Coconut Cacao Bark - cooking recipe

Ingredients

1 cup coconut oil (liquified)
3/4 cup raw cacao (or powdered carob or coco)
2 tablespoons vanilla extract (or whatever flavour you want)
1/2 cup artificial sweetener (I used Xylitol)
3/4 cup slivered almonds (optional)

Preparation

Melt the coconut oil in a medium saucepan.
Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2\" which made my bark about 1/4\" thick. But you can use a smaller one if you like your bark thicker.
Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
Check the bark before you take it out of the freezer to ensure its solid all the way through.
When set remove from the pan and break into pieces. Store in the fridge.
Bon Appetit!