While freezing gets started, melt coconut oil and chocolate in
a small saucepan on low heat.
In
a small saucepan on low heat saute 1 Tablespoon of butter and 6 sage leaves until fragrant about 2 - 3 minutes.
Whisk together all the ingredients in a small bowl, and warm in
a small saucepan on low heat, stirring until fully mixed.
Melt the oil and maple syrup, honey or molasses in
a small saucepan on a low heat.
In
a small saucepan on low heat, melt chocolate chips stirring until smooth and completely melted.
For the brownie filling, melt baking chocolate and butter in
a small saucepan on low heat.
Meanwhile, to make the chocolate coating, add the cacao butter, cacao powder, nectar and cream to
a small saucepan on low heat until the cacao butter melts.
Melt the oil and maple syrup, honey or molasses in
a small saucepan on a low heat.
Melt the raw cacao butter in a warm water bath or in
a small saucepan on low heat.