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
InstructionsÂ
- *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
Sea Salt!
PoP-Rocks! I know it sounds crazy, but when I was in Israel they were everyone’s favorite. We tried to bring back as many bars as possible, but I have run out.
oh wow, thank you for this! I exchanged 2 of 3 ingredients drastically, because i don’t know where to buy them in my country, but it turned out great anyways! chocolate is in the freezer and i need to wash my face after eating every little drop from the mixing bowl, haha. Success indeed! ^^
What were your exchanges?
Hello katie, You have a lovely website! I tried to make the 3 ingredient chocolate bar. First time i tried it with stevia. It looked good until i added a tablespoon of water and it turned out very mate and dry. Second time I tried it with agave and it was pretty good. Third time I made it, it wasn’t as good and I don’t understand why. It was somehow more of a fudge than chocolate. Do you know why or anyone what could be the reason.
I guess it must be that the freezer isnt cold enough. I really would want to try it with stevia. But every time i buy stevia it has a very bad after taste. Only one time i bought it and it was perfect. Do you have any tips on stevia?
NuNaturals is the best one I’ve found.
Thanks, but I am afraid we don’t have that in the Netherlands. I made it again last night and it was as hard as a chocolate bar. I looked at the previous messages and noticed what you said about agave. I only had to put in less agave and it was just right. Thank you!
I made these today, I was wondering how long it should take for them to harden? I put them in freezer about 5 hours ago and they are just a fudge like consistency. They taste super yummy but hoping they harden.
Oh and I chopped up almonds and pistachio and made a bar of each!
Thanks!!!
Mine harden after only a few minutes. I guess it depends on your freezer temp and the amount of agave/stevia you use.
i made it yesterday, super easy.
I didnt use any sweetener because i couldnt find stevia or agave
it tastes well, very dark and strong cocoa flavor ( i love dark chocolate)
it hardened well, but it melts very quickly once out of the freezer or in my hand
I’ve been wanting to make this for a while and just didn’t have the chance. OMG – I’m so sorry I waited!! This is why I love you!! So simple yet so decadently delicious!! I had drips of chocolate on the front of my shirt from licking the spoon that I used to stir it with… I think about half (or so) made it into the frig to turn into chocolate bars. 😉 Mmmmmm!
I am currently obsessed with the bitter(ish) dark chocolate with sea salt. Oh-so-yum!
I made this recipe today, and it was amazing! I am so happy I found this super simple and healthy recipe for sugar free dark chocolate! 🙂 Valentine’s day is going to be so Delicious! XD
I made these and put them in the freezer, but when i take them out they soften to about the consistency of cake frosting. do you have any tips or know how to keep them hard when they are not in the freezer/fridge? they are delicious!
Hello friends,
After reading all posts, I could not find the answer to my question. When stirring, does it ever get smooth and satiny or is it slightly chalky from the powdered cocoa? I stirred it forever and it still was the same. Perhaps once frozen or refrigerated, you won’t notice the chalkiness? Sorry, I am one of those that hates making mistakes. LOL. Thanks.
Ps. I added 1/2 tsp cayenne and dusting with cinnamon.
It is slightly chalky if you use the stevia/water… Shouldn’t be at all if you use agave. But either way it should get bar-like when frozen. (You can also try using less cocoa if you don’t want as bitter of a chocolate taste)
Just made this and it literally took me under 5 minutes! Thank you for the recipe!!
So what did I do wrong? My chocolate never hardened….it’s somewhat hard when in the fridge, but becomes soft again when left out. I am not sure if my coconut oil is unrefined, could that be the problem?
Maybe a little dehydrated Orange zest. Thanks for recipe.