Ingredients:

• 2¼ cups lite coconut milk, stirred, divided
• ½ cup water
• 12 dates, pitted
• ½ cup oats
• 20 recent mint leaves
• four teaspoons matcha (I mature Encha Natural Latte Grade)
• 2 tablespoon coconut oil
• 2 tablespoon chia seeds
• 1 teaspoon flax seeds
• ½ teaspoon vanilla extract
• 1 can coconut cream, chilled for 24 hours (for whipped coconut cream)
• ½ teaspoon vanilla extract
• 1-2 tablespoons cacao nibs

Instructions:

1. Create ahead: Pour 1¾ cups of the coconut milk (about 1 can) into an ice dice tray and let relax a minimal of four hours or overnight, till powerful.
2. Pour boiling water over the dates and let take a seat for 5 minutes to loosen them up. Rinse with chilly water and drain neatly.
3. In a blender, combine the coconut milk cubes with the the rest ½ cup coconut milk, drained dates, and the the rest of the ingredients. Blend till completely soft. Divide between two cups (or store half in a sealed jar within the fridge for up to Forty eight hours).
4. If making whipped coconut, switch simplest the solidified cream off the high of the chilled coconut cream can into the bowl of a stand mixer fitted with the trail attachment. Lag on medium-high crawl till it begins to thicken. Add the vanilla extract, and continue whipping till stiff peaks possess. Spoon this over the high of the milkshake accurate sooner than serving.
5. Sprinkle with cacao nibs and attend with a thick straw.

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