1 to 2 doonks of pure stevia extract (1/32 to 1/16 tsp) or preferred sweetener to taste
pinch of high mineral salt
1/4 teaspoon pure vanilla extract
1 teaspoon butter (optional)
Gently melt coconut oil in a double boiler or in a heat-safe bowl set on top of a sauce pan that has hot water in it.
Stir in the remaining ingredients and taste for sweetness, adjusting as necessary.
Spoon mixture, stirring well between scoops, into a candy mold, silicone mold, silicone cupcake liners, or pour entire mixture onto a plate or into a baking dish and spread the coconut shreds around as evenly as possible.
Refrigerate or freeze until set.
Remove from molds and store in a container in the refrigerator or freezer.
If you use a plate or baking dish, break the hardened chocolate up into bite size pieces and store as stated above.
by Dawn Yoder
If you don't like the flavor of coconut or coconut oil, you can use refined coconut oil and omit the shredded coconut.