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 wanted to use coconut oil for ages but my head is saying – “it’s fatty oil!”. But I may try this with the kids and see how they like it. Thanks CCK
Katie, you are so patient with all the questions that have been asked and answered a billionity times! I made this tonight as written and it is perfect. Snappy, shiny and delicius plain or with peppermint oil. Three cheers from Australia!
Thank you for making them!
Another awesome recipe from Katie. I made mine with half raw honey and half maple syrup (three tablespoons each) and I think I could reduce that to only a 1/4 cup total for a good, dark chocolate bar.
I topped it with shredded coconuts and almonds!
Does anyone know if these are oven stable for choc. chip cookies?
I would guess that they aren’t since they get melty just at room temp. I’m still going to try and cook with them though because, well, chocolate!
Does anyone know if this would work subbing some of the cocoa powder for milk powder to make milk chocolate? I’m not vegan and all of the healthy chocolate you can make or buy is dark. Thanks
I tried this once and it came out grainy and cruddy. Might have been the powdered milk I used. If you end up giving it a go, let us know what you find out! And what milk powder you use 🙂
Inspiration! I’ve had chocolate made with coconut oil before and I always found it too oily/melty (and too coconuty) + too sweet. But you have given me an idea! I took an unsweetened (100%) chocolate bar, melted it down, added liquid stevia and broken up bits of coconut date rolls (they’re cheaper than whole dates and they’re already mushed up and soft!), stir stir stir, and then pressed it into parchment paper like you suggest and popped the whole thing in the freezer. 30 minutes later – chocolate! It’s still pretty melty (in part because it’s not tempered – this happens with any chocolate you melt and re-solidify), but it’s less sweet, less oily and I’m pretty excited to try it out in one of your wonderful cookie recipes. <3
These look awesome! I see that it says to store in the freezer but how would try do at room temp? Is there a way to make them more stable? I’d love to do these in a variety for family stocking stuffers if I can get them to hold up.
You could try replacing the coconut oil with melted cacao butter, but you will have to experiment.
help me out here?
I’m dealing with dry Stevia, but attempted to dissolve it in water prior to adding it. (trying to match the “liquid” sweetener mentioned.
How much? 10 Tblspoons and the chocolate was still a bit bitter.
PLUS it had already become thick in the pan…
heating it back up again only made the oil separate!! LOL!
Help! I’m letting it cool down to see if I can whip it back together again.
(I did add some powdered red chile & a Tblsp of instant coffee for flavor!)
whoops!
I forgot to mention, that I doubled the recipe!!!
Here is a chart!
https://lett-trim.today/stevia-conversion-chart/%3C/a%3E%3C/p%3E
I was so excited to try this! However, my turned out bitter. I used the NuNaturals vanilla stevia drops and Hershey’s cocoa powder. Any suggestions as to what I might be doing wrong? The recipe says stevia drops “to taste”. Maybe I used too much or too little? Any suggestions would be appreciated!
Is this a serious question or are you joking?
Obviously if they are too bitter, you need to add more sweetener…
No, I wasn’t joking. The stevia is a highly concentrated sweetener and I kept adding it to no avail. I would not have assumed this recipe would require more than a quarter of a bottle. I wanted to get some feedback on how much of the NuNaturals stevia drops others have used successfully.
Mine was bitter too, I used 10 drops. I found in another comment Katie said: It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
Next time I’ll use more 🙂 hope it works for you with more stevia
I just realised you used a quarter of a bottle! Sorry my reply won’t be of any help :-/
Does it need to be liquid sweetener?
Would this work if you heated the mixture for awhile first? It seems to me that cocoa powder has a more concentrated chocolate flavor if it is “melted” first. thanks!
I loved this recipe!! I am just wondering why does it take so long for the chocolate to get solid as it has been already for quite a while in the freezer and it is still not a proper hard chocolate bar. Could you please provide some advice? Thanks!!
Hi Katie :
Is there any way to make this a “milk chocolate” version?
Thank you.
Katie says she has not tried, but you can always experiment with replacing the water with milk or something. If you do experiment, be sure to report back!
Katie!
O.M.G. These are divine. So simple. SO DELICIOUS. PERFECT. You know the way to our hearts.
xo
I know the last comment on here is pretty old, but hopefully I can get some help! I am new to using Stevia and I bought the kind you suggested and tried to make the bars today, but I don’t think I used enough drops. How many would you suggest to use for following the recipe exactly like you have above? Thanks!
If I was to chop up the chocolate bars for chocolate chunk cookies, would it work? I once made cookies out of chocolate bars (coconut oil, sugar, and cocoa powder) and (in the oven) the chocolate completely melted (it was delicious but aesthetically it kinda failed.) I think it was the coconut oil that made the chocolate melt so quickly, but I’m not 100% sure.