Mint Chocolate Chip Shake (WFPB, Vegan)

Instructions

1. In a blender, blitz the banana, ice, water, dates, almonds, spinach, and mint until smooth.
2. Add the cacao nibs and pulse the blender lightly, just to mix in. You want them to retain their texture.
3. Drizzle the inside of your glasses with chocolate syrup, according to your deepest wishes and happiest dreams. Have fun with this̨—there's no right or wrong way. Then, pour the shake into the glasses. Sprinkle the tops with additional cacao nibs (or chocolate chips) and serve immediately.
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Tess's note: If you don't have a high speed blender such as a Vitamix or a Blendtec, you may wish to soak the almonds in the water for several hours beforehand to soften them for a smoother result.

Tess's note: I use Living Intentions sprouted almonds as they're extra nutritious, but you can use any brand you like.

Tess's note: I personally add even more spinach, because it boosts the nutritional profile and doesn't affect the flavor (my taste buds are accustomed to lots of greens). However, you can really use as much or as little as you like!

Tess's note: I've made this with different types of mint extracts as well as fresh mint. I've found most ways work just fine, although peoples' mint preferences vary widely.

Tess's note: I personally love it with this exact amount of mint extract, but if you're unsure, start with a little less and add more as desired.

Steph's note: I also topped these shakes with "whipped cream," made from 1/4 cup aquafaba, 1 tablespoon maple syrup, and 1/8 teaspoon cream of tartar, whipped in a stand mixer.

Steph's note: Nutrition data doesn't include the chocolate drizzle.