Chocolate Coconut Ice Cream

Ingredients:

14-ounce can full-fat coconut milk (refrigerate before using if possible)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I used mint extract instead which made for an amazing chocolate mint flavor)
Pinch kosher salt

Instructions:

1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
2. Add into an ice cream maker (it helps if the mixture is cold before).
3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. 

Recipe Source & Photo from: A Couple Cooks (adapted) 

Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)