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Peppermint Fudge Smoothie

Serves 2.


    Peppermint Fudge Smoothie

    Chocolate and peppermint is a match made in holiday taste-bud heaven. This Peppermint Fudge Smoothie lets you indulge without fear of a sugar crash. The avocado not only lends a great creaminess to this smoothie, but also provides a host of vitamins and minerals such as vitamin E, vitamin C, and folate that help keep our body and immune system healthy during these colder months.


    Peppermint Fudge Smoothie


    Fudge sauce
    • 3 large pitted Medjool dates
    • 1/2 cup (125 mL) unsweetened cashew milk
    • 1 oz (28 g) unsweetened vegan chocolate, roughly chopped
    Peppermint smoothie
    • 1 ripe avocado, pitted, peeled, and frozen
    • 1 cup (250 mL) baby spinach leaves, washed and well dried
    • 1 cup (250 mL) unsweetened cashew milk
    • 1/4 cup (60 mL) fresh mint leaves, washed and well dried
    • 1 Tbsp (15 mL) light agave nectar
    • 1/2 tsp (2 mL) pure vanilla extract
    • 1/4 tsp (1 mL) peppermint extract (optional)
    • 1/2 cup (125 mL) ice (optional)
    • 2 Tbsp (30 mL) cacao nibs, for garnish
    • 1/2 cup (125 mL) ice (optional)
    • 2 Tbsp (30 mL) cacao nibs, for garnish


    Per serving:

    • calories398
    • protein7g
    • fat26g
      • saturated fat10g
      • trans fat0g
    • carbohydrates48g
      • sugars29g
      • fibre15g
    • sodium144mg



    Start by making fudge sauce. In small bowl, stir together dates and cashew milk. Set aside for 1 hour, allowing dates to soften. Place date mixture into blender and combine until smooth. Pour into small saucepan and bring to a simmer over medium heat, stirring occasionally. Remove saucepan from heat and stir in chocolate until melted and well incorporated.


    Transfer fudge sauce to airtight container and set aside to cool at room temperature. If sauce is too thick to pour, stir in some additional cashew milk or water. Sauce may be refrigerated until ready to use. Warm over medium-low heat before using.


    To make peppermint smoothie, place all smoothie ingredients, except cacao nibs, in cleaned blender and combine until smooth and creamy.


    To serve, drizzle inside wall of each serving glass with a couple tablespoons of fudge sauce. Divide peppermint smoothie between glasses and garnish with sprinkling of cacao nibs. Enjoy immediately.


    Like this recipe?

    This recipe is part of the ’Tis the Season for Smoothies collection.



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