Now that Spring has well and truly sprung, it's time to refresh the breakfast routine. This mint chocolate chip smoothie is super fresh and provides you with a pep in your step when you most need it. It's so good that I'd happily have it for pud, too.
300ml coconut milk
1 frozen avocado
1/2 frozen banana
1 small handful spinach
25 mint leaves, save a few to garnish
2 medjool dates
1tbsp cacao nibs, plus extra for sprinkles
- The night before, chop the avocado and banana and pop in the freezer. I actually keep a bag of both topped up in my freezer throughout the spring/summer months - you never know when you're going to need some ice cream!
- Blend all ingredients, apart from the cacao nibs, until smooth.
- Add the cacao nibs and pulse to combine.
- Serve in a glass topped with some mint leaves and a sprinkling of cacao nibs.