For Chocolate Bowls:

1. Line a baking sheet with parchment paper.
2. Blow up 4 small balloons. Set aside.
3. Add cacoa bar to a small glass bowl, melt chocolate in 30 second increments until smooth. Let cool slightly, for 1-2 minutes.
4. Add a tablespoon of chocolate on parchment paper, and spread out into a small circle (about an 1″ round).
5. Dunk the balloon in the melted chocolate and swirl around till you’re able to create a bowl and place on the chocolate circle you made on the parchment paper.
6. Repeat the process three more times.
7. Let balloons rest for 10 minutes, or until chocolate hardens.
8. Then, carefully, using scissors cut a small slit in the top of the balloon to let the air out. What you have left are small chocolate bowls.

For the Mixed Berries:

1. To a large bowl add blackberries, raspberries, blueberries, and strawberries. Gently toss to combine.
2. Set aside.

For the Coconut Whipped Cream:

1. Add the cream from the can of coconut milk (just the top part, not the clear liquid part on the bottom) to a small bowl along with vanilla bean paste, and maple syrup. Using a hand mixer, blend until soft peaks form.

Assemble:

1. To each chocolate bowl add mixed berries and top with coconut whipped cream.
2. Optional: drizzle with melted chocolate and garnish with fresh mint