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 am addicted to this recipe! I have made it with pistachios (extract + chopped up pistachio nuts), orange (extract + orange zest) and mint. All worked great. Tried it in an ice tray (as a mold), but that didn’t work so well. In a freezer bag or in tinfoil works really well. I am now supplying my mother-in-law and my sister-in-law with these as well! Perfect for me, as I am allergic to gluten and milk. Thanks Katie!
Delicious! I thought I totally messed these up when I was making them (tried using regular sugar in place of agave/stevia, added ingredients out of order, etc). It got weird and clumpy after I added a splash of almond milk and peppermint extract (looked more like chocolate coconut butter!), but I put the tupperware in the freezer anyway and hoped for the best. The next day, much to my delight I had the most decadent-tasting dark peppermint chocolate! It was very hard (I kind of chiseled a piece out with a fork, lol), and crazy good. The only downside was the gritty texture from the sugar, so next time I’ll try either honey or simple syrup. This recipe alone is enough reason for me to keep buying coconut oil!! 🙂
Mine turned out more like a frosting….. more of a spreading texture as oppose to a pouring texture… is this normal or am I doing something wrong??
I’ve tried this many different ways (they are not “breakable” when made with honey…..) So I tried it with the stevia again and it just it so thick that I have to spread it……
Be sure to freeze them. Make sure your freezer is on a cold enough setting :).
I do freeze them…… They have worked before….. where they are “breakable” but I was just wondering if it being “spreadable” as oppose to being about to “pour” it was normal…… I feel like I have to add a ton a milk to be able to pour it…… They still taste great! I actually made graham crackers, peppermint patties and the pb eggs today….. my kids were in heaven (plus the chocolate bars with honey….. actually it was more like fudge, but amazing anyways!!)
thats what i was also wondering cus mine didn’t freeze they were goopy delicious but goopy..lol
Today I finally tried this but I’m not sure if I did it right. As soon as I put the non-dairy in, the coconut oil thickened right back up. I certainly can’t pour it or add anything to it. Am I using the wrong coconut oil? My whole mess tastes like coconut. Please help.
That happened to me, too – it won’t pour but you should still be able to spread it into a container (or just freeze in the container you used for mixing like I did). Did you add any extract (vanilla, peppermint, etc)? That and the sweetener should mask most of the coconut flavor.
I tried this recipe but I didnt use vanilla stevia i just use regular liquid stevia, idk if that was the problem but anyway i did 4 tbsp water and at first it was turning out to be a liquid mixutre but then it turned solid and it was like what a microwaved cake would look like. I just kept adding milk and water until it turned out to be sauce and i had to use a lot of sugar too sweeten – the stevia wasnt helping the taste at all 🙁 maybe i just suck but anyway it turned out amazing after a lot of trial and error and ofcourse used it on Katie’s amazing whoopie pie recipe! 😀 my pictures turned out almost as good as hers lol :3
Where do you get your stevia drops? Have you seen some of the new research saying that agave is not a good choice? What are your thoughts?
Thanks!
I made these last night and almost wept for joy over the results. So tasty!! My boyfriend is not a big coconut fan and even he liked them. I like the light coconut flavor that the oil base provides though. So tasty!
I added cayenne! Mmmmmmm:)
If you use honey or raw cane sugar will it still freeze okay?
If not,… when I used stevia it was way too bitter, is there a way to make it sweeter while still using stevia?
The recipe says to triple the liquid sweetener if you don’t like bitter chocolate (and it’s definitely bitter!). Mine froze fine with granulated sugar, but not surprisingly the sugar didn’t dissolve so it was kind of gritty. Still tasted great, though! I’ve been meaning to try with simple syrup or honey.
I tried to make this recipe using raw organic cane sugar. Uh it didn’t work…the sugar didn’t dissolve so its all gritty….but it makes sense that you would need a liquid sweetener I guess. I’ll try it again.
Also it does very much taste like coconut! I’m excited about using coconut in all of my baking from now on…..
My sister sells tea so I think I will try this but add tea ground in a spice grinder. She has a mexican cocoa tea (with a bit of a kick that makes delicious brownies and chai that should make wonderful chocolate bars) I will have to find the drops to try the chocolate.
Is there any replacement for the coconut oil?
Unfortunately Dr Dukan says No. Big meanie!!! 🙂
Regular oil will not work, but looks like some have had success with cacoa butter:
https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-320513%3C/a%3E%3C/p%3E
https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-353737%3C/a%3E%3C/p%3E
Someone else mentioned success using tahini instead of coconut oil, might be worth a shot
Have you seen the PB2 powdered peanut butter? I made this recipe, and I used half cocoa powder, and half powdered peanut butter. IT WAS AMAZING.
I love your idea! Will definitely need to try it… I think I’ve finally found a use for that jar of pb2 sitting lonely in the back of my pantry. Thanks for sharing :).
ooh, use it to cover little pieces of banana, and freeze so you have something like those Edy’s Dibs ice cream balls.
Hello Katie,
I’ve tried your bars several times and love the agave version. So yummy! Like most, the bars never hardened and are truffle-like in the freezer (never got solid) which is great for me as I love the flavor so much I plan to use it in my favorite chocolate vegan cupcakes. So I obviously did something wrong. My question is how are these supposed to be stored once they harden? I made some with stevia and they did snap, which was nice, however, after only a few minutes they got soft again. Are these supposed to be kept in the freezer? Thank you!! I also love your deep dish chocolate chip cookie…omg.
Yup, freeze. Coconut oil is liquid at room temp.
Thank you so much for responding so quickly and for clarifying!!!!
Hi Katie, just saw this recipe and can’t wait to try it!! One question….when adding extract, how much should I add? Thanks for all of your great recipes!! 🙂
If you make choco chips out of these, do you think I could use these in place of other choco chips for a brownie recipe??
I *think* it could work, but I haven’t tried it. If you try it, be sure to report back! 🙂