Vanilla Almond Matcha and Chocolate Lava Shake

INGREDIENTS:

• 2 tablespoons unsweetened cocoa
• 2 tablespoons honey (use maple syrup for vegans)
• 1/3 cup canned coconut milk
• 1/4 teaspoon salt
• 1 1/2 ounces dark chocolate (make sure it is vegan if needed)
• 1 teaspoon vanilla extract

• 1 can full-fat coconut milk, refrigerated overnight
• 1/2-3/4 cup cold almond milk or coconut water*
• 1-2 tablespoons matcha green tea powder (depending on your taste, I used 1 tablespoon)**
• 1 tablespoon pure vanilla extract (add a teaspoon of vanilla beans if you have them)
• 2 soft medjool dates, pitted
• 1/2 small ripe avocado, peeled + pitted
• 1 very ripe banana (or 1/2 large banana), frozen if possible
• 1 small handful baby spinach
• 2 tablespoons almond butter
• pinch of salt
• cocoa nibs, for topping (optional)

DIRECTIONS:

Chocolate Lava

1. Stir together cocoa powder, honey, coconut milk and salt in small sauce pan and cook over medium heat, stirring, until chocolate is melted.
2. Cook mixture at a low boil, stirring occasionally for 5 minutes.
3. Remove pan from heat, add remaining chocolate and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container.
4. Reheat over low heat, stirring or in the microwave on intervals.

Shake

1. Take the can of coconut milk out of the fridge. Open the can and scoop the coconut cream from the top. Measure out about a 1/2 cup of cream and save and leftover cream for another use. Also save the coconut water left in the can for the shake or use it for another smoothie!).
2. Add the coconut cream, 1/2 cup almond milk (or the reserved coconut water), matcha (start with 1 tablespoon and work your way up), vanilla, dates, avocado, banana, spinach, almond butter and a pinch of salt to a high powered blender.
3. Blend until completely smooth and creamy, about 1-2 minutes.
4. Add the remaining 1/4 cup of almond milk if needed to thin.
5. To serve, drizzle the warm chocolate into 2 glasses. Add the matcha shake and top with cocoa nibs if desired.