Mint Chocolate Chip Shake (WFPB, Vegan)

Disclaimer: This recipe is reproduced from Tess Challis's cookbook Food Joy. I received a copy of the cookbook at no cost for promotional purposes, but I have not been paid to promote it. I'm sharing it with my readers because it's that good! Note that I may receive a small commission if you purchase the book using my link.

When I was a kid, there was a long stretch of time when the only ice cream flavor I would eat was mint chocolate chip. I later moved on to flavors like chocolate peanut butter and Ben & Jerry's S'mores, but when I tasted this recipe for the first time, I remembered just how much I loved everything mint and chocolate.

Recently, I've gotten to know Tess Challis's recipes as I've photographed a few of them. I'm consistently impressed by how delicious her recipes are, even as the ingredients list contains nothing but whole food plant based ingredients.

Tess has put over 100 of her latest recipes into a new cookbook called Food Joy, which is where you'll find this recipe. If you're looking for ways to eat more healthy, whole food plant based foods without sacrificing taste, make sure you grab a copy of her book!

Why You're Going to Love This Recipe

Usually, I share my own recipes on my website, but my mission is to make it easier for more people to go vegan and stay vegan, and that means sharing vegan delicious recipes, wherever they come from. Here are some of the reasons I love this recipe, and I think you will too:

• It doesn't contain refined sugar

• It's vegan and plant-based

• It combines the perfect creamy texture with minty and chocolatey flavors

• You can feel good about eating its whole food ingredients

• It's easy to make in under 10 minutes

• It won't upset your stomach

Ingredient Notes & Substitutions

If you have questions about where to find a particular ingredient or whether you can substitute it, this is the section for you!

frozen banana chunks: I always chop up and freeze my extra bananas as soon as they begin to get overripe, this way I always have some frozen bananas ready to go for a smoothie or shake. Since the bananas are such a big part of this shake, I don't recommend replacing them.

ice cubes and water: Instead of non-dairy milk, we're using almonds, ice, and water to create a smooth and creamy texture in this shake.

dates: I recommend weighing your dates, because the size can vary quite a lot. While Tess uses 4 large Medjool dates, I needed about 10 to 12 of my smaller dates to get to the same weight.

almonds: Tess used Living Intentions sprouted almonds, while I used plain almonds. Any almonds work, and although I haven't tested it, I expect that you could also use any nuts that you like to blend up, like cashews or macadamias. Tess also mentions that you may want to soak your almonds for a few hours if you don't have a high-powered blender.

spinach: I've made this recipe with both baby spinach and regular spinach with great results. Tess says in her book that she actually adds even more spinach to her shake to add extra nutrients, so feel free to adjust the amount of spinach to your taste and nutritional preferences.

mint extract: I used this organic peppermint flavor from Frontier Co-op for this recipe, but Tess says that she's used many types of mint extract and even fresh mint leaves with great results.

cacao nibs: These are pieces of crushed cocoa beans before they get processed. They're typically available in sweetened and unsweetened varieties; for this recipe, the unsweetened ones work just fine for me because the shake lends its sweetness to the nibs. You can also use chocolate chips if you prefer them or if they're easier for you to get.

chocolate syrup: To keep this recipe refined sugar-free, look for a syrup that's also refined sugar-free. Tess's favorite brands include Jem, Rawmio, and Fine and Raw. But you can also use any syrup that you like!

Frequently Asked Questions

How long can I store leftovers? The spinach in this shake is going to start oxidizing within a few hours, so my recommendation is to make only what you'll eat fresh. This recipe makes 2 to 3 servings, so cut the recipe in half to make a single-serving shake. If you do need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours. The spinach will oxidize and change color, but it will still be safe to consume.

Do I need to soak my almonds? The answer to this will vary depending on your blender and your taste. I have an inexpensive (<$50) Oster blender, and I get great results without soaking the almonds in advance. I also don't mind a little bit of texture in this specific shake because the cacao nibs are already creating some crunch.

Do I need to measure by weight? I'm a typical American who grew up measuring everything with cups, but since I got a digital scale a few years ago, I'll never go back. In this recipe, I think measuring by weight is even more important than usual because, for example, the size of your banana chunks will affect the amount of bananas you can fit into 3 cups.

How do I make vegan whipped cream? I added an easy "whipped cream" to the top of these shakes for the photos. I used 1/4 cup of aquafaba (the liquid from a can of chickpeas), 1 tablespoon of maple syrup, and 1/8 teaspoon of cream of tartar, then whipped it up in my stand mixer at the highest speed for about 5 minutes. This creates whipped cream with a meringue-like texture. You can also use coconut whipping cream with a bit of maple syrup for a creamier texture.