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!
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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… I made this recipe last night and it tastes SO GOOD…. but I put some in the fridge overnight in a covered plastic container, thinking it would set up like a candybar, but no such luck. It stayed creamy like fudge, but I couldn’t even get it out of the container without a spoon. How can I get it to set up more like a candybar? Also, do you have to store these in the fridge, or can they be left at room temperature after they’re set up? Help, please! 🙂
Needs to stay frozen.
Hi! This sound amazing but can i make it with the refined coconut oil??
I am amazed at how delicious these are! Even my boyfriend–who’s a total dark chocolate snob–loves them and couldn’t believe what they were made of! I can’t wait to try different additions to the base recipe. Thanks!
OMG!!! MY FRIEND AND I JUST MADE THESE SO FREAKING GOOD!!!! I THINK I AM GOING TO MAKE MORE 😉
coconut chocolate would be yummy!
Hey Katie! I made these and they are AWESOME. But I have a problem! I keep them in the freezer but the second i touch them, chocolate gets all over my hands! Is there a way to prevent that? Have you ever had that problem?
Oh my goodness! I used this to make the chips for the mini breakfast cookies. So rich and delicious. Deff going to repeat this one!
I am going to try this recipe with Gogi berries and use a small candy mold for Christmas to make raw chocolate organic treats for my daughters Prescholl Christmas Party. Also might try this using sunbutter filled chocolates too.
Can’t wait to try it!!!!!
I have some Bullet Proof Raw cocoa and Some Bullet Proof raw cocoa butter. I adore these chocolate bars from Poco Dolce that are Bittersweet Olive Oil Bars with a touch of sea salt.
I want to make my own healthier alternative of the Poco Dolce bar with some Erythritol or Xylitol with a little stevia. I don’t like much Stevia.
Do you have any idea how much olive oil I should use? The olive oil gives the chocolate bar a creamier texture then a dark chocolate bar-More like the texture of milk chocolate.
I have Sweet Leaf brand of Stevia.
Thanks,
Tracy
I added crushed chili pepper flakes (not whole flakes) to the chocolate – AMAZING
Just made this for the 10th time…we love this with the agave but it’s soft, not snappable. We tried the stevia powder but it has a specific taste to it…it’s VERY sweet but in an artificial way (though I know it’s from a plant.) Personally I’m not a fan, though Xylitol (also natural) isn’t sweet enough. SO today I tried this with Xylitol Plus (NOW brand), one packet per recipe in place of the agave. Results: Not as sweet, but tasted more natural. Next time I’ll do 1 1/2 packets per recipe.
We made “Spicy” (cayenne & pepitas); “Coconut” (added coconut extract); “Minty” (added peppermint extract); and Plain, for the kiddos.
BTW we put the ingredients into plastic baggies (sandwich size), zip & mix! Then, lay flat (don’t stack) to freeze. Voila! Chocolate bars with no dirty dishes (other than the measuring spoons & cups.)
Wow, so super easy. I just made a 1/4 of the version (I like making mini batches because I don’t want to commit to an entire). I ended up doing 1 Tbsp (a bit less) coconut oil, 1/8 + 2 tsp cocoa powder from TJ, 2 packets of splenda (since they were left over from a Starbucks run) and voila! I’m so excited to experiment with other flavor combos… or even dare to make one of your tempting PB cups (though that would require me getting PB as it’s just not as good with AB.
Thanks again!
btw – which Vitamix is the best?
Okay so double comment (most likely back to back). I was amazed at how easy this recipe was… I’m even more amazed that I literally just inhaled it! It was (dare I say) one of the best (def top 5) chocolates I’ve ever had in my ENTIRE life. I loved that it was less sweet and more bitter, but still super creamy and smooth (sometimes dark chocolate can be a bit dry).
Katie you are a superstar! Thanks again… you should have recipe section for “5 minutes or less recipes” 🙂
Hey Chocolate Covered Katie! Thank you SO much for this delish recipe (and all of your healthy recipes)! My mother is on a strict diet and cannot have non-organic sugar or soy so this is very nice to have. I absolutely love chocolate and coconuts! Thank you so much and I love all your yummy recipes!
I plan on trying your chocolate bars with some minor tweaks…I suppose nutty crunch (with cranberries or raisins) or chilli or caramel filling would be good.
I did not have coconut oil, so I used canola oil. Very greasy. I do not recommend.
See my other comment (and those of many, many others in response to similar questions about canola oil)… There’s a good reason it’s not recommended as a substitute. And yes, coconut oil is high in saturated fats, but they are medium chain fatty acids, which are not thought to be bad for you like long chain, animal-based fatty acids. But, lots of recipes without coconut oil if you’d rather not use it, and you CAN sub canola oil in the recipes that are cooked/baked (just not the solid chocolates and no-bake recipes). Hope that helps!