Vanilla Almond Matcha and Chocolate Lava "Shake".
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- pinch of salt
- 1/3 cup canned coconut milk
- 2 tablespoons unsweetened cocoa
- 2 tablespoons almond butter
- 2 soft medjool dates pitted
- 2 tablespoons honey (use maple syrup for vegans)
- 1 1/2 ounces dark chocolate (make sure it is vegan if needed)
- 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 be
- 1/2 small ripe avocado peeled + pitted
- 1 very ripe banana (or 1/2 large banana) frozen if possible
- 1 small handful baby spinach
- cocoa nibs for topping (optional)
- Carbohydrate 12.8329879448209 g
- Cholesterol 0 mg
- Fat 19.2075803945964 g
- Fiber 5.27528293916623 g
- Protein 5.8910063340489 g
- Saturated Fat 9.14146628617411 g
- Serving Size 1 1 SHAKES (91g)
- Sodium 87.2937802990669 mg
- Sugar 7.55770500565471 g
- Trans Fat 0.994006933909779 g
- Calories 211 calories
Instructions !Chocolate Lava Stir together cocoa powder, honey, coconut milk and salt in small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave on intervals. !Shake 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!). 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. Blend until completely smooth and creamy, about 1-2 minutes. Add the remaining 1/4 cup of almond milk if needed to thin. To serve, drizzle the warm chocolate into 2 glasses. Add the matcha shake and top with cocoa nibs if desired.
