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
These are amazing. I used the added cocoa nibs which gave them the added crunch. Who would ever need regular chocolate again after eating these! Thanks for making sweetness healthy!
Does anyone know if these will melt or get mushy if kept at room temperature stored in the fridge instead?
All of the homemade sugar-free chocolate recipes have coconut oil/butter in them. These, along with other tropical oils and butters are forbidden in many diets due to their high saturated fat content.
Are there any substitutions for these fats and oils that are healthier?
so what oil does one use if they have a hard time with coconut and palm fruit oil stuff..i have not figured this one out yet
how much stevia should I add in drops?
I am so excited to try this recipe! I really NEED in that way one needs chocolate, a sugar free chocolate recipe.
Could you tell me how much Stevia you use??? That would be really helpful for me as a stevia newbie, to have a place to start from.
Genevieve 🙂
Thanks, I love your recipes! This one also makes a wonderful chocolate “shell” on ice cream!
How much stevie do you use. I added several stoppers full and it was terrible. Not sure what I did wrong. I added to the coconut oil and then the cocoa powder and stirred it. It kept getting thicker no matter how much liquid I added and never was sweet at all. Please help.
Gd recipe… I think I go try it out.i am doing a class project on advertising and I hope to make my own chocolate for this task.
could i use honey as my liquid sweetener?
How long can they be out of the freezer before getting soft? I was thinking of gifting but concerned about them melting too fast. Thanks!
They’d have to stay refrigerated or frozen and can only be left out for short periods (like up to 10 minutes)
Maybe I am doing something wrong? I have tried twice now and it never freezes to solid. =( I did 1/4 c cacao powder, 1/4 c unrefined coconut oil, 3 tbl maple syrup. Any advice?
Same problem here. It seems like the original recipe with the stevie drops has a lot higher dry-to-wet ingredient ratio. Maybe it should be 1-1/4 c cocoa powder to 1/4 c coconut oil and 3 tbsp of maple syrup?
Are you putting it in the freezer? Sounds like maybe your freezer is not cold enough? Coconut oil should harden within minutes in a cold enough freezer! 🙂
I don’t think it is the freezer. The freezer is cold enough to turn water to ices, and sometimes it frosts up, but in the previous place I lived, I had the same problem. Maybe I should try putting more coconut oil? It just seems like when using maple syrup as a sweetener, there is just as much maple syrup as there is coconut oil. It doesn’t stay liquid, but it is just soft, not hard like a chocolate bar. And in the original recipe, it only calls for a few drops of stevia. Should I try reducing the maple syrup then?
How much stevia (drops) do you use?
Is there anything you could substitute for the Stevia drops?
The maple syrup option 🙂
Katie, before I found your website and recipe, I tried making chocolate bars with Baker’s unsweetened baking chocolate squares. I’m not a cook, and have NEVER tried making candy before. They turned out pretty well, but my recipe needs tweaking. I didn’t measure anything, so do you have some measurements for using baking chocolate? I used coconut oil and honey, poured a small amount into cupcake liners to make patties, and left them on the counter to cool overnight. They are a little soft–somewhere between fudge and icing. Do you think I used too much oil or honey? I prefer honey over sugar and other sweeteners.