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
I just made these, but I added unsweetened coconut shreds, and almonds. They seriously taste like gourmet chocolates. I don’t know if I’ll ever buy expensive chocolate anymore, because these are incredibly smooth and rich, ridiculously easy to make, and completely versatile depending on what you’re craving. I followed the recipe exactly, using *good* quality ingredients: dark maple syrup, non-alkalized cocoa powder, and unrefined extra virgin coconut oil. I spooned them into a silicon mold meant for small treats, and then topped each one with an almond. Stuck them in the freezer for about an hour, and they easily popped right out the mold, so I highly recommend those, if you’re looking to make individual bites rather than bars. And as others have commented here, unfortunately the coconut oil makes these melt very easily, so they’re best left in the refrigerator all the time, unless your ambient room temperature is well under 75F. THANK YOU SO MUCH!
Hey, Such a nice recipe .
I love making chocolates, I will definitely try your recipe.
Thanks!!
It does not state about the sugar and carb amount in the nutrition facts?
Hi, if you use a sugar free sweetener then there is no sugar in the recipe so it’ll be 0g :).
For more precise nutrition facts based on the exact ingredients you’re using, try this: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this and it was so surprisingly DELICIOUS o.m.g ! Thick velvety dark chocolate!!
I added dried goji berries, chopped up walnuts and a couple of drops of vanilla essence! Also having the issue of it melting quickly 🙁 is there anything we can add to stop that? I know its the coconut oil that melts at room temperature
Try cacao butter instead!
How much does this make (i.e. what size mold will it fill)? Also, your “view nutrition facts” link doesn’t take you to nutrition info, it takes you to another recipe page on your site.
How many teaspoons of liquid stevia did you use??
This would save me lots of money on sugar free chocolate!
However, I don’t like stevia. No matter what brand, I am sensitive to aftertaste–just like some people don’t like cilanto.
How can I use either Lakanto Monkfruit or Swerve? They are both dry sweeteners. I know I can’t add water. Thank you so much.
nice
Can I use vegetable oil instead of coconut oil
Unfortunately not here, because veg oil doesn’t harden when chilled.
Could I sub the coconut oil for mct oil?