dark chocolate (at least 70 percent cacao), chopped (use a refined sugar-free chocolate, such as this one)
In a bowl set over a pot of simmering water, combine chocolate, coconut cream, honey, and salt. Cook, stirring occasionally, until melted and smooth. Remove from heat; stir in vanilla. (Taste and stir in additional honey, if needed.)
Transfer to a slightly warmed serving bowl and serve with fruit and other items for dipping. Store any leftover chocolate sauce in an airtight container in the refrigerator for up to 3 days.