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
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.
I made them from carob instead of cocao and with salted almonds! They were always my favorite from Cote’dor but since I changed my diet had to miss those… But now, they’re back in the house,.. and even better! 🙂 Thanks a lot, nice recipe!
This sounds awesome and delicious…and I’m diabetic so this would work for me. I bet for a little kick it would probably be good to throw some espresso beans in the mixture. I used to love eating chocolate covered espresso beans.
This sounds awesome and delicious…and I am diabetic so this would work for me. I bet for a little kick it would be good to throw some espresso beans in the mixture. I used to love eating chocolate covered espresso beans.
I make something like this with baker’s chocolate, butter and erythritol. Love it!
How fast do these melt if left out like regular chocolate
Depends on how hot it is in your kitchen, but usually within ten minutes.
I’m confused why to use less cocoa if you use more liquid (sweetener)?
THANKYOU SOOOOOOOOO MUCCHHH
these are the BEST
they r better than store bought(a LOT) PLUS these are healthy
the last time i made healthy chocolate it tasted like coconut oil with a little chocolate
only i had to double the recipe cause i ate half the batter(haha)
I made this chocolate bar tonite – maple syrup for sweetener option – couldn’t even wait for it harden completely. The texture is beautiful and not overly sweet. Will be experimenting with add-ins and molds. Congrats on this great recipe!