Melt coconut oil over a double boiler. Stir in sweetener and almond milk until well combined.
Whisk in cacao powder until very smooth. Add a handful of nuts, raisins, cacao nibs, or a teaspoon of a favorite spice.
Spread out on a pan lined in with wax paper and chill. When firm, cut into square.
Make truffles: Alternately, scoop out by the tablespoon and roll into balls. Roll each ball in cacao powder, coconut, cacao nibs, or sesame seeds. Store in the refrigerator.
Recipe by Erin Mulligan