Add 1/3 cup coconut oil, 1 tablespoon pure maple syrup, 1/3 cup raw cacao powder, and (optional) a pinch of ground cinnamon and a pinch of sea salt to a microwave-safe bowl or a small saucepan.

Microwave method: microwave the mixture in 15-second increments, stirring thoroughly after each increment, until the coconut oil is fully melted and the mixture is smooth and lump-free (about 30–50 seconds total, depending on your microwave).

Stovetop method (if not using a microwave): place the saucepan over low–medium heat and whisk constantly until the ingredients are fully combined and smooth. Remove from heat as soon as the mixture is homogeneous—do not let it boil.

Transfer the finished chocolate mixture to a jar or heatproof container. Use immediately by pouring or drizzling over cold ice cream or desserts—the mixture will harden on contact to form a shell.

To store: refrigerate the jar. Note the shell will solidify in the refrigerator.

To reuse after refrigeration: reheat the refrigerated mixture until liquid again—microwave in 15–30 second bursts, stirring between bursts, or warm gently in a saucepan over low heat—then stir until smooth and use.