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
InstructionsÂ
- *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 love your ideas! I mean homemade chocolate bars- thats just amazing. Keep on creating these healthy foods!
One of your biggest fans,
Sydney Barton
🙂 🙂
I used tart dried cherries. The tart chewy and sweet and crunchy combo worked
I work in a health food store and we recently got in Khadrawi dates. They taste just like a honey caramel. I am looking use this chocolate to line a caramel mold, fill with processed khadrawi dates and minced pecans. I think that would be yummy!
Sriracha adds a bit of a kick
wish the recipes could be printed by themselves. I hit print and it says 64 or 84 pages, I then select the page the recipe is on but I could be better than that.
Hi Beverly,
ALL new recipes as of last month have a print option :).
Thanks you are the great !
I want to know how to make a chocolate bar!
how long do the chocolate lasts without the optional ingredients?
Months if you keep in the freezer.
I’d like to make bars like the ones pictured. Do you use a mold to get bars like these? Also, to make the 8 bars is this more than one recipe?
Thanks,
Judi
i put cayane in this and it turned out AMAZING!!!!!!!
Hi Katie, I absolutely love this recipe! It makes the most wonderful almond bark. I don’t mind the coconut flavor that the coconut oil gives but I would like to try some that didn’t have the hint of coconut. Have you ever tried cocoa butter instead of coconut oil? Would that just be an even substitution or would it require a completely new recipe?
Since I’ve tried it, i stopped buying chocolate!!! This receipt is amazing Katie and super simple; thank you so much for sharing it! i prepare it few time a week experimenting with other ingredients like carob syrup and powder, grape syrup, dried coconut , different type of nuts and every time it tastes amazing! I even covered fresh strawberries with the mix for the valentine day, it was a divine experience
I thought these chocolate bars were bitter! Not good at all. I used English toffee liquid sweetener (that I use in my coffee) so I know I like the sweetener. I also added macadamia nuts, which I use in everything. I’m surprised people like this. This is the first recipe I’ve tried and I’m not impressed.
Thank you for the great recipes, i’m going to try this for my wee girl, would carob powder be best if shes diabetic?
Hey katie!Awesome recipe here but can i use maybe cacao butter instead?
Lmfao good website I like it … It’s very detailed thankyou I will tell you my results when I’m done
Thanks for the recipe. I am pregnant and have gestational diabetes. I have been craving sweets like no other. When I cheat my numbers are too high. I went to Sees candy and they had a fantastic sugar free chocolate. Unfortunately, it also cost an arm and a leg. I know this recipe won’t be cheap either, but I can get a lot more chocolate out of the recipe, so thank you! Looking forward to some sugar free chocolate with Almonds! Yumm