Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
1.5 frozen bananas
2 medoolan dates
1 can of full fat coconut milk- only use the liquid part, not the cream
2 spoonfuls of cacao powder
Handful of mint leaves
Optional: 1/4 cup frozen riced cauliflower
- Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
- Place the rest of the ingredients except the cacao nibs and hemp seeds into the blender. The riced cauliflower is optional, but I like to add it because it makes the smoothie more frozen and thicker.
- Blend ingredients and place in bowl. Top bowl with cacao nibs and hemp seeds.