For the peanut butter whipped cream

1 can of coconut milk, refrigerated for at least 8 hours
1 tbsp peanut butter
1 tsp of agave or your sweetener of choice
For the hot chocolate

1 – 1 1/4 cup almond milk
1/2 scoop SoTru Cacao Greens
1 tbsp cocoa powder
1-2 tbsp agave


For the whipped cream

Chill the mixing bowl and beaters for 30 minutes.
In the chilled bowl, scoop out the hard cream from the coconut milk. Save the coconut water for a smoothie or another healthy recipe.
Add the peanut butter and sweetener. Blend on high until thick, stiff peaks form. Refrigerate until you’re ready to use.


For the hot chocolate
Blend all hot chocolate ingredients together in a blender until smooth.
Pour into a small pot stirring occasionally over medium heat until it begins to simmer.
Pour into mug and top with peanut butter coconut whipped cream and chocolate shavings
Serve immediately. Enjoy!