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
This is great! Thank you
Any way to make these so they are solid at room temp?
I would like to make some as gifts so they would need to be ok at say 80 degrees F.
Thanks!
Maybe use cacao butter in place of the coconut oil? But I haven’t tried it.
Attempting to make this more solid at room temp I added milled flax, that helped a bit.
I also tried oat flour which helped a little as well.
Then I tried using Palm shortening as it has a higher melting point than coconut oil. That helped quite a bit but still not close to being a chocolate bar.
My latest attempt was with making coconut butter out of coconut flakes and using that. It is still more solid but definitely still not an actual bar.
I would try cocoa butter but seeing as how the melting point for it is the same or lower than coconut butter(which I used above) I don’t think that would do it either.
If anyone has any suggestions I would appreciate it.
Actually cocoa butter melts at between 93 and 100 degrees F and coconut oil melts at 76 degrees F, so a bar made with cocoa butter should be fine at room temperature. That doesn’t mean it won’t soften, however, especially on a hot day where Katie lives! The reason cocoa butter is the base for chocolate bars is precisely because it is firm at room temperature and then melts in your mouth. I’ll try it too and report back here.
I bought cocoa butter and tried it. It worked like a charm! You just put the cocoa butter in a microwaveable Pyrex measuring cup so that you have a spout for pouring and then nuke it until it is liquid. Then whisk in cocoa powder until it gets thick, add Stevia to taste and pour it into your molds. It will be sticky at room temperature, but not so soft as to melt, at least not on a temperate day. The more powdered cocoa powder you manage to incorporate, the harder it will be, but don’t go overboard or you will have the problems I had with the baker’s chocolate. I don’t measure things so there aren’t any measurements here. Just ad lib your quantities; this isn’t like baking a cake or bread where everything has to be exact.
I also tried unsweetened baker’s chocolate, but it is a nightmare to deal with. It is difficult to melt and keep soft without a purpose made chocolate melter, and everything the melted chocolate touches it sticks to and is difficult to remove. Just add Stevia to the molten chocolate, pour into the molds. This will be very hard at room temperature and quite a ways above.
Ok I broke down and ordered some Cacao butter off of amazon we will see 🙂
Hi! ^^ I wanted to ask can I use cane sugar, and cocoa butter instead of syrup & coconut oil? ^^ Please met know, thank you bye~! 🙂
I just made this, but it was kind of strange. It turned thick very quickly, but the coconut oil did not all mix in. So I had a thick,brownie like batter with oil on the top. What did I do wrong?? Oh, and I used powdered stevia.
Alice,
Did you melt the coconut oil before mixing in the sweetener and cocoa?
Did you ever find out what kind of honey you could use? And how much I would love to find out
is there something I could sub for the coconut oil? I am allergic to coconut in any form and tree nuts as well.
I just made these and want to shout from the rooftops how amazing they are! Holy cow!!! I’m seriously SO impressed. I followed the directions to a “T”. They are amazing!!! Thank you!
Could you use powdered sugar in replacement of agave?
I made this today with my mint flavoured cocoa and it tasted heavenly! Will try the next batch with brown rice crispies. Thanks, Katie!!!!
Hi Katie,
I was just wondering what I could use instead of the stevia or agave as I cannot have either of these due to allergies. Can’t wait to try this chocolate though 🙂
Thanks,
Sarah
Does unrefined and refined make a difference? I used refined coconut oil and agave and poured it into a mini muffin tin. When solid it stuck to the pan and the taste was horrible, very bitter. I didn’t think it tasted anything like chocolate.
How many servings would this recipe make? I saw in your Hot Chocolate Butter that you’d put it into 30g bars- but how many would you end up with? Thanks 🙂
so do we have to leave them in the frezzer because whenever i take them out of the frezzer they turn to mush. and would stevia (powder) packs work because that all i find in my store and how much for those?
why is it that when I made mine, the chocolate and agave separated from the oil and now its a weird mess 🙁