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
OK….I need some help with this one. Everyone seems to rave about how delicious this chocolate is and I do not like it. I wonder if I am doing something wrong?? I thought it was just me since I was an airhead when I first made it and used regular Stevia instead of Vanilla and I used Refined coconut oil instead of unrefined. BUT my sister made it the correct way and she said it wasn’t very good either. I literally threw my batch out, which for me to throw out chocolate is huge! LOL Please help!! We used Hersey and Tollhouse cocoa powder. Any suggestions? Thank you!
And it’s not like I just don’t prefer it, it’s just a strange after taste or too bitter??…I used 2.5 times the stevia too.
What brand of stevia? Also, you need to use virgin coconut oil (unrefined).
Yes, used unrefined virgin coconut oil. The stevia was Sweet Leaf.
But it says to use NuNaturals in the post :(.
Unfortunately, I can’t vouch for the results if you use different ingredients. I can only vouch for the taste based on what I’ve tried.
OK, I will give NuNaturals a try. I just thought using the ingredient Vanilla Stevia could be any brand. Thanks for the suggestion! I’ll let you know if that helps!
I’ve not tried others, but I’ve heard through the grapevine that others don’t compare!
I did some research on NuNaturals and they say they remove the component that causes the bitter taste and aftertaste that is normally in other Stevia’s. So it sounds like that is totally what the problem was…Thank you for the help! I can’t wait to have sugar free chocolate!!
Katie the chocolate is delicious!! Thank you for the help! I am loving having chocolate but still feeling good about what I am putting into my body! So happy I don’t have to give up my chocolate for good! I don’t think I’ll ever use a different brand of stevia again either! Nunaturals does remove that bitter aftertaste…I love it! My sister also made it with agave and say it was amazing!!
In any of your recipes is there a subsititute for coconut oil? I don’t really like coconut so I am concerned about spending the money on it before trying a recipe with it in it. Thanks.
Depends on the recipe. In this one, I don’t know of one.
It doesn’t taste strongly of coconut. My husband is not a coconut fan, but he loves popcorn popped in unrefined coconut oil. It’s a very slight hint of it. You should try it, I think you’d be surprised. Also there is the refined coconut oil which doesn’t taste like coconut at all, refined removes the taste, but doesn’t work for this particular recipe. Hope that helps!
How about orange; orange zest with chocolate is awesome. If Paul Newman can do it, you can!
Any substitutions for coconut oil then?
These look great though! I’d sure love some for Easter 🙂
Sorry, I don’t know of one.
Dried lavender flowers would be awesome, also cayanne or ancho chili pepper would be great too.
Do you have the metric conversions for the chocolate recipe. I have tried bergamont in the past smells and tastes lovely like Earl Grey Tea.
1/4 cup coconut oil is 60 grams. 1 tbsp cocoa powder is 5 grams.
I like smokey bacon or chipolte chilli smokey salty yum!
Hi Katie,
I have been salivating over your recipes for the last couple of months and sending lots of people from the HCG forum to look at your fabulous recipes. In fact they all yelled at me for sending food porn while we are all trying to lose weight. But… now I can endulge and love the recipes for Chocolate Peanut Butter Eggs and the Chocolate easter Bunny!
I do not have a mold for the Bunnies and would love to win one.
We are celebrating my birthday on Easter — in fact I was born on Easter Sunday! My wish is as always to be able to spend more time with my family. I will be with my Grandson, Zachary age 8, on Friday. I am planning on making both of these treats with his help.
I am also going to make your Chocolate Raspberry Fudge cake for my Birthday cake. Will the recipe still work if I sub Truvia for the Agave? How much do you think i would need? Will it keep for a couple of days ( — if I dont eat it first!!!!!!!!!!)?
Thanks so much for your terrific recipes. I hope to be able to test out more of them in the future. Julie
It definitely keeps for a few… months! Store it in the freezer :).
This is the BEST chocolate recipe!!! I’ll have to hide it from myself’ .I hope to get a Easter Bunny Mold in my Easter basket’
What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some!
I like Whole Foods brand because it’s usually cheapest ($6.99 as opposed to $10 or more for other brands). But really, any unrefined brand will do.
Yum! The chocolate bars are amazing! Wow, talk about low calorie!! For a candy war, I’d love a nice chocolate raspberry bar!
thank you …thank you….thank you…..this is the recipe that can bring chocolate back into my life!!! I’ve made other recipes that are similar, but the texture and taste never quite worked!!
How about almonds and sea salt sprinkle on top?!?
This is awesome!! I must try this now 🙂 I was wondering if you have made these into chocolate chips and baked them in cookies or something…..if so how do they hold up in the cookie does it react the same way a normal chocolate chip does…melt then harden back up when cooled? Thanks!!
I haven’t! But I have been so curious about it as well… If you try it before me, please let me know if it works!
How would I do this with Stevia powder? And would I have to add some pure vanilla extract? Looks so good! I can’t wait to try it!!!!
Sorry, I don’t know. 😕
Hi Katie!
Quick question: my mom bought me some coconut oil today (so excited! I’ve never actually gotten any before, because they’re so expensive over here) and along with that she also bought some coconut cream. I’m guessing coconut cream and coconut milk aren’t exactly interchangeable b/c of the different consistencies and all, so I was wondering: do you have any recipes that use coconut cream?
Thanks! 🙂
I think ANY of my recipes that call for coconut milk could use coconut cream instead. Not the other way around, but subbing the cream should be ok!