Take a basting brush and brush silicone muffin liners, regular muffin liners or an 8x8 baking tray with coconut oil.
Heat a small saucepan filled with water over medium-high heat and bring to a boil.
Combine the cacao powder, carob powder, cacao butter, coconut oil, vanilla, and stevia in a medium-sized heatproof bowl and place over a saucepan of simmering water. The bowl needs to be able to hang over the water, without touching the water or else it will overheat and burn the ingredients. This also works with a double boiler.
Continuously stir the cacao mixture with a metal spoon until smooth and the butters are just melted.
Remove mixture from heat and stir in the coconut milk. Allow to cool to lukewarm, then stir in the salt and coconut flakes.
Spoon the mixture evenly into the prepared muffin liners (or baking tray) and place into the refrigerator for 1 hour, until firm.
Remove the liners from the fridge. Tap the base of the liners on your countertop a couple of times, then flip over to remove the bites (or just pop them out if you're using silicone). For the baking tray, pop the mixture out with a knife by digging it into the sides. The whole thing should come out in one large square. From here, cut into bite-sized pieces.
Store in an airtight container in the fridge for up to a week.
