2 cups fresh kale, stems removed (or spinach)
2 cups almond milk, unsweetened
2 tablespoons cacao (I use Hershey's dark chocolate cocoa powder)
2 tablespoons almond butter
. Blend kale and liquid together first (this helps avoid leafy chunks). Once its nice and creamy, add remaining ingredients and blend again. You can store leftovers in the fridge (up to 2 days) in an airtight container. Enjoy!