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
Thank you for easy and healthy recipe! I enjoy it!
Thank you so much for this recipe!
Any one know if ‘xyletol simple syrup’ would work to replace honey or maple syrup?
ie – a xyletol syrup made and carefully prevented from crystalizing.
Thanks!
Can I dip Christmas cookies in this and put them in the fridge to harden? I plan to use cocoa butter instead of coconut oil so it can be room temperature. But, will it work on cookies?
These are ridiculously easy and sooooo good.
love this, the best chocolate bars ever
What about making unsweetened chocolate bar for baking. Do you have a recipe for that?
I love this. Considering that so many storebought chocolates and even some other foods are being recalled, this is a perfect solution.
I love so many of your recipes!
I just made this because I was having a craving for a chocolate combo you can’t find in a store… I love figs and thought the texture of the dried fruit and poppy little seeds would work well in a chocolate bite. I was right! I soaked 2 dried fruit in coffee overnight to soften the skin then mashed and drained which came to about 1.5 Tbsp. I added only 2 Tbsp of hunny because of the sweetness of the fig, and didn’t want to affect the consistency of the final product. It was just as good as I hoped it he would be!!
My honey and coconut oil won’t mix together. They stay separated. Even when I add the cocoa and mix the three ingredients together a coconut oil and the honey stay separated. Any suggestions And how to get the two of them to blend together?
I’ve made this several times now and I like it best with something in it, like peanuts. Being we prefer very dark chocolate, like 90 or 95 percent dark, I reduced the maple syrup to 2 teaspoons and added a 1/2 teaspoon of pure vanilla extract. It was a huge hit. I have had several requests for this recipe so I keep sharing. Thank you for this simple DIY tasty treat that is.sure to satisfy.