500ml almond milk (We like Nutty Bruce unsweetened)
15g raw organic cacao
2 tablespoons vanilla bean coconut yoghurt (Coyo is great)
2 tablespoons almond butter
4 medjool dates (pitted)
pinch himalayan salt
Place all ingredients in blender.
Blitz until smooth and creamy.
Pour and enjoy.
If you feel like being even more decadent this can be served over coconut ice cream to make a magical dessert or iced chocolate.