You will need:
1 can coconut cream (13.5 ounces) *
2/3 cup coconut sugar
3 T vegan butter
40 grams 100% unsweetened chocolate (app. ¼ cup)**
2/3 cup cocoa powder ***
¼ tsp. salt ****
¼ tsp. vanilla
In a medium heavy pot, on medium high, heat coconut cream, coconut sugar, and vegan butter to a simmer. Remove from heat, whisk in chopped chocolate until smooth. Add cocoa powder and whisk until smooth. Return to heat, stirring constantly, and bring to a simmer. Remove from heat, whisk in salt and vanilla extract. Serve warm over ice cream or any other dessert. Store in the fridge for a week or so in a covered jar. To reheat, gently use the stove or a microwave for a few seconds.
*I like the brand Let’s Do Organic as it does not have any gums or stabilizers.
**Find the most flavorful 100% chocolate – not all are created equal! I love the PCC brand, made by K’UL – it has a beautiful flavor, balanced enough to eat on its own.
***Dutched or natural work here, but I use dutched as I like the classic “chocolate pudding” flavor.
****I am obsessed with sel gris and use it in all my recipes.