Melt the coconut oil in a small saucepan over low heat.

Remove from the heat when it’s about three-quarters melted.

Add the unsweetened chocolate to the saucepan.

Let stand a couple minutes and then stir until melted and creamy.

Add the heavy cream.

While stirring, reheat the saucepan about 10 - 15 second and remove from the heat.

(* Do NOT overheat to avoid oil separation.)

Add the stevia powder (or liquid stevia) and vanilla and stir well.

Pour into a pan lined with parchment paper (I used a 20 x 10 cm (8 x 4 inch) silicone mold in the video).

Freeze for 1.5 - 2 hours.

Remove from the pan and slice into 24 pieces.

(Optional) Dust the fudge with cocoa powder.

Enjoy!