In a double boiler, add the cacao paste and cacao butter. Stir occasionally until melted.
Take off the heat and whisk in the stevia, then the erythritol, and finally the vanilla beans (chocolate should be smooth and silky).
Place chocolate bar molds on a large, flat plate (make sure that it will fit inside your fridge!), then pour the chocolate into the molds. Refrigerate until firm (~2 hours). Store in a tightly sealed container in the fridge for up to 2 weeks.
They no longer sell the chocolate bar molds I used to make this recipe, so I just linked to another bar mold I found on Amazon.com!
Healthy Homemade Dark Chocolate
Amount Per Serving (1 bar = ¼ of recipe)
Calories 210Calories from Fat 189
% Daily Value*
Saturated Fat 10g63%
* Percent Daily Values are based on a 2000 calorie diet.