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
I wish I had more stevia! That stuff is so expensive!
Why not grow your own plants and just use the ground up dried leaves – it’s the same thing without the cost. there are numerous places selling the seeds, and it grows well in any reasonably warm place
These bars look great and we all probably have everything! I’m gonna do the mint as i have both extract and leaves to garnish. Maybe something with strawberries? I have tons of those. And maybe some coffee flavor too! I’m getting excited Have a great day Katie
I was wondering where this recipe went! I saw it in my reader the other day and thought I HAVE to make these! I’m curious, though, do you think I could use regular sugar instead of agave or stevia?
I haven’t tried it, but I would be REALLY interested to know the results if you do try it!
Another commenter just said she did it with sugar! 🙂
https://lett-trim.today/2012/01/15/three-ingredient-chocolate-bars-1/#comment-236439%3C/a%3E%3C/p%3E
thanks, Katie! I am definitely going to give it a try!
I’d love to make these Mexican chocolate! With the addition of a touch of cayenne and cinnamon . Also orange-cardamom mocha sounds good! With orange zest or extract, fresh ground cardamom and instant espresso powder.
Or sea salt & almond. Always wins, as well.
I did see the original post and pix……….then wondered where it went!!!!!! I had recently tried it when looking through the older recipes, it is so tasty! I vote for some spicy, chili flavoured ones!!!
Amazing what just 3 ingredients can do!
yum, can’t wait to try this!
I really like simple recipes.
I too think orange extract would be really good. Or maybe almond?? I wonder if some peanut butter could be added for either a second layer or mixed in. I <3 chocolate and peanut butter!
So good with mint…my favorite flavor!!! Why not add some chopped nuts or crispies?
I saw your website and was like “What?” then I went to your facebook page and was like “Ah…” So glad everything worked out alright!
I make my own chocolate by mixing one banana with 1/4 cup cocoa powder, rolling out and freezing. Yours look like real chocolate bars though!
Do you know what would be awesome? If you got a stamp that said “CCK or Chocolate-Covered Katie” on it. You could have your own chocolate bars 🙂
Wow, that WOULD be awesome!! I wonder how they make plastic chocolate molds…
I’ve also been thinking it’d be really cool to find molds shaped like Hershey kisses!
I am a cake decorator/candy maker. Molds are available for everything under the sun. There are MANY mold companies that manufacture molds to your design such as CCK. There is an ICES convention every year in August in a different state ICES stands for International Cake Exploration Sociality. There are mold suppliers/manufacturers there. If you are in a hurry you can just type candy mold suppliers in your search engine and many will come up. Check your phone book for candy making suppliers they may have the hershey kiss mold in stock both the large kiss as well as the small kiss and maybe a medium. This time of year (Valentines Day) is a really good time to find them available.
Oh wow, thanks, Pam!
I think I need to make a trip to the cake-decorating store in Richardson (Texas). The last time I went, I wasn’t looking for kiss molds, so I don’t know… maybe they even have some! 🙂
I know it isn’t Vegan, but I used raw honey to sweeten, with crushed Almonds with honey with a little sea salt and some cinnamon. It is the bomb diggity, I am also thinking about trying it with Maple Syrup sweetener and a little Maple Syrup extract.
Penny — I like the maple syrup idea. Yum!
I made the sauce version with maple syrup and it was brilliant!
I’m not sure if it’s your thing, but I think that this bar spiced up with some type of chili or cayenne would be a stellar combo. I love the simplicity of this recipe!
Hi katie! I just made it!! Way good! Try using Recipage.com to index your recipes. It’s really, really great. And they just added a new tool that lets you embed the recipe into your post with share links. It’s awesome!
I like to add coconut sugar…I’m still figuring it out, sometimes I try to turn it into a paste (I have the crystallized kind), but even if it doesnt work, it gives each bite teeeeeeny crunchies that I just LOVE. Regular sugar works too but then that’s more sugar so, yeah. But yummmmmy!!! THANK YOU FOR THIS RECIPE!!
How much regular sugar,or coconut sugar did you use?
I think some peanut butter, or almonds would be great!
Well, aside from plain chocolate, peanut butter and chocolate is my all time fave….so how about adding peanut butter? Or what about a chocolate and cream swirl? Don’t know if these are possible, I’ll let you (the expert) decide! 🙂