Mint Chocolate Creme Dessert

• Base
• 6-8 tablespoons coconut cream fat (from can-do not use clear liquid portion. Fat is the more solid stuff usually found on top.)
• 1.2-1.4 ounces mint chocolate bar of choice-chop/break into pieces (at least 60% cacao/cacoa content)
• Chocolate Sauce Topping
• 3 tablespoons coconut oil (I use unrefined)
• 2 tablespoons cacao/cacoa powder
• 1 tablespoon maple syrup
• 1/2-1 teaspoons peppermint flavor (Optional: if you want less mint taste, don't add any flavor)

1. In small saucepan on lowest temperature on stove, melt coconut cream fat. Once about half of cream is melted, add chocolate pieces. Stir occasionally until chocolate is melted and combined. Remove from eye.
2. Equally divide mixture into two ramekins or 4-6 large baking cups. Place in refrigerator to firm. Will take 20-30 minutes before you need to worry with making chocolate sauce topping.
3. In small sauce pan on lowest temperature, melt coconut oil. Once melted, remove from stove.
4. Add cacao/cacoa powder, maple syrup, and flavor, if using. Stir well to combine. Let cool one minute.
5. Equally divide sauce over base. Place in refrigerator (never freeze) for at least 15 minutes for topping to firm. You will be able to tell once it is firm. Store in refrigerator. Enjoy!

base, coconut cream, mint chocolate, chocolate sauce topping, coconut oil, cacaocacoa powder, maple syrup, peppermint flavor

Taken from food52.com/recipes/81619-mint-chocolate-creme-dessert (may not work)