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
Do they have to be stored in the freezer? I tried making a recipe with cocoa butter which involves tempering and i failed miserably..If i used cocoa butter in replacement of the coconut oil in this recipe would i have to store it in the freezer?
After I freeze the chocolate and I leave it out on the counter for awhile, will the chocolate melt? My previous chocolates have done so, so will this recipe melt or actually stay hardened?
chocolate in general (and this is due to the cocoa butter and dairy butter) starts to melt at around 70-72 degrees the recommended temp to store at is no higher than 70 but usually about 68 is fine. Freezer is your best bet since if you refrigerate you’ll get blooms (when there is a white discoloration).
Can you use corn syrup instead of maple syrup or stevia.
Good day to you….on the chocolate bars…why must they be stored in the freezer? They’d be awfully hard to eat as other candy bars are…..
I think it’s because of the coconut oil. When it’s cold, it’s harder, but when it’s room temperature it can turn to liquid very easily. I made mine thin enough that it wasn’t hard to eat at all.
So I made these the other night and they turned out bitter. Did I not add enough Stevia drops? Do you have to add alot?
I do not understand the directions for the 3 Ingredient Chocolate Bars.
Is there no cooking or heat? There is not mention of it. And, do you mean 1/2 cup of powder and then another tablespoon of the same thing? Also, can you use honey?
Could you use powdered Stevia in this recipe?
How many drops of Stevia do you recommend? It’s hard to know what to try until after the first time. Thanks.
Has anyone used the packets of stevia for this recipe or know how stevia packets convert to the stevia drops also how many about did you use in the recipe?
I just made these today and I think I must have not stirred it for long enough? I can taste/feel the cocoa powder quite a bit. How long should it be stirred?
Question for you. I do NOT like artificial sweeteners. How can I make the Hershey Bars w/ normal sugar?
None of Katie’s recipes use artificial sweeteners. Neither stevia nor maple syrup is artificial.
If you use sweet ground chocolate instead of cocoa and coconut oil, I used 1 cup of sweet ground chocolate and 8 tbsps. of coconut oil and very very good.
I used only sweet ground chocolate and coconut oil, yum.
I used honey in place of maple syrup and it worked out flawlessly!! Loved these chocolate bars.
Hello dear Katie,
Today I ‘ve tried your recipe 3 ingredient chocolate bar, but you don’t mention how much of the Nu naturals Stevia drops will we use..If we choose stevia powder instead of drops, how much is the equivalent? Thank you in advance
Jane
Hello dear Katie,
Today I ‘ve tried your recipe 3 ingredient chocolate bar, but you don’t mention how much of the Nu naturals Stevia drops will we use..If we choose stevia powder instead of drops, how much is the equivalent? Thank you in advance