In a medium mixing bowl, add the unsweetened cocoa powder,.
Pour the melted coconut oil, stevia drops and stir well until a paste is forming.
Adjust stevia drops to taste.
Prepare a plate or baking tray covered with parchment paper. Set aside.
Pour the chocolate liquid onto a piping bag making sure you close the end of the pipe first because when the liquid is lukewarm very runny. Place the piping bag in the freezer for 3-8 minutes before you starts pipping. You want the liquid to be slightly thicker to be easy to pipe into drops. If too liquid it runs away into a chocolate tab. The coconut oil will gets firmer below 23°C and the liquid will be thicker and easier to pipe as drops.
Form drops leaving half thumb space between each drops. Freeze the plate 10 minutes to set the drops, then lift chocolate drops/chips from the parchment paper and store them in the fridge in an airtight container up to 1 month.
You can freeze the drops in a bag and use frozen in any keto baking recipes calling for sugar free chocolate chips.
You can use the drops in cakes, cookies or eat them as a snack in your own nut trail mix.