Blend all ingredients except coconut oil and chocolate chips in a blender or food processor. Using a double boiler, melt the chocolate with the coconut oil, stirring continuously – alternatively, melt in the microwave stirring every 45 seconds. Pour into an 8 inch square or round pan (rub with oil, or add a parchment layer to prevent sticking), place the pan into a larger pan containing water, and bake at 300 for 45 minutes, or until it doesn’t jiggle in the middle when you shake it. Allow to cool completely, then serve with a dollop of ricotta (high in protein and no sugar, great alternative to whipped cream!).