Stir together cocoa powder, honey, coconut milk and salt in small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave on intervals.

Take the can of coconut milk out of the fridge. Open the can and scoop the coconut cream from the top. Measure out about a 1/2 cup of cream and save and leftover cream for another use. Also save the coconut water left in the can for the shake or use it for another smoothie!).

Add the coconut cream, 1/2 cup almond milk (or the reserved coconut water), matcha (start with 1 tablespoon and work your way up), vanilla, dates, avocado, banana, spinach, almond butter and a pinch of salt to a high powered blender. Blend until completely smooth and creamy, about 1-2 minutes. Add the remaining 1/4 cup of almond milk if needed to thin.

To serve, drizzle the warm chocolate into 2 glasses. Add the matcha shake and top with cocoa nibs if desired.