Don's Homemade Sugar-Free Chocolate with Coconut

12 ounces food-grade cocoa butter (or coconut oil; see note)

1 cup unsweetened, natural cocoa powder

20 packets stevia (organic preferred; see note)

4 teaspoons vanilla extract

1 cup unsweetened shredded coconut

Line a 9-by-13-inch pan with foil.

Fill a large saucepan one-third full with hot tap water (about 100 degrees) and place over low heat to keep it warm. Place a smaller saucepan in the water of the larger saucepan (a double boiler) and add cocoa butter. Stir frequently until cocoa butter melts completely. Add and stir in cocoa powder, stevia and vanilla until completely combined. Stir in coconut.

Pour chocolate into prepared pan. With a rubber spatula, distribute the coconut evenly. Refrigerate until hardened, about 30 minutes.

Using a sharp knife, cut 8 slices across the width of the pan and 12 slices across the length.

Makes 96 pieces.

Cook's notes: If using coconut oil, keep the chocolate refrigerated until just before serving. Read the stevia ingredient list and only use stevia with added dextrose, not one with erythritol (a sugar alcohol). This recipe produces a semisweet, to slightly sweet chocolate. Increasing or decreasing the stevia will produce sweeter or less sweet results. Remember that when warm, this chocolate tastes sweeter than when it is chilled.

Nutrition values per piece: 43 calories (96 percent from fat), 4.6 g fat (2.9 g saturated), 0.8 g carbohydrates, 0.4 g fiber, 0.3 g protein, 0 cholesterol, 0 sodium.