Minty Chocolate Coconut Bark

1In a medium saucepan, melt the coconut oil (1 cup) over low heat until fully liquid.

2Add the organic cacao wafers (5 oz) to the melted coconut oil (1 cup), stirring continuously until the wafers are completely melted and the mixture is smooth.

3Stir in the Swerve (½ cup) sweetener until fully dissolved and combined with the chocolate mixture.

4Add the pink Himalayan sea salt (1 tsp) and finely chopped mint leaves, mixing well to incorporate all ingredients evenly.

5Remove the saucepan from heat and pour the mixture into a parchment-lined baking dish, spreading it evenly with a spatula.

6Place the baking dish in the refrigerator for about 1-2 hours, or until the chocolate bark is completely set and firm.

7Once set, remove the bark from the dish and break it into pieces or cut it into squares.

8Serve immediately or store in an airtight container in the refrigerator for up to two weeks.