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
How many drops do you use with the vanilla stevia? 🙂
Hi Katie-
Just read your candy switch email. YUMM! My favorite candy bar is Milky Way Midnite. SOOOO awesome. Any chance you could come up with a healthy switch for it?
Thank you for all the awesome recipes!!!
Definitely putting it on the list of things she’ll try!!
Jason (media relations)
Thanks for the recipe! So simple… Have avoided chocolate for years due to all the bad ingredients. Didn’t realize it was this easy to make.
Making this tomorrow with some coconut flour, chia seeds, cocoa nibs, dates and cinnamon. Can’t wait 🙂
Just in case it helps other people – you can make these with regular uncut stevia. I tried the vanilla liquid but it had a really funny aftertaste to me. So I kept trying with regular stevia, but it drove me crazy that it says the amount “to taste” because you don’t know until they’re done how it will taste, so how do you know how much to add? They taste different once they are solid chocolate and it took me a few tries of making these to get it right! A rounded 1/8 teaspoon seems to be about perfect, but you can adjust this depending on your tastes – at least it gives a starting point though! Mine started out with way too little and I had a few batches that were almost inedible. Also this makes it easier – 4 tablespoons of coconut oil = 1/4 cup. I’ve found it’s much easier to fill the measuring cup once than to do 4 separate tablespoons. If you live in a climate where your coconut oil is solid at room temperature, make sure it’s heated first so that it’s liquid and stays liquid until you’re done stirring. I found out the hard way that once the cocoa is mixed in, it is too late! You can’t stir it once it starts to solidify and it doesn’t work to put the mixture in the microwave – it becomes a mess. So… first, heat the oil, measure 1/4 cup and put it into a bowl. Add in a rounded 1/8 teaspoon of the uncut stevia. stir. then add the cocoa powder. (which you should spoon into the measuring cup because I also found out the hard way you can’t really pour cocoa without it getting everywhere!) this is also much better with a little bit of salt! just a large pinch of regular salt really balances it out. I love you Katie and I love your recipes and I hope you don’t feel I’m stepping on your toes with these tips, but just wanted to add them because it took me a few batches to get these right and I was about to give up! Hoping I can save others some of that frustration because they really do turn out great once you get the proportions down and start with warm enough oil so that it doesn’t start to solidify as you stir! Thank you for all of the awesome recipes!
Wow, this is some elementary shit right here. I can’t believe anyone is impressed by this basic bitch recipe.
Pretty sure wasting your time to leave trolling comments on a food blog is as elementary as it gets 😉
Hi Katie, I want to make my own chocolate has I your recipe seems straight forward. However is it really only 4 tablespoons of coconut oil, or is it a cup of oil?
Also I love peppermint chocolate, do you need any mint oil or is there a certain brand for this.
Many thanks, and look forward to trying the recipe.??
Hi, the recipe calls for 4 tbsp of oil. I’d buy pure peppermint extract at the store (most grocery stores should have it), and use a few drops in the mix.
Jason
Hi Jason, many thanks, look forward to trying it when I’ve made. ?
I made this chocolate for the first time today, and i must say its superb. I will make this all the time has this is a far healthier alternative to chocolate off the shelf.
I used manuka honey for the sweetener , although i only put a little bit in, a really nice bitter taste.
Thanks for the recipe 🙂
Can someone tell me how much Stevia to use in this recipe and is it liquid or powder? Thanks
OH MY GOODNESS!!!!!
I made this a few hours ago and just tried the first bit and oh my god.
I did 1/4 cup cocoa, 1/4 cup coconut oil, 3 tbsp agave nectar & 3-4 tbsp shredded coconut.
This is the most delicious, simple, amazing, easy, decadent and closest taste to chocolate I’ve ever had. You’re a good genius and I officially love you ?
Food not good ?
How long does it take for these to completely harden in the freezer? 🙂
Thanks!
Taylor Stolt, RDN, LD, CLT
Depends on how cold your freezer gets, but should be completely hard within an hour!