Add coconut cream, chocolate chips, peanut butter, sugar and salt to a small saucepan.
Heat over medium-low heat until the chocolate chips are melted and the mixture is smooth, whisking every 30 seconds.
Add cocoa powder and vanilla and whisk until combined.
Transfer to a fondue pot or serving bowl.
If desired, drizzle an extra 1 TBS of peanut butter in a circular motion on the top of the fondue in the serving bowl for a pretty presentation!
Serve warm with your favorite foods to dip in chocolate! Some suggestions: fruit of any kind, angel food cake, brownies, marshmallows and pretzels!
Coconut cream. I really do not recommend any dairy-free substitutions for coconut cream because it is critical to the irresistibly creamy texture of this fondue! You could use full-fat coconut milk, but it will be a little less creamy so beware. If you don't mind the dairy, heavy whipping cream and whole milk also work well in this recipe!
Chocolate chips. Any chocolate bar or chip will work well in this recipe! I recommend a variety that's between 60-72% dark for the ultimate chocolate flavor. However, feel free to choose your favorite variety! Both Enjoy Life Foods and Sunspire Chocolate make chips that are certified dairy-free!
Granulated sugar. I recommend organic cane sugar here, but any granulated variety should work well. Use coconut sugar for a refined sugar free option! I do not recommend using calorie-free sweeteners, as I do not use them and cannot guarantee results!
Store leftovers in an airtight container (I recommend a glass jar with a lid) in the refrigerator for up to 1 week or freezer for up to 2 months).Reheat slowly by thawing at room temperature then warming on the stovetop.