Minty Chocolate Coconut Bark

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

2.Add the organic cacao wafers to the melted coconut oil, stirring continuously until the wafers are completely melted and the mixture is smooth.

3.Stir in the Swerve sweetener until fully dissolved and combined with the chocolate mixture.

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

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

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

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

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