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Finely chop up the bakers chocolate and cacao butter and set aside.
Combine the coconut oil, liquid stevia and erythritol, vanilla extract and salt in a microwave safe bowl. Microwave on high for 45 seconds.
Add the chopped up chocolate to the hot oil mixture and stir using a spoon until all the chocolate has melted, about 30-60 seconds. You may have to microwave it again for 15-20 seconds to melt the cacao butter down.
Once combined pour the mixture into your candy bar mold or fat bomb molds (whatever you have at home will work too), and allow to set in the fridge for at least three hours.