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
Would this work well in molds? Based on some of the comments on here, how long can it be out of the freezer before it’ll start to melt?
Yes about the molds.
Time left out depends on the air temperature. On a super-cold day, it can be left out for awhile. On a warm day… not at all!
Did you double this recipe to make them turn out like they did in your picture?? Mine are really thin and I barley got 7 out of them? and yours are thick and 8??
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 used 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, it ends up good, tho has a strong coconut taste, which is ok with me. But 5 minutes??!! stir stir stir? I stirred about 20 minutes, finally used an electric mixer on high for 10 minutes — then gave up and froze it anyway. Maybe because I’m in semi-tropical Belize? It seems to be fine frozen. I’m going to try it with your blond bean brownies and eat the rest straight from the freezer!! Thanks for wheat-free & sugar-free goodies.
Going to try making this with cayenne pepper and agave!
Thank you for the recipe! : )
LOVE the chocolate! I want to try 1 tablespoon of Sugar free Vanilla Coconut Milk instead of Stevia Vanilla next time and see if it creates milk chocolate. Have you tried this?
Sorry, I haven’t. But if it works, I’d love to know :).
My question is about the coconut oil. Do you measure out four tablespoons then melt. Or do you melt some and then measure out four table spoons? Does it even matter? Thoughts? Thank you.
I always melt my coconut oil first… I live in a hot climate, so usually I don’t even need to melt it!
I have tried this before and it’s delish! Melts in your mouth 🙂
Can you use refined coconut oil?
Ok I’m confused on the coconut oil. Am Supposed to use liquid or solid kind? Do I melt the solid?
The solid will become liquid at room temperatures below 77 degrees? Use the melted coconut oil. It will “firm” back up in the freezer.
Im allergic to most sweeteners that are not regular suga.r. can I substitute sugar?
Sorry, I am not sure how a granulated sugar would work :-?.
I’d put peanuts or almonds or sunflower seeds in them. Some kind of nut/seed. I LOVE the choc sweet/salty thing. 🙂
AND LOVE your site, always! My Pinterest has a cck board! 🙂
I cant wait to try this! I bet it would be great with some almonds extract.
I am thinking lay out a bed of almonds and pour the chocolate over them, then freeze!!!! YUM!!
You should try chocolate and caramel! That would be soooo good! 🙂
For people who are using liquid sweetners (honey, agave nectar, etc.) & having their chocolate turn out thick & truffle-like, I have a great suggestion! 🙂
My suggestion:
Just stir your liquid sweetner of choice with hot (not scalding) water.
*1/2 tbsp liquid sweetner + 1/2 tbsp hot water = 1 whole tbsp
*1 tbsp liquid sweetner + 1 tbsp hot water = 2 whole tbsp
This helps thin out the consistency & will make the chocolate turn out just like Katie’s.
Hope that helps! 🙂