Return the chilled mixture to the blender, along with the 2 cups raw almond milk, and blend until smooth. Add agave nectar to taste and blend. Add more almond milk if desired. Add the finely chopped mint, and pulse only until the mint is combined but is still in pieces. Stir in the cocoa nibs, portion into glasses, and chill for 30 minutes in the freezer before serving. Serve very cold, garnishing with cocoa nibs and fresh mint if desired.
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