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    Home » Breakfasts

    Mint Chocolate Chip Smoothie

    Published: Jul 18, 2017 Updated: Aug 9, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Mint Chocolate Chip Smoothie

    Healthy 6-ingredient mint chocolate chip smoothie that tastes like a delicious milkshake. Perfect for breakfast or a post workout snack.

    Mint smoothie in a glass with a green and white striped straw.

    So I love mint, always have, pretty sure I always will. But when I was thinking about making this mint chocolate chip smoothie, I had it in mind to make a super healthy version, that still looked (and tasted) decadent.

    So in contrast to my Vegan Shamrock Shake which is divine, but made with ice cream and stuff, this one looks and tastes like an ice cream shake but it’s made with bananas and spinach and fresh mint leaves instead!

    It’s topped with vegan dark chocolate chunks, but you could also replace these with cacao nibs, if you like. So all in all – a ridiculously healthy smoothie that looks and tastes like a mint chocolate chip milkshake.

    This is a simple 6-ingredient recipe that comes together in 10 minutes max.

    Mint smoothie in a glass with a green and white striped straw.

    How To Make A Mint Smoothie

    • Add coconut milk to a blender jug along with fresh mint leaves, baby spinach and peppermint extract and blend.
    • Add frozen bananas and blend until thick and smooth.
    • Pour out into 2 glasses and top with chopped dark chocolate.
    Mint smoothie topped with chopped chocolate in a glass with a green and white striped straw.

    Ingredient Notes

    Frozen bananas. You need to have frozen bananas on hand that have been frozen for at least 12 hours (and preferably longer). If you like smoothies, then always freeze your excess ripe bananas. Peel, quarter and place them into a freezer bag to freeze so you’re good to go for smoothies anytime.

    Coconut milk. I used canned coconut milk for a rich, decadent taste, but any non-dairy milk will do fine.

    Chopped dark chocolate. This is perfect to top your smoothie for a decadent chocolate chip look. However, it’s completely optional, or you can switch it for vegan chocolate chips or cacao nibs.

    Mint smoothie with fresh mint in a glass with a green and white striped straw.

    Storing Instructions

    Consume immediately as this is fresh food that will oxidize, and all the vitamins and minerals are at their best when this is super fresh.

    If you do have leftovers though then store them in the fridge and enjoy within one day.

    Mint smoothie in glasses with green and white striped straws.

    More Delicious Smoothie Recipes

    1. Mango Smoothie
    2. Matcha Green Tea Smoothie
    3. Creamy Papaya Smoothie
    4. Carrot Cake Smoothie
    5. Vegan Green Smoothie
    6. Kale Smoothie
    Mint chocolate chip smoothie in a glass with a green and white striped straw.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Mint chocolate chip smoothie in a glass with a green and white striped straw.

    Mint Chocolate Chip Smoothie

    Healthy 6-ingredient mint chocolate chip smoothie that tastes like a delicious milkshake. Perfect for breakfast or a post workout snack.
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, Smoothie
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 2
    Calories: 479kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Coconut Milk (240ml)
    • ½ cup Fresh Mint Leaves
    • 2 cups Baby Spinach (60g)
    • ¼ teaspoon Peppermint Extract
    • 4 Medium Frozen Bananas (400g) previously peeled, quartered and frozen
    • 2 ounces Chopped Dark Chocolate (56g)
    Prevent your screen from going dark

    Instructions

    • Add the coconut milk to the blender jug along with the mint leaves, baby spinach and peppermint extract and blend.
    • Add the frozen bananas and blend until thick and smooth.
    • Pour out into 2 glasses and top with chopped dark chocolate.

    Notes

    1. Coconut milk. I used full fat coconut milk for this recipe. You could use a light coconut milk or any non-dairy milk of your choice if you wanted to make a lighter version.
    2. Frozen bananas. You need to have frozen bananas on hand that have been frozen for at least 12 hours (and preferably longer). If you like smoothies, then always freeze your excess ripe bananas. Peel, quarter and place them into a freezer bag to freeze so you’re good to go for smoothies anytime.
    3. Chopped dark chocolate. This is perfect to top your smoothie for a decadent chocolate chip look. However, it’s completely optional, or you can switch it for vegan chocolate chips or cacao nibs.

