Servings: 3

1/2 cup coconut oil, melted ½ cup coconut oil, melted
1/4 cup xylitol ¼ cup xylitol
1-2 scoops powdered stevia extract 1 to 2 scoops powdered stevia extract
1/2 cup unsweetened cocoa powder ½ cup unsweetened cocoa powder

Melt coconut oil in a 2-cup glass measuring cup.
While it's melting, run xylitol through a coffee grinder until it's the consistency of powdered sugar.
Add xylitol to the coconut oil along with the stevia and stir until it's all dissolved.
Add cocoa and whisk again. Taste for desired sweetness.
Pour into molds or waxed-paper-lined pie plate and refrigerate or freeze until hardened.

Note: Keep refrigerated as it softens quickly at room temperature.  Note: Keep refrigerated as it softens quickly at room temperature.
Optional: Pour into a small jar and keep in the refrigerator. When a chocolate sauce or magic shell is needed, reheat and use.  Optional: Pour into a small jar and keep in the refrigerator. When a chocolate sauce or magic shell is needed, reheat and use.