Homemade Chocolate Bars – made in under 5 minutes from start to finish, with just 3 ingredients!
These homemade chocolate bars pretty much make themselves.
It’s especially fun to customize the flavor – Chocolate Mint? Chocolate Coconut? Chocolate Chai?
The sky is not the limit with these addictively delicious chocolate bars.
They taste like eating the coating right off of a chocolate Dove bar.
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Seriously, I think I am obsessed.
I know… I say that about a lot of the recipes on here.
I am a sucker for chocolate recipes that are easy and quick to make.
Then you can spend less time on preparing them and more time on the fun part…
EATING them!
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Homemade Chocolate Bar Flavors
Crunchy Mint Chocolate: Add a few drops pure peppermint extract to the melted chocolate. For a fun texture, feel free to also add cacao nibs or rice crispy cereal.
Dark Chocolate Almond: Stir a handful of chopped almonds in with the other ingredients. This can also be done with diced walnuts, peanuts, or cashews.
Chocolate Coconut: Stir in a handful of shredded coconut, or sprinkle it over top before chilling the chocolate bars.
Chocolate Sea Salt: After pouring the melted chocolate into a container, sprinkle a small amount of sea salt on top.
Rocky Road: Add mini vegan marshmallows and chopped nuts of choice to the mixture before refrigerating or freezing.
Peanut Butter Swirl: After pouring the chocolate into a container, use a spoon to swirl in melted peanut butter or almond butter. Chill until firm.
Espresso Chocolate Bars: Stir 1/8 tsp instant coffee granules in with the cocoa. For a stronger coffee flavor, you can increase this amount as desired.
Other flavor ideas and add-ins include chia seeds, hemp seeds, freeze-dried strawberries or banana, dried blueberries, crushed pecans or pistachios, a pinch of cayenne, rainbow sprinkles… the possibilities abound!
Sugar Free Chocolate Bars
For low carb, sugar free, and keto chocolate bars, combine the following in a bowl until smooth: 1/2 cup cacao or cocoa powder, 1/4 cup melted coconut oil, and vanilla stevia drops to taste.
Pour into a small shallow container or candy molds (If it’s too thick, add 1 additional tbsp oil), and chill until hard. Store leftovers in the refrigerator or freezer.
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Above, watch the video of how to make chocolate bars
Homemade Chocolate Bars
Ingredients
- 1/4 cup cacao or cocoa powder
- 3 tbsp coconut oil (For coconut-free, try these Easy Chocolate Fudge Bars)
- 3 tbsp pure maple syrup, honey, or agave (A sugar-free option is written out above)
- optional extracts, cocoa nibs, chia seeds, or other add-ins
Instructions
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Video
Notes
More Chocolate Recipes
I was thinking Cocoa Krispies , raisins, chocolate covered almonds or shaved coconut.
My bars came out a bit soft if they’re left at room temperature. Do they need to be refrigerated?
Probably.
Do you use light or amber agave?
It doesn’t matter. So it’s just whatever taste you prefer :).
I made these yesterday, with the agave, and they turned out pretty soft, like fudgey. I know i did everything right, im not sure why their like this. i was going to make chocolate lollipops but their too soft. would using the stevia help it be more like chocolate chocolate?
Yes, they’re snappier with stevia… but they should be pretty hard with agave too. Did you put them in the fridge or freezer? Try to get them as cold as possible. I could definitely make lollipops with the agave version.
i did freeze them, they were still a bit soft. I’m making the stevia version today so hopefully this is the winning batch!
Hi, I was just wondering if I use the 10 drops of stevia if it was kind of like 70% cocoa bars? or more bitter than that? I just found your website last week. I LOVE your ice cream recipes! Even my husband who does not like anything healthy loved it! So it has to be really good, to get get his approval! thanks so much!
No, much more bitter if you only use ten!
I love the combination of chocolate and orange – yum! Have you tried these with the special dark cocoa? I’d be curious how those compare. Pinned these!
