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Homemade Chocolate Bars

Homemade Chocolate Bars

Three ingredients.

Five minutes.

The sky is the limit-- make any flavor chocolate bars you choose! Full recipe: http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/

These homemade chocolate bars pretty much make themselves. It’s especially fun to customize the flavor, and they taste like eating the coating right off of a chocolate Dove bar.

The sky is the limit-- make any flavor chocolate bars you choose! Full recipe: http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/

Print This Recipe No ratings yet.

Ingredients

  • 1/2 cup plus 1 tbsp cacao or cocoa powder
  • 4 tbsp unrefined coconut oil, melted
  • NuNaturals vanilla stevia drops to taste (If you'd prefer to use a liquid sweetener, such as agave or pure maple syrup, use this ratio instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 3 tbsp of your liquid sweetener.)
  • optional extracts, cocoa nibs, or other add-ins
  • optional 1 extra tbsp oil or water, if it needs to be thinner

Instructions

Homemade Chocolate Bars: Combine coconut oil with the liquid sweetener or stevia drops. (For the stevia version, I recommend NuNaturals because I find other brands to have an aftertaste.) Stir, then add the cacao powder. Stir stir stir! Stir until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips! If you use the stevia option, these bars are sugar-free.

*[View Homemade Chocolate Bars Nutrition Facts | http://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/]*

The sky is the limit-- make any flavor chocolate bars you choose! Full recipe: http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/

Updated Recipes: I’m trying to make the recipe pages easier to navigate… A few readers have said it’s confusing—with links going everywhere—and I’m truly sorry for that! There are just so many recipes, it’s hard to organize them all.

I’ve updated the following page: 100+ Healthy Meal Ideas & Recipes.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Vicki says:

    I am thinking about trying this recipe with some puffed rice cereal. My daughter’s favorite candy bar used to be Nestle Crunch!

    1. Jana says:

      I made some with pepitas; they have the nice crispy quality of cereal, but they’re whole foods. The saltiness is a nice contrast, too.

      I also made some topped with chopped almonds and unsweetened coconut — that was our fave!

      I just make them as bark, though. Spread out on parchment. (pics on my blog)

      1. Ericka R. says:

        I loved your idea Jana but took some raw pepitas “popped” them in a dry skillet and seasoned them with a little cayenne and sea salt before mixing with the chocolate. Heaven! Did some just with the pepitas plain and it was fantastic too. Just be careful because they really do pop and they will pop right out of the pan and you can get a nasty burn.

  2. Emma says:

    Yum! I made the with hazelnut extract once, it was pretty good. How about a cherry extract?
    Or tiny pieces of diced fruit like cherry or blueberry.
    Coffee beans? Rice puffs?

    1. angie says:

      Hey emma where do you buy cherry extract??

  3. Amy says:

    How about adding some brown rice cereal? Crunchy fun!

  4. Brittany says:

    You should do a Turtle bar! With Nuts and Caramel Yummy Or a S’more one… with Marshmallow Cream swirled in!

  5. Beatrice says:

    dried mango with spice…wow~!

    1. Christine in ND says:

      We just made this with half Stevie half maple syrup and raw cacao powder….tastes like the most delicious deep dark chocolate bar. Fantastic and healthy indulgence.

  6. Lauren says:

    Woah, how simple! You should totally use these to make some kind of s’mores dessert!

  7. Katie says:

    How cool – make your own chocolate bars! You could do something with blood orange, maybe maple syrup, salted caramel?

    1. Christine in ND says:

      The maple syrup works really well!

  8. I love the simplicity of your recipes! These look like really expensive, fancy chocolate bars!

  9. Sarah says:

    Oh my YUM! And the photos are just stellar, as always :).

  10. Tanya says:

    Right now I am a big fan of citrusy chocolate. I think using some orange liqueur would be a good touch. Also, maybe stirring in some nuts such as pistachios for an added crunch would be great too. Love that this recipe is so customizable. What a great idea for hostess gifts, or DIY valentine’s candies!

  11. Heather says:

    I’ve never thought of making my own chocolate bar, what a great idea.

    How about cayanne or a similar spice for chocolate with a kick?! Or someone make a vegan bacon version – that seems to be all the rage and I haven’t gotten to try it? Or a salty chocolate version?

  12. Nicole K. says:

    I like the thought of adding In different spices like chai, pumpkin pie spice/apple pie sice (you could mix in dried apple slices) and I’m always intrigued with rosemary!

    1. noah farrer says:

      I discovered using rosemary in desserts in culinary school and love to use it, people do not expect to see it. Great idea it would be awesome.

  13. katiecoops says:

    I think cinnamon would be a great addition! I also love the idea other commenters have had of adding rice cereal: I love the krackle and crunch bars. Maybe add some caramel bits too? Mini marshmallows? Graham cracker crumbs? Peanuts? The possibilities are endless!

  14. denise says:

    :-(
    I like them opening in a new window so I can keep them aside and don’t have to ‘back button’ to look at another one. But, alas, we can’t all like the same things. Good thing your fans do agree on the deliciousness of the recipes!

    I think I’ll be making these chocolate bars today. I’m going to make chili-chocolate bars. I tried one recently — homemade will be better, I’m sure! It had a slight chili bite that made my mouth go, mmmmmmm.

    1. I personally like the new tabs as well! That’s why I started doing it that way. Glad to know I’m not the only one, even if we’re in the minority ;).

      1. Cindy says:

        I like the tabs, too!! 😉

        Since I’m commenting, I’ll add that I feel I must make these today. :) I think I’ll grind up some espresso beans extra fine and sprinkle in. Yum.

      2. I prefer tabs, too! I was actually able to see this post on Friday and tried it right away. I used 40 stevia drops and my daughter and I loved it. My husband was not a fan-I think because he likes his chocolate super sweet and he thought this was bitter. I’m just grateful to have a sugar fee chocolate recipe for my little one!

      3. Jeanna says:

        I like the new tabs too :( to see them gone…..Will still love the site though!!

