Mint-Chip Smoothie

September 10, 2020
2 Ratings
Photo by Julia Gartland
Author Notes

Before trying this smoothie, I would have sworn that nothing could taste quite as good as a bowl of mint-chip ice cream. No one was more surprised than I to discover this smoothie actually does. Cashew butter adds a richness to the smoothie; oat milk is the key to the wonderfully creamy base. If you prefer a sweeter smoothie, add an additional date. If you prefer it less sweet (or if your bananas are quite ripe), you can use just a single date. The chlorella powder gives the smoothie a beautifully vibrant green color, as well as adding some excellent nutrition, but you can easily leave it out if it’s hard to find. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Planet Oat. —The Editors

  • Prep time 5 minutes
  • Makes 1 smoothie
  • 4 cups loosely packed baby spinach
  • 2 bananas, sliced
  • 1 cup Planet Oat Original Oatmilk
  • 2 dates, pitted
  • 1/3 cup loosely packed fresh mint leaves
  • 2 teaspoons chlorella powder (optional, for color)
  • 1/4 cup cacao nibs
  • 3 tablespoons cashew butter
In This Recipe
  1. At least a day before prepping your smoothie, freeze the spinach and the sliced banana. (I like to chop my spinach roughly, then pack it into ice cube trays to make it easy to pop out and add to a blender.)
  2. Add the frozen spinach and frozen bananas along with the remaining ingredients to a blender. Blend on high until smooth. If you need to adjust the texture, add slightly more oat milk.

See what other Food52ers are saying.

I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.