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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Hi!I tried this recipe,but all I could taste was coconut oil.Can I use unsalted butter instead of coconut oil?
Hi, what type of coconut oil did you use? Unrefined coconut oil should have a very neutral flavor. Also, you can add a few drops of peppermint or vanilla extract or even some instant coffee granules to change the flavor. We haven’t tried the recipe with butter so can’t say how that might work.
Hi there, I made and it came out too softly firms. What is your suggest to add them to harder firms?
your chocolate bars were delicious and they were absolutely worth getting yelled at by my parents for making them lol thank you for the amazing recipe
xoxo luv ya
~Gracie~
what can i use instead of coconut oil?
Hello, I’m looking for a chocolate bar recipe that will be able to hold its shape in the post if I suction seal it. Does this bar only remain hard if it’s in the freezer?
Can this be used as dipping chocolate? Thank you ❤️
Sure!
I make these at least once a week. We love them. What is the percentage of cocoa in this recipe?
Can I temper this chocolate?
Hi..Thank you for the recipe.
I want to ask a question.
Won’t the coconut oil get hardened in fridge and the white oil would be visible on the chocolate once it is set.
It happened with me. Please help.
You need to melt the coconut oil properly, so it is thoroughly mixed in
Though most chocolate packaging say that it is natural fo the cocoa butter to go to the top of the chocolates. So in this case, the cocoa butter is probably the coconut oil oil. Yeah so if it shows then you didn’t mix the chocolate properly, or it’s probably natural.
I made a smaller batch just for a little treat, so I did 2 tbsp coconut oil (measured in the solid form) and 3 tbsp cacao powder. I added in a tsp of vanilla extract for sweetness along with some cinnamon, and just slowly simmered everything on the stove. I added roasted hazelnuts before pouring the chocolate to set. I didn’t want more than a gram of added sugar and the richness is amazing even without the sweetener! Will keep this on hand whenever I have a craving for deep chocolate flavor!
Thank you so much for making them 🙂