      4. Hmmm… ok lol maybe I’ll do a mix. Keep the old ones as new tabs, but change some of the future links. :)

      5. Deanna says:

        People who want to open links in new tabs can just right click and select open in new tab. 😉

      6. Stina says:

        Or holding the Ctrl key when you click the link will also open in a new tab. I’d prefer it to default to not opening in a new tab because I end up with about 6 different tabs all from the same website! Love the blog, I can’t wait to try these chocolate bars!

      7. Samantha says:

        I enjoy the fact that it opens in new tabs as well…. I will be sad to see that go :(

      8. Roxanne says:

        I Like the tabs too:)

      9. Toni K says:

        I like the new window when it goes to the right place… But I can’t find the nutrition info for the chocolate bars.

      10. Unofficial CCK Helper says:

        Nutrition facts are linked right there in the post under the recipe.

      11. Toni K says:

        And when I click the link it takes me to a different recipe.

    2. Kari says:

      You can usually right click on any link and click “open in new window”… Or maybe that is just certain browsers, I don’t know.

      1. Kari says:

        (or “open in new tab,” whichever you prefer)

  15. Barb says:

    This looks delicious! Making these today!

  16. Tara page says:

    for some healthy additions, you can add hemp seeds. In high portions, they actually make it kind of crunchy and add great nutritional value!

  17. Anna says:

    Love this idea! 3 ingredients and you’ve made your own! Such a cute gift idea too, thanks Katie!

  18. Ally says:

    I use Recipage for my blog and LOVE it! They keep making Recipage easier to use too, and there is a free version if you don’t want to pay for the elite service. They added a few new tools at the beginning of the year making it even cooler You should definitely check it out! It might be a lot of work on the front in (importing everything), but I think it would be worth it in the long run!

    1. I agree. I do need to look into it! I stayed away initially because I’m cheap… but now that it’s free, I really should check it out!

      1. Suzette says:

        Not cheap…..frugal! 😉

  19. Gina says:

    This is awesome and potentially a huge money saver! b/c I spend way too much of it on chocolate! haha

  20. Heather Brandt says:

    What mold did you use?

    1. A chocolate bar mold. There is an AMAZING cake-decorating store in Richardson, Texas. They have all sorts of chocolate molds… they have an entire room! :)

      1. Emily says:

        Hmmm… I’m right up 75 from Richardson. What is the name of this place? I think today will be field trip day!

      2. Edward says:

        What is the brand name of that specific mold, please? The bars look very professional. The only ones I can find are kinda goofy.

      3. Edward says:

        Is it the cake carousel by some chance? Thanks.

  21. Sarah says:

    Clearly these call for some crystallized ginger, dried cranberries, and pistachios!

  22. Valerie says:

    What a great idea even for a small little gift for people. Where do you find unrefined coconut oil and the agave or unnatural vanilla stevia. How much of the optional add ins would you put in like nuts or brown rice cereal?

    1. Hmmm, I guess I’d just sprinkle it in til it looked good. I don’t know about specific measurements.

      1. Rebecca says:

        Valerie: I’m probably 30 miles from a big health food store, where you can definitely find it, but I found agave at a local grocery store (Publix). I get the coconut oil from tropical traditions at their online store – they have sales with free shipping sometimes (once a quarter?) and free coconut oil sometimes- right now! (and usually every couple of months). You could look there for the vanilla stevia too :) You get some free stuff if you use my code as a friend who referred you: it’s seven seven nine six three one five, in letters just in case autobots are trolling for numbers LOL :)

  23. Renee Allen says:

    Oh Katie! I think you’ve come up with a gold mine here! How exciting!!! Do you have a peanut butter version? That would be fun with peanut butter swirls amidst! Almonds are always good with chocolate bars too. Or toffee. Is there a possibility for healthy toffee? That would be great too!

    1. Julene says:

      I second the vote for healthy toffee!

      1. Yum, oh yes, I think we need a toffee version. I wonder how that could be done… I’ll have to look at toffee ingredients and play around with it!

      2. Anonymous says:

        You can buy stevia that is toffee flavored:)

      3. Michelle says:

        Whoops-didn’t mean to leave an anonymous comment:) The toffee stevia I get is the “Stevita” brand, you can buy their stuff in stores, plus I think they have a website if you don’t have a store nearby that carries it. They have other cool flavors too, like strawberry, and I think rootbeer? Among others:)

      4. Misti says:

        You could easily make your own flavored Stevia. Just buy regular Stevia and add drops of Candy flavoring until its the flavor you want.

  24. Jenna says:

    Curry powder would go great with the coconut theme – I’ve had a curry-flavored bar by Vosges before and it was fantastic. Also, rosemary or sage. I love rosemary and I know sage sounds weird but I’ve had one before and it was delicious! Also, dried lavender and some Earl Grey ground up tea leaves. I love creatively-flavored chocolates, if you can’t tell =D

  25. Julie H. says:

    How delicious! I need to get my paws on some of those drops! I don’t have any but have heard such great things! Mmmmmm!

  26. Felicia says:

    chocolate raspberry sounds delicious! maybe chocolate layer -> freeze -> raspberry jam layer -> freeze -> chocolate layer. Or do the same with coconut butter. Or any other fruit jam. Endless possibilities…

  27. Amber K says:

    That looks delicious. I like orange and chocolate, but mint and chocolate is awesome too.

  28. Heidi says:

    You. Are. A. Genius! I’m out of the country and my daughter really wants to make cookies for her new friends but we don’t have chocolate chips, but we do have these 3 ingredients! Thank you!!! Adding cinnamon would be yummy to make cinnamon flavored chips. Cinnamon chips are awesome in your banana bread recipe!

  29. Emily says:

    Omigosh, I never thought about making my own chocolate but I love how you can make it healthy and sugar free! Must try this asap! Recipe wise, sea salt or nuts or heath bar would all be amazing!!

  30. Jenny says:

    For those of us that like the hot stuff what about a chilli powder or chili flake version?

  31. Rebecka says:

    I’ve not been on here for a long while, and these look ab fab. totally yummy. might give them a go tonight even, with raw cacao and raw honey to make a raw food treat. yumkins.

