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
gah!… I guess you can’t do it with packets of truvia, it needs the liquid to absorb?
Thanks for the yummy recipes, Katie. I saw on the chocolate butter page you said you make 30gram bars. I’m low carbing so I’m trying to figure how many carbs each has. How many bars do you usually get per batch? (I’m also wondering how many tablespoons a batch of the chocolate butter makes…so I can calculate carbs per tablespoon. I’m going to post a request on that page, too, but if you want to answer both here, that’s great, too!).
Thanks, 🙂
Katy
Thanks for your recipe. I am not familiar with using liquid Stevia. Could you give an approximate starting point for how much to use…2 drops, 10 drops, 20 drops?
Thank you*
Try this: https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E
Could these be used in your chocolate bar or chocolate fudge pie?
Hmm that’s a good idea. If you try it, be sure to leave a comment back saying how it went. I’d like to try it too!
Is there another thing you can use other then coconut oil?
I just bought some molds to make my own chocolate bars! SO glad to have found your easy recipe. Have you tried adding fruit and/or nuts? If so, do you have directions for doing this? I’m wondering if it would be better to mix in and pour into molds OR pour the chocolate into the mold and then press in nuts and fruit.
Just sprinkle some dried fruit into the molds after pouring in the chocolate.
Do you think we can make some chocolate milk bars ?
My boyfriend loves chocolate, but only if it is milk chocolate.
He still ate all of the ‘reese cups’ I’ve made but 🙂
I tried to look at the comments to see if anybody have done it but I havent find.
Maybe try adding a little milk to this recipe?
Oups I am very confused I thought that I was on the ‘Reese Cups’ page 🙂 I will try adding a little milk as soon as I get coconut oil !
I am going to turn these into CHOCOLATE BARK! They look so good!
Is it possible to substitute solid, unsweetened or bittersweet, chocolate for the cocoa powder?
I would think so but haven’t tried.
This recipe is fantastic! I use the suggested ratios for maple syrup, and it is delicious. I’ve been thinking about substituting half of the coconut oil for melted coconut butter, and wonder if anyone has tried this. Maybe it would be healthier because of the added fiber?
Have you had any problems with this chocolate melting? How long is it good for?
Thank you!
Arielle
It needs to be kept cold because of the coconut oil. But in the freezer it will last for months.
Wicked recipe. Thanks for sharing…….
My husband likes dark chocolate but I prefer milk chocolate…..could milk or cream be added or subbed to make this more of a milk chocolate type?
Hey Katie! These look awesome! I was just wondering though, what are they like at room temperature??
Chocolate sauce 🙂
How long do these stay good in the freezer? If I take them out of the freezer, will they melt?!
Yes, they will melt at room temp. Frozen they last months.
can i use honey as a liquid sweetener? thanks, Katie!