Creamy Mint Matcha Smoothie
Earthy matcha and vibrantly fresh mint come together with coconut milk and dates to make the very best matcha smoothie! Flax and chia seeds are a satisfying addition, and help make the smoothie thick and creamy without adding ice.
- Prep time
- 4 hr
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2¼ cups canned lite coconut milk (stirred, divided)
- 1/2 cup water
- 12 dates (pitted)
- 1/2 cup oats
- 20 fresh mint leaves
- 4 teaspoons high-quality matcha powder
- 2 tablespoon coconut oil
- 2 tablespoon chia seeds
- 1 teaspoon flax seeds
- 1/2 teaspoon pure vanilla extract
- 1 5.4 ounce can coconut cream (chilled for 24 hours (for whipped coconut cream))
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons cacao nibs
Instructions
- 1
Do ahead the night before: Pour 1¾ cups of the coconut milk (about 1 can) into an ice cube tray and let chill overnight, until solid.
- 2
When ready to make smoothie, pour boiling water over the dates and let sit for 5 minutes to soften them. Then drain.
- 3
In a blender, combine the coconut milk cubes with the remaining 1/2 cup coconut milk, drained dates, and the rest of the ingredients. Blend until completely smooth. Divide between two cups (or store half in a sealed jar in the fridge for up to 48 hours).
- 4
If making whipped coconut, transfer only the solidified cream off the top of the chilled coconut cream can into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until it begins to thicken. Add the vanilla extract, and continue whipping until stiff peaks form. Spoon this over the top of the milkshake just before serving.
- 5
Sprinkle with cacao nibs and serve with a thick straw.