  32. teabagginit says:

    oh, i vote for something crazy like lavendar, rose petals, or ginger!

    1. Mary says:

      I second that!! If any of mine were in bloom I’d be doing the flowers for SURE!

  33. i saw it!! but not the pictures.. was kinda wondering what was going on. looks GREAT

  34. Liz says:

    As far as recipe organization, I keep hearing great things about bloggers using RECIpage, although I have no experience with it.

    1. Kathy says:

      I got bored once so I decided to check out Recipage. It’s nice and all but you have to type out every. single. recipe.
      It’s time consuming if you have a lot of recipes; less if your new to blogging.

      http://daily-iphoneography.posterous.com

      1. Stuart says:

        I don’t see why you need to type out every recipe when you can just copy, cut, and paste into a Word document. I just tried it and it works fine

  35. Chelsea says:

    I love making my own chocolate! What about something with caramel? or almonds? I agree with other readers, you have so many delicious recipes, but sometimes it’s hard to navigate. Thanks for keeping your site so user friendly and awesome!

  36. Leah says:

    I use a mold and add natural peanut butter between layers! I also like to ad macadamia nuts

  37. ooooo I think I’ll make these before Valentine’s Day to give to my fellow teachers! Maybe with some orange zest

  38. Steph says:

    I wish I had more stevia! That stuff is so expensive!

    1. Stuart says:

      Why not grow your own plants and just use the ground up dried leaves – it’s the same thing without the cost. there are numerous places selling the seeds, and it grows well in any reasonably warm place

  39. Sarah the official CCK drooler says:

    These bars look great and we all probably have everything! I’m gonna do the mint as i have both extract and leaves to garnish. Maybe something with strawberries? I have tons of those. And maybe some coffee flavor too! I’m getting excited Have a great day Katie

  40. Mary says:

    I was wondering where this recipe went! I saw it in my reader the other day and thought I HAVE to make these! I’m curious, though, do you think I could use regular sugar instead of agave or stevia?

    1. I haven’t tried it, but I would be REALLY interested to know the results if you do try it!

      1. Mary says:

        thanks, Katie! I am definitely going to give it a try!

  41. Rachel says:

    I’d love to make these Mexican chocolate! With the addition of a touch of cayenne and cinnamon . Also orange-cardamom mocha sounds good! With orange zest or extract, fresh ground cardamom and instant espresso powder.
    Or sea salt & almond. Always wins, as well.

  42. Amber says:

    I did see the original post and pix……….then wondered where it went!!!!!! I had recently tried it when looking through the older recipes, it is so tasty! I vote for some spicy, chili flavoured ones!!!

  43. Qi Ting says:

    Amazing what just 3 ingredients can do!

  44. emily says:

    yum, can’t wait to try this!

  45. Ali says:

    I really like simple recipes.

    I too think orange extract would be really good. Or maybe almond?? I wonder if some peanut butter could be added for either a second layer or mixed in. I <3 chocolate and peanut butter!

  46. Alex says:

    So good with mint…my favorite flavor!!! Why not add some chopped nuts or crispies?

  47. I saw your website and was like “What?” then I went to your facebook page and was like “Ah…” So glad everything worked out alright!

    I make my own chocolate by mixing one banana with 1/4 cup cocoa powder, rolling out and freezing. Yours look like real chocolate bars though!

    Do you know what would be awesome? If you got a stamp that said “CCK or Chocolate-Covered Katie” on it. You could have your own chocolate bars :)

    1. CCK says:

      Wow, that WOULD be awesome!! I wonder how they make plastic chocolate molds…
      I’ve also been thinking it’d be really cool to find molds shaped like Hershey kisses!

      1. Pam Siegler says:

        I am a cake decorator/candy maker. Molds are available for everything under the sun. There are MANY mold companies that manufacture molds to your design such as CCK. There is an ICES convention every year in August in a different state ICES stands for International Cake Exploration Sociality. There are mold suppliers/manufacturers there. If you are in a hurry you can just type candy mold suppliers in your search engine and many will come up. Check your phone book for candy making suppliers they may have the hershey kiss mold in stock both the large kiss as well as the small kiss and maybe a medium. This time of year (Valentines Day) is a really good time to find them available.

      2. Oh wow, thanks, Pam!

        I think I need to make a trip to the cake-decorating store in Richardson (Texas). The last time I went, I wasn’t looking for kiss molds, so I don’t know… maybe they even have some! :)

  48. Penny Lane Knight says:

    I know it isn’t Vegan, but I used raw honey to sweeten, with crushed Almonds with honey with a little sea salt and some cinnamon. It is the bomb diggity, I am also thinking about trying it with Maple Syrup sweetener and a little Maple Syrup extract.

    1. Renee Allen says:

      Penny — I like the maple syrup idea. Yum!

      1. I made the sauce version with maple syrup and it was brilliant!

  49. Teresa says:

    I’m not sure if it’s your thing, but I think that this bar spiced up with some type of chili or cayenne would be a stellar combo. I love the simplicity of this recipe!

  50. Ashton says:

    Hi katie! I just made it!! Way good! Try using Recipage.com to index your recipes. It’s really, really great. And they just added a new tool that lets you embed the recipe into your post with share links. It’s awesome!

  51. Katie says:

    I like to add coconut sugar…I’m still figuring it out, sometimes I try to turn it into a paste (I have the crystallized kind), but even if it doesnt work, it gives each bite teeeeeeny crunchies that I just LOVE. Regular sugar works too but then that’s more sugar so, yeah. But yummmmmy!!! THANK YOU FOR THIS RECIPE!!

    1. Theresa says:

      How much regular sugar,or coconut sugar did you use?

  52. Lauren says:

    Love! What a great idea!

  53. I think some peanut butter, or almonds would be great!

  54. Sheila R says:

    Well, aside from plain chocolate, peanut butter and chocolate is my all time fave….so how about adding peanut butter? Or what about a chocolate and cream swirl? Don’t know if these are possible, I’ll let you (the expert) decide! :)

  55. Katiedid says:

    Mmm I made my own chocolate a few weeks back for homemade reeses. Love the cunchy factor the coconut oil gives to these, just like a shell you’re right.

