• ½ cup coconut oil or unsalted butter (whichever you like)

• ½ cup unsweetened cocoa powder (look for Hershey's, Ricoa or similar)

• 2–4 tbsp monk fruit sweetener (powdered or granulated, adjust to taste)

• Pinch of salt

• Optional add-ins: chopped walnuts, roasted almonds, shredded coconut (unsweetened)

• Melt the coconut oil or butter over very low heat until liquid.

• Whisk in cocoa powder, monk fruit sweetener, and salt until smooth. Taste and adjust sweetness.

• If you want crunch or texture, stir in nuts now.

• Pour into clean silicone molds (Shopee ones are perfect).

• Chill in the fridge or freezer until firm (30–60 minutes).

• Pop them out, keep chilled or frozen so they stay solid in our weather.

Each bar will be low in carbs, high in fats, and gives you that chocolate fix without the sugar spike.