Combine all ingredients in a blender except the coco whip and cacao nibs—see below.
Place 2 TBSP on sides and top of the glass, then garnish with 1 TBSP cacao nibs. Enjoy!
TIP: if you want this smoothie to be thicker add some plain ice and/or reduce the amount of almond milk.
Coco Whip
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.