  56. L says:

    I have all the ingredients!!!

    *Happy dance*

    1. L says:

      Running to make them now. It’s not too early, right? 😉

  57. I never knew making a chocolate bar could so simple! 😀

  58. leah says:

    Add a second layer made up of coconut oil, sweetener of choice, shredded coconut and chopped almonds. Viola! Healthy Mounds Bars.:)

    1. Kayleigh says:

      Clever! :) Thanks for posting this!

    2. Maija says:

      leah! That’s a fabulous idea!

  59. SUgarFreeMom says:

    YOU ARE A GENIUS!! I mean, make your own sugar free chocolate! Amazing kudos to you!!!
    I really think just adding chopped peanuts would make it divine!

  60. Kayleigh says:

    As always, Katie, awesome job on the recipe! I think a Nutella version would be great — I recently bought organic hazelnut extract and it’s amazing with lattes, but I need to cook/bake with it more! I’ll report back with the hazelnut-chocolate bar results!
    P.S., I used 10 drops of stevia as I found it pretty sweet after that – sometimes it’s hard to believe that most tastebuds are acclimated to sweeter than that!!
    Enjoy the rest of your weekend! Snow has showed up here in Seattle!

    1. CCK says:

      Enjoy the snow for me… We’re having 60-degree weather here, and I don’t miss that snow one bit ;).

      1. Sondra says:

        I’m from Minnesota, and I hate the snow and the cold but I know one thing- hot chocolate is 20 times more decadent when its below 0 and snowing. Especially if you’re outside while drinking it. You don’t get to just taste and smell the chocolate, you get to FEEL the warm chocolate vapors caressing your skin and entering through your pores- its like a chocolate spa for your face! (dermal chocolate ingestion ftw!)

  61. Samantha says:

    oh i was so confused when i checked your blog the next day and this post was gone and the format was back to normal- i thought i had dreamt this post!

    what about adding coffee and toffee?!

    1. Lauren says:

      Me too! I thought it was just me!

  62. Mmm can’t wait to try these with all sorts of mix-ins!

  63. Lauren says:

    Katie, I just made these for my husband and I and they turned out fabulously! I mixed up a little bit of pb frosting (peanut butter, agave, almond milk) for the tops and it totally took it over the edge. DELICIOUS! And so quick and easy.

    Thank you for all that you do!

  64. awww bummer about the crash! :( I saw your post in Google Reader, but when I clicked over to comment, the site looked really funny. (but obvs you knew that.) I’m glad it’s fixed now!!

    I have a stash of mini Lindt chocolate bars in my cupboard…once they’re gone, I’m making these 😀

    1. CCK says:

      Haha the worst thing was that all these people were bashing my “new header” and telling me how ugly it looked. I wanted to reply that I knew… and that I hated it too! But it wouldn’t even allow me to comment on my own blog :-?.

  65. Adrienne says:

    They look great! I’m guessing you don’t suggest subbing anything for the coconut oil?
    ~ Adrienne

    1. CCK says:

      Coconut oil is solid when cold, so I don’t think another oil would work.

      1. Anonymous says:

        I actually made these with Earth Balance butter as I am allergic to coconut, and they turned out quite well.

      2. Jeanine says:

        Just wondering how much of the Earth Balance you used?

  66. Oh believe me… I still saw this recipe and whipped it up shortly afterward. For some reason, I wasn’t a huge fan or the agave in the chocolate. I think it drowned out the bitterness to the chocolate that I enjoy so much. I’m going to play around with the recipe to see if I can come up with something a little different.

    1. CCK says:

      If you can find the drops, try the stevia version. It’s much more bitter!

  67. Sonja says:

    Wow, that looks delicious and so easy to make! I’m going to try them right now!

  68. Liz says:

    My favourite dark chocolate at the moment has dried sweetened cranberries in it, so I would give that a try.

  69. Tara says:

    Chocolate orange is one of my favorite combos!! I’d love to recreate some of the Vosges Chocolate flavors at home, like the gingerbread toffee one. They are really funky and unique, but soooo expensive!

  70. Amber K says:

    So sorry for the blog troubles! Chocolate and orange is amazing, like another commenter said.

  71. Heidi Lynn says:

    I love lemon extract in chocolate! How about almonds and coconut, or freeze dried strawberries or bananas, or Low sugar fruit preserves, or raisins. Maybe even PB & freeze dried bananas. Oh there are so many possibilities!

  72. Wow, I’d never have thought to make homemade chocolate bars…until now, bwahahahah!
    As for flavoring ideas, vanilla bean, almond extract, or amaretto come to mind:)

  73. Kelly says:

    How did you get yours in that shape bar? I would love to do that for friends.

    1. I used a chocolate bar mold. There is an AMAZING cake-decorating store in Richardson, Texas. They have all sorts of chocolate molds… they have an entire room!

  74. Andrea says:

    Oh my wow…just made these and I’m in heaven :) I topped mine with chopped pistachios (would have used hazelnuts if I had any). Thanks Katie!

  75. Glad your blog is restored and that things are back to normal. That had to be super stressful for you as blog stuff is when things go wrong.

    The bars look great. You could use lots of chocolate after all that!

  76. What about gingerbread chocolate? :) Or a combination of white and dark chocolate in swirlies, like marble. Or coffee. Or cranberry. Or caramel.

    Or all of the above XD

  77. I loved the sauce version of this and am loving orange chocolate at the moment so might have to add some orange zest… :-)

  78. Sonja says:

    Ok, just tried it and it tastes extra yummy! Thanks for all those brilliant recipes! I added some hemp seeds and cinnamon. Delicious!

  79. Aubre Rice says:

    This would be good with some almond flavoring!

  80. Could you use something else in place of the coconut oil? or just omit it entirely?

    1. Sara says:

      I’ve never tried it myself, but I think cocoa butter would work instead of coconut oil. It’s solid but melts very well. I know I’ve heard of people adding it to chocolate to make couvature chocolate. I think you can get food grade cocoa butter on amazon. It’s a brittle oil, so I imagine it would make a nice snappy chocolate bar.

