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,
Can you make these with stevia or sweetener packets instead of drops?
Is there any coconut flavour to these?
I put in to search for a recipe WITHOUT coconut oil or coconut….always get sent to recipes WITH coconut !!!!
Hi Katie! I’ve never thought of asking you about this before. What do you think about carob powder? Is it alright to substitute this for cocoa powder? Thanks very much!
Ria
how do you get them cut so uniform and without breaking?
I’m trying to find recipes that use real chocolate, like 100% cacao “unsweetened” bars. I can only find ones that use cacao powder and other fats, like coconut oil. This looks great though and I’ll give it a try if I give up on finding the chocolatier secrets…
Two comments from an annoying purist:
1. Technically, if the fat holding your chocolate-flavored candy together isn’t the cacao butter that’s processed from the cacao bean, it’s fudge, not chocolate. In my home country it is even illegal to call it chocolate.
2. Nothing is really “unsweetened”, because there’s no sense in taking something that’s sweetened and then extracting the sweetener out of it.
Thanks for a great post
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