Mint-Choc-Chip Smoothie Bowl

The recipe is low sugar, gluten and dairy free and vegan-friendly, so anyone can enjoy the delicious taste of summer.

• 1x 120ml tub Wahiki Chocolate flavoured Coconut Ice Cream
• 1 ripe banana
• 10 ice cubes
• 1/2 cup mylk of choice
• 3 fresh mint leaves

• 1 tbsp dark chocolate drops
• 1 tbsp raw cacao nibs
• Fresh mint leaves to garnish

Place all ingredients in ablender. Pulse several times to distribute ingredients, and then blend at high speed until smooth. Pour into a serving bowl, and add toppings.