2 tbsp unsweetened cocoa
2 tbsp maple syrup
80 ml coconut milk
1/1 tsp salt
40 g dark chocolate
1 tsp vanilla
180 ml almond milk (depends on how liquid/solid you like your smoothie)
1 tbsp matcha green tea powder
2 dates, pitted
1/2 small ripe avocado, peeled + pitted
1 ripe banana
1 small handful baby spinach
pinch of salt
Whipped soy cream:
you can find soy cream for whipping in bioshops.
- For the chocolate sauce:
Stir together cocoa powder, maple syrup, coconut milk and salt in small sauce pan and cook over medium heat. Add chocolate and vanilla and stir until chocolate is melted. Remove pan from heat.
- For the smoothie:
Add the almond milk, matcha, vanilla, dates, avocado, banana, spinach and a pinch of salt to a blender. Blend until completely smooth and creamy.
To serve, put the matcha shake in a glass, drizzle the warm chocolate on top and finish with whipped soy cream.
I had some left over granola chocolate cookies to decorate them. You can also use cacao nibs, …