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 have just discovered through online reviews that NuNaturals changed their formula a few months back. has anyone found a better stevia with no bitter aftertaste?
Silly question .. Do you melt the coconut oil before or after you measure it???
Oh never mind saw the answer scrolling up!
Thank you very much,for your recipes…you are my new cooking guru!! I loooove tour healthy recipes. Really, thank you so much!!
so…need to try this…would like to make sugar free MILK type chocolate, any suggestions?
Whatever you do, don’t use actual sugar haha. I tried it and it came out terrible! Tastes like pure cocoa and it’s gritty and wouldn’t break up. But anyways I’m putting a later of chocolate, a layer of “peanut butter” (which is soy butter but tastes like actual peanut butter) and then another later of chocolate!
I would like to try these but I was wondering, by using coconut oil, wouldn’t the chocolate taste like coconut?
Thanks.
I am new at making chocolate, so sorry if this these are stupid questions.
Could I temper this after I make it? That is, melt down the bars that I have made, do all the temperature raising and lowering stuff, and then remold them, to make them shinier and harder? Or should I do that while I am making it the first time? Is this even possible with bars made from coconut oil?
Hello,
I do appreciate your healthy recipes, but I was wondering if you ever tried real sugar in your chocolate bar recipe. If so, what would the amount of sugar be? If you haven’t that’s fine, it just looked so good and you had me hooked when you said it tasted like Dove chocolate which is my favorite, but I have had some challenges with Stevia and sugar substitutes. Thanks for sharing!
Oh dear god thank you! I have been struggling with my weight ever since I was a child, and now I have a crushed disc in my spine so I have the choice to loose weight or be on painkillers for the rest of my life! My biggest problem is I have such a sweet tooth, and honestly this recipe has saved my life!! Your blog is amazing. My nutritionist recommended you, and I’m so glad she did!!
Thank you so much, Kara! 🙂
This is a fantastic idea! I am really excited to try these out!
Your link to the nutritional facts link for this recipe takes you to a Hot Chocolate Butter recipe. Do you have the nutritional info for the Chocolate Bars?
You say “add Stevia to taste” but could you give me a starting point? 2 drops? 20 drops? Help!
FYI, I did see the comment above with link but it only shows conversions for sugar amounts, which doesn’t help because there’s no amount of sugar listed in the recipe to use for converting…
It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
Wondering if you can help. Made this recipe but it came out like thick frosting, even with the extra water added. I had to heat it on the stove to make it pourable, and even then was too thick still. I used the 1/4c oil, 1/4c cocoa, 1 Tbls pure maple syrup. Any ideas?
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
What type if cocoa do you use? Is it unsweetened?
yes
Thank you for this recipe! It has been frustrating trying to find chocolate chips to make cookies, etc. and they all have soy or “natural flavors” – and then the natural stuff can be so spendy – this way I can make as much as i want and try different sweeteners, etc. Have a blessed day!
I’m curious, Katie…you indicate Vanilla stevia drops “to taste,” but could you share what quantity you use for your personal preference? I’d like to try them your way the first time, and adjust from there. 🙂 Thanks!