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 all the ingredients!!!
*Happy dance*
Running to make them now. It’s not too early, right? 😉
YOU ARE A GENIUS!! I mean, make your own sugar free chocolate! Amazing kudos to you!!!
I really think just adding chopped peanuts would make it divine!
As always, Katie, awesome job on the recipe! I think a Nutella version would be great — I recently bought organic hazelnut extract and it’s amazing with lattes, but I need to cook/bake with it more! I’ll report back with the hazelnut-chocolate bar results!
P.S., I used 10 drops of stevia as I found it pretty sweet after that – sometimes it’s hard to believe that most tastebuds are acclimated to sweeter than that!!
Enjoy the rest of your weekend! Snow has showed up here in Seattle!
Enjoy the snow for me… We’re having 60-degree weather here, and I don’t miss that snow one bit ;).
I’m from Minnesota, and I hate the snow and the cold but I know one thing- hot chocolate is 20 times more decadent when its below 0 and snowing. Especially if you’re outside while drinking it. You don’t get to just taste and smell the chocolate, you get to FEEL the warm chocolate vapors caressing your skin and entering through your pores- its like a chocolate spa for your face! (dermal chocolate ingestion ftw!)
oh i was so confused when i checked your blog the next day and this post was gone and the format was back to normal- i thought i had dreamt this post!
what about adding coffee and toffee?!
Me too! I thought it was just me!
Mmm can’t wait to try these with all sorts of mix-ins!
Katie, I just made these for my husband and I and they turned out fabulously! I mixed up a little bit of pb frosting (peanut butter, agave, almond milk) for the tops and it totally took it over the edge. DELICIOUS! And so quick and easy.
Thank you for all that you do!
awww bummer about the crash! 🙁 I saw your post in Google Reader, but when I clicked over to comment, the site looked really funny. (but obvs you knew that.) I’m glad it’s fixed now!!
I have a stash of mini Lindt chocolate bars in my cupboard…once they’re gone, I’m making these 😀
Haha the worst thing was that all these people were bashing my “new header” and telling me how ugly it looked. I wanted to reply that I knew… and that I hated it too! But it wouldn’t even allow me to comment on my own blog :-?.
They look great! I’m guessing you don’t suggest subbing anything for the coconut oil?
~ Adrienne
Coconut oil is solid when cold, so I don’t think another oil would work.
Okay, thanks! 🙂
I actually made these with Earth Balance butter as I am allergic to coconut, and they turned out quite well.
Just wondering how much of the Earth Balance you used?
Oh believe me… I still saw this recipe and whipped it up shortly afterward. For some reason, I wasn’t a huge fan or the agave in the chocolate. I think it drowned out the bitterness to the chocolate that I enjoy so much. I’m going to play around with the recipe to see if I can come up with something a little different.
If you can find the drops, try the stevia version. It’s much more bitter!
Wow, that looks delicious and so easy to make! I’m going to try them right now!
My favourite dark chocolate at the moment has dried sweetened cranberries in it, so I would give that a try.
Chocolate orange is one of my favorite combos!! I’d love to recreate some of the Vosges Chocolate flavors at home, like the gingerbread toffee one. They are really funky and unique, but soooo expensive!
I love lemon extract in chocolate! How about almonds and coconut, or freeze dried strawberries or bananas, or Low sugar fruit preserves, or raisins. Maybe even PB & freeze dried bananas. Oh there are so many possibilities!
Wow, I’d never have thought to make homemade chocolate bars…until now, bwahahahah!
As for flavoring ideas, vanilla bean, almond extract, or amaretto come to mind:)
How did you get yours in that shape bar? I would love to do that for friends.
I used a chocolate bar mold. There is an AMAZING cake-decorating store in Richardson, Texas. They have all sorts of chocolate molds… they have an entire room!
Oh my wow…just made these and I’m in heaven 🙂 I topped mine with chopped pistachios (would have used hazelnuts if I had any). Thanks Katie!