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
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Here you go!
Ha, these are awesome!
lol, this is awesome! I saw them after my post where I wished Katie that the chocolate be with her!
I see a lot of negative comments about this recipe, but if you you just add more coconut oil till you get it smooth it always turns out great. Also we are not always super health conscious so I cheated and used confectioners sugar for sweetness. You just have to add more oil till you get the desired texture.
Gosh, cannot count how often I have made these already! So simple yet so yummy to make homemade chocolate! Today I put pieces of four Mazafati dates on top. Excited to taste the outcome! Thank you for your wonderful recipes, Katie! May the chocolate be with you always.
Can you use a different powder, like matcha or wasabi or strawberry milkshake powder and have a flavoured chocolate-like bar?
Sounds like a delicious experiment – please be sure to report back for the rest of us if you experiment!
Can you use a substitute for coconut oil?
Interesting! All chocolate recipes I have seen use more fat than cacao powder. For example, Sarah Wilson’s basic chocolate recipe uses 1 cup cacao butter or coconut oil (or a combination of both) and 1/3 cup raw cacao powder (3:1 fat to cacao powder ratio). I made that recipe and thought it needed less fat so next time I used a 2:1 fat-cacao ratio. I still felt it needed less fat so last time I used equal parts butter and cacao powder (1:1 ratio).
This is the first recipe I see that uses more cacao solids than fat – almost twice as much! It’s also funny how if you use a liquid sweetener -adding liquid- you adjust by using *less* cacao powder instead of more, lol. I clearly understand nothing about creating recipes XD
Can I substitute vanilla stevia for vanilla extract? What is the difference between them?
Can you use Cocoa butter instead of Coconut oil?
Sounds like a fun experiment. Be sure to report back if you experiment!
I’ve been meaning to try these for awhile now, and I fin as lily got around to it today. I made a batch with half stevia and half agave nectar and stirred in some chopped pecans. That batch turned out more like fudge, but still good. I made a second batch with all agave nectar and stirred in some chopped pecans, and those are AMAZING! like I don’t even usually like chocolate, but they were so good! Thanks for the idea!
Can I use Xylitol or powder stevia as sweetener? How much would be?