For the cream, I used Medaglia D’Oro instant espresso powder. You can find it in most grocery stores in the coffee aisle, or on Amazon . Yyou may also use a shot of espresso instead. Just reduce the amount of coconut milk by 2 Tbs. The cream will be slightly less “creamy”, but still yummy.
This recipe serves 4 — each small tart is two servings. I used 5″ tart pans with removable bottoms.
You may also use one small, 7-8″ tart pan. Or a small, 7″ springform/cheesecake pan will also work. Double the recipe to fill a standard size cheesecake pan or pie dish.
I have not tested the recipe with other sweeteners, but I would recommend 2-3 Tbs powdered coconut sugar or regular sugar (make your own powdered by blending it in a blender for 30 seconds).
Keep refrigerated for about a week or frozen for 2 months. Store the chocolate sauce in a separate container in the fridge. Since it is coconut oil based, it will harden when chilled. I melted mine in the microwave for just about 10 seconds to drizzle it on leftovers. 🙂
Have any questions? Just ask! I’ll do my best to help you out 🙂