      1. Pamela says:

        I’m allergic to coconut (and other pure coconut stuff like coconut extracts, oils etc). Does anyone know if the cocoa butter would work and if the recipe conversion would be equal?

  81. Kathy says:

    When I saw the words, “bar” I thought it’d be the typical date-and-nuts-with-cocoa-powder bar then when I saw these, I was about ready to jump out of my seat.
    Instead of putting them into molds, can you pipe them out so they can freeze as little chips? Oh, and do you think regular olive oil can work, too? I only saw coconut oil in my grocery store once and I’m not even sure if it’s still there!
    (PS. some great add-ins can be cookies n cream, coffee, chocolate + pb, different types of berries, adding in white chocolate to the bars)

    1. Yes, you can make chips! Or squirt shapes and freeze… I want to try that :).
      Coconut oil is unique in that it’s solid when cold, so I don’t think olive would work.

  82. vogelstar says:

    Good for you for being so receptive to your readers’ needs. As for the chocolate, you can never go wrong with nuts and raisins, or brown rice crispies. PS, if you add almond or soy milk, will this make it a milk chocolate or a shameful mess?

    1. I tried it with almond milk (in place of the water) once. It was just as delicious… but honestly it didn’t taste much different either way!

  83. Carrie says:

    Is everything going to be back to normal soon? I am getting a “404 error” on every recipe I try to look up. Deep dish cookie pie, fudge babies, all 404’d :( It did not do this the other day when I made the pb cookie things, sigh!

    1. I’m really (really!!!) sorry. I have no idea why some people are getting 404 messages on posts that DO exist. I’ve asked my host, my wordpress guru friend, and even the wordpress forums… no one knows why this is happening :(.

  84. Jeanna says:

    Dried pineapple and cayenne would be yummy!!!

  85. Oh, goodness, this has made my day! I’ve been looking for an easy homemade chocolate recipe for ages, and voila! Thank you so much, Katie! <33

  86. Ana says:

    Mexican, with cinnamon and cayenne added, yum! Or chocolate-mint with a couple drops of mint extract. Maybe chocolate orange? (with drops of orange extract) On the same lines you could add hazelnut essence/extract, or roasted chopped hazelnuts. chocolate + hazelnuts are so good!
    So many ideas :-)
    Ana

  87. Kathy says:

    Where can I buy unrefined coconut oil and setvia drops?

    1. Jeanie Eyraud says:

      amazon sells both, or your local health food store

  88. HA says:

    More suggestions: bee pollen, goji berries, crushed up nuts, hemp seeds…

  89. Kit-Kat says:

    Try making a “Mr. Good Bar”!
    Or a “CRUNCH” Krackle bar!
    What do you think?

  90. Oh Katie- you are just fabulous. I can’t wait to try these. Can’t WAIT!!!!!!! I’m sure mine won’t look anything like yours, but I know they’ll taste good because you’re, well, just amazing. If I didn’t just polish off a mocha I would be making these right now. Dangerous. :)

  91. DONNA DEWS says:

    I found my heart candy mold. I am going to make this into chocolate candy hearts. Little early before Valentines Day, but gives me time to experiment with different flavors and options with the chocolate hearts!

  92. Jessica Hope says:

    Hi Katie,

    What a wonderful site!!!! I just made these bars.. and there was a lot of oil still left over in my pot, even as the chocolate got thicker. I put it in the freezer and fingers crossed they will come out.. Is there suppose to be left over oil?
    Thanks a bunch..

    1. Hmmm… no, definitely not. Did you accidentally add the water AND use agave? Or can you tell me more about the specific ingredients you used? :-(

      1. Jessica Hope says:

        I melted the coconut oil and added the agave and water..:( I see that’s where I messed up.. I think I was just so excited to make them..

        I just looked at them they kind of still taste good but there is a white film around them from the oil.. do u think I can still eat them? Not the prettiest but..

      2. Jessica Hope says:

        Thanks.. :)

  93. Emily says:

    Hey Katie, have you heard of Recipage? As an avid blog reader, I can attest that it’s definitely the easiest way to find my way around a blog’s recipes. I’m not a blogger and therefore can’t vouch for its ease of use on your end, but I’d imagine it can’t be too difficult!

    1. I checked it out… but it seems you have to enter in every recipe individually. Yikes, I must have over 1000 on my site! :-(

      I do agree with you that I love how it looks on other blogs!

  94. Aly says:

    I love orange flavors in dark chocolate…maybe some orange juice? And chile and cinnamon are excellent to add into chocolate for a spicy kick; try some cayenne and cinnamon! Sounds awesome. Oh, and P.S. I’m visiting Costa Rica all this month, and I got to tour an organic cacao farm. We got to make chocolate by hand from the roasted beans to the final product, which we scooped up with chopped-up bananas (also from the farm). DELICIOUS.

  95. Megan says:

    I totally saw this post! I was wondering where it went…regardless, it looks delicious!

    1. It was playing hide-and-seek ;).

  96. Caralyn says:

    Hi,Katie! I just discovered your blog recently, and am already a HUGE FAN! these chocolate bars look really tasty! so glad to find a HEALTHY CHOCOLATE BAR! As for flavor ideas, I have got a ton:
    mexican (chile)
    chocolate-vanilla
    chocolate-covered strawberry
    chocolate-peanut butter
    cookies ‘n’ cream
    cinnamon-maple
    toffee
    caramel-pretzel
    trail mix
    berry
    hazelnut
    chai

  97. Sondra says:

    Idea 1-

    “Skinny reese’s bars (pb sauce based of pms sauce)” (tested and loved)

    Mix up 3 tbs peanut butter, 2 tbs coconut oil, and 2 tsp raw honey (or amber agave nectar if you don’t eat honey) spread on parchment paper, and freeze for a few seconds, when firm, coat with chocolate sauce and freeze again, enjoy or go wild and do a few more layers!

    Idea 2- (not exactly an add in but really yummy!)

