Step 1

On the lowest heat combine the coconut cream, chocolate, vanilla extract and maple syrup. Stir and let the chocolate melt - stir often to keep the chocolate from burning.

Step 2

Once the chocolate is melted and everything is combined whisk in the cocoa powder making sure to break up any lumps. Stir until smooth.

Step 3

Taste and adjust things as needed - more cocoa powder will make for a thicker sauce but then you may need to add a little more maple to balance it out. I recommend adding 1 tablespoon of each at a time so you don't over do it.

Step 4

Remove from the heat, transfer to a small jar and let cool. This can be served over ice creams, brownies, etc.

Step 5

Store this in an airtight concealer in the fridge for up to 5 days. When cooled this will harden into a smooth peanut butter like consistency. You can use it as a spread if you like or warm it up in the microwave at 20 second intervals to heat up