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 love your bonnies, and really want to make some of those, I bought the plastic bunny mold, some chocolate wafers, but I need to improve the flavor, do you put in any almond flavors???? Thanks I love your site
When I found this recipe I thought ‘Too easy to be true…’ and, at least for me, it was. I was going nuts waiting for my shipment of Green & Black 85% Bars so I decided to try these. I used organic coconut oil an organic cocoa powder. I pulled out a silicone ice cube try I use when freezing pesto into handy 1 inch cubes and dropped a couple of toasted (organic) cashews in each compartment. I had my local (I live in Mexico) organic agave syrup on hand so I used it along with the 1/4 c each of cocoa and coconut oil as directed above. and….It never turned into anything but oil with cocoa powder floating in it. I stirred until it was pretty thick and went ahead and poured it into my molds. the oil and cocoa separated immediately. I went ahead and froze them and ate them – can’t waste all those great ingredients – but I would never show them in public.
Hey Katie, this is great and simple. Thanks. I actually used this and tried with the liquid stevia first and it came out a bit too bitter maybe I just wasn’t used to using it and didn’t use enough but I was also afraid of making it too sweet or having an aftertaste. My friend told me about swerve which is safe for diabetics and it can be used just in same proportion as sugar. That seemed to be much better since I’m more of a semi-sweet girl. I just thought I’d share that tip in case… I’m glad you posted this though. It really is a trick to find diabetic friendly treats like this that actually turn out well and taste good and that everyone can enjoy. I actually have a little melting pot that I used to blend this all and melt the coconut oil in first before I added the rest…worked pretty well just in case people were wondering. I’m kind of a gadget girl like doing things like that.
Okay, so I tried this out and believe it is a wonderful recipe! However, one problem occurred: I used honey as sweetener and when the chocolate was done freezing it sank to the bottom of the pan I used and did not distribute very evenly which resulted in certain parts of the chocolate tasting a bit too sweet and other parts a bit too bitter (most parts were delicious though!). I wonder if this happens due to the honey or does that generally happen with liquid sweeteners?
And has anyone weighed how many grams/oz of chocolate the recipe makes? Unfortunately mine was gone before I had the chance to do that myself. 😉
…Or maybe I did not stir it long enough?!
thanks for this recipe! i am currently on the Body Ecology Diet and have been thinking about making some raw cacao chocolates for when i have a craving. these look perfect!
Wondering if I break these into chocolate chips if they will hold up in baked goods? 🙂
I just saw this recipe, made it, hated it. 🙁 Came back here to pout, and realized- I messed up the recipe! How you can mess up just three ingredients, I don’t know, but I did. I did a full cup of cocoa (plus the tablespoon), and kept all the other ingredients to the same measurement. Won’t make that mistake again, ha ha! Making up a new batch later tonight. What I made turned out to be the perfect bittersweet chocolate though. 😉
This is fantastic! I love having a little glass of red wine and dark chocolate for dessert. I use to try and melt bakers chocolate and sweetened it with stevia- which is a pain. This works so muck better and I have complete control over the quality of my ingredients. Thanks Katie!
While you are organizing your website could you please include a print button that contains only the recipe? We would appreciate it, thanks and LOVE your recipes. You have been a great help in me being able to go paleo for my health’s sake.
To print, highlight just the recipe itself and right-click “Copy.” Then, open a new Word document and right-click “Paste.” You can name this file, save it in a CCK Recipe folder, and easily print from that point on.
You can also highlight recipe, and press print button and select “print selection only” (or highlighted portion only). Very easy to print recipe only.
THANK YOU SO MUCH!!! Just made this chocolate bar recipe with my 5 year old son and he was jumping around saying “Yay!” & “Yummo!” He hasn’t had a chocolate bar for awhile now and really misses them. Thanks so much. I can not verbalize my gratitude. 😀
Using coconut oil raises a person’s triglycerides. Can you replace the coconut oil with canola oil?
I tried and screwed up
I looked through your 3 ingrediant chocolate bars. Ive tried similar recipes, and they never work. I want to make homemade chocolate for me and my kids. milk chocolate and dark chocolate. All I ever get is chocolate that never hardens, stay soft, chewy, gooey and sticky.
I know hard chocolate is supposed to be cooled, then reboiled at a certain temp and length of time, then put in molds to cool and harden. But I cant find anywhere to show me how to do that
I think one of the reasons coconut oil chocolate doesn’t harden up is that it’s just not as solid as the naturally occurring fat in chocolate. Room temp cocoa butter can be cut into pieces and is harder than butter. Room temp coconut oil is more creamy. If you want it to harden up, maybe try it with cocoa butter? The process you’re describing for making the chocolate hard/snap is tempering. I did it years ago and if you search the term you should definitely be able to find instructions on how!
Katie, I absolutely adore your recipes. This one is exactly what I’ve been looking for, but I have a question: I have a peanut and tree nut allergy and can’t have coconut anything. Are there any substitutes that I could possibly use?
Try cacao butter, melted.
How many drops of Stevia do you use? I can’t wait to try this recipe. Thanks so much. PS My kid with a dairy allergy was so excited that he will get to eat a candy bar.
In a reply to another comment, Katie wrote: It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
(I had it copied to make a note on Pinterest 🙂 )
You make me happier every day!