Melt the coconut oil in a medium saucepan over low heat.

Add the raw cacao, vanilla extract, sweetener, and slivered almonds (if using) to the melted coconut oil.

Mix well to dissolve the sweetener and ensure all ingredients are evenly distributed.

Taste and adjust the sweetness if needed.

Pour the mixture onto a baking sheet lined with parchment paper.

Spread the mixture evenly to your desired thickness.

Place the baking sheet in the freezer for about 30 minutes, or until the bark is completely solid.

Check the bark to ensure it is frozen solid before removing it from the freezer.

Remove the bark from the baking sheet and break it into pieces.

Store the coconut cacao bark in the refrigerator.