Step 1

Add the coconut cream, almond extract (or chopped fresh mint), cacao powder, dates, 3/4 cup water, maple syrup and pinch of unrefined sea salt to a high-speed blender, and process on high for 1 full minute, or until smooth and creamy.

Step 2

Pour the mixture into a small saucepan and stir in 1/4 cup water if you want it a bit thinner.

Step 3

Heat the chocolate mixture, stirring consistently, over low heat until warm, about 2 minutes.

Step 4

Pour into cups, and top with Homemade Marshmallows or Whipped Coconut Cream if desired.

Step 5

Serve warm, and enjoy!