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 made these yesterday! Sooo delicious, but when I combined the ingredients (I used normal sugar) I tasted them and found the chocolate really dark, and bitter! I hate bitter chocolate so I added a few tea spoons of soya milk, that made it a LOT better. A word of warning to anyone who uses normal sugar, it makes the texture MUCH thicker so I would a few teaspoons of a liquid.
Oh my can’t wait to try this!
Oh my gosh. I had this recipe bookmarked for a long time, and just made it today.
I can’t stand eating chocolate that has Soy Lecithin in it, and I was just about desperate to find a natural chocolate… and this is my answer to everything.
The first batch was pretty much gone within ten minutes. My sister says that it’s the best chocolate she’s ever had. I used the 1 tablespoon of maple syrup as the sweetener, and it was perfect. Wonderfully dark and so smooth from the coconut oil. I LOVE IT!!
Thank you so much for the amazing recipe.
-Mel
P.s. I LOVE THIS BLOG LIKE SO MUCH. Just saying. 😀
This is a good recipe the only problem is the coconut oil will not hold up to baking or room temperature. If you swap the coconut oil for cocoa butter you can use it for baking. It will be solid not soft at room temperature…. you can also add orange zest for a new refreshing flavor…..
I am trying to make sugar free brownie mix in a mug and came across your website. I use stevia “in the raw” and hershey’s 100% cacao in the recipe and every time it is bitter. I even reduced the chocolate by 1/4 and still a bit bitter, and can hardly taste the chocolate. Since you have seemed to work with this and artificial sweeteners I thought maybe you could help. What am I doing wrong?
I made it with almond butter and NOT chocolate and it was not bitter at all so I am assuming it is the chocolate, but how do you get the bitter taste out?
Could I use either sugar or golden syrup???? I dont like sweeteners and mapel syrup is quite an expensive option. Xxx
How long does it take to freeze? Mine has been in the freezer for about 6 hours, so far and it’s not rock hard yet.
How about some coffee beans mixed in?if you could figure out how to make a SF ‘salted caramel’ this is a really hot flavor these days. I love it. Then perhaps you could use that salted caramel as a sauce too. Hmmm?
I haven’t made these yet, but when I do, I am going to add coarse sea salt (maybe 1.5 or so teaspoons) and two tablespoons of chopped unsalted almonds. I am hoping it will be similar to my favorite chocolate bar, Ghiradelli Sea Salt Soiree.
Anyone use a different oil? I’ve never used coconut oil before and I don’t really want to buy any because I have 2 olive oils and a canola oil in my pantry at present :/ IDK if I’d even like it and I thought it was kind of expensive, as well?
You need an oil which will firm up/ harden, when it gets chilled. Coconut oil hardens, much like shortening, when temperatures are cooler.
Dying to try this recipe! What would you suggest as a substitute for the coconut oil? Something readily available off of Walmart shelves and low in calories?
Thanks!
T&H Body
can u use xylitol ?
Excellent and easy recipe! My son has multiple food allergies, and this is a safe chocolate bar alternative for him. Thanks so much.
This was so delicious! I added 2 tablespoons of honey for the sweetener and it really does taste like dove chocolate! I love all your recipes, thank you!
I find when I use the coconut oil it does have a bit of coconut taste, not that I don’t like the flavor but a chocolate bar should have a chocolate taste…Can you sub the oil for something else? I saw some one said Earth Balance but which kind and could you use something else? I am lactose intolerant and love the Enjoy Life Boom CHOCO Boom bars but they are pricey…would love to do this instead because I miss S’mores and candy bars!
The only thing I can think of would be melted cacao butter, but I have not tried it.
Can I use cacao powder instead of cocoa powder?
Yes, these are inter-changeable.