Ingredients:
1-cup cocoa butter
1-cup baking cocoa powder for dark chocolate (less for lighter chocolate)
(I make dark chocolate)
1 teaspoon of vanilla ( use homemade)
(sometimes I use mint or orange extract to give the chocolate a little different flavor)
Nuts (Optional) I go between cashews, pecans, and walnuts
Shredded unsweetened coconut (Optional)
Directions:
Put the Cocoa butter in a double boiler on medium heat and melt. Do not overcook, chocolate is very picky.
Once the cocoa butter is melted, take the double boiler off the heat. Add the cocoa powder and vanilla. Wisk together.
Melted cocoa butter 
Nuts any one 
Ready to go onto the pan
I use my immersion blender, but you can also use a whisk. Blend until mixed. Add nuts if using and spoon onto a cookie sheet covered with parchment paper.
Freeze for 24 hours. Store in the refrigerator in an airtight container. If not using nuts, you can pour the chocolate onto a cookie sheet covered with parchment paper.
ENJOY!!!