Raw Mint Chip Milkshake and More Mint Recipes
I've been on a mint chocolate kick lately. I guess it started with the cheesecake that I had from Simply Raw Express. All I could think about was more of this fantastic combo... and then go figure, someone asked me about a mint chip recipe on facebook. So I started searching out my old mint chocolate recipes on the blog here and it sparked up even more craving!
So today I have for you a bunch of raw mint chocolate recipes from the past along with a new one, and a teaser of what's to come 😉
In my mint recipes I like the combination of fresh mint leaves with high quality peppermint essential oil. Peppermint extract just tastes fake to me, even the natural kind. So I recommend investing in some peppermint oil - but remember, a few drops go a long way!
A funny story - many years ago while making a raw mint chocolate dessert, I was in a friend's kitchen who only had mint essential oil and at the time I didn't realize there was a difference between that and extract... so in went 1/2 a TEASPOON of peppermint oil. You know what that means. The entire recipe was ruined. I tried adding more things but the taste was too strong and I had to throw out the dessert. Lesson learned!
Raw Mint Chip Milkshake
This is a super easy milkshake and beyond delicious! Perfect for a hot summers day. The key is to have some things already on hand like some fresh almond milk and vanilla ice cream. But these serve as multi purpose for so many things so its nice to have them around.
Feel free to add some fresh mint leaves in here too but on this particular day I didn't have any (I miss my old herb garden, we don't have any of that up and running at the new place yet).
3/4 cup almond milk*
1 heaping cup raw vanilla ice cream
4-6 drops stevia
2-3 drops peppermint essential oil
3 large ice cubes
1 tablespoon cacao nibs
In a blender combine the milk, ice cream, spinach, stevia, peppermint oil, and ice cubes.
Taste, adjust sweetness if needed. Add cacao nibs and blend very briefly to break down to little bits.
1 cup almonds
4 cups water
Soak almonds in water for 8 -12 hours, draining/rinsing at least once during this time.
Drain and thoroughly rinse the almonds.
Blend with 4 cups water
until completely broken down.
Strain the mixture through a nut milk bag (save pulp for raw chocolate raspberry cupcakes or raw crunchy almond oat cereal).
Store almond milk in the fridge for up to 6 days.
Here are some more mint recipes (click each title link)
Mysterious Mint Ice Cream (this one is super crazy)
Mint Chocolate Mini Cheesecakes
And here's a little teaser for a recipe that's in store soon 😉