Grasshopper Smoothie
This grasshopper smoothie features fresh mint leaves and avocado!
This grasshopper smoothie features fresh mint leaves and avocado!
These layered grasshopper bars feature avocado and raw honey!
Minty Cocoa
Servings: 2
Preparation Time: 5 minutes
Ingredients:
Directions:
Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.
Homemade Fresh Coconut Milk:
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Serve with natural marshmallows.
Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!
Top vanilla ice cream with this sweet, minty sauce made with fresh coconut milk and real maple syrup.
These chewy, minty cookies are perfect for holiday cookie swaps with friends and family.
Dairy-Free, Mint Chip Ice Cream
Servings: 4
Preparation Time: 10 minutes
Ingredients:
Directions:
In a small saucepan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.
In a blender, combine bananas, mint, and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a chip-like texture.
Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).
Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa.
Garden fresh herbs and spices make a lovely, springtime sauce.
Learn how to temper chocolate and make delicious minty candies with this easy recipe.
Chocolate, Mint Fridge Fudge
Servings: approximately 15 pieces
Preparation Time: less than 10 minutes
Ingredients:
Directions:
Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, and then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.
Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!
Recipe and photo submitted by Cherie, Valley, WA.
Author’s Note – Freeze for a more ice-creamy pie or chill for a softer pie.