First soften the coconut over a double boiler*, then add the peppermint and stevia (if using) and stir well to combine. Break the chocolate into 1” pieces and add to the mixture, still over the double boiler. Stir briefly to combine then leave to soften without stirring.
After 5-10 minutes, when the chocolate is completely soft, swirl briefly with a fork to create a pattern (although it doesn’t matter if you stir too much, it will still taste good!).
Pour the mixture into a dish lined with wax paper. I used an 8” x 5” glass baking dish for this. Place in the refrigerator for 2-4 hours to get completely firm. Remove and slice into 1” squares (or other similarly-sized pieces). Keep in the refrigerator and enjoy in moderation!
*Chocolate is prone to separating if you heat it too much, so using a double boiler method is a good way to avoid that happening. First find a heat-proof bowl that will suspend when placed into a saucepan without touching the bottom. Fill the saucepan with about 2-3 inches of water and heat to a simmer. Then place the bowl on top so that the steam from the water heats the bowl and its contents