Chocolate and mint don’t really have a season but if they were I would have to say they are in season in March. March is when there are Thin Mint Girl Scout Cookies, although now they are out in February but it use to be March. Even 14 years ago they were still delivered in March because I remember getting an order from my cousin just days before my wedding and eating a couple boxes of them just before my wedding. My dress was a little too big so hey I ate cookies. St. Patrick’s Day is also in March and while it isn’t a traditional Irish combo it is green and often desserts, shakes, ect that are made for St. Patrick’s Day here in the US are chocolate and mint. I had big plans to whip up my Raw Cashew Layered Chocolate Mint Mousse Cake as we always entertain for St. Patrick’s Day but not this year. With attending Natural Products Expo West and having other travel that won’t be happening. Instead I came up with a quick and easy simplified version without the nuts, Chocolate Mint Protein Pots de Crème! I also whipped up a non protein version but as I plan on whipping this up for breakfast after getting in a good workout I will be enjoying the protein version on St. Patrick’s Day! Made with protein or cacao, chia seeds, non dairy milk, fresh mint, a little sweetener of choice, and avocado it is a healthy treat even with the coconut whipped cream and cacao nibs. If you want to enjoy it as a dessert you can also swap out the mint leaves for cream de menthe for an adult version. This satisfies S’s (my oldest daughter) craving for Thin Mint cookies and is a healthy alternative so I even let her have it for breakfast. Shh!
What is your favorite way to enjoy chocolate and mint? What do you usually eat on St. Partick’s Day?
Chocolate Mint Protein Pots de Crème
Makes 4 servings
Chocolate Chia Layer
1/4c chia seeds
2c non dairy milk (So Delicious Unsweetened Almond Milk)
2 TBSP cacao powder
1 packet stevia, optional
2 scoops chocolate protein powder (Vega Clean Protein, Chocolate)
Chocolate Chia Layer, Non Protein
1/2c chia seeds
2c non dairy milk
1/4c cacao powder
1 packet stevia or sweetener of choice to taste
Mint Avocado Layer
2 ripe avocados
3 TBSP maple syrup or agave
1/4c coconut milk (So Delicious Unsweetened Almond Milk)
1/2c, leaves from about 12 steams, fresh mint leaves
1-2c coconut whipped cream (So Delicious Coco Whip)
1/4c cacao nibs or chocolate chips (Navitas Naturals Cacao Nibs)
In a Vitamix, or high-speed blender, blend all the chocolate chia layer ingredients together until smooth. Pour mixture into 2-4 jars or bowls that you will be serving it in and refrigerate for at least 4 hours or overnight. The longer it sits the thicker it will get. Just before serving blend up the mint avocado layer ingredients in a Vitamix or blender until smooth. You want to do this right before for the brightest green color. Divide mixture and put on top of the chocolate chia mixture. Top with coconut whipped cream and options chocolate or cacao nibs. Enjoy!
Chocolate Mint Protein Pots de Crème make a #healthy and #delicious snack or dessert! #vegan #glutenfree Click To Tweet
While I do receive some Vega products from time to time, which I listed as an option in this recipe, I do purchase much of it on my own. It has been my plant-based protein of choice since before I started blogging. Even though most Vega products used are purchased by myself I do add this disclaimer. I do not make any money off any Vega sales or posts. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.