    Make up smore’s ready graham crackers. Top with a spread of coconut butter and a dollop of vegan cool whip (coconut cream version.) freeze for about 30 minutes, or until cool whip has firm coating. Drizzle on chocolate sauce and freeze again if necessary. Enjoy and expect mess.

    Idea 3- (haven’t tried this one, but if you come up with the amounts to add, please let me know Katie, because I would really like to try this one.

    Mix in cardamom, cinnamon, and ginger for Chocolate Chai bar, or just add in chopped up bits of candied ginger. (I LOVE LOVE LOVE chocolate and ginger together, yum!)

    1. Wow, thanks for all the ideas! I will definitely have to try your chai idea… It’s on my to-do list!! :)

  98. Hannah says:

    Desiccated coconut and curry powder, like Theo and Vosges! Yummmmmm!

  99. Jessica says:

    Katie! This recipe is heaven-sent! I discovered your blog in my quest for edible sugar-free desserts, as I have been battling thrush since before we brought our new baby home from the hospital. Not only is this sugar-free, BUT it contains the coconut oil I’m supposed to be consuming in increasing amounts as an anti-fungal! I’ve got to get my hands on these stevia drops so I can make chocolate chips for your yummy triple chocolate muffins! Thanks SO much!

    1. Cara Virostko says:

      And…it has the added bonus of helping battle the baby blues! Can’t go wrong. :)

  100. Katie, please do a raspberry chocolate bar – or even a peanut butter chocolate bar.

  101. Ugh. Blog problems are so frustrating! I have a programmer friend who uses WP to host his store’s site, and even he has problems fixing bugs. And that’s what he does (and has done for years) for a living! Anyway….*breath in/breath out*

    Love, love, love the chocolate bars. I’ve been casually thinking I needed to come up with a chocolate bar recipe, but it hadn’t made it past the thinking stage. Now I don’t have to think about it; I can just do it! Woohoo.

    I can think of endless add-ins: extracts, cereal, dried fruit, nut butters, nuts, layers…yum!

  102. Kathleen says:

    YAY for CHOCOLATE BARS!!!! It is so hard to find chocolate bars that don’t have milk in them. I love this! Thank you so much! 😀

  103. sara says:

    how great and simple!! you rule :)

    i have traditional powdered stevia, but have never tried substituting it for recipes calling for stevia drops..would it be a similar result or would it change the consistency, do you know?

    thanks katie!

    1. I don’t know… but if you try it, please do report back!

      1. Hollis says:

        OH!!! i KNOW NOW what the deal is! I used LouAna coconut oil (it’s what i had) and it doesn’t say whether it is refined or unrefined. Through the magic of Google, and someone else’s hard work, i found that it is refined oil, and will not work for this process. Gotta go back to the store and get some good quality coconut oil!

  104. Anne says:

    So I saw this earlier and I’m starting to eat healthier and SWEETs are my weakness so I I bought the stuff for this and made it. few things.
    1: I couldn’t find unrefined coconut oil will that be an issue?
    2: its really difficult to get out of the jar, what do you recommend for this?
    3: I used Agave but added Stevia to sweeten it some more but I couldn’t find Stevia drops and used 1 packet of pre measured Stevia, is that going to cause an issue?
    4: It got thick FAST and almost looked like chocolate does when it ‘burns’? any tips to help? like what temp for the heat, how long ect?
    Thanks!!!

    1. Heat the entire container of coconut oil to liquify it. Mine comes in a glass container, so I just take the lid off and put the whole thing in the microwave for about a minute. Sometimes it only takes 30 seconds. Keep an eye on it. It wll become clear when it’s melted.

      If you don’t use unrefined coconut oil, you’ll be able to taste coconut. Refined coconut oil doesn’t really taste like anything. There may be a very slight coconut flavor, but it’s practically undetectable.

      I mixed maple syrup and powdered Stevia, and mine also got very thick – like fudge. I’m hoping to find a solution to that. Maybe add water? I tried adding about 2 TBSP water, but it didn’t really help, and I was worried about ruining it, (I hate wasting expensive ingredients like coconut oil), so I just went with it and squished my fudge into a thin layer between parchment paper and froze it. Came out OK…

    2. Cara Virostko says:

      I measured the solid coconut oil into a pyrex bowl which I then floated in a bowl of boiling water. Melted like a charm and didn’t have to mess with the whole container.

  105. Kayla says:

    I’m addicted to your blog- Seriously!
    I check it every day and love seeing what recipes you’ve created.

    I’ve been contemplating making homemade chocolate for soooo long now. Seeing this recipe has helped make up my mind… I’m gunna do it!

    I was just wondering tho, do you think this recipe would work with coconut butter instead of oil?

    Thanks Katie! Keep up the awesome work 😀

    1. Yeah, I bet it would! One of my favorite recipes is my raw chocolate fudge cake, which is almost the same thing, using coconut butter (just with banana or berries).

  106. Kathy says:

    how do I un-subscribe to the “notify me of followup comments via email??

  107. Such a great and simple recipe! Yum! I will have to try these.

  108. Lisa VB says:

    I added a bit of almond extract(1/2 t or so) and topped my bars with chopped toasted almonds and shredded coconut….. SO YUMMY and so easy and quick!

  109. Layla says:

    What size container do you put these in to harden? Is a large cookie sheet too large? Would love to make them, but I’m not sure if I used something too big, would cover the pan and I’m fairly lazy :-) so would like to know ALL the directions before I start so I’m not mixing up more batches if my pan is too big.

    1. I usually use candy molds or portion the mix into plastic bags and squish them individually.
      Yeah, they won’t take up a large cookie sheet.

  110. Pam Siegler says:

    For your 3 ingredient chocolate bar. Orange oil flavoring. Orange flavored chocolate is so delish!

  111. Not a big fan of milk or dark chocolate. BUT hide the white chocolate or it will be gone in second. Any ideas on white chocolate bars?

    1. I don’t :(. I actually don’t like white chocolate. Weird for a chocoholic, I know!

    2. Tanja Funk says:

      White Chocolate isn’t actually chocolate at all because it does not have cocoa solids in it. But I bet you could make your own if you switched out the coconut oil and used cocoa butter. OR maybe even just adding some sort of milk solid. The stuff you buy in the store for baking has sugar, cocoa butter, milk products, vanilla, and usually soy lecithin.

