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
could you use the stevia sachets instead of the liquid drops?
Recent reviews of nunaturals vanilla stevia claim that the quality of the product has decreased. Many claim that the product has been reformulated an now has a bitter aftertaste. Have you experienced any change in the quality of the nunaturals stevia? I realize you may not have purchased any of their vanilla stevia recently depending on how much of it you use. Could you recommend the next best vanilla stevia in your opinion?
Sorry, I hadn’t heard anything about that so I really don’t know.
Has anybody tried this with chia seeds? I don’t know if it will turn out. I will make this, this weekend. I can’t wait.
I am a fan of dark chocolate, but mine were very bitter. I used quite a bit of stevia liquid. Is there a way to make them more of a milk chocolate taste (without cow’s milk) or less bitter tasting? I’m trying to stick with stevia as my body doesn’t do well with sugar in any form (honey, syrup, etc.)
I love this! I am really craving some chocolate right now..
what molds do you use that are easy to pop the bars out? YUM!
;0)
holli
Great blog Katie! I’ve been searching for a blog that will give me snack and dessert ideas for my kids and I am so glad my search led me to your site. Can’t wait to try your recipes for some yummy desserts using healthy all natural ingredients. Finally my two kids will have a frequent servings of all natural snacks. Thank you for this great find, I’ll surely be frequenting this site for more recipes.
I used a Spicy Hot Cocoa (organic, fair trade) powder instead of the sugar and cocoa. I poured it over rice krispies that my kids weren’t eating. Absolutely wonderful. And it uses up the hot cocoa mix that nobody was drinking!
Wow wow wow.
I was dubious (my 3 year old lives the date fudge balls but I don’t really like dates) but this is incredible. Lindt, at a fraction if the cost!
Thank you!
Hi, Katie,
Why do you reduce the cocoa by half if you add liquid sweetener? Thanks!
Lisa
I made something exactly like this instead I used some cocoa butter and then I crushed up some pork rinds mixed it up and laid flat and froze. Very crunchy and delish
i love this chocolate!
Chocolate Covered Katie has awesome recipes. Every sweet treat we have tried is fabulous and easy. These are our go to vegan snacks !
Would this work with Dutch baking cocoa?
I’ve never actually tried. Hmmm…
candy molds? can’t find them. Where did you get them Katie? Thank you for your delicious blog 😀
I mean … rectangular as the ones you show , thanks again 😀
You can buy chocolate bar molds on Amazon. I bought a silicon one that you can easily pop the chocolate out of once frozen, then break apart into small rectangles like you would a commercially produced chocolate bar.
I know I’m late but I hope I get a response! I’m newly gfcf and desperately missing milk chocolate. Hate dark chocolate and notice people call this bitter. If I add almond milk and sugar, do you think it would taste more like milk chocolate? Also, how much sugar would you recommend? Don’t care that its unhealthier than the original recipe, just need it to taste authentic!!