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
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.
Do you put the ingredients for the chocolate bars over heat or just stir without heat.
No heat needed.
Can I use a different oil instead of coconut oil? For example, maybe canola or vegetable oil?
It won’t harden! Coconut oil is solid at room temperature, that is why it is perfect for this kind of recipe. It freezes/solidifies and melts very well. Canola/vegetable oil would probably result in a gooey sauce. A substitute that might work would be butter, non-hydrogenated shortening, or another saturated fat at room temp. with similar properties.
When I made the three ingredient chocolate bars, the chocolate part got thick, but the oil and aguve wouldn’t mix with it. What did I do wrong? I did the 1/4 cup cocoa power, 1/4 cup coconut oil and 3 tbsp of Aguve syrup. It looked like a blob of chocolate brownie texture and then all the liquid.
Thank you for writing “no heat” required. I cooked it on the stove that is why did didn’t work.
Hello, I was wondering if there was a way you could make these chocolate bars snappy without the coconut oil. The oil is expensive, and I’ve tried butter and vegetable oil all with failurers. Is there any successful substitute?
I would like to know the nutritional information for the chocolate bars. The link takes me to a page about chocolate sauce, not the nutritional information.
Thank you.
I just made these with date syrup instead of stevia or maple syrup (homemade, it’s just dates and water) and it’s great !! thanks for this recipe. Can I please translate it and post it on my dutch and italian websites for hypothyroid patients (most of them have to eat gluten free) with a link to your original recipe?