In a double boiler, melt the coconut oil/cacao butter.
Add cacao powder to the melted oil and stir to combine.
Once combined, remove from heat and add honey. Stir to combine.
Line a baking sheet with parchment paper or wax paper. Create a brim on the paper by folding the edges up.
Pour the chocolate mixture on the parchment paper so it evenly dispurses.
Sprinkle goji berries and coconut shreds evenly over the chocolate.
Put in the freezer for at least two hours.
Once hardened, break into large pieces.
Store in the fridge. These will melt quickly if left at room temperature.