4 T. (1/4 cup) Virgin Coconut Oil
1-1.5 T. Cocoa Powder
1/4 t. lowcarb sweetner, such as stevia or xylitol
2 oz nuts (optional)
Melt the coconut oil to a liquid, add in cocoa powder and sweetener. Stir to combine and blend well.
Blend nuts into chocolate mixture (Optional)
Have chlled a metal bakeware lasagna or cake pan or pans in freezer for 10 minutes or so. Remove from freezer and line with waxed paper. Then pour mixture into chilled pan and spread to desired thickness.
Pop in refrigerator or freezer on level shelf and let sit 10 minutes or so. It will harden quickly and breaks with a snap.