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
Katie,
I tried the Hot Chocolate Butter and loved it! Since my one vice is Iced Mochas I thought I’d use the Hot Chocolate Butter as my chocolate sweetener…… and you already know what the coconut oil did when it hit the ice! The flavor was still wonderful, and the little bits of chocolate that came up through the straw melted like well…like butta in my mouth. So what other healthy fat would work in this recipe?
Thanks for all your chocolatey goodness recipes.
Rita
Sorry, I don’t know :-?.
Maybe Palm Oil Shortening?
Made it with xylitol and dark chocolate. It is so good!
WARNING: if you use xylitol- IT WILL KILL YOUR DOG if ingested! This chocolate bar is a double whammy for them- chocolate and xylitol.
I think this is pretty awesome and I will have to try it sometime. My son is allergic to peanuts and we avoid tree nuts so that means I have to buy “special” chocolates, usually online (though I have found a store locally that carries one brand of allergen friendly chocolate bars), but this would be so much easier for me to make and have on hand and probably much much cheaper!
Thank you Katie!! This chocolate is sooo rich and so quick to make. It is seriously decadent. Thank you so much for your recipes. I have had to go on a gluten and sugar free diet and I’m glad I don’t have to eliminate dessert. Your blog is my favorite. 🙂
aww thank you!!
coconut extract would be good for a coconutty flavor or spiced chocolate using garam masala or candied ginger!
This looks amazing, can’t wait to try! Just one question, will plain Stevia packets work instead of the drops? I’ve never seen them at the store. Thank you!
Yes. Stevia powder should work just fine! I use it all the time. However, you might not like the aftertaste. you can get the drops online. I got my Nunaturals on Amazon. Really quick shipping!
Just made these! I ran out of cocoa the other day but I had some bakers chocolate that had been in my pantry awhile. I will probably break the bars up to make choc. chips. Having a hard time finding dairy free ones. I had no idea it would be so easy and taste so good! (Had to lick the spoon!) Thanks for such a great idea! 🙂
Hello! Did you use these to bake with? I’m tempted to put the pieces in a recipe but don’t want them to get too melted and not work right… Thanks!
Can you use canola oil instead of coconut?
sorry, no
will it not harden or anything? whats the reason for no canola oil?
https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/#comment-239313%3C/a%3E%3C/p%3E
I used canola oil and it turned out all gooey and wouldn’t harden.
That’s why we’ve all been saying it won’t work… Coconut oil works only because it hardens at temperatures below around 78 degrees, where all other oils remain liquid. You can probably still use it like a chocolate fondue of sorts, but canola oil will never give you bars.
OH MY GOODNESS KATIE! Thank you, thank you, thank you for this recipe! I cannot even believe that science allowed those three ingredients (coconut oil, cocoa powder and stevia drops, for me) to become a solid, crunchy, glossy, shiny chocolate!
I am not allowed to have added sugars on this special diet I’m doing. I’m quite overweight (although way less so now that I’ve been for many years of my life – getting closer to my goal all the time!) and so I really need to focus but sometimes you just need a little special something to motivate you. I look at the “sugar free” chocolate bars at the store all the time and read the label, pout, and put them down and walk away. They still have a TON of carbs!
My diet allows me to use two teaspoons of healthy oil a day, and I use coconut oil in that respect. I know a teaspoon sized serving of chocolate sounds wholly unsatisfying but after not being able to have a bite of chocolate for a long time now, OMG this tasted so amazing! And it crunched! Mmmm so good.
Thank you for bringing a bit of chocolate back into my world. I will have to make this for my mom, she LOVES dark chocolate. I can’t believe how easy this was to make.
And it truly froze to a solid bar in about 10 minutes in the freezer (probably due to the fact that coconut butter is a solid at room temp?) – amazing!
Thanks again,
A chocoholic-in-waiting
Katie- where do you find the Nunaturals vanilla stevia drops? I’ve looked in Whole Foods-type stores and I can’t seem to find them.
My wf has them, or you can order online.
I have made variations of this recipe several times. I’m just wondering if, when you made it, the chocolate hardenened in the freezer. Mine never seems to get as hard as the chocolate in your pictures on this post. It’s solidified, but still…pliable, for lack of a better term.
Yes, mine gets ROCK hard. If you use the stevia drops, and have a very cold freezer, it gets rock hard. When I use agave, it’s still hard but more like… maybe the texture of the chocolate on a York?
Doesnt agave nectar have sugar in it?
They’re sugar-free if you use the stevia option :).
Is there anything else you can use instead of the coconut oil, hubby has a coconut allergy =(
Sorry, I don’t know of anything.
hey jessica, you can use food grade cacao butter (order online) or vegetable shortening (which I have used, and baked with…..not bad, but I just wasn’t as satisfied). I hope hubby enjoys!
Hi has anyone tried this with organic maple syrup?? its AMAZING. I used the darkest I could find. and used about 1/3 cup because I love sweet things.
A game-changer! I made these with stevia powder (4-5 tiny scoops) and cinnamon today – no water needed – delicious, easy, and fast. Every ingredient was from Trader Joe’s – they now have super-cheap virgin coconut oil! Thank you Katie.
I made this recipe for the first time last weekend and found that my chocolate didn’t firm up very well. It still tasted good so I crumbled it and put it in a container to use later in the week with the cookie dough dip. When I opened my container about 5 days later my chocolate crumbs were covered in MOLD. Is that normal? Did I do something wrong? I used coconut oil, stevia drops and hershey’s cocoa powder.. I was super bummed 🙁
It should definitely firm completely if you used the stevia. Like snap-able. But you need to freeze it.