Chocolate-Tini

1. 1

   For the Chocolate-Tini:

2. 2

   Make sure the vanilla cream is at room temperature, so that it will blend well with the remaining ingredients.

3. 3

   In a pitcher or other container, add the vanilla cream to the sake, coconut water, 1 cup of the chocolate sauce, and the agave nectar and mix or shake well to thoroughly combine.

4. 4

   Shake the liquid over ice in a martini shaker and strain into martini glasses.

5. 5

   Garnish with a swirl of the remaining 1/4 cup chocolate sauce (this is easiest to do if you put it in a squeeze bottle, or you can drizzle it from a spoon).

6. 6

   Float a mint sprig in each glass.

7. 7

   For the vanilla cream:

8. 8

   In a high-speed blender, blend all the ingredients except the coconut butter/oil until completely smooth.

9. 9

   With the blender running at low speed, slowly pour in the coconut butter/oil.

10. 10

    Continue blending until thoroughly incorporated.

11. 11

    Transfer the vanilla cream to a separate container and refrigerate to chill and set.

* Per serving · 4 servings · Values may vary.