1 C Lilly's stevia sweetened chocolate chips
3/4 C coconut oil
1/2 t unsweetened vanilla
1/4 C more or less powdered stevia
In a microwave safe bowl, melt chocolate chips in microwave for 1 minute. Stir. Remove and place approx 1.5-2 T melted chocolate into paper lined muffin tins. Place in refrigerator for 10 minutes.
Place coconut oil in a clean microwave safe bowl and microwave for about a minute to melt it. Stir in vanilla and stevia. Pour about 1.5-2 T of coconut mixture over the chocolate. Refrigerate 15-30 minutes.
Still in the paper muffin cups, stack and place in ziploc bag. Freeze until ready to eat.