In a saucepan over a medium-high heat, combine the coconut cream, coconut sugar, and vanilla extract.
Allow to warm up and then add the chocolate chips. Stir until melted.
Reduce the heat to medium-low and continue stirring the mixture until it begins to thicken, about 10 minutes.
Sift in the arrowroot or tapioca powder and stir until well combined.
Remove from heat and transfer to a mixing bowl. Allow to cool for 15 minutes, then cover with plastic wrap. Let sit at room temperature for about 2 hours.
Spoon into serving glasses and sprinkle crushed oreos over top.
Chill until ready to serve, and top with edible flowers.
Notes
Nutritional Information listed below is for 6 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.Entire dish - kcal: 3258 F: 117 C: 561 P: 15