Heat up a double boiler and melt the chocolate in it. Once the water is boiling, turn off the heat and let it melt. We don’t want to burn the chocolate.
Place your berries into a sauce pan and on low heat and let simmer along with ½ cup of coconut cream. Stir with a wooden spoon a few times. Once the coconut cream is all melted, remove from the heat.
Once the chocolate is melted, choose 5 nice shaped romaine leaves and spread some melted chocolate on the back of the leaf all the way down with a spatula. The chocolates mission is to solidify the outside of the leaf to become like a taco to fill with the cream and berries.
Repeat this operation on all 5 leaves and lay them on a small round object to dry. For example a pin roller or a salt and pepper shaker. Use the fridge if it takes too long to solidify at room temperature.
In the meantime, prepare the coconut cream mix. Use the other half cup of coconut cream and melt it in a small sauce pan, along with the maple syrup and vanilla extract. Stir a few times and remove from the heat.
Take your chocolate lettuce taco and spread about 1 tablespoon of coconut cream and fill each canoe with 1 large tablespoon of the berry mix on top of the cream mix.