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 Love Terry’s Chocolate Orange and Nutella Hazelnut spread.
So I think Orange flavoring or Hazelnut would be awesome in it.
Where the heck does one find unrefined coconut oil or NuNatural vanilla stevia drops? I’ve never even heard of “stevia drops”.
A health food store should have both.
How long does it take for you to set the chocolate (cool) and what is the yield for the recipe above?
Hi tried your chocolate bars and they came out perfect! I am so thankful that i can now eat chocolate! I have Lupis and am on a strict diet! Here in SouthAfrica one chocolatier makes rose flavored and gardenia flavored chocolate and it really tastes good! How would you suggest i try to incorporate this, especially a few drops of rosewater, in the recipe without making it too runny? Is there a way to make them iso that they don’t need freezing?
I use maple syrup as my sweetener, but, I still use the amount of cocoa called for when using stevia (1/2 cup). Sometimes, I even add a bit more syrup. As such, it is thicker. A few drops of rosewater shouldn’t hurt at all. You do not have to freeze it. The coconut oil will harden at anything colder than 77 degrees, I believe. The refrigerator should work just fine, it just may take a bit longer to harden, but, I wouldn’t believe it would too much longer.
caramel
I’ve made this using the unrefined virgin coconut oil and adding almonds. Tasted much like an almond joy! All the delicious taste, with none of the carbs that spike your sugar. Good stuff. 🙂
I’ve made 3 batches now. Use dutch-processed cocoa for less “bite.” NuNaturals Stevia plain and then added vanilla (1tsp). Stirred in toasted coconut and sliced almonds. All 3 batches turned out slightly different, but delicious. My favorite includes 1/4 t. instant coffee granules, 3 T. heavy whipping cream, almonds, coconut, dried cranberries and sea salt on top. Bravo.
Hi Katie!
I am so in love with your site!!! Why give up treats when I can make them healthy?! I’m forever sharing your posts and following your blog.
I was wondering if you could offer some suggestions for me. Coconut tends to hurt my belly so are there and alternatives you think would render similar results?
Maybe you could try melted cacao butter.
Is there anything you could use to substitute the coconut oil? I’m allergic to it
I would presume any oil which will harden at cooler temperatures. Try an organic shortening.
Orange zest!!!!!
What is pepitas? I’ve never heard of it.
Pepitas are pumpkin seeds, out of the shell.
How about raisins as an add in? Or various types of crushed nuts, depending on your preference.
I made it, adding a heaping teaspoon of cayenne pepper. Amazingly good.
My husband is a type one diabetic and I cannot wait to make this for him (with Stevia of course). ^_^
Looks delicious and very easy to make…
What cocoa powder do you use?
You can use any unsweetened cocoa or cacao powder (regular, not dutch… although I’ve never actually tried dutch. It might work as well). I usually use Navitas or Dagoba.