Break up the chocolate and add to a large bowl.
Heat the coconut cream, coconut oil, maple syrup and orange essence in a saucepan until just before boiling. Stirring constantly.
Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
Fold in the raw cacao and stir gently until combined.
Spoon the mix into glasses or espresso cups, then pop in the fridge to firm up for about 4 hours or overnight.
Add the orange juice and coconut sugar to a pan, then heat gently until the sugar dissolves and the juice thickens. Set aside to cool.
Top the choc pots with the orange syrup.