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
can i use coconut butter instead of coconut oil?
I tried with canola oil and it turned out gooey and oily.
If this is a healthy recipe blog, then why so much coconut oil? Isn’t it very fattening?
FYI Folks- canola oil is a gmo and very unhealthy. Don’t use it for anything!
These were good, except for the fact that I stink at heating things on the stove so it got grainy, but that was my fault.
I used dark chocolate cocoa powder and honey! Thanks for the recipe. I like your style!
Hi Katie! It’s been awhile since I stalked your blog… But with the recent diagnosis of a gluten allergy for my toddler and I, I’ve opted to prepare ALL of the desserts for Christmas this year since those types of things are the most likely group to have gluten and I’ve turned to you for recipes and culinary inspiration! I made the “mounds bar” recipe tonight and it is AMAZING!!! My favorite candy is Mr. Goodbar, so I’m thinking of trying this chocolatebar recipe and replacing some of the coconut oil with peanut butter and adding chopped peanuts. Have you tried that before? So glad to see your blog is doing so well!!
Hi Katie, I made these and they turned out great. I used stevia as a sweetener. The only thing is that they start melting in my hand as soon as I take them out of the fridge. I live in South America, it is very hot now (about 77 – 93 degrees these days) and even my coconut oil is liquid at room temperature already. Do you think there is anything I could add to help it stay solid? I do eat pastured butter (I eat primal/paleo), would it help if I use some butter to replace part of the coconut oil? Any advice will be welcome 🙂 Thanks in advance!
question about the ingredients list. You have it listed as 4 tablespoons of coconut oil and 1/4 cup agave. But I noticed in your other chocolate candy bar recipes that the ingredients are listed as 2-4 tablespoons of agave and 1/4 cup coconut oil such as Birthday cake reeses, reeses pumpkin peanut butter cups, copycat chocolate crunch bars, healthy mounds, chocolate monkey peanut butter bites, etc. So before I go wasting a bunch of expensive organic ingredients, can you please clarify that the amounts listed in this recipe are correct and if so why are the other ones different.
4 tablespoons is 1/4 cup. the 2-4 tablespoon agave is just for sweetness preference i guess
I just got a good idea! How about you add caramel in there somewhere! I think that could be good if you figured out how to put the caramel inside so it was like a ghiradelli bar or something!
First, my vote for flavor is Anise/Black Licorice. If you love Black Licorice, you will faint at how good this combination is! Second, I cannot eat coconut or coconut products, so can I substitute cocoa butter? It seems it would add even more chocolate flavor, too, especially if using it in the unrefined form.
I haven’t tried. Perhaps you can!
Hi Katie,
I was wondering if I could use any cocoa powder out there. I try not get anything packaged with plastic, do you think the one from the bulk bins would work fine for this recipe? Any suggestions?
I think so!
Okay, thank you so much! I will definitely try this recipe!
Sweetened coconut inside or outside the bar. And/or crushed nuts, maybe dried fruit. I’ve been using baking chocolate, stevia & coconut oil but I think I’ll try these w/ Hershey’s Special Dark powder. Thanks !
I made these last night, froze it overnight in wax paper, and tasted it this morning. It was THE BEST chocolate bar I have EVER tasted. I didn’t even add extra goodies. This recipe is a money- and health-saver since it is cheaper and healthier to make chocolate bars with those three ingredients. I haven’t found a bar with ingredients up to my standards, but now I can stop looking. Mmmmmmmm….
it’s good! but haven’t tried it yet… shortly will
Hi!
I just thought I’d tell you that this recipe is so totally awesome. I use it all the time, literally. I sweetened it with honey.
Even my sister, who usually doesn’t like any of the healthy desserts I make in our house, positively loves this! So does my mother, who, at the moment, can’t eat dairy.
Thank you so much for it!
I made a batch of these (using honey) and halved it. One half stayed plain and the other was mixed with coconut flakes and chopped almonds. Absolutely delicious 🙂 I wasn’t a big fan of them melty-ness though and think I will less honey and more cocoa powder next time. But there will be a next time for sure!