In a large bowl, add the coconut cream/milk.
Using a hand mixer, beat for about one minute, until smooth and creamy, then set that aside.
Next, in a small bowl, melt the dark chocolate and coconut oil. I do this in the microwave, in 2, 30-second increments, stirring in between each interval, until the chocolate is smooth and creamy. If you don’t use a microwave, simply melt the chocolate and coconut oil in a small metal bowl set over a pot of gently simmering water.
Pour the chocolate into the bowl with the coconut cream/milk, along with the maple syrup and vanilla.
Use the hand mixer again, and beat until combined well, and the mixture is smooth and creamy, using a spatula to scrape down the sides of the bowl.
Divide the mixture evenly among 4 small cups.
Refrigerate for at least 30 minutes to firm up to a thick consistency.
Top each one with garnishes of choice: cacao powder, shaved chocolate, whipped cream, fresh berries, flaky salt, and enjoy!