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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I can’t wait to make these chocolate bars for Christmas gifts. Can they last a while out of the freezer or will they just melt into one big blob? If I substitute the coconut oil for another oil (such as olive oil) will this prevent the chocolate bar from melting at room temperature? Thanks.
My kids and I are loving these on Halloween! Thank you for sharing the delicious recipe!!
Thank you so much for trying them 🙂
Oh my, SO empowering this recipe! I can be my own superfood choclatier! Thank you! I am saved from my craving and guilt over it by this ever-so-simple recipe. Amazing!
Can you use olive oil instead of coconut?
House
I made the sugar free version and it was pretty good. The finish was a bit dry tasting. Is there a way to remedy that? More coconut oil? Add vanilla extract? I used 100 toffee stevia drops for the sweetener.
Thanks.
B
I accidentally bought coconut butter instead of coconut oil. Have you ever used it in recipes? Think it could be subbed in these?
Coconut butter will work!
Could this be poured into shaped chocolate molds or does it need to be in a bar form? Also, would making this with cocoa butter instead of coconut oil to make it shelf stable? Thank you!
Refound this recipe after running out of chocolate(!) I made raw choc from a kit years ago, and gave it up because it was a massive faff and used cacao liquor that could only find the one place.
This was so easy; no heating, and ingredients I already had. I used hemp seed oil, and needed the extra tablespoon to take it from sticky paste to thick liquid. A heaped teaspoon of set honey lifted the flavour and made it more manageable.
Freezer was full, and the coldest part of the fridge set to ‘soft fudge’ at about an hour and a half. Don’t have moulds any more, so put in a tub and cut after half an hour
I have made these a couple of times. Set ok and delicious although they were a bit claggy in texture. Please advise how I could tweak the ingredients to stop that’s element