INGREDIENTS
- 100ml full cream (or full coconut milk (from a can))
- 130ml almond milk
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp erythritol
- Pinch of salt
- 1 avocado
- Handful of ice
- 20g OKONO chocolate
- 1 tsp coconut oil
TOPPINGS
- 1 tbsp erythritol
- 50ml full cream
- Cocoa powder
INSTRUCTIONS
- Put everything in the blender in this order: 100ml full cream (or coconut milk), 130ml almond milk, 1tsp vanilla extract, 2tbsp cocoa powder, 1tbsp erythritol, pinch of salt, 1 avocado, handful of ice.
- Melt chocolate together with the coconut oil and put it in your glass. Swirl your glass so the chocolate 'sticks' to the rim. Let it harden in the fridge. This way you get a nice effect when you pour your milkshake.
- Finish with whipped cream and erythritol and cocoa powder if desired.
Enjoy!
--- variety-pack-chocolate
