alive logo

Peppermint Fudge Smoothie

Serves 2.


    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.



    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.