugar and fillers, ditch the box for a blender, and get ready for a delicious spin on a classic flavor combination. This plant-based, “mint-chip” smoothie is decadent, delicious, and detoxifying all at the same time. It’s dense with nutrients and antioxidants from superfood greens and raw cacao, and has just the right amount of refreshing peppermint, which happens to be perfect for digestion.
So go grab a spoon! You won’t be able to resist this one, and you don’t have to feel guilty about indulging… your body and your taste buds will surely thank you!
What you’ll need:
1 cup unsweetened almond milk
1-2 giant cups of spinach
1 frozen banana
1 ½ T raw cacao powder
2 tsp. raw cacao nibs
2 tsp. chlorella (I like to use Sunpotion)
4-5 drops of essential peppermint oil
* sweetener/fresh mint (completely optional, add as needed)
What to do:
1. Add all ingredients into a high-speed blender, flip the switch, and blend until thick and creamy! Add extra ice or almond milk to adjust the consistency.
2. Top with cacao nibs, fresh mint, or nothing at all! Pour into a tall glass and enjoy!
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