Carob Peppermint Frosties

If indulging in these frosties during the winter, you may want to curl up in front of a fire. Makes 2.

What the heck is carob? Carob comes from the pulp in seed pods, also known as locust bean. A lot of people use it in place of chocolate. It doesn’t taste like chocolate, but it does tastawesome as its own entity. This recipe calls for powdered carob (looks like cocoa powder) and can often be found in the bulk section at health food stores or prepackaged in grocery stores in the baking aisle. 



4 frozen bananas
2 cups soy milk* or water (or your favorite non-dairy milk*)
4 Tbsp carob powder
6 dates, pitted (Soak in water first if your blender sucks, or they aren’t very soft. If you use boiling water, they’ll be ready in a handful of minutes.)
1/4 to 1/2 tsp peppermint extract/flavor, depending on how minty you want them (Do NOT use essential oil.)
1/4 tsp vanilla extract (Fair Trade if available and accessible.)
Mint leaves (optional)


Put all ingredients in your blender and blend away. (Depending on your blender, you may have to stop to scrape down the sides or adjust the liquid in the recipe.)

Pour into two large mugs and garnish with mint leaves, if you want to get fancy.

Share and enjoy!

*Brands like Edensoy and Westsoy have 2 ingredients: organic soybeans and filtered water. Be mindful when choosing plant based milks (when available and accessible), as some have a lot of fillers and added ingredients. 

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