Mint Chocolate Chunk Green Smoothie Popsicles

Right before our first boxes went on sale, we sent out a survey to our email list. One of the questions was about what people would like to see on the blog. One of the answers was how to cook and bake with chocolate. As someone who loves chocolate, this is actually something I do a lot – so there’s lots of that kind of content for me to share.

I chose this recipe mostly because a good friend of mine just had a baby. She also has a two year old at home, and she doesn’t have A/C to help her through our sweltering Alberta summers. So I made her a batch of these – they’re “one handed food” so she can eat them while caring for her newborn, are comprised of ingredients with real nutritional value, and should help her beat the heat. Plus, they’re just really, really tasty.

Mint Chocolate-Chunk “Green Smoothie” Popsicles

  • 6c baby spinach
  • 1 ½ c fresh mint leaves (more if you like an especially strong mint flavour)
  • 1 slightly-underripe avocado, or 1c frozen avocado pieces (a truly ripe avocado will impart a stronger flavour that you may not want here)
  • 1 c yogurt (vanilla or plain, Balkan, Icelandic, or Greek, according to your preferences)
  • 1 scoop protein powder (optional) *
  • 2 tsp honey (maybe more to taste)
  • About 50g chopped chocolate **


Blend the spinach, mint and avocado in a high-powered blender with about 1cup of water until very smooth (you don’t want to be able to see chunks of greens in your mixture).

Add the yogurt, protein powder, and honey, and blend again. Taste to ensure the flavour balance is as you like it – add more mint, or honey, and blend again until it works for you.

Stir in 2/3 of the chopped chocolate by hand (if you blend it, you risk pulverising the chocolate, which will eliminate the mint chocolate chunk effect – it will still be delicious, it just won’t be the pretty green with chocolate chunks in it, it will turn brown). Reserve the other 1/3 for stirring into individual pop molds.

Pour into your popsicle molds, filling them almost full. Add some of the reserved chopped chocolate to each mold and stir (this just helps make sure you have chocolate chunks throughout the whole pop, instead of all clustered at the top) before inserting the sticks and freezing until solid.


You can (and I often do) drink this as a green smoothie on it’s own – just don’t freeze it (you may want to use frozen avocado if you do this, so your smoothie is cold when you drink it). In my popsicle molds anyways, you can do both – this batch filled all 6 popsicle molds, and left me with one glass of delicious mint-chocolatey goodness to drink.


*I add protein powder here so that the pops will keep you full a little longer. You certainly don’t need to. I’m using plain, unsweetened stuff, but you could use a vanilla flavoured one (a chocolate one would taste good, but would likely mess with the "green" colour), or one with stevia etc. If your protein powder has a sweetener in it, you may want to adjust the amount of honey.


**For a recipe like this, where there are so few ingredients, I think it’s really important to make sure that the ones you do use really shine – so try to take the time to choose and chop a chocolate you’d actually like to eat – maybe not your bar of really rare, single plantation cocoa (freezing tends to render a lot of flavours way less apparent than they are at room temperature), but something good. Especially if, as I am here, you’re making them as a gift- it helps make them feel a little more special. 

Anastasia KulpaComment