Measure coconut oil. If oil is hard, I press it down as I add it to the measuring cup. That way by the time the cup is full there are no air pockets. (Go on, use your hand if you have to!)

In a double boiler or in a bowl (glass or stainless steel) over a pan of water, melt coconut oil over medium-low heat. Do not let the bottom of bowl touch the water in the pan.

While oil is melting, measure out cocoa and sweetener.

In a bowl, combine the two and mix well.

Once oil is melted, remove from heat and add sweetener/cocoa mix. Stir well until thoroughly combined. Let cool to desired consistency. To speed things along, you can put it in the fridge, checking and stirring every 5 minutes. At 20 minutes, it's extremely thick. If it gets too thick for your purposes, you can simply put the bowl back over the pan of water and warm for a minute or two. Stir constantly to control the thickness (otherwise it might get too warm and you'll have to cool it down again).

Use it with all your favorite desserts.