10 minutes plus melting time
Melt the cacao butter in a bowl over hot water. If you have a power blender you can blend the solid butter with the rest of the ingredients.
Blend everything together until smooth and creamy. Add some frozen coconut cream for that thick, icy texture. Pour into two glasses.
Have fun decorating the top! Scoop the coconut cream onto the top of the smoothie, and sprinkle with extra mulberries. Garnish with shavings of our superfood chocolate bar as a decadent finish.
Indulge and enjoy. Take a moment to connect to the anti-anxiety effects of mesquite!
- ½ C White Mulberries
- A big chunk of Cacao butter
- 2 Tbsp Chia seeds
- 4 Tbsp Mesquite
- ½ C cashews
- 1 tsp honey
- 1 ¾ C water
- Optional: a few blocks of frozen coconut cream for the thick, icy texture
- Coconut cream (from the top of a can of coconut cream)
- Grated Chocolate Bar or Cacao Paste