  112. Been loving the peppermint kisses that hershey puts out at christmas. Would love a candy bar like that.

  113. Laurel says:

    The best chocolate bar I have had lately was a milk chocolate bar infused with basil and topped with toasted sesame seeds. It might play well with the darker chocolate too? I’m excited too try!

  114. Stephanie says:

    I made these last night and substituted honey for the agave nector. They are amazing, perfect, fantastic. There just aren’t enough descriptive words to describe how awesome they are. I think maybe chocolate coma is the best I can come up with! I don’t know if anyone suggested it, but I think they would be good with some espresso or coffee flavor added. Thanks for the great recipe :)

    1. Stephanie says:

      Oh, and I used the Hershey’s Special Dark cocoa powder, since I love dark chocolate!

    2. Tiffany says:

      I used honey for my sweetener thinking it was similar enough to agave that it should work. I also didn’t have coconut oil so I substituted butter. If your honey sweetened bars worked it must be the butter that messed mine up. It tastes good it just isn’t solidifying, it has more of a soft fudge texture than a chocolate bar texture.

  115. Robin says:

    YUM! Totally think I’m gonna try these for valentines day…just need some cute little heart molds. I want to try them spicy…maybe some cayenne pepper for a kick?

    For your recipe navigation, have you heard of Recipage.com? I believe it’s a free service, and it allows for very easy navigation of recipes on a blog. I follow many blogs that use it and I am very thankful for it when I want a blogger’s specific recipe. Just an idea though!

  116. Rosilet says:

    Delicious! A great idea! What about chocolate au poivre rose?

  117. Lorna says:

    Oh, thank you for this recipe! Fantastic. How about orange and cardamom with a hint of cinnamon? Or chilli? Or a few drops of peppermint oil? Lovely, can’t wait to try it. Thanks again.

  118. Allison says:

    These sound great! My daughter is allergic to milk and the dairy free chocolates are so expensive at the store. This sounds like a great alternative so she doesn’t miss out on chocolate!!

  119. I saw this recipe before the crash and thought “I HAVE to show someone!” when my mother came over i tried getting onto the site and it had gone down. It was a sad day, but glad that everything is back!

  120. Beverly says:

    best. thing. ever.

  121. Halina says:

    Rose cardamom? Or some kind of wine-sugar syrup to mix in? basil or thyme or sage?or some kind of balsamic reduction to mix in? Oh the possibilities are endless! It looks great and I plan on giving it a try. Thanks for the recipe!

  122. Claire says:

    I’m living abroad and only have baker’s chocolate. Could I melt that and use it for the recipe?

    1. I guess you probably could… but do they not sell cocoa powder (just the plain Hershey’s-type stuff) where you are? I know they sold it in China when I lived there, but I’m not sure where you are, so I obviously don’t know about your specific situation lol.

  123. Beverly says:

    I actually live close to Richardson– where is this store with the room of moulds??? Thank you!

    1. It’s called Cake Carousel :).

      1. Beverly says:

        thanks! You rock, as always!

  124. Sara says:

    I added some peppermint extract and ~1.5 T granulated sugar (I don’t really do substitutes..) and some prune puree, and OH LORD is it good. I thought it might be too dark for me (and I’m a DARK chocolate kind of girl) and it did toe the line, but I’m glad I didn’t add more sugar because it was amazing! So bitter with a hint of sweetness at the end. OMNOMNOM

    Also, for people looking for candy molds, if you have a Michaels near you, they usually have molds in the cake decorating section!

  125. Wendy says:

    Help! I’ve made this twice, thinking I somehow messed up the first batch, because my chocolate bars came out more like chocolate chewy bars…even after being frozen they weren’t solid like a regular chocolate bar, I could still bend it without breaking it. Is this how it’s supposed to be, or am I doing something wrong? Both times I made it with agave, if that matters.

    Thanks!!

    1. Yikes, no they should get hard! Are you adding the water and agave, by any chance?

      1. Wendy says:

        Nope! I don’t understand! Would the amount of time/heat when stirring make a difference? Could I be stirring too long/not long enough or not taking the mixture off the heat fast enough or something?

        (Thanks for responding, by the way!)

      2. I think I figured out what you’re doing wrong. It says to melt the coconut oil, but once the coconut oil is liquid, you don’t want to heat everything else at all! :)
        After the coconut is liquid, take it off the heat (or out of the microwave). Then add everything else.

      3. Wendy says:

        It still didn’t work :( It’s a little better, it tears easier haha, it doesn’t just bend and stretch like my other two attempts, but it definitely isn’t hard and doesn’t break. I did turn the heat completely off after the oil was melted, but do I need to let the coconut oil sit and cool down more after melting it before adding the other ingredients? I feel dumb that I am apparently the only one having this problem LOL!

      4. Anonymous says:

        Maybe just don’t use the stove at all. I just melted the coconut oil in a little Pyrex measuring cup and it only took 30 seconds in the microwave. Then I added honey, (I don’t have any of the agave or stevia) and the cocoa powder. Worked fine!

      5. Melissa says:

        Wendy, you are not dumb! I did the same thing! The directions didn’t not say remove the oil from heat once melted, so my chocolate became “gloppy” and gooey. :( They are in the freezer now for a party I have in 3 hours. I hope they turn out OK! I’m glad I found your comment so I can know what I did wrong! :)

        Katie, could you maybe add to the recipe directions to remove the oil from heat? Thank you and I’m so excited I just found your site! I have a whole Super Bowl party menu planned from your recipes!

