Step 1

Melt coconut oil over a very low heat. Remove from heat.

Step 2

Stir in cocoa, sweetener, and vanilla. (If you heat over too high of a heat or don't remove from the heat, the coconut oil will separate from the cocoa when cooling. You can still eat it, but it won't be as smooth.)

Step 3

Melt cocoa butter over very low heat in a medium pan.

Step 4

Transfer cocoa butter to a medium bowl.

Step 5

Add remaining ingredients and mix well. I've used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to clean up :-).

Step 6

Melt unsweetened chocolate in top of double boiler over simmering water.

Step 7

Add sweetener and blend to combine.

Step 8

Pour mixture into an 8x8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)

Step 9

Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.

Step 10

If you want to make chips instead of chunks, pour into a chocolate chip mold or put in pastry icing bag, let the mixture chill a bit and then pipe onto parchment paper.

Step 11

Let sit to solidify, or chill in fridge or freezer.

Step 12

Store in freezer bag or air tight container in fridge or freezer until ready to use. Version 3 may be stored in the panty. Versions 1 and 2 will turn soft at room temperature to varying degrees.