Vegan Lavender Cacao Smoothie

‘ITS ALL ABOUT FINDING CALM IN THE CHAOS’


Ingredients:


250ml Coconut Milk

1 Vanilla Bean, split, seeds scraped

1 tsp Culinary Lavender Buds

250g Coconut Yogurt

1 tbsp Maple Syrup

1 tbsp Cacao Nibs


Method:


1. Add the lavender, Vanilla Bean & seeds to the coconut milk, cover, and chill for at least 12 hours. A cold infusion lends a cleaner flavour.

2. The next day, strain the milk into a blender with the remaining ingredients. Blend to break down the cacao nibs, pour into a glass and serve.