Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Combine the cocoa powder, natural sweetener, extracts and coconut oil with a fork until small crumbs form.

Place on the baking sheet and spread into a thin sheet. Bake for 12 to 15. Remove from the oven and allow to cool completely.

The candy hardens as it cools.

Store in an airtight container in the fridge for up to 1 month.

Use on keto ice cream or eat plain!