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.
Also Try This Brownie In A Mug
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
Can I use vegetable oil instead of coconut oil? I don’t have coconut oil and my parents don’t have any time to buy any.
Dear Katie,
I’m so happy that I stumbled across your website last year because I love eating dessert, but not eating conventional desserts that are high in sugar. On to my comment, I love this recipe as does my chocolate loving friend. She said this is the smoothest, least bitter dark chocolates (I made it quite strong) she has ever tasted. However, I had one issue with the end result; the chocolate wouldn’t harden completely at room temperature. Any way to fix this?
I just made mine with mint extract! It smells so delish! I can’t wait for it to harden up! Tic toc:) thanks for the recipe!
Hi Katie! I’ve tried this already twice and although tasty, did not resemble a chocolate bar. Do you have the measurements in grams?
Can this recipe be made using granulated coconut palm sugar as the sweetner? If so what ratio would you recommend?
When I made these the chocolate never got thick…was I supposed to stir it over the heat after I melted the coconut oil? Also mine had a white residue on the top…like left over oil..is that normal? It still tastes great..but next time I will need to make a bigger batch, this barely made any! 🙂
I just made this but I used honey and it came out amazing. I poured it onto a cookie sheet and added raisens and sunflower seeds. Then once it froze I chopped it up like a bark. It was amazing. Also im not sure what others are using that complaine of a coconut taste resulting from the coconut oil but what I use is completely flavor and oderless. I buy LouAna pure coconut oil. So for those of you that dont like a coconut flavor try that. even my picky husband loved it (who hates coconut and honey)and has requested more! I have a big sweet tooth and im confident that I can swap this as a more healthy alternative to my typical indulgences. Its also less expensive and can be made right at home. No more late night gas station runs when the chocolate monster comes calling.
Hi,
I’m on the Adkins diet and I can’t eat sugar products or carbs. I think that your three ingredient candy bar may be carb free? Anyway, I’m on-line searching for candy bar molds (about the size of Hershey bars) and can’t find them. Do you know where or possibly a product name?
Yes,
John
Hey Katie, I’ve got a question and it would be really lovely if you’d answer it!
When you measure 1 cup of cocoa powder and 1 cup of melted coconut oil, how much does each of it weigh in grams? I live in Germany and we don’t use cups as a measurement here. I’ve been trying to find the answer to this question via Google but the problem is that the results were always different. And since I use your recipes a lot (love them by the way) it would probably make sense if I used YOUR result. Thanks in advance. (:
~ Laura
I am just wondering, roughly how long does this chocolate last? In terms of best before?
Thank you,
Sophie
I love all your recipes!! Your latterly my savior!! Where do you get the sugar free sugar and the sugar free chocolate chips?
I love the idea! Imade two batches today one with pepermint. I used everyting organic coconut oil, cocoa powder and pure maple syrup. But I must have done something wrong. They were soooo bitter.. only thing I can think is I didnt stir forver and poured it put while tthkin. They hardend great and the last two (poured some into molds) were not solid and I think mostly syrupy but they were yummy but the others were icky for my taste. Any help maybe just stir better?
This made wonderful chocolate covered raisins!
How thick should the final product be? My still was sort of watery >___<
I tried adding in instant coffee!! 😀 I don't think the coffee dissolved though, so there'll be an additional crunch 😀 hehehe
Aloha Katie,
I tried this recipe exactly, but the bars come out kind of powdery for me. Any idea what I might be doing wrong? I can’t find any bars in the grocery that don’t have cane sugar any more (my favorite brand now uses cane), so I am really eager to nail this one!
Also – can you recommend how many stevia drops are the right amount, at least for you, as a starting point? I think I went skimpy on them and so they are bitter for me – would be great to have a general guideline.
Warm mahalos!
Drew
I’m not sure what you could be doing wrong, but have you checked out Katie’s troubleshoot FAQ page for help? Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Wow these look amazing! Sooo gonna make them.
How many drops of NuNaturals stevia do you recommend putting in? I just received my stevia today via amazon. Can’t wait to try it!