Crumbs: Combine crumbs ingredients. Divide between 4 individual serving dishes. Set aside. Filling: Blend Gentle Sweet, coffee granules, and cocoa together until powdered. Add to mixer bowl along with Stevia, cream cheese, and vanilla. Mix until smooth. Soften gelatin in almond milk for 5 minutes. Heat until syrupy--about 20-25 seconds in microwave. While mixer is running drizzle gelatin mixture in. Add cream and xanthan gum. Whip until fluffy. Pipe into prepared dishes. Refrigerate for 2 hours. Garnishes: Lay a piece of parchment paper on a plate. Lay 8 whole bay leaves on the parchment paper upside down. Melt 1 tablespoon chocolate chips. I use the microwave and do 10 second intervals, stirring between each time. Brush a thin layer of chocolate on each bay leaf. Put in the fridge to harden. For Chocolate Clay Roses: Place remaining 3 tablespoons of chocolate chips and ChocZero Chocolate Syrup in a small glass dish. Microwave 20 seconds. Stir well. Line a plate with saran wrap. Pour the chocolate clay on the saran wrap. Spread out so it can cool and dry. When Chocolate Clay has hardened, blot both sides with a paper towel. Knead like playdough. Take a small cherry-size piece and shape in a cone about 1 1/4 inches high. Take small pea-size pieces and flatten into ovals to make petals. Wrap 10-12 pieces around the cone to look like petals on a rose. Repeat to make remaining 3 roses. To Garnish: Remove the chocolate covered leaves from the fridge. Carefully remove th bay leaf. Garnish each dessert with 2 leaves and one rose. Serves 4.