Choc mint has got to be one of the best flavour combinations there is. But usually if you’re eating something choc mint, it’s a junk food. So what if I told you that you could have that incredible choc mint flavour in a creamy shake full of vegetables, healthy fat and greens? Yes, I created magic with just a few ingredients…
This one is for my good friend, Keri, who loves chocolate and shakes, but is cutting down her fruit intake and needs shake ideas that use vegetables. I think Keri, and the rest of you, are going to be roasting plenty of beetroot (beets) each week (learn how below – it’s so easy!), so you can make this all the time!
I actually named this shake after a T2 tea that Keri bought me called Red Choc Mint; a mixture of Rooibos and peppermint leaves with cocoa shells. Heaven! I know beetroot is actually purple, but this name just works. 🙂
Red Choc Mint Shake Ingredients
* 1/2 – 1 Leftover roasted beetroot (beets) see below for how to easily roast beets
* 2 Tbsp raw cacao powder
* 1/4-1/2 ripe avocado (fresh or frozen)
* Large handful mint leaves (or choc mint leaves)
* 1 tsp raw honey (or more to taste)
* Splash of coconut cream/coco milk and/or water
– Handful frozen Blueberries (or fresh)
– Handful spinach leaves
– 2-3 Eggs or egg yolks
– Pinch of sea salt
Blend all ingredients. Add more coconut cream, coconut milk or water to make a thinner shake consistency if desired.
Adding the optional berries and/or spinach will make you a larger shake with more nutrition, and very little change to the amazing taste of the shake! The eggs add protein and fat to make this shake a more complete meal, and the pinch of salt is often great at bringing together the sweet and savory flavours.
– This shake is hard to mess up, so don’t worry about exact measuring. Feel free to vary the amounts depending on your tastes and what you have available in the fridge.
– If you prefer not to have honey, you can try using a half banana instead (best frozen) or use cocoa powder instead of cacao, as it’s not as bitter (but has far less nutrients).
– We have recently had the pleasure of buying some amazing choc mint leaves from our farmer’s market, which add so much extra flavour to this shake. However, you’re more likely to have regular mint leaves on hand, so just use plenty of those!
How to Roast Beetroot (Beets)
If you are THAT pressed for time, you could try using canned beetroot (beets) in this shake. However, roasting beetroot is so ridiculously easy, that I highly recommend you try it.
Just put a few beets in the oven on the same day that you are baking or roasting something in there already. No extra time needed!
1/ Cut the beetroot off the stalks, wrap individually in foil and put in a hot oven. Approx. time for medium size beets: 1-1.5 hour at 180C (350F). Cooking time will vary depending on size of beets and temperature of oven.
2/ The beetroot is done when you can easily stick a sharp knife all the way through the center.
3/ Once cooled, the skin will slip off easily!
Eat some of the roasted beetroot immediately if you like, then save the leftovers for salads and shakes!
Are you a choc mint lover? Did this satisfy your taste buds?