Fill a small pot with an inch or two of water and bring to a simmer. Put the coconut oil, cacao powder and maple syrup in a glass or metal bowl and place on top of the pot to create a double boiler. Gently stir the ingredients until they melt. Add in the shredded coconut (if you’d like to use any additional components, toss them in now).
Spoon the chocolate into molds, or pour them into a loaf pan lined with parchment paper or plastic wrap. Chill in the fridge for two hours, or until set. If you used a loaf pan, cut the chocolate into pieces with a sharp knife.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/allergen-friendly-remix-dairy-free-homemade-chocolate/%3C/div%3E