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Healthy High-Protein, Low-Sugar Breakfast With Real Chocolate Taste

Sometimes you just need to start your day with an indulgence. Preferably a chocolate one.

This recipe is inspired by a classic Chicago candy, Frango mints: a chocolate candy with a hint of mint that’s rich, smooth and sweet. The decadent chocolate flavor of this guilt-free smoothie bowl comes from unsweetened cocoa or raw cacao powder, and it’s topped with both cacao nibs and dairy-free chocolate chips to enhance the dessert feel.

I’m not a fan of protein powders; I prefer to use real ingredients whenever I can. So I experimented to find a breakfast recipe with a true chocolate taste without the fillers and unpronounceable ingredients in chocolate protein powder. This smoothie bowl is the result.

The velvety cocoa powder hides the two cups of spinach that gives this breakfast extra veggie power, and the accent of the fresh mint is light and refreshing without being overpowering.

Warning: When you add the cocoa or cacao powder, the color of the smoothie bowl becomes a little less appetizing. But once you taste it, I think you’ll be able to move past the color. Topping it liberally with coconut flakes, a few chocolate chips, and more helps too.

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Frango Mint Chocolate Smoothie Bowl

Clean | High Protein | Low Sugar

Ingredients

• 1 large banana, frozen
• 2 cups baby spinach (loosely packed)
• 1/4 cup fresh mint leaves (chocolate mint varietal if you can find it)
• 1/3 cup vanilla or coconut Skyr or Greek yogurt
• 1 Tbsp almond butter
• 1 tsp coconut extract
• 1.5 Tbsp cocoa or cacao powder
• 1-2 Tbsp milk of choice (optional – if needed to achieve desired consistency)

Topping

• 1 tsp mini chocolate chips
• 1 tsp raw cacao nibs
• 1 Tbsp unsweetened coconut flakes
• 15 raw almonds

Instructions

1. Add frozen banana chunks, baby spinach, fresh mint leaves, yogurt, almond butter, and coconut extract to high-speed blender or food processor.

   

2. Pulse to chop and combine. You may need to scrape down the sides several times to fully combine ingredients.

   

3. If consistency is not as desired, add milk of choice 1 Tbsp at a time until smooth, thick mixture comes together.

   

4. Add cocoa powder.

   

5. Blend again to integrate cocoa powder (here’s where the particularly unappetizing color comes into play).

   

6. Top with chocolate chips, cacao nibs, almonds, and coconut flakes. Enjoy!

   

Recipe Notes

• The amount of baby spinach added is customizable – add 1-2 cups (or 1-2 handfuls) as desired. Go heavy on the spinach for this recipe because the cocoa powder really hides the taste.
• My favorite almond butter is Barney’s Bare Smooth Almond Butter because it’s not gritty and has no added sugar. I buy it in these packs so I can stash one in my purse for snack emergencies. (Yes, snack emergencies are a real thing.)
• My favorite low-sugar yogurt option is Icelandic Provisions icelandic skyr – vanilla or coconut flavor. Vanilla or coconut Greek yogurt also works well; just check the grams of sugar when selecting one.
• Let’s Do Organic unsweetened coconut is my favorite brand because it’s so finely shredded, it’s more like sprinkles than coconut.
• Enjoy Life mini chocolate chips are the best AND they’re dairy-free and vegan.

You know me — any chance to incorporate some chocolate into a breakfast without feeling guilty about it! If you’re looking for other guilt-free dessert knockoff breakfasts, try a healthy shamrock shake or a cookie dough smoothie bowl. For naturally sweetened dessert treats, salted chocolate stuffed dates and peanut butter chocolate nice cream satisfy my sweet tooth every time.

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