In a medium sized pot, combine all ingredients. Whisk well over low to medium heat until the chocolate is smooth. You want to get rid of as many of the clumps from the coconut oil as possible.
Spread out over a parchment lined cookie sheet and chill in the fridge or freezer overnight.
Cut and enjoy. (Store in the freezer, wrapped individually.)
Note: I used a professional size quarter sheet for my cookie sheet. This is half the size of a normal cookie sheet. You can use any container you like that will allow the bars to harden flat (unless you are using a form).
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.