Place coconut cream and chocolate in a double boiler over simmering water. Stir constantly until mixture is smooth and all the chocolate has melted.When the chocolate has melted, remove mixture from the double boiler and stir in vanilla. Season to taste with salt.To serve: pour fondue into fondue pot and keep warm. Dip fruit, pretzels, cake, and cookies in chocolate.
Grate 2 limes onto a baking sheet lined with parchment paper. Set the oven on its lowest setting for a couple of hours. OR, I put it in the oven after I’ve been cooking. I turn of the oven, because it stays warm long after its been turned off. You can leave it to “dehydrate” overnight. When it has finished dehydrating (we’ll have a finished version). Place 4 tsp in a food processor with 2 tsp of red chili flakes. Pulse once or twice, so that flakes have broken into a fine powder. Add 1 cup of salt. Pulse once or twice to combine (careful that you don’t break up the salt). Pour into a container that has a sealed lid. Leave overnight in a dry spot without the lid on to make sure the mixture is super-dry. I leave mine on top of my stove. Place tight fitting lid on top and store somewhere dry. You salt will last up to one year.
