As well as adding vegetables to smoothies, they can also find their way into ice blocks. The avocado in this smoothie (as long as you use one that’s not too big) is undetectable and even though my kids aren’t keen on avo as is, they absolutely love this creamy dairy-free Peppermint Choc-Chip Ice block.


  • 400ml coconut milk
  • Generous handful baby spinach
  • 1 medium-sized avocado
  • ½ cup sweetener (rice malt or maple syrup)
  • 15-20 drops peppermint essential oil
  • ⅓ cup cacao nibs (you could use small dark chocolate chips if you’d prefer)


Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.

Fold in the cacao nibs and then pour into mould and freeze until firm.

Remove from the moulds and enjoy.

Georgia Harding

Georgia Harding  

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au