    Nutrition

    Serving: 1Serve | Calories: 479kcal | Carbohydrates: 73g | Protein: 6g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 119mg | Potassium: 1280mg | Fiber: 11g | Sugar: 36g | Vitamin A: 3453IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    2.9K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Hazel says

      October 27, 2024 at 9:25 am

      Do you think I could use the coconut milk that comes refrigerated instead of the canned stuff? Last time I made this with the canned coconut milk, the canned milk had a strange aftertaste and it was a little too rich for me as well.

      Reply
      • Nadine @ Loving It Vegan says

        October 29, 2024 at 1:03 pm

        Sure you can Hazel.

        Reply
    2. Irina says

      October 06, 2023 at 9:32 pm

      This was amazing. My 7 year old said it was like drinking an ice cream.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 09, 2023 at 8:18 am

        Happy to hear you and your son enjoyed the recipe Irina! Thanks so much for your great review!

        Reply
    3. Enya says

      September 08, 2020 at 7:11 pm

      These sound so yummy! I have some pitted Medjool dates, pecan pieces, and small mint chips. Definitely will be trying a lot of your recipes.5 stars

      Reply
    4. Nova Brilliant-Smith says

      August 14, 2020 at 1:47 pm

      Just got back from an 8 mile bike ride and this was exactly what I needed! So delicious. Picked fresh mint from my garden. Will be making this again. Thanks!5 stars

      Reply
      • Alison Andrews says

        August 15, 2020 at 8:25 am

        Awesome! Thanks Nova!

        Reply
    5. Nikki says

      April 16, 2019 at 7:53 pm

      Yum! My kids devoured this smoothie. Didn’t have mint extract so subbed a bit of vanilla.5 stars

      Reply
      • Alison Andrews says

        April 17, 2019 at 2:38 pm

        Awesome! Thanks for sharing! xo

        Reply
        • Samantha Smith says

          May 26, 2020 at 7:54 pm

          Amazing!!!5 stars

          Reply
          • Alison Andrews says

            May 27, 2020 at 11:13 am

            Thanks Samantha!

    6. Annie says

      April 26, 2018 at 11:46 am

      What quantity do you mean when you say grab a “handful” of mint leaves? I could probably grab close to a cupful of leaves in my hand, and a boss I had once had even larger hands than I, and we’re just 2 women out of many. Maybe you have a tiny hand like a friend of mine, and can only grab 1/4 cup. I wouldn’t want to use too much and ruin it, especially since it’s my daughter who will be drinking it.

      Reply
      • Alison Andrews says

        April 26, 2018 at 12:32 pm

        Hi Annie! Yes you’re so right! A ‘handful’ is a very non-precise thing to say in a recipe. It generally means 1/3 to 1/2 cup (unpacked). I would generally not use such a non-precise measure in a recipe if it would make a big difference to the outcome of the recipe, but in the case of mint leaves they are pretty nice and mild tasting so luckily using a few too many or too few wouldn’t ruin the recipe, it would just be a bit mintier. But yes, I think it would be better to specify that rather than say ‘handful’ so I will update the recipe! Thanks for pointing that out! All the best! 🙂

        Reply
    7. Jack Smith says

      March 06, 2018 at 3:32 am

      Oooh, yummy! Love the color!!
      I make smoothies with mint extract and spinach too! Only I add chocolate protein powder for a Thin Mint Girl Scout Cookie shake!!5 stars

      Reply
      • Alison Andrews says

        March 06, 2018 at 8:26 am

        Awesome! Protein powder is a perfect addition to this! 🙂

        Reply
    8. Anna Andrews says

      July 20, 2017 at 9:58 am

      Colourful, eye-catching and absolutely Divine!5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 8 votes (1 rating without comment)

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