Paleo mint chocolate chip milkshake! Yeah, it’s cold outside. But after I’ve been running for miles, nothing tastes better than a cool rich blast of creamy-minty goodness, set off by crunchy-tender deep cacao nibs. Mint chocolate chip is one of my favorite ice cream flavors but it’s totally possible to make a paleo version that tastes just as good, and is super-healthy for you — full of antioxidants, magnesium, protein, and healthy fats. It’s so easy, and sooooo good!
Put all this stuff in a blender (preferably a high-speed one):
7 ice cubes made out of almond milk. Here’s how to make some out of stone-ground almond butter.
1 tbsp hazelnut silk by Jem Raw. You could also use any nut butter.
1 date (I’m grooving on soft plump fresh medjools from the Venice farmers market right now)
A pinch vanilla powder (or a capful extract)
A pinch salt (RealSalt is best, but any will do)
A sprig of peppermint (or a capful of peppermint extract.)
Enough water to fill blender to around 2 cups
Blend until everything is smooth; don’t overblend! For that milkshake-y texture, you want to keep this from getting totally liquified. Toss a tbsp or so of cacao nibs in, and whirr for a sec on the lowest speed, just to mix them in. Pour into a glass and put yet more cacao nibs on top. OMG yes!!!
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