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.
Also Try This Brownie In A Mug
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!
Trending Right Now: Chia Pudding Recipes – 5 Delicious Flavors
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.
You May Also Like: Keto Protein Bars – 4 Ingredients
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
I made these and OH EM GEEEEE!!! MELT IN YOUR MOUTH TRUFFLE STYLE! YUM! My question for you though, is do these need to be stored in the fridge or can you wrap them up and put them in the cupboard like you would with other bars or chocolate chips… I know YOU eat them right up — but in my family of 5 it’s nice to make a larger than needed batch of things, that will last! 😉 any idea what kind of shelf life these would have?
They need to stay frozen because coconut oil gets liquid at room temp.
It says add 3-4 T water, just curious if this means 3 to 4 tablespoons?? Can’t wait to try it!
Yes, sorry for the confusion!
Made some a few days ago and today! Taste amazing but it get so soft so fast. Have you come up with any additive that is natural that will make it harden so it doesn’t melt as soon as you take it out of the freezer.
sorry, it’s because of the coconut oil. It needs to stay cold or it melts.
Coconut oil is solid, but soft in our house, which we keep at 68 degrees Farenheit. So, if you live in a northern climate, you should be able to have the chocolate out, at least for shorter periods of time.
I tried this recipe a while back and it was quite good. I love that it is sugar free. I plan to make it again. 🙂
I made these today. After two hours in the freezer, they were ready to chop up and bake in my favorite whole wheat skillet cookie recipe. You know I couldn’t help stealing a couple of chunks before adding them to the cookie dough! Thanks so much for sharing.
Yum! Did the cookies turn out well? I’ve never actually tried baking with these chips!
I just made chocolate pieces to put in my Vegan Brown Sugar Blondie and they were SUPER! Thanks for the recipe. One batch made enough bits for one batch of Blondies. http://www.cheekykitchen.com/2012/02/vegan-brown-sugar-blondies.html
I added cayenne pepper, cinnamon and a splash of vanilla. All ingredients that just lie around the pantry asking to be put in a yummy veg dessert. Thanks so much, this website is ahhhmaazzziinnnggg!!!
What about toasted sliced almonds or almond slivers.
Hi there! I wanted to make these bars and turn them into chocolate chips so I can make the sugar-free version of the mint-chocolate fudge pie you just posted. Question is: will this recipe be enough for the 8-10 oz chocolate chips required for the mint pie?
No, you’ll need to make a much bigger batch! 🙂
Okay. Thanks! I kinda thought so but wasn’t sure 🙂 To feed my whole fam, I usually multiple the recipes many times over. I actually just made your brownie batter pancakes x 18 so that we could freeze a bunch of them for breakfasts. lol. So yummy every morning!!
WOW!!! This is the first thing I have made from your website and they are so amazing!! I am addicted to chocolate and these totally hit the spot! I have recently began eating clean and this recipe makes it so I don’t have to give up chocolate! I will be making many more of your recipes, thank you! Thank you! Thank you!
I used refined and they turned out great! thanks so much!!!!!
Awesome…. and sooooo freaking easy!! Thank you 🙂
I made these and added a bit of Mexican vanilla and chili powder. They taste AMAZING but are super soft…like fudge. Any suggestions? I did let them cool then froze them but they are kind of thick–like 1/3 inch thick. Is the water necessary?
If you use agave, definitely do not add the water!
🙂
I am making these tonight w/ chopped almonds. Can’t wait!
Just made this last night and it came out great!! I followed the exact recipe and used the agave!
What I did was line tupperware with a ziploc bag so that the bar took on a rectangular shape, and then once it hardened, I was able to take out the ziploc bag and peel it away from the bar, and it worked great!!! (I was afraid if I just used the bottom of tupperware, that I wouldn’t be able to get the bar out without breaking it…)
Have you ever tried to make the chocolate bars with carob powder instead?
Sorry, I haven’t.