Add the coconut cream, maple syrup, sugar and cocoa powder to a saucepan and whisk it constantly while it heats until it reaches a simmer. It will take a little while for the cocoa powder to whisk in properly, but just keep whisking and it will combine.

As soon as it reaches a simmer, remove from the heat and add in the tahini, vanilla and vegan chocolate or chocolate chips and whisk until smooth.

Either use it immediately if you want a hot chocolate sauce or let it cool to room temperature and use it then.

Keep leftovers stored in the fridge. It will firm up to solid, so when you want to use it, heat briefly in the microwave (around 30 seconds to a minute) and then whisk it smooth.

Use as an ice-cream topping or to dip fresh fruit, or serve it with vegan brownies or cake.