Mix the coconut oil into the cocoa powder, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
Stir in the sweetener, vanilla, and salt.
Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold
Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.
I highly recommend using granulated stevia which has a finer grain. If you would like to use raw or coconut sugar, you may want to grind it to a finer consistency in a coffee/spice grinder or mini food processor so that your chocolate doesn't end up gritty.
You can replace the granulated sweetener with 6-8 drops (or to taste) liquid stevia.
Or you can use the 1/4 cup sweetener that the recipe calls for, plus 1-3 drops liquid stevia (to taste), for slightly sweeter chocolate.
You can replace the coconut oil with cacao butter (1/4 cup or about 1.6 ounces by weight) if you prefer, or cannot eat coconut. Either way, the chocolate needs to stay refrigerated as it will be very soft at room temperature.
Yield: 2x6” bars or about 9-10 mini chocolate bites