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 cannot wait to try this, thank you so much it is hard to find sugar free recipes. One of my favorite chocolates my mother would have around Christmas time was a dark-chocolate-orange bar. Think I may even try some orange extract added in to see how it turns out. Thank again.
Hi Katie,
You and your blog are amazing, and you are so pretty!
I really can’t wait to make these, but I was just wondering:
A. Can I use a different oil?
B. Can I use something that bind the bars besides oil? like applesauce or something?
THANK YOU KATIE :))
I have only made it as written, so I really can’t say. However, I don’t think another oil would work. 🙂
I’ve made this a couple of times, and even when I add a little bit more coconut oil, I find that it never seems to get as solid as it seems in your picture. Any suggestions?
Freeze for best results. Make sure your freezer settings are cold enough.
To anyone trying this- don’t sub melted coconut butter for the coconut oil. It does not work! The resulting “bar” was actually a very sticky fudge, which I have no idea to repurpose. Although I snuck a few bites, and it is delicious alone, so there’s an idea… 😉
Thx for this tip!
I added PB2, about 2TB to the recipe…WOW!! LOVE IT! It certainly is a hit! LOVE the recipe, thanks!
These are very intriguing. Are they considered “Dark” chocolate? I buy the 72% and 85% bars and wonder how that is calculated and what the difference is between them and the ones in this recipe. Can’t wait to try them.
Sorry, I have no idea how to calculate it.
Yum! I love making chocolate bars 🙂 My favorite is with toasted hazelnuts and sea salt.
For what it’s worth I like the recipes opening in a new page, that way I can load more than one at a time and look at multiple recipes without having to go back to the index over and over.
I was wondering if one could use honey in place of Agave or Stevia?
Sorry, I haven’t tried it, but I think I remember seeing that some of the other commenters have.
Thank you! Thank you! Thank you!
I have been buying chocolate from a health food store ~ at $3/bar ~ because mainstream chocolate bars contain soy, of which I am allergic.
I will be making these tonight!
I can not thank you enough for posting this!!!
sorry if someone already asked this (too many posts for me to sort thru!) but does this taste like coconut at all from the coconut oil? i cannot stand the taste of coconut – but i’m trying to use ccnut oil more (nutritional value, etc). but i seem to be straying away as when i DO use it, it tends to give the ccnut flavor and i WISH i liked it! so thought i’d ask before trying to make the chocolate bars…thanks!
You don’t taste any coconut in the chocolate. If you are really worried about it though, you could used the refined coconut oil, which has the coconut flavor removed. Unrefined is the one that tastes like coconut. I think someone had posted they used the unrefined and it turned out just as well.
I feel your pain I hate it too! Just don’t use the unrefined like Chelsie said I only use the refined stuff.
coconut oil tasts NOTHING like coconut. It’s great to cook with – healthy too.
I made this today and very yummy! I put raisins in mine since I used to love Chunky Bars with raisins.
thank you for this recipe i am dying for a chocolate bar
I melted some Demerara sugar and instant coffee into the 1/4 cup of water, added a handful of pistachios and a sprinkle of sea salt. OH MY GOSH! I can’t wait for it to finish solidifying, I’m already having a field day cleaning the bowl with my spoon! Lol! Katie, as always, you are awesome and I share your page with everyone I know just so I can make sure that you stay in business so you can keep sharing your culinary wisdom with us 😀
I am IN LOVE with these. I put a little peppermint extract and and they are oh so scrumptious. I want to eat the whole pan right now. =) I was a little concerned about the coconut flavor at first (I’ve never been a big fan of coconut flavor or smell) but once I started eating the frozen chocolate bits, I couldn’t stop! HIGHLY recommended!
I was inspired to think of other powders besides cocoa that would work in this recipe. I thought of lemon, lime and cranberry. Couldn’t find the first two locally, but I found freeze dried cranberries at my local co-op. I put them in my Vitamix and turned it into powder. I used half cranberry, half cocoa powder. YUM!
I love your idea to make powder! Oh goodness, and now I know what will happen to my freeze-dried raspberries today. Thank you so much for the great suggestion, Cara! 🙂
You’re welcome. And here’s another one. Treat yourself to organic cacao butter instead of coconut oil. It’s a little more expensive and takes awhile to melt in the microwave (maybe 3 minutes on 40% power), but it adds a whole other level of richness, has 1/2 the total fat, 1/3 saturated fat and many times more flavor than coconut oil. AND it gets good and solid, even with agave instead of stevia.
I’ve been looking for it everywhere! As soon as I find it, I’ll snatch some up :).