1/2 c. coconut oil
1/4 c. unsweetened cocoa powder
3 1/2 Tbsp Xylitol or Truvia, powdered
1/4 tsp salt
1 tsp almond extract
1 tsp vanilla extract
1/2 c. dried coconut, shredded and unsweetened
1/4 cup sliced almonds (optional)
Mix all the ingredients except oil in a bowl.
If your coconut oil is at a solid, heat gently to make stirring easier. You don't want to heat it too much though because you'll start to kill the healthy enzymes (note my coconut oil looks a tiny bit brown in the picture because I added my vanilla to it).
Stir your oil and the rest of your ingredients together.
Pour into a glass dish lined with wax paper, refrigerate for a couple hours before cutting.
Peel off wax paper and cut into squares.
Store in refrigerator or freezer to keep your chocolate solid. Coconut oil makes a delicious chocolate, but since it is oil it will melt if not kept cold.
This is an "S" dessert if doing it with THM!