I haven’t, but I know a few other commenters have :).
I mixed in some orange extract and it was divine! Everyone (including the always-sceptical-toward-vegan-food husband) gobbled it up in no time flat, and then raved and raved about it. Awesome recipe!
Hi Katie,
Love the chocolate bars but I made them and mine didn’t get super hard. They taste great though ( I used Agave). Did I do something wrong? Is there something to watch out for to make sure they get really hard? Thanks so much, love the site!
Just saw that someone posted something similar above. I tried some in the freezer and some in the fridge. Both were about the same, kind of fudge-like. Any other suggestions besides using stevia?
As I said, mine are always firm. The only other thing I could possibly think it could be is a difference in freezer temps. I really can’t think of any other reason why my bars are bars (and many other commenters are having no trouble getting firm bars) and yet yours are fudge. I’m truly sorry I can’t be more helpful. 🙁
That’s okay! It tastes great even like fudge. I will try some with stevia drops and see if that makes a difference. Maybe it depends on where you live??? Thanks so much 😉
I just made some, but I kept it on the stove after melting the coconut oil and once I added the rest, it got very clumpy and separated 🙁 I am now assuming that nothing but the coconut oil should be heated! I pressed it between parchment paper to freeze. We’ll see how it turns out. Hopefully it’s good!
Yes, only melt the coconut oil. I hope it still tastes ok!!
They definitely are delicious! The second batch turned out better, no separation – yay! 🙂 We have been doing Daniel fast and my husband is so excited that I found this awesome recipe that allows us a healthy and allowable treat! I did have a question though… you mention “pouring” it into a container to harden, but mine is so thick (even after adding 3-4 TBS of almond milk with the stevia drops) that I have to spread it with a spatula. Should it be thinner? I’m having trouble making it look as “pretty” as yours! lol
Mine’s pretty thick, but I spread it into chocolate candy molds to make it pretty :). (You can find them at a craft store.)
How do you get the mixture to thicken? I feel like I stirred forever and it stayed about the consistency of heavy cream. I finally poored it into a container and put it in the freezer to see what will happen.
It should harden once frozen.
These are great and I love how they remain *slightly* soft and truffle-like. I tried a few combinations but my favorite was definitely orange zest. Just mixed the zest of one orange in with the stovetop mix. Amazing.
Katie…. i adore you. i can’t say it enough. i had no idea…. this is the best recipe ever! i’m a cake decorator, and i TOTALLY SHOULD HAVE KNOWN THIS as i use coconut oil to thin out chocolate for dipping when doing cakeballs or cupcakes dipped in chocolate…but pouring it into molds?! Holy moley, i never even realized you could. DUH! You’re my hero. I feel like as much as you’ve changed my life (for the better, by allowing me to be ok with putting chocolate back into my diet) i should pay you… or send you a gift, or give you a really big hug! You’re fantastic. Keep it up! You’ve got a fan for life. 🙂
Aww lol! Thank you!
And you have an awesome job; I’m so in awe of real cake decorators! (I love cake decorating, but I’m not so great at it ;).)
What a great recipe! Fits right into my type of homecooking! Would love to include it in my next eCookbook. Of course, with your permission and your name/website included. Is that possible?
Also, after making some with just these 3 ingredients, I would add almond chips to have choc almond bar. I would also make some with Peppermint essential oil or other essential oils like, Orange or Cinnamon (has to be the kind you can eat/take by mouth). YUM!
Sure! 🙂
I have taste tested and determined that these make amazing “reese’s”. I used crunch PB because thats all i had, they were amazing!
I just made these with regular nu naturals stevia drops and didn’t see the note about adding water or nut milk-they turned out perfectly! Thank you so much, you’re a genius!
love your stuff! So does this make 1 average sized chocolate bar?
love it! but do you think I could replace brown rice syrup for agave? it’s all i’ve got on me right now.