Low Carb Chocolate Bar made with Stevia Drops

I love chocolate and it is one of the hardest things for me to to try to do without living a low carb lifestyle. So I have spent months on a the quest for the perfect way to make chocolate. I have tried numerous recipes on other blogs and pinterest but wasn't overly thrilled. Chocolate Covered Kate had the recipe with the best texture but way to dark for my liking. So far this is my current working recipe.
1 cup Coconut Oil ( I have used organic, but also just used LouAna brand as well which is significantly cheaper and was available at Walmart for around 6$ for 31.5oz)

1/2 cup of baking chocolate powder ( I use Hersheys brand)

5 mls Stevia Drops.. I use lots compared to some recipes and it still isn't as sweet as a standard hershey bar.

3 tablespoons heavy cream (optional - makes it a little less dense), I've also used evaporated milk, but that adds a bit more carbs.

I gently heat the coconut oil on the stove on the lowest setting. Be careful not to scorch anything. Coconut oil melts easily at temps as low as 80 degrees F. Once the oil is melted I add in the Stevia drops and cream or evaporated milk. I gently mix this but it doesn't completely go into a uniform solution. I then add the coco powder. I've found using my hand blender with the whisk attachment gives the most uniform chocolate at the end. I whisk the heck out of it until it starts getting thick. Using a candy thermometer bring the mixture up to 110 degrees while stirring. Let the batch cool down to about 83-85 degrees and then gently warm it back up again to  about 90 degrees to temper the chocolate. This helps the chocolate be more firm at room temperature, but they still need to be stored in the refrigerator.

Pour the mix into a chocolate bar mold and put into the refrigerator until firm.

This same chocolate mix can be used to coat things....like these frozen banana slices with and without peanut butter. Then dip the bananas into the chocolate while still in the pan...try to maintain the temperature of the chocolate. Lay them out onto a silicone bake sheet and then into the freezer until the chocolate is firm. My kids eat them as soon as they are ready, but they will keep a day or so in the refrigerator or you can keep them in the refrigerator and just set them out for a few minutes before you eat them.

You can also add goodies to your chocolate bar.  I like to add unsweetened coconut (usually have to purchase from health stores or organic sections) and chopped raw almonds immediately after I pour the chocolate into the mold. My husband prefers chopped salted peanuts added to his.