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
Ha! Today, you were the first return on Google when I searched “homemade chocolate chips coconut oil”! Yipee!
I used this recipe to make vegan raisinets!!! they turned out GREAT! As a vegan AND a college athlete, I’m always looking for yummy snacks!
Thank you, CCK 🙂
Hey, i tried you recipe but i dont think it tastes how it is suppose to
it does not taste llike normal dark chocolate I am just wondering
if maybe that is normal?
It looks soo good
I have a chocoholic 4 year old who BEGS me for chocolate every day. Usually 3-4 chocolate chips is enough to curb her chocolate cravings, but I wanted to find something with healthier alternatives than pre-packaged chocolate. I tried the recipe as Katie originally wrote it, and my husband and I LOVED it. Alas, the 4 year old proclaimed it “didn’t taste right.” What’s a good mom to do besides experiment with a perfectly good recipe and eat all the failed batches that don’t measure up to the standards of her toughest, (4 year old) critic, amirite? 😉 Anyway, here’s the only recipe that’s met with her approval so far.
4 T melted coconut oil (I melted over a gas stove on low heat)
1/2 c cocoa (I use Trader Joe’s unsweetened)
1/3 cup condensed milk (I know, not vegan, but the kid wanted more of a milk chocolate taste)
2 packets stevia
chopped walnuts to top
The texture turns out more truffle-like and would probably scoop out well with a melon-baller when cooled in the fridge. The kid would probably like it even more if I rolled it in a powdered sugar (maybe one of Katie’s powdered non-sugars?) If anybody comes up with a way to make a more milk-chocolate version that will harden in a mold, please post!!!
HI Katie! I know it’s a bit late to comment on this post, but I have a SERIOUS craving for a good chocolate bar, and I knew right where to come (; but I don’t have any vanilla stevia drops on hand, so I was wondering if there was an alternative for them? Or just what are they in general?? Thanks!!(:
You can use the agave instead. The Nunaturals vanilla stevia is the only way to go as far as stevia, just a heads up. I tried other stevias and they were too bitter. Good luck!
I’m thinking of crushing up come coffee beans and making it into an espresso bark… coffee + chocolate= heaven!
I commented on an older comment but can’t seem to find it now and wasn’t sure if it was too far back to get a response. I tried this recipe twice and both times it hasn’t hardened! It tastes really good but is more like a tootsie roll consistency instead of a chocolate bar straight out of the freezer. Our house is warm so our coconut oil is already melted so I didn’t heat anything. Any suggestions? Maybe I should cool my coconut oil and then heat it?
Hi Katie, first of all I just wanted to congratulate you on your genius recipes. I’ve trieed your Polka dot banana bread and its absolutely delicious. Anyway I was wondering if I can substitute the stevia drops with stevia extract instead? and if yes how many packets should I use?
Sorry, I haven’t tried it.
These turned out FABULOUS!!! Thank you for sharing a better alternative for those of us who like chocolate without the extras.
Thank you. As everyone else has said, these are amazing. Had the find an alternative to grain sweetened chic chips that are no longer available. Woohoo! This recipe led me to you and all the rest of the fabulousness that is your blog. Thank you for being willing to experiment and share with the rest of us.
Hi Katie,
Thank you very much for this recipe! I am new to your blog and I absolutely LOVE it! This was the first recipe that I tried, and it seemed to work well. I used a powdered stevia and put the chocolate into molds and into the refrigerator overnight to harden. When I took them out of the refrigerator in the morning they looked perfect and tasted great too, but the chocolate didn’t stay hard. As it cooled to room temperature from refrigerator temperature the chocolate became soft and even melted a bit. What did I do wrong do you think? I didn’t use any water with the first batch of chocolate I put into molds (I just forgot), but remembered for the second batch and in that batch the chocolate became more like a paste. In this case I ended up rolling them into balls and refrigerating. They taste great too! But all my chocolate is too soft; doesn’t stay hard and “snappy” which I would like. What can you recommend?
You didn’t do anything wrong :).
Coconut oil becomes liquid at room temp, so these bars need to stay cold.
I made these using tahini instead of the coconut oil and found that they stay together better and are a little harder with the tahini. They are still kind of soft but definitely harder than the batch I made with coconut oil. I also mixed in some sunflower seeds and sliced almonds and pressed them into ice cube trays to make little energy squares. They were yummy! You can’t taste the tahini really because the cocoa powder is so overwhelming, but still delicious!
Orange Zest! My favourite
I am thinking about making this today ..does anyone know I found something in my pantry that just says coconut oil is that the same thing/will it work? Also..what’s better agave or the stevia!? Thanks!
Personally, I like agave. It’s got no aftertaste. Also, I’ve used maple vanilla ohgave. Delish.
OK, for anyone having issues with this being fudgy and not getting thick as you stir afterwards I may have a solution. Add more cocoa powder. I made this recipe the same as I always do and added in my 3T of water and it didn’t thicken at all. This is the first time it has done that to me. I just kept adding cocoa until the consistency got to be thick and they way it normally is before adding to the baggies and putting in the freezer. I think it helps to stir the oil and stevia together, then stir together the cocoa powder, then add water as needed. Last time I stirred the oil and stevia then added the cocoa and water without stirring and it made it fudgy. Hope that helps!!
Orange peel, or Chili powder would be good flavoring. Also almond extract sounds yummy too.