In food processor or blender place coconut milk liquid, bananas, spinach, prunes, vanilla and one drop of essential oil.

Blend until all items are smooth and creamy.

Pour into glasses and top off with coconut whipped cream and vegan chocolate.

Take the coconut milk solid from the top of the can that has been chilled in the refrigerator overnight and place it in a chilled mixing bowl.

With a high speed hand mixer, mix the coconut solid until it is thick and creamy.

Add 1 Tbs. organic maple syrup and vanilla and mix until ingredients are well incorporated.

Place a dollop of coconut whipped cream on top of smoothie and top with some vegan chocolate.

Serve