Vegan chocolate milk
- 1 medium ripe avocado
- 4 tablespoons of cacao powder
- 2 tablespoons of agave nectar
- 3 cups of coconut cream
- 1 and 3 quarter cups of coconut water
- 2 and a half cups of coconut cream
- 2 and a half tablespoons of Wahiki coconut ice cream
- Up to 2 shots of espresso
- 70g coconut shreds for the top
- Cashew cream – 100g of cashews soaked overnight
- Half a cup of coconut cream
In a large bowl place the 2 and a half cups of coconut cream, 1 tablespoon of agave nectar, and 3 tablespoon of cacao powder and whisk. As you’re whisking slowly add the coconut water. It will become more dense and start to mix together.
Get out a blender use half of the avocado, add a tablespoon of cacao, add the coconut oil, add 2 teaspoons of vanilla coconut sugar. Blend it up. Add this mixture into the bowl with the coconut cream. Whisk these two mixtures together. Once the chocolate milk is complete put it to one side.
In a blender add one shot of espresso, add 3 quarters of a cup of the chocolate milk, add 2 and a half tablespoon of Wahiki coconut ice cream, and add the other half of avocado. Once done top up the blender with more of the chocolate milk.
For the cashew cream you soak the cashews into half of the cup coconut cream make sure this is done the night before. Then put those into a blender until the cashews and the coconut become aerated and smooth. Place on top of chocolate milk in the glass.
For the coconut shreds in a pan medium to high with a shot of espresso and a tablespoon of agave nectar. On heat until the coffee becomes a syrup consistency. And the coconut shreds are covered in the syrup. Separate the coconut shreds from the syrup. And put the coconut shreds back into the pan to caramelize. Once they have caramelized place on top of coconut cashew cream and pour a little of the coffee syrup over the top. Place in straws and enjoy.