This Thin Mint Smoothie recipe is not only delicious, but it’s also healthy, easy to make, and vegan-friendly. If you’re craving a thin mint cookie, It’s a great way to satisfy your sweet tooth without consuming any dairy products, gluten, or added sugars. Plus, it’s a perfect breakfast option that will keep you fueled for your entire morning.
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Why You’ll Love This Recipe
- it’s vegan-friendly and uses whole foods to create a creamy texture that tastes just like the cookie.
- It’s a healthy way to indulge in a sweet treat
- It’s easy to make, taking only a few minutes
- It’s made with ingredients that are easy to find in any grocery store
- It’s packed with healthy ingredients, like frozen bananas and spinach
- Perfect for St. Patrick’s Day, with its minty flavor.
Ingredients
- Medjool dates – used to sweeten the smoothie and provide more potassium than bananas.
- Dairy free chocolate milk – adds an extra layer of chocolate to the smoothie. I love using coconut milk, soy milk or oat mils – creates a creamy texture without the use of dairy products.
- Cacao powder is used to give the smoothie a chocolate flavor without adding any processed sugars.
- Peppermint extract – is used to add a refreshing minty flavor to the smoothie.
- Vanilla extract – adds an additional flavor to smoothie that goes well with the mint.
- Baby spinach – adds an extra dose of vitamins and minerals. Plus baby spinach has a nice mild flavor, so you won’t even taste it in this smoothie!
Substitutions
- Oat milk or soy milk can be used instead of almond milk. You can also use plain plant based milk instead of chocolate.
- Almond butter or peanut butter can be used to add healthy fats to the smoothie.
- Fresh mint leaves can be used instead of peppermint extract to add a more natural flavor to the smoothie.
Directions
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
- Put the pitted dates in a blender and cover them with a little water. Blend until smooth.
- Add the frozen bananas, peppermint extract, vanilla extract, unsweetened cocoa powder, and coconut milk to the blender.
- Blend everything together until smooth.
- If you want a thinner consistency, add more non-dairy milk. If you want a thicker consistency, add fewer liquids.
- Add more peppermint extract if you want a stronger minty flavor.
Expert Tips
- Freeze your bananas before using them to achieve a creamy, ice cream-like consistency.
- Peel the bananas before freezing them to make it easier to use them later.
- Add a handful of spinach to increase the vitamin and mineral content of the smoothie.
- Add vegan chocolate protein powder to up the protein content.
Storing
- You can store any leftover smoothie in the fridge for up to 24 hours. I love using mason jars to store it in.
- If you want to make it ahead of time, freeze the peeled bananas ahead of time so they’re ready to go when you want to make the smoothie.
Serving Suggestions
- Top the smoothie with these fudgy sweet potato brownie bites or black bean brownie bites for an extra crunch.
- Serve it with vegan Andes mints or dairy free chocolate chips.
- Pair it with a vegan tofu fried egg sandwich complete meal.
FAQs:
Is this recipe vegan-friendly?
Yes, this recipe is vegan and free from dairy products.
Can I make this recipe without coconut milk?
Yes, you can use any non-dairy milk of your choice. Soy milk is good
Can I use fresh mint leaves instead of peppermint extract?
Yes, you can use fresh mint leaves to add a more natural flavor to the smoothie.
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📖 Recipe
Thin Mint Smoothie
Delicious, easy and healthy thin mint smoothie. Tasted just like the cookie without all the unhealthy ingredients. Enjoy as much as you’d like!
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Servings: 4
Calories: 208kcal
Ingredients
- 3 frozen bananas
- ¼ teaspoon peppermint flavor
- 1 teaspoon vanilla
- 3 pitted dates
- 2 cups vegan chocolate milk
- 2 tablespoons unsweetened cocoa powder
- 1 cup baby spinach
Instructions
- Add all ingredients to the blender and blend until smooth.3 frozen bananas, ¼ teaspoon peppermint flavor, 1 teaspoon vanilla, 3 pitted dates, 2 cups vegan chocolate milk, 2 tablespoons unsweetened cocoa powder, 1 cup baby spinach
- Add more liquid or less liquid as needed until you get the consistency you desire. Should be a little thick like a milk shake.
- Add another ¼ teaspoon mint if you want more minty flavor
Video
Notes
- Freeze your bananas before using them to achieve a creamy, ice cream-like consistency.
- Peel the bananas before freezing them to make it easier to use them later.
- Add vegan chocolate protein powder to up the protein content.
Nutrition
Calories: 208kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 642mg | Fiber: 5g | Sugar: 26g | Vitamin A: 883IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 1mg
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
