Cuisine: Gluten-free, vegan
Prep time: 
Total time: 
Serves: 2
Measurements: US cups. This smoothie is creamy and perfect as a healthy treat or snack. NOTE: Prep time doesn't include the freezing of the steamed sweet potato.
  • Mint chocolate smoothie
  • 1 cup sweet potato (1 medium size sweet potato)
  • ⅓ cup gluten-free rolled oats
  • ¼ cup almond butter (or any nut or seed butter you prefer)
  • 2-3 medjool dates (I used 3)
  • 2 tbsp cocoa powder
  • ¼-1/2 tsp peppermint extract
  • pinch of salt
  • ½ cup plant-based milk
  • To serve (optional of course): melted dark chocolate drizzled inside the smoothie jars.
  • Mint drizzle: 2 tbsp melted coconut butter, 1 tsp maple syrup, drop of peppermint extract, pinch of spirulina
  • Berries, cookies, more chocolate :)
  1. Cut the sweet potato into small pieces and steam until soft. Let chill. Freeze pieces in the freezer until the next day or at least 4 hours.
  2. Blend all ingredients until smooth and creamy. Add dates and peppermint extract to taste. And add plant-based milk until the perfect consistency is reached. We love our smoothies thick and spoonable.
  3. Melt dark chocolate and drizzle it inside the smoothie jars.
  4. Melt coconut butter and mix it with maple syrup, peppermint extract and spirulina. Taste and add sweetener / peppermint extract to taste.
  5. Serve smoothies with mint and dark chocolate drizzles & berries.
Recipe by My Berry Forest at