Mix together until all signs of cocoa powder are gone and mixture is nice and smooth. Pour immediately into a silicone, or wax paper lined 9-inch pan. Transfer to refrigerator to set. Alternatively, you can wait until it hardens up a bit and scoop out with a small cookie scoop for a truffle appeal.
This 5-ingredient recipe is so very simple, and the better the quality of cocoa, the better the taste! The consistency will not be one of an actual chocolate bar per say; there are no additives to keep the coconut oil from melting in temperatures slightly above normal, so you may want to keep it refrigerated to be safe.
We recommend adding some nuts, coconut, dried fruit or dash of vanilla salt to add a nice contrast this dark, rich chocolate.