Melt 8 ounces of Bakers unsweetened cooking chocolate (100% cocao) along with four tablespoons of coconut oil (I use Nutiva, which is organic) in a double boiler. Sweeten to taste with Splenda (I use liquid sucralose) which is unaffected by heat. Pour into a plastic ice cube tray as individual cubes. Freeze, then turn out and store in the fridge in a plastic bag.
What you end up with is a small, no-sugar, very low-carb candy bar that is high in fiber, phytonutrients, and MUFAs. In other words, a candy bar that is actually very good for your health.
I usually throw one or two of these on top of a small bowl of frozen blueberries, blackberries, and raspberries. with a small scoop of green tea ice cream.