Phase 3 | Serves 2
Prep time: 5 minutes | Total time: 10 minutes

INGREDIENTS

2 cups ice-cold water
1 1/2 cups ice cubes
1/4 cup almond milk
2 tablespoons raw cacao powder
1 tablespoon Pero or Dandy Blend
1 tablespoon vanilla extract
14 drops liquid stevia (or to taste)
Pinch sea salt
Whipped coconut cream, coconut flakes or raw cashews for garnish (optional)

DIRECTIONS

1. Blend all ingredients (except garnish) in a blender until smooth.
2. Pour into two tall glasses and garnish with whipped coconut cream, coconut flakes or raw cashews if you like.

Whipped Coconut Cream:

Ingredients

14-oz. can full-fat coconut milk
1 teaspoon vanilla extract
10 drops liquid stevia, or to taste

Directions

1. Refrigerate the can of coconut milk overnight.
2. Open the can and scoop just the solid coconut cream into a bowl (save the coconut water for a smoothie).
3. Beat the coconut cream, vanilla, and stevia together with an electric mixer until thick and fluffy, about 4 minutes. (This will keep refrigerated for 3 days.)