The only way that you won’t love this dessert is if you don’t make it. 

It will only take about five minutes of your time to prep, but it will take a while to set, so it could be a good idea to make it earlier in the day before your planned meal.

Without burning any more time, let’s talk ingredients. 

Ingredients

• Four ounces of chopped unsweetened chocolate
• 14 fluid ounces of full-fat canned coconut (That has been refrigerated for at least 24 hours)
• 1/3 cup of honey
• 1/2 cup of unsweetened cocoa powder (natural or Dutch-processed)
• One tablespoon of pure vanilla extract
• 1/8 teaspoon of kosher salt
• Not too much right? 

Now how do you put them together? 

Instructions

1. In a medium-sized microwave-safe bowl, melt the chocolate until smooth. Melt the chocolate in the microwave at 30-second intervals at 70 percent power, stirring in between. Then let the chocolate cool momentarily. 
2. After you have refrigerated the coconut milk for 24 hours, the cream should have separated from the liquid. Remove the can from the refrigerator carefully while being sure not to shake it. Then scoop out the solid white cream, and either use the liquid for another purpose or discard it. 
3. In a food processor’s bowl, place the coconut cream, honey, cocoa powder, vanilla, salt, melted chocolate, and then cover the processor as you process it all until well-blended. 
4. Lastly, divide it evenly between 4 small containers. Cover them and chill for around three hours or until set. Then enjoy chilled!

That’s that! I would hope that you enjoy these dishes, but I’m already positive that you will!