Instructions

1. Shake the can of coconut milk well before opening it. Reserve half a cup of coconut milk in a separate glass and refrigerate. Pour the remaining coconut milk into an ice cube tray and freeze.
2. Using a high-speed blender, blend together the frozen coconut milk cubes, cacao powder, medjool dates, vanilla, and reserved coconut milk until creamy and smooth.
3. Garnish with toasted coconut and chocolate chunks and serve immediately.