Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
Add all of the ingredients to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
Transfer the chocolate spread to airtight jars or a container and refrigerate for a couple of hours before serving for a thick spread consistency. Alternatively, you can serve it immediately at room temperature for a drizzleable more viscous consistency.
Storage: Store it in an airtight jar or container in the refrigerator. It will keep well in the fridge for a week or so, and at room temperature for 3 days. For the best consistency and to lengthen the shelf life of your vegan chocolate spread, I recommend storing it in the fridge and taking it out to sit at room temperature for about an hour before serving.
Coconut Cream : Pure coconut cream (not sweetened cream of coconut).
Coconut Milk: Grab a can of full-fat coconut milk, chill it, and only use the thick part that floats to the top of the can.
Sugar: You’re also welcome to use pure maple syrup (or even agave) instead for a refined sugar-free version, though the consistency will be a bit looser.