Creamy Chocolate Coconut Pots with Caramel Sauce

Instructions

• 1. Melt the chocolate in a double boiler. When melted, completely remove from heat, but leave the pan with the melted chocolate in the warm water.
• 2. Then add the rest of the ingredients and stir well to combine. Check to see if it is sweet enough and add more sweetener if desired and stir well. The mixture should be like very thick hot chocolate. You may need to add just a little more coconut milk to get it to this consistency.
• 3. Spoon or pour the mixture into little ramekins, small bowls, or heat-proof glasses (shot glasses work great especially for small treats).
• 4. Place the Chocolate Pots on a tray and chill in the fridge for approx. 25 minutes (or the freezer for 15) to set them a little before adding the Caramel Sauce.
• 5. For the sauce, prep all the ingredients so they are ready to use before you start making the sauce.
• 6. Place the butter in a medium saucepan over medium/high heat and start to melt it. Then whisk in the coconut sugar.
• 7. Continue whisking until the coconut sugar has melted and starts to bubble. Be careful not to burn. Add the cream or coconut cream, vanilla, and salt and continue whisking until combined and the sauce thickens a little. This should take a couple of minutes.
• 8. Remove from heat and add the culinary orange essential oil and stir to blend. The sauce is now ready to enjoy, or you can keep refrigerated for up to 1 week or freeze for 1 month—but it never lasts that long in my home or clients’ homes!
• 9. Remove the Chocolate Pots from the fridge and spoon a little of the Caramel Sauce over the top of the Chocolate Pots and place them back on the tray and loosely cover them with baking paper and continue chilling until set for about 3 hours or overnight. You can also put them straight into the freezer for approx. 25 – 35 minutes to chill and set quicker.
• 10. Serve with fresh berries or orange slices, if you like.