1. Melt coconut oil.
2. In a separate bowl, beat together with the cocoa and maple syrup. Add creme de menthe, if desired. (Use 1/3 cup less cocoa for a thinner, more syrupy consistency.)
3. Combine cocoa mixture with coconut oil.
4. Cover and chill in the fridge. (Given the way the coconut oil solidifies, refrigeration might not be mandatory. Or freeze it to cut into small squares.)
Source of recipe: This tastes like thin mints. I added the mint at the last minute. Otherwise it's just a good basic dark chocolate sauce. I used to use grapeseed oil but I most definitely prefer the flavors of the coconut oil to any other oils/butters for chocolate.