Yes, the DaVinci syrup takes the place of the other sweetener.

The problem with making them with DaVinci is that it is water-based, so will separate from the coconut oil. But if you pop them in the freezer as soon as they're mixed, they'll harden before they can separate. Once they're hardened, you can move them to the fridge.

I make an 'almond joy' version with unsweetened coconut and chopped almonds.

I make 1 liquid cup of bark at once, so my measurements are for that...don't know the carb counts, though.

First I moisten the apx 1/3 cup dried coconut with a few tablespoons of heavy cream with a tiny bit of sweetener in it. Mix that in the bark with chopped almonds and freeze in whatever container you choose. I have found that moistening the coconut is almost mandatory because it makes it more like and almond joy...kind of that sweet and sticky coconut.

I've also mixed 1/4 cup of melted SF peanut butter in the bark mix and made a peanut butter chocolate bark which is oh, so tasty!