6 ounces (170 g) cacao butter 1 cup (120 g/4.2 oz) coconut milk   powder  1/3 cup (50 g/1.8 oz) erythritol orSwerve, powdered  2 teaspoons sugar-free vanilla extract or 1 teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style  (elective) Instructions: Soften the cacao butter in a double boiler, or heat-proof bowl positioned over a small saucepan stuffed with 1 cup (235 ml) of water, over medium warmth. Take away from the warmth and put aside. Add the coconut milk powder, and lucuma powder (if utilizing; see Be aware), erythritol, vanilla, and salt. If you would like a sweeter

 ½ cup (110 g/3.9 oz) coconut oil ½ cup (40 g/1.5 oz) unsweetened cacao powder ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered 1 teaspoon sugar-free vanilla extract or ½ teaspoon vanilla powder Pinch salt Few drops liquid stevia, to style  (non-obligatory)  Instructions: Soften the coconut oil in a double boiler, or heat-proof bowl positioned over a small saucepan stuffed with 1 cup (235 ml) of water, over medium warmth. As soon as melted, add the cacao powder, erythritol, vanilla, and salt. If you need a sweeter style, add the stevia. Pour into sweet or chocolate molds and harden in the fridge. As soon as hardened, take away from the molds and retailer in an hermetic container.  At all times retailer within