Chop the chocolate into small pieces.
Over medium heat melt the chocolate, coconut milk, and Swerve together, simmer over low heat until thick about minutes.
In a small bowl whisk together the egg yolks, vanilla, salt, ...
...
and cinnamon.
Add 1 tablespoon of the melted chocolate to the bowl and quickly whisk to incorporate.
Repeat 1 tablespoon at a time with half of the chocolate.
Scrape the egg mixture into the pot with the remaining chocolate and set back over low heat.
Bring back to a simmer for 1 minute.
Pour the mixture into four 4-oz jelly jars and refrigerate until set, about 3 hours.
To serve sprinkle with a little extra salt.