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
THANK YOU for this recipe! I finally got around to trying it today, and it tastes just like a chocolate bar. I used a combination of liquid stevia and 2 packets of stevia, as well as raw cacao powder. It was slightly bitter, but I enjoy bitter dark chocolate. I will now make these regularly, as I love to eat chocolate 🙂
I made this today too, and it tasted fantastic! My mother loved it since she’s a huge fan of dark chocolate! 🙂
I just made some of this with orange essential oil . . . it’s in the freezer now and I’m chomping at the bit waiting for it to set. 🙂
Oh . . . I used honey as my sweetener!
Hi, these sound amazing! I love dark chocolate! My only question is, does it HAVE to be unrefined coconut oil? I only have refined, will that make a huge difference, do you know? Thanks so much!
Hi I just stumbled upon your blog. I make chocolate this way, but just sort of eyeball/taste usually. I have not tried your specific recipe so I apologize if this is irrelevant. Iwas trying to read through all the comments to get see if this was mentioned..but there are just SO many. I have not tried your specific ratios but I know typically when I have made coconut oil chocolate it melts fairly easy and it will soften if not refrigerated. Is this the same with your ratios? If so any recommendations on additions for making it stay harder? (I am vegetarian and gluten free)
About how many bars does this recipe yield?
I’m wondering why you specifically say unrefined coconut oil. My family hates the tastes of coconut and the refined doesn’t have any flavour. I’m assuming it would work the same but unrefined is not processed so therefore better?
You can always experiment. Be sure to report back if you do!
How much sugar should I use, if I wanted to use organic evaporated cane sugar? Thank you.
hello, could you plzzzz give a starting point or guideline for the stevia extract so as not to waste…..thanks a bunch 🙂 how much do you use?
I tried these with the maple syrup alternate version and they didn’t firm up in the freezer, has anyone had the same problem or did I screw it up somehow? I made them for valentines day and my boyfriend ate them with a spoon, still yummy though – guess it’s the thought that counts!
Sounds like either your coconut oil was bad or freezer was not cold enough. Virgin coconut oil will freeze as soon as it’s chilled if it is good. Mine firms up even in the fridge!
These were amazing! Thank you so much for this awesome recipe! I made a batch two days ago and my mom made me make 3 more batches that night! It was so good I could not stop eating it! I’ve already given the recipe/your website link to two different people =D