Need a healthy winter treat? Try this Triple Chocolate Mint Bowl recipe, one of the delicious dessert smoothies featured in the new book, Green Kitchen Smoothies from David Frenkiel and Luise Vindhal (pictured below right), the duo behind the popular food blog, Green Kitchen Stories.
Featuring a mix of simple smoothies, pre- and post-workout energisers, and ‘showstopper’ breakfast and dessert ideas using homemade nut milks, granola and muesli (recipes also included), the book is not just for smoothie enthusiasts. Beautifully shot images accompany each recipe which were carefully blended and tested by the Green Kitchen team and which you’ll be sure to delight over.
Triple Chocolate Mint Bowl
Placing this recipe in the Desserts chapter of the book felt like the right thing to do after we threw those dark chocolate squares on top! But if you take a peek at the ingredients, you’ll find that it’s actually quite a healthy snack. There’s even a whole avocado in it, although completely disguised by the dark chocolate and fresh mint flavours. This one is quite rich so you can keep the portion sizes small. And you can obviously just replace the chocolate granola with any granola that you have at home, for an even quicker recipe.
Serves 2 or 4 small servings
For the chocolate & Quinoa Granola*
1 tablespoon cold-pressed coconut oil
1 tablespoon pure maple syrup
1 tablespoon cacao powder
30 g (1 oz/¼ cup) rolled oats (choose certified gluten-free if allergic)
15 g (½ oz/¼ cup) puffed quinoa (or raw rinsed quinoa, for a crunchier texture)
30 g (1 oz/¼ cup) whole hazelnuts
For the chocolate smoothie
1 ripe avocado, stone removed
2 frozen bananas
4 tablespoons cacao powder
2 tablespoons hazelnut butter (or any Nut Butter)
250 ml (8½ fl oz/1 cup) soya milk (or almond milk)
2–4 drops peppermint oil or 4–8 fresh peppermint leaves
Quality dark chocolate (at least 70% cocoa) or raw vegan refined sugar-free chocolate squares
Start by making the granola. Melt the coconut oil and maple syrup in a frying pan (skillet) on a low heat. Stir through the cacao powder and mix until well combined and silky smooth. Add the oats, quinoa and hazelnuts, stir to coat in the oil mixture and toast over a medium heat for about 5 minutes or until golden. Set aside to cool on parchment paper in the fridge (or freezer) while you prepare the chocolate smoothie.
Scoop the flesh out of the avocado and add it to a blender along with the rest of the chocolate smoothie ingredients. Blend on a high speed until completely smooth. Taste and adjust the mint flavour to your liking by adding more peppermint oil or leaves if necessary.
To assemble, pour into two small bowls or four miniature ones. Finish with a sprinkling of the granola and a few hazelnuts. Top with a chocolate square and serve.
* For a healthier option try adding a couple of tablespoons of cacao nibs to the granola topping (at the same time as the oats and quinoa) as opposed to adding the chocolate squares.
Recipes taken from Green Kitchen Smoothies by David Frenkiel & Luise Vindahl. Published by Hardie Grant Books, available in-store and online.