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
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
Last weekend I made my own homemade chocolates with the recipe. However, my mixture never thickened up, it remained thin. I started off with 1 cup liquid extra virgin coconut oil and 1 cup cacao powder, then I added 1 tsp. of vanilla extract and 1 packet of Stevia. What a fiasco that was. I put in some almonds and put it all in a pyrex dish, spread some almond butter on it–but it just fell through the chocolate mixture–into the freezer it went. When I finally tried some it tasted like I was eating raw coconut oil from the container. I was wondering how I could fix this (besides obviously melting it all back down). Also, I noticed that most of your recipes call for bananas (i.e. ice cream, fudge, etc.). I can’t have any sugar of any kind including fruit, agave, syrups, etc. What could I use as an alternative to a banana to get the same effects?
Help! Did I miss something? How long do you stir? How thick does it get? Mine never really got past liquid form. Then, when poured into a plastic bag it became so thin it will end up being chocolate shavings when I get them off. Tips? Please!
Hi – do these melt at room temperature? thx
What about adding ginger? Or chia seeds? 🙂
OMG I love your website! I am OBSESSED!!! Your recipes are amazing! I had a quick question. For the NuNaturals Pure Liquid Vanilla Stevia that you use in your recipes. Do you have the one that is alcohol free? Because I have seen versions that contain grain alcohol, and ones that do not. I was just wondering which one was better taste wise? Thanks so much! You have a new fan here! 😉
this recipe is AMAZING!!!!!!!!!! i love this! i madethis for my family and they ate it ALL! i didnt get any!. iam a totalfoodieand this recipe ismy favorite!
Can you break this up into small pieces and bake it into cookies? Will it hold up in the oven?
Mann this is soooo cool. Going to try this once I free up some space in the freezer
Aww, that’s just simply awesome! <3
Can I use powdered stevia and liquid vanilla? If so, how much
Makinglifesimple just did this recipe in a video! Excited to try this! I think I’ll add sea salt to my bars… Yummmmmm
I just made the chocolate using apple juice concentrate as the sweetener – it turned out brilliant!
I bought some bars of 100% cacao while in Peru…I thought I could modify your recipe to make them into chocolate bars, it worked one time, but today I used a bit of coconut oil, cacao bars, and then I blended up a bit of sugar so it wouldn’t be too grainy and added it. The chocolate was so grainy! Is grainy chocolate a solve-able problem?
I realize this is an old post but I am hoping for some help. I made this using dutch process cocoa powder, expeller pressed coconut oil (good quality), and liquid vanilla stevia. They were beautiful and hardened easily but they tasted like plain cocoa powder! I re-melted added about 40 more drops of stevia and even a few packets but it still tasted so bitter I couldn’t eat it and I LOVE dark chocolate. I re-re-melted added more stevia and a little honey. They aren’t as bitter but with so much stevia they taste like stevia. Any ideas?
What stevia did you use? You should use nunaturals for the best taste.
I used Sweet Leaf because it was all I had. Seriously it was awful.
I would recommend NuNaturals if you are using stevia.
Can you give me some idea how much stevia to use?
Katie.
Katie, Katie, Katie.
I just made these… I think I died. I used dark cocoa and maple syrup. So good. 🙂