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
Katie….Help!! I made these once and they were awesome. I use carob powder. But today I have just made three batches, all which didn;t work. The mixture mixed well, but then the oil leached back out leaving me with a pile of oil, and a pile of taffy-like cocoa/agave. could it be the humidity??? I can’t believe how much money I just wasted….
I did use a different kind of coconut oil this time….could that make a difference?
just made another batch with unrefined coconut oil, like I did the time that it worked. Didn’t work. Seized up into a pile and all the liquid runs out of it. So bummed.
OK, tried with unrefined, as my failed attempts were with refined oil. First success was with unrefined. This time? Still seized up and the liquid ran out. I gave up and tried without the agave, so more like magic shell recipe. This worked perfect, so it has to be the agave that is messing things up. This is a different brand of agave than last time. I really wish I could figure this out, as the first bars were just like chocolate, with the snap as they break and everything.
Sorry… unfortunately I don’t know what to say to help, because I’ve never had that happen :(. It always works for me.
I love how they just melt in your mouth and I love them with rock salt! Yum!
mmmmm I’m going to make some now with sea salt, lavender & cacao nibs. Just posted this on my be wild woman facebook group. 🙂 Just found your lovely site searching for dark chocolate, dairy free, sugar free recipes! blissings Kiana
What about putting in some orange flavoring. Or Raspberry.
What about adding fresh fruit. Where I live at we are in Huckleberry season and they taste so good covered in chocolate syurp that I thought they’d taste good as a bar.
I just made these after looking at the recipe 2193930829 times, and I am regretting every moment I waited. This makes the best dark chocolate so smooth..I also sprinkled some sea salt on the top..soooo good. Thanks for this fabulous recipe!
Hi Katie,
Thank you for this simply and amazing recipe.
I have tried both versions (the one with agave and the one with stevia drops).
Both came out delicious (the more more sweet than the other and the stevia version definitely more ‘snap-able’) but here’s the problem: Neither of my various versions had a beautiful and shiny surface but were rather milky. By the time I wanted to pour the texture into my mould it was no longer liquid but almost solid and I could press it into the mould.
I’m sorry if this question has been asked before and maybe the problem is so into my face that I can’t see but do you have any idea what I could do wrong?
Your help is much much appreciated!
warm greetings from South Africa.
Maybe it has to do with your climate. Coconut oil acts strangely in different weather. If it was almost solid, I guess that’s a good thing… means you don’t have to wait as long for it to become a bar! 🙂
I just bought some unrefined coconut oil & can’t wait to try this recipe.
Here’s my question: I love 72% cocoa bars, can anyone tell me what the percentage cocoa is in this recipe.
Math-wizards, please don’t roll your eyes at me (not too hard anyway).
I tried to make chocolate today. One cup organic raw cacao powder, one cup unrefined organic coconut oil, 1 teaspoon Stevia powder (needs more). I whisked in the cacao to the melted coconut oil over a double boiler. I poured it in two glass containers and refrigerated it. One dish started to jell but it was still syrupy. What did I do wrong?
You should probably freeze it. The colder the better, especially if you live in a warm area. Coconut oil melts at room temp.
Hi! I know someone might have asked this before, but are these bakeable? (aka will they melt and disappear into my cookies leaving burned chocolate bits or something?) thank! 🙂
I’m really not sure. I mean, they will definitely melt… but I don’t know how much or what the result will be. Maybe delicious chocolate cookies? If you try it, report back!
I know this is an old post but words can express how much I love it. I never liked dark chocolate as much as milk chocolate until now. I refuse to buy chocolate or chocolate chips now. This is the ultimate treat. The Ziploc bag trick AMAZING. What a fantastic idea. It is so convenient and easy to handle.
I have a new job and I am bringing in your cookie balls dipped half way in this. I figure if I bring them in treats from you, they have to like me. I know they will all be checking out your blog soon!
Hi Katie!
I tried these last week and they were DELISH but I must have done something wrong. I let them set in the freezer but once they were set, I pulled part out only to have it “melt” on me. Have you experienced that with this recipe? We’re on a strict Paleo diet so I used dark chocolate cocoa, avage and coconut oil. But with your ratios, exactly.
Would love to get it right – any insight you have would be greatly appreciated. Thanks so much!
Best,
Sarah
Anything made with coconut oil should stay frozen, as coconut oil melts at room temp.
Hi Katie! I made the chocolate and it came out SO bitter I can’t even tell you, pretty much tasted like straight cocoa powder. I used the stevia (40 drops) and even added a bunch of agave, honey AND organic sugar (I got desperate). For the good old dark chocolate it turned out nice. Very mushy at room temp, though.
I made nut butter cups! I put them in muffin tins and filled them with my home-made nut butter, then put it in the freezer. They came out great! But as I said, best served cold, because they turn to mush. Do you know how to make regular chocolate (hard & sweet but “healthy”, vegan too?).
Can I just tell you how much I love your site? I almost bought a vegan cook book the other day, would have been a waste of money; I stumbled in here and I’m in love (with that said I would gladly pay 3x the price of said cook book for your recipes.) Thanks for making my day(s). I’ve only actually made this and the coffee cake for one so far but also on the list: lentil curry, blueberry pie pancakes, polenta for brekkie!, coconut butter…oh there are so many…I am new at cooking so thanks for being here.!
I think maybe you could use cacao butter instead of the oil if you want chocolate that doesn’t melt. I have never tried it, because it’s so expensive. I’d rather just buy my favorite Endangered Species, Sweet Riot, or Taza chocolate bars ;).
Hey Katie,
I’m wondering if I could make some white chocolate this way..do you have any ideas for that?!
Sorry, I actually don’t like white chocolate :(.
I recently made chocolate candies by using a mold of half egg chapes and filled it with a “carmel” filling made with dried dates soaked in almond milk for a half hour, then blend them with a pinch of salt and tsp of pure vanilla extract – big hit, alternativel filled with natural nut butter heated with honey and natural dried rice
I have to say, Katie: BLESS YOU! I have a daughter who is allergic to dairy and soy and the “enjoy life” chocolate chips make her stomach feel like a “rotten cat” (I don’t know what that means, but I think it is safe to say that it probably isn’t good). We just finished making this with maple syrup and threw them in lollipop molds. So excited! She is completely covered in chocolate and LOVES this!! This is so flexible and I’m really excited to play around with it! Seriously, this is going to be great for us and THANK YOU for putting this together and posting it.