White Chocolate Bark With A Twist

1.Chop the Coconut Butter. 2. Measured in 2 0z 3.Measured out on the scale (after I chopped it up) and then put it in a measuring cup. 3.Put the cacao butter in the top of a double boiler or in a bowl that can be placed over a pan of boiling water. Mix remaining ingredients into a separate bowl and mix well. 4. Turn burner on and bring water in pan to a low boil over medium high heat. 5. Continue cooking just until cacao butter is melted. 6. While cacao butter is melting, grease a small bowl or plate with butter or coconut oil. As soon as the cacao butter is melted, remove from heat and mix in remaining ingredients. Stir well and pour into the greased dish. (I used a small pyrex lid) 7. Once mixture has set, remove from dish and break into 12 equal pieces. (To speed up this process, you can place the dish in the freezer for about 15 minutes) 8. It is imperative that you wait until the sweetener has settled (about 3 minutes) before removing the lid. Otherwise, you will get a huge sugar-free cloud. Of course, you can always buy the powdered Swerve. Not sure how grinding it in a blender would work. 9. Enjoy and Serve!