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.
Jump to:
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 to the recipe card for full step-by-step 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.
Similar Recipes
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 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!
Print
Pin
Rate
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
Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!
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.
Leave a Reply