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
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
Oops! I made these and they turned out more like a dough, so I’m thinking, “What did I do wrong? The recipe clearly states POUR!” I added a little more coconut oil, patted it into a pan, and chilled it. It hardened up but is kind of flexible when you pinch off a piece to eat it. I decided to look up the recipe and ask if anyone else had this same problem and realized that when I quickly jotted it down on paper, I wrote one cup, not one-half. Whoops, that ‘splains that! LOL
P.S. It’s still good, kind of like moist, slightly rubbery Oreo. :)~
I tried making this 3 times now and I still get a fudge type consistency. I’m not sure how you guys are getting it to snap, but more power to you. I give up lol.
Jen, can you tell me more about the specific ingredients you’re using?
Isn’t the unrefined coconut oil the same as refined? I used refined, because I don’t like the taste of coconut. It’s ok really I can still eat them they just have to stay in the freezer. Just wish I could avoid paying $5 for a bag of vegan chips here lol.
Sorry, I’ve never tried refined coconut oil so I can’t say if it will work.
Refined works the same. I’ve made it with it.
Not sure what went wrong then. I’m just going to keep buying my own vegan chocolate then lol
How much water are you adding?? I mix the melted coconut oil with the stevia drops first, then mix the cocoa in, then add 3 Tablespoons (that’s what I use) for water. Then I mash it out flat in a ziplock baggie and throw in the freezer. Are you using Agave?? Cause I’ve read that that can make them a bit softer. When it’s out of the freezer for a bit it’ll melt. You have to keep them in the freezer.
So when you put it in a baggie is it pourable or like a fudge type texture? Maybe I need to add more water or oil then.
No, it’s kind of pastey…after adding it all and then the water, I whip it and it gets a little thick. I can’t pour it in there. I spoon in the mixture and then push it out with the palm of my hand. Are you using agave or stevia?
That is how mine was so maybe I did it right then lol. It just doesn’t snap like some people mentioned. I actually used honey this time, because the last 2x didn’t work for me.
Has anyone tried adding quinoa? I purchased a bar from whole foods with quinoa in it and it was yummy! Also – love chili powder to add a little kick.
Made these the first time with agave and they came out soft. I made them again today using nunaturals stevia (could not find the vanilla one) and they came out perfect. Excellent with a thin spread of natural peanut butter!!
oh, forgot to add that even though I used stevia powder I did not add water and they were fine…
Green tea powder too!
Hi Katie, great recipe!! Glad to see people using Stevia 🙂
Was wondering if you have or know of any recipes for making hard candy or lollipops using only stevia as a sweetener?? Thanks so much.
I have a xylitol recipe, but not a stevia one.
that would work! do you have a link to that ?
lol it’s a work in progress! I’ve only made glass candy so far… If you try it as lollipops, please let me know how it goes!
-1/4 cup xylitol
-1/2 tsp agave
Microwave 30 seconds or until dissolved, then stir. (Or use the stovetop.) It should be really thin. Spread out on parchment paper and fridge until hardened.
thanks so much, will definitely let you know if i try the lollipops
There are more than a dozen flavored SweetLeaf stevias! mmmm….English Toffee, Valencia Orange, Lemon Drops, Grape, Vanilla Creme, Coconut(new) , Cinnamon, Cola(new) Apricot Nectar. yummmm I think adding chunky Sea Salt would be fabulous! Happy 3(or 4) Ingredient Chocolate! Hey, even bacon could be great!
I mixed these up this past weekend and put the mixture in a zip lock bag, snipped the corner and squeezed out my very own little chocolate kisses on a sheet of wax paper thanks for the recipe. These 3 items are now staples at my house! :))))
I’ve also made the bars with a dash of Sea Salt, one of my favorite combos…sweet & salty!
Hey katie!
I’ve tried to make these, but it seems that when I’m stirring the cocoa into the melted coconut it starts to separate and so there is sort of lumpy cocoa mixture and excess oil floating on top. Heellppp!!!
Keep stirring! You have to stir a long time. Then freeze.
So if I stir until it seperates, then just keep stirring, stirring, stirring, what do we do? We stir, stir, stir (always time to slip in a little finding nemo movie quote) 🙂 It should go back to normal? Cool, can’t wait to try this! Thanks
mine separated and never came back together. But the first time I made these, they came out perfect, just like Katie’s picture. I need to figure this out. It could be the difference in brands of coconut oil???
I have tried this recipe and they are just not turning out right. I took extra care to measure out every ingredient just so today, and they are still going wrong… They end up gooey with a maple-y taste. Is it too much agave? I’d really like to know what I’m doing wrong..
It’s almost impossible to know what could be going wrong for you, since I’m not there to see :(.
They shouldn’t be gooey after being froze completely… Maybe your freezer settings need to be adjusted to be colder? Also, I don’t know where you’d even get a maple taste if you’re using agave.
Candied ginger!
these tasted so good! my 4 year old and i made them with rice krispy cereal added to it. but they never hardened! i stored them in the freezer wrapped in saran wrap, but even in there the chocolate was fudge-y. any ideas on why that happened?
Don’t change the recipes so they don’t open into a new link! When I’m deciding what to make for breakfast I also give myself four choices to read and then decide from! It would take so much longer if you switched it 🙁 Please don’t!!
I was dying for something sweet and stumbled across this recipe. I use it as a base but ended up using crob powderinstead of cocoa and extra stevia to make little candies with raisins and unsweetened coconut. It was truly amazing. I plan on putting it on my blog soon and will leave back to your original recipe if my inspiration.