1. Over low heat in a medium saucepan, stir together sugar, water, cocoa powder, cinnamon, and salt until incorporated, about 5 minutes.

2.

Pour in coconut milk and bring to a boil over medium heat, letting little hands stir constantly.

3.

Once boiling, add arrowroot powder and boil gently for 3 minutes, stirring constantly (whip by hand as best you can).

4.

Once fully incorporated and lump free, reduce to simmer and stir occasionally over low heat for 20 minutes.

5.

Remove from heat and stir in vanilla and coconut oil.

6.

Let cool at room temperature and store in airtight container in the refrigerator.