makes approx. 1 quart

• 1 cup raw organic almonds
• 1 cup purified spring water
• 1 fresh young coconut (pictured)
• 1 tsp. Tahitian vanilla extract
• 1 tsp. coconut extract (optional)
• 1/3 to ½ cup raw organic chocolate powder
• 1 tbsp. flax seed, freshly ground
• pinch of salt (optional)
• Additional 1 ½ cups coconut water (or substitute with additional purified water)
• 1 tbsp. plus more raw agave syrup to taste

1. Place almonds and the cup of water in a glass jar and stash in the refrigerator overnight (about 8 to 12 hours). Drain water into a garden or potted plant.
2. Using a large knife or cleaver, cut the top off of a fresh young coconut, taking care to reserve the fresh coconut water into a measuring cup. (Most fresh coconuts average at least a cup of liquid per coconut. Add additional water to fill out a full cup, if necessary). Using a melon baller or sharp spoon, scoop out the white coconut flesh and set aside.
3. In a Vita-Mixer or high-powered blender, combine the almonds, fresh coconut water and flesh, vanilla and coconut extracts, chocolate powder, ground flax seed, and salt. Process on high until all ingredients are thoroughly pulverized and texture is smooth. While continuing to run the mixer, pour in remaining 1 ½ cups water and agave syrup (to your desired sweetness level) and process a few seconds more until thoroughly combined.
4. Pour into tall glasses and serve; or chill in the refrigerator for up to 2 days. If storing in the refrigerator, froth the mixture back up in a blender just prior to serving.