Chocolate-Tini

Directions

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.