Chocolate-Tini

• 3 tablespoons Vanilla Cream (below)
• 3 cups sake
• 1 cup fresh coconut water
• 1 1/4 cups chocolate sauce
• 3 tablespoons agave nectar
• Mint sprigs, for garnish
• 1 cup cashews, soaked 4 hours or more
• 1 cup young coconut meat
• 1/2 cup filtered water
• 1/2 cup agave nectar
• 2 tablespoons vanilla extract
• Seeds of 1/2 vanilla bean, or 2 additional teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup coconut butter/oil, warmed to liquefy

1. For the Chocolate-Tini:
2. Make sure the vanilla cream is at room temperature, so that it will blend well with the remaining ingredients.
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. Shake the liquid over ice in a martini shaker and strain into martini glasses.
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. Float a mint sprig in each glass.
7. For the vanilla cream:
8. In a high-speed blender, blend all the ingredients except the coconut butter/oil until completely smooth.
9. With the blender running at low speed, slowly pour in the coconut butter/oil.
10. Continue blending until thoroughly incorporated.
11. Transfer the vanilla cream to a separate container and refrigerate to chill and set.

vanilla cream, sake, fresh coconut water, chocolate sauce, nectar, sprigs, cashews, young coconut meat, water, nectar, vanilla, vanilla bean, salt, coconut butter

Taken from www.cookstr.com/recipes/chocolate-tini (may not work)