Combine all ingredients in a blender except the coco whip
Place 1 TBSP of the coco whip on the bottom of your glass, 1 TBSP up the sides of the glass (can split into 2), and 1 TBSP on top
Feel free to garnish with a few extra cacao nibs. Enjoy!*
Coco whip directions: chill a can of coconut cream or coconut milk in the fridge ideally overnight, scoop out the cream from the top, place in a mixing bowl, whip with a hand mixer on high until “whip cream” is formed. Store in the fridge for several days.
Notes
TIP: if you want this smoothie to be thicker add some plain ice and/or reduce the amount of almond milk.