Vegan Shamrock Shake (Mint Chip Shake)

Since this Friday March 17th is St. Paddy's Day I thought I'd share my favourite vegan shamrock shake recipe along other tasty green dessert recipes in honor of the occasion. On Friday I'll be on the plane to Kelowna, BC to visit one of my best friends, Nicole, and teach 2 raw food classes. So if you're in Kelowna, check out this post for details .

Also Canadians, a reminder that there are still a few days left to enter my GIVEAWAY for 2 bags of Singing Bowl Granola (ENTER in this post). I get such a thrill out of reading everyone's answers :))

Plus you'll find details on my upcoming workshop in Calgary further in this post. But first.... lets celebrate this day of GREEN!

Most people are familiar with a shamrock shake - traditionally its a green dyed mint flavoured milkshake sold at McDonalds this time of year. So basically its a terribly unhealthy shake made of milk, sugar, cream, fake flavor, thickeners, and preservatives. YUCK!!!! Seriously, how do people find that appetizing?? The concept, however, is genius! A frosty, thick, sweet minty refreshing dessert shake. Yes please!!!

And so I present you with a healthy version of the Shamrock Shake. This makes 2 servings but you miiight want to drink the whole thing yourself lol. The ingredients are very simple and it works. I personally don't like the taste of peppermint extract, even the natural kind. I prefer to go straight to the real deal - the essential oil. It packs a serious punch so you only need a little bit. I used 4 drops. I recommend that you start with 3 drops and add another 1-2 as needed.

The chocolate sauce is totally optional but it really adds a great touch, and it looks so pretty drizzled on the top and inside the glass!

Vegan Shamrock Shake

1 cup full fat coconut milk

1/3 large avocado

1/2 cup packed spinach

4 drops peppermint essential oil

2 1/2 tablespoons coconut nectar or maple syrup

8 large ice cubes (I froze peppermint tea)

3 drops stevia (or another 1/2 Tbs nectar)

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1 tablespoon cacao nibs

Blend all but the ice and stevia in a blender until smooth. Add the ice, blend again. Taste, add the stevia if desired. Add the cacao nibs and blend briefly, until they turned to little flecks. Serve immediately.

Chocolate Sauce

2 tablespoons maple syrup

2 tablespoons cacao powder, sifted

2 tablespoons melted coconut oil

1 1/2 teaspoons almond butter

1/2 -1 tablespoon hot water

Whisk all ingredients together until smooth. If it starts to thicken, set in a bowl of hot water and whisk to loosen.

Here's an oldie but a goodie! Raw Vegan Avocado Lime Cheesecake!

Would you believe that I posted this recipe almost 5 years ago?! Where on earth does the time go? Find the recipe in THIS post.

Or if you prefer ice cream...

Try my Raw Vegan Matcha Mint Ice Cream. I recently shared the recipe on Instagram. See it HERE.

Or Key Lime Pie Bars!

This recipe is from my book, Sweetly Raw Desserts and I recently filmed the recipe for these in Toronto at Live Cafe for the City Line show. It will be airing soon! (I also made the carrot cake parfaits and chocolate donuts). They're a real winner, in fact I made these as part of the dessert buffet for my wedding!

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