Open the can of unsweetened coconut cream. Make sure it’s a cream and not coconut milk. There’s a big difference.
Remove the coconut fat from the can and leave the liquid water part. You won’t be using the liquid.
Add the coconut cream to a medium bowl.
Add the monkfruit, cocoa powder, instant coffee powder, and salt.
In a microwave safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily’s chocolate chips. Microwave them on high for 30 seconds then stir. Microwave it for an additional 15 seconds and stir. Repeat this step until the chocolate chips are fully melted. It shouldn’t take more than a minute. Be very careful not to over cook the chocolates and cause them to burn.
Add the melted chocolate to the cream mixture. Use a hand mixture to mix it until it’s smooth and creamy.
Place it in the fridge to thicken up while the cake completely cools down.
I also want to make it very clear that you will only use the coconut cream from the can, and not the liquid part. (see photos)