      6. MelissaM says:

        3 times a charm! I think I know what I did wrong. I melted the oil over the stove until it was liquified and clear. The first two times my bars came out chewy and glopy and the mixture would not pour. I had to pat in into the molds with a scraper. Today, I melted it in a glass bowl in the microwave just a little and it was still white and a thicker texture than before. I mixed in the other ingredients and it turned out like thick syrup!! Yay! I also added a little square of baker’s chocolate instead of the last tablespoon of cocoa powder. I am hoping this helps them not get mushy and melt when they come out of the freezer for a while. :) Thanks again! Oh and I sent you a little link via facebook to my own post on my personal blog making these yummy chocolates for Vday! I hope you enjoy. :)

      7. Carene says:

        I’ve tried this twice with the chewy results too and I’m not using any heat at all! Our house is warm enough that the coconut oil is already liquid… I’m not sure how to fix the problem since I’m just mixing the three ingredients together – I don’t know what to try differently?? Any suggestions?

  126. Sephia says:

    I don’t know if anyone suggested yet or not but . . . craisins, or even dried pomegranate for a fun fruity chocolate.

  127. krider says:

    it sounds weird but some chili powder and crushed almonds are really good in these

  128. Ambika says:

    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??

    1. Coconut oil hardens when cold.

      1. 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 :(

      2. Emma says:

        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 ;).

      3. Stuart says:

        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

      4. Kassidy says:

        Can I use any other oil than coconut oil?

  129. why dont you use chili?
    and sea salt?
    the contrast in taste is sublime.

  130. Rena says:

    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!!!

    1. Rena says:

      Ok so i just tasted this. It is awesome! Gave a friend some and they couldnt believe how good it was!
      Thanks sooo much!

      1. Emma says:

        Me too! I still can’t believe how good it is, and so easy to make!

  131. Kim says:

    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.

    1. Kris says:

      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

  132. Tina says:

    I put almonds on the tray then put the chocolate over them! Tasted like an almond Hershey bar…but better! Great recipe! Thanks!

  133. Liz says:

    I made this as soon as I saw the recipe.AMAZING.

    Thank you!!
    Liz

  134. Emma says:

    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 :).

  135. Barefootcookingirl says:

    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…

    1. Oh those look really fun! I hate buying things online… but I might have to break down!

      1. Cara Virostko says:

        Ooohhhh! Thank you for the tip. I bookmarked Capella drops!

  136. Maryann says:

    Raspberry and dark chocolate are made for each other.

  137. Liz says:

    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?

    1. 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.

  138. Emily says:

    SO delicious!! I made mine with honey (not the full amount of sweetener) and it turned out like fudge :)

  139. Anne says:

    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.

    1. Yes! You can definitely use it like Magic Shell. Just fridge or freeze the dipped balls and it’ll harden! :)

  140. Jess says:

    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!!

    1. cck says:

      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! :)

      1. Jess says:

        Thanks, Katie! I need to do some more baking! 😉

  141. KellyB says:

    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!

  142. Dawn says:

    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!

    1. cck says:

      Sorry, I’m not sure. I’ve only tried it with the unrefined. If you try it with the refined, do report back! :)

    2. Cara Virostko says:

      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.

      1. Cara Virostko says:

        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!).

      2. Cara Virostko says:

        I tried to dissolve xylitol tonight with no luck. Decided to just accept the slight crunch or the crystals.

      3. Cara Virostko says:

        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.

      4. Cara Virostko says:

        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.

  143. Hanna M. says:

    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.

  144. Jayla says:

    I was thinking Cocoa Krispies , raisins, chocolate covered almonds or shaved coconut.

  145. Katie says:

    My bars came out a bit soft if they’re left at room temperature. Do they need to be refrigerated?

  146. MK says:

    Do you use light or amber agave?

    1. It doesn’t matter. So it’s just whatever taste you prefer :).

  147. Sam says:

    I made these yesterday, with the agave, and they turned out pretty soft, like fudgey. I know i did everything right, im not sure why their like this. i was going to make chocolate lollipops but their too soft. would using the stevia help it be more like chocolate chocolate?

    1. Yes, they’re snappier with stevia… but they should be pretty hard with agave too. Did you put them in the fridge or freezer? Try to get them as cold as possible. I could definitely make lollipops with the agave version.

      1. Sam says:

        i did freeze them, they were still a bit soft. I’m making the stevia version today so hopefully this is the winning batch!

  148. Haleigh says:

    Hi, I was just wondering if I use the 10 drops of stevia if it was kind of like 70% cocoa bars? or more bitter than that? I just found your website last week. I LOVE your ice cream recipes! Even my husband who does not like anything healthy loved it! So it has to be really good, to get get his approval! thanks so much!

    1. No, much more bitter if you only use ten!

  149. Karla says:

    I love the combination of chocolate and orange – yum! Have you tried these with the special dark cocoa? I’d be curious how those compare. Pinned these!

    1. I haven’t, but I know a few other commenters have :).

  150. Amanda M says:

    I mixed in some orange extract and it was divine! Everyone (including the always-sceptical-toward-vegan-food husband) gobbled it up in no time flat, and then raved and raved about it. Awesome recipe!

  151. Kristy says:

    Hi Katie,
    Love the chocolate bars but I made them and mine didn’t get super hard. They taste great though ( I used Agave). Did I do something wrong? Is there something to watch out for to make sure they get really hard? Thanks so much, love the site!

    1. Kristy says:

      Just saw that someone posted something similar above. I tried some in the freezer and some in the fridge. Both were about the same, kind of fudge-like. Any other suggestions besides using stevia?

      1. As I said, mine are always firm. The only other thing I could possibly think it could be is a difference in freezer temps. I really can’t think of any other reason why my bars are bars (and many other commenters are having no trouble getting firm bars) and yet yours are fudge. I’m truly sorry I can’t be more helpful. :(

      2. Kristy says:

        That’s okay! It tastes great even like fudge. I will try some with stevia drops and see if that makes a difference. Maybe it depends on where you live??? Thanks so much 😉

  152. Jessica says:

    These are great and I love how they remain *slightly* soft and truffle-like. I tried a few combinations but my favorite was definitely orange zest. Just mixed the zest of one orange in with the stovetop mix. Amazing.

  153. KJ says:

    I just made some, but I kept it on the stove after melting the coconut oil and once I added the rest, it got very clumpy and separated :( I am now assuming that nothing but the coconut oil should be heated! I pressed it between parