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’m making this now, and am going to make a batch adding one drop of Young Living Lavender Essential Oil, and another batch adding their Peppermint Oil. 🙂
Hi! I was wondering if this would work with honey instead of agave? I’m recently following a real food diet and had planned on making my son’s Easter
bunny chocolates for his basket. Thanks!
Sorry, I haven’t tried it. I think some of the commenters might have, if I remember correctly.
I just made 2 different recipes. One using actual cacao butter, a vanilla bean and some other stuff (expensive home experiment,) and yours, (with the substitution of honey.) Oh my gosh! Yours is DELICIOUS! Again, we just started moving our family towards a real food diet and that would have meant no chocolate for Easter – (GASP!) My 2 year old is following in his mother’s “mildly addicted to chocolate” shoes so this recipe will be a life-saver! Thank you so much!!
Aw sounds like you have a great (and smart!) daughter on your hands ;).
Hey Katie~I made these as “bunnies” for Easter! They are SO cute and delicious 🙂 My question is that the texture was REALLY thick. Should you be able to “pour” this into the molds? I ended up picking out “chunks” and patting them into the molds. They still turned out, but I was just wondering if I should have added liquid to them? I made them exactly according to the recipe, using Agave…would love your thoughts! And I’m LOVING your recipes!! Thanks!!
I guess it depends on whether you use the “sauce” version or not. The normal version is too thick to pour, but you can use the lesser amount of cocoa version if you want it pour-able ;).
I think I somehow managed to mess up three ingredients..which is not like me at all….my chocolate came out more like fudge than an actual chocolate bar…and it was quite lumpy and bumpy! Any ideas?!
Did you freeze it? Can you tell me more about the specific ingredients and steps you used/took so I can try and help?
This is how mine came out, but I still ate it lol
New flavor~ Add tablespoon of cookie butter (trader joes) and sprinkle with chopped mixed nuts. Oooh la la!
You should add cherries and chipotle seasoning of some sort…..I had a chocolate bar like this one time and it was delicious. I can imagine this AMAZING recipe would be awesome like this too!
So I made them and mine had a little bit of trouble. It seems that the coconut oil seperated a little. It didn’t effect the taste just the look. Any ideas of where I went wrong. Not to worry I won’t let this batch go to waste just won’t share it with others lol
So I became vegan reasonably recently (just for shiggles, so we’ll see how I go), and discovered this brand of chocolate called Conscious Chocolate, which I absolutely fell in love with (made in Australia from Australian ingredients, which makes it local for me). Only issue? $6.25 for 45 grams. What even?
But what are the three main ingredients of this amazing (expensive) choc? Cocoa mass, agave nectar, and coconut oil! How fortuitous! I made these tonight and they taste pretty much the same (I might add a touch of salt and cinnamon, and reduce the agave a little, as they were on the soft side). I can’t try stevia drops as they don’t exist over here- finding trans-fat free margarine has been an absolute nightmare! And I don’t think we really have applesauce. Or Ghirardelli. Or egg-replacer (but I find the concept of egg-replacer pretty disturbing anyway…). Dang it, Australia.
I also made your 1 minute chocolate cake and was very impressed. Gonna go put this chocolate in some cookie dough truffles xD
Poo I’ve tried making these 2x now and they never work for me. I should stay out of the kitchen.
i was thinking about adding pepper flakes for a sweet & spicy bar also sea salt for another
Katie, I’m making these chocolate bars this weekend! I can’t wait to try them out and post them. I love finding healthy dessert recipes here. 🙂 -Sally
God bless you! I have been surfing the net all morning looking for a candy recipe that I could make gluten, dairy, soy, egg, corn, peanut and sugar free. I used Xylitol instead of agave. Missed your comment about adding water. Oops. I assume that’s to dissolve the crystals first? The xylitol didn’t dissolve, so mine was a little crunchy. Still delicious. Thank you, thank you, thank you!
holy smokes is this the Cara Virostko that used to live in maine??? we commented on the same recipe 🙂 🙂 🙂
I could not decide what to mix in so I came up with an idea. I used plastic egg cartons and put a little chocolate in each one and then added 24 different mix-ins and used a toothpick to mix them. So now I have a box of assorted chocolates that are good for me! Yay!
Aw I love your idea!!
I forgot to say what I added to the chocolate. That was the question after all… pumpkin seeds, chia seeds, flax seeds, hemp seeds, dried cherries, dried apricots, raisins, peanuts, coconut, pepper flakes, cinnamon, peanut butter, almond butter, sunflower seeds, pecans, almonds, cashews, walnuts, sesame seeds, crushed cereal, millet, dried cherries, dried peppermints leaves. Okay I just made one of everything I had in my kitchen pretty much. So much fun! I love your site, Katie!
Could I substitue honey or maple syrup for the agave?
Haven’t tried it… but I think some of the other commenters have.
Hi! I found your recipe last night and I can’t wait to try it today (and browse the rest of you blog)! As for add in ingredients, I was thinking I would add some toasted quinoa…it would give it a little crunch, and a little nutty flavor, plus quinoa is crazy good for you. I’m so excited to try this! Thanks for the awesome recipe!