200g dark vegan chocolate (70% cocoa or higher)

1 can (400ml) full-fat coconut milk, chilled overnight

3 tbsp maple syrup or agave nectar (adjust to taste)

1 tsp vanilla extract

Pinch of salt

Optional toppings: fresh berries, shaved chocolate, coconut flakes, or chopped nuts

Instructions

Prepare the Coconut Cream:

Chill the coconut milk can overnight.

Scoop out the solid coconut cream from the top (reserve the liquid for smoothies or other uses).

Melt the Chocolate: