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
Hi, this is such an impressive recipe!! I have one question though, is is absolutely necessary to use coconut oil?? Why not any other oil??
Coconut oil hardens when cold.
but isn’t coconut oil high in saturated fats?
Sure you’ve made it sugar-free, but it is high in fat.
and i thought plain chocolate would be guilt free 🙁
Actually, the saturated fat in coconuts is proven to react differently from saturated fat in animal products. Coconut oil IS healthy. Google “coconut oil saturated fat” and see all the studies that have proven this to be the case ;).
You should read up on the health benefits of saturated fats, especially coconut oil. The following web pages will open your mind further :–
http://www.health-report.co.uk/saturated_fats_health_benefits.htm
http://www.coconutoil.com/truth_saturated_fats.htm
http://en.wikipedia.org/wiki/Mary_G._Enig
Can I use any other oil than coconut oil?
why dont you use chili?
and sea salt?
the contrast in taste is sublime.
Hi, I just made this.
First i tasted it after it was all mixed- OMG was it delicious!!!
But it was so thin ad spreadable to put on something and freeze so i then think i made a mistake…
I put it all back into the microwave for a few seconds, when i took it out it was all clumpy. Still tasted good though.
I tried to thin it out and put in the freezer. Its there now, but i’m assuming i shouldnt have done what i did.
I’m going to try it again the right way and i’m sure it’ll be great. Thanks!!!
Ok so i just tasted this. It is awesome! Gave a friend some and they couldnt believe how good it was!
Thanks sooo much!
Me too! I still can’t believe how good it is, and so easy to make!
I have made stevia chocolate similar to this for years. Because a couple of posters asked, I always make mine with meltable Baker’s chocolate and powdered NuNaturals NuStevia. Both work great.
Kim,
Would you be open to sharing how you make stevia chocolate? I need to find how to make chocolate without any malitol or erithyol. Thank you!
Kris
I put almonds on the tray then put the chocolate over them! Tasted like an almond Hershey bar…but better! Great recipe! Thanks!
I made this as soon as I saw the recipe.AMAZING.
Thank you!!
Liz
BEST CHOCOLATE BARS ever!
I just kept mine plain, and they were terrific! I think I’ll be making them every single day from now on :).
Can’t wait to make some of these bars! You should try Capella drops. They come in fantastic flavors like NY Cheesecake, Amaretto, Irish Cream, Blueberry, Peaches and Cream…..no calories! I use them to flavor my morning coffees…
Oh those look really fun! I hate buying things online… but I might have to break down!
Ooohhhh! Thank you for the tip. I bookmarked Capella drops!
Raspberry and dark chocolate are made for each other.
I followed this recipe last night and when I pulled my chocolate out of the fridge this morning to chop it up, it was still soft, kinda like a fudge texture. It taste amazing and melts in your mouth, but I wanted to make some as gifts and I want it to be more of solid bars like yours turned out, so what did I do wrong?! I stirred it until it was pretty thick, like a batter texture, is that too long? any suggestions on what I did wrong or how to make it more solid?!
also if you were gonna add something, like rice cereal or chopped nuts how much do you think would be a good amount to add?
It’s definitely softer with the agave… but try freezing it. When I freeze the ones with agave, it’s much firmer–like a chocolate bar. Or if you can find the stevia drops and use those, it’s VERY crispy/snap-able.
SO delicious!! I made mine with honey (not the full amount of sweetener) and it turned out like fudge 🙂
Would this work for melting and coating ‘cake balls’? Friend’s son is dairy free and she is trying to make these treats for his birthday.
Yes! You can definitely use it like Magic Shell. Just fridge or freeze the dipped balls and it’ll harden! 🙂
I just got some coconut oil at the store and am very excited to try these out!! Thanks for what looks to be another winning dessert! Oh- any other desserts you recommend to use the coconut oil in? I know I’ve seen other recipes you have with it in them…can I search your recipes by ingredient anywhere? Thanks!!
I do have some ingredients tagged (such as beans or coconut butter or peanut butter), but not coconut oil. The tags are at the bottom of each post, right before the comments. For coconut oil, you can pretty much use it in almost any baked good dessert that calls for oil. It’s especially good in the strawberry shortcake pancakes! 🙂
Thanks, Katie! I need to do some more baking! 😉
Hi
Lavender in chocolate is amazing and sophisticated tasting. Got the idea from Ani Phyo’s Raw Desserts cookbook (awesome book).
Can use dried lavender that you find in bulk tea bins.
Highly recommend!
Does it have to be unrefined coconut oil? I made this and loved it, better with the agave for my taste but much easier to find the refined oil in my area… just wondering! Thanks for sharing!
Sorry, I’m not sure. I’ve only tried it with the unrefined. If you try it with the refined, do report back! 🙂
I used Spectrum organic expeller pressed refined coconut oil. Worked fine. I used 1 T of Xylitol instead of stevia. Only suggestion would be to dissolve xylitol in liquid first.
Oops… I should qualify this statement. I used 1 T of xylitol to 2T of coconut oil and 1/4 cup cocoa powder (I halved the original recipe!).
I tried to dissolve xylitol tonight with no luck. Decided to just accept the slight crunch or the crystals.
I made this recipe with the agave today. Absolutely fantastic. However, it’s worth noting that the agave version has more of a truffle texture, whereas the xylitol (or stevia I imagine) has a crisper texture like a chocolate bar that will snap when you break it.
Hi Cara! I just made this using 1 T of xylitol (I halved the recipe like you) and I ground the xylitol up to a powder, then heated it up with 1 T of hot water in a saucepan on about 8 till it disolved ..it only took about a minute or so, then added my coconut oil, then the cocoa powder. no crystals!!
I made this with agave tonight. Absolutely fantastic. However, it’s worth noting that the agave version is has more of a truffle texture, whereas the xylitol (or stevia I imagine) creates a crisper version that snaps when you break it.
These were lovely with maple syrup + a touch of stevia instead of the agave. Made chocolate chips for adding to the deep dish cookie pie.