Just add your chocolate chips and coconut oil (solid) to a microwave safe bowl and heat in 20-30 second bursts.
Be sure to stir after each heating, it shouldn’t really take longer than about 60 seconds. If too thick, add an additional tablespoon of coconut oil. Heat and stir until completely smooth.
Stir in vanilla bean paste and salt, stir to combine.
Store in an airtight container at room temperature, stir well before topping on ice cream again.
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- Add the chocolate chips and 2 tablespoons coconut oil to a microwave safe bowl. Microwave in 20-30 second increments, making sure to stir very well after each heating, adding additional tablespoon coconut oil if too thick. Stirring well until completely melted and smooth.
- Store in an airtight container at room temperature, stir well before topping on ice cream again. If hardens, heat in 20 second increments in microwave on 50% power, adding a little more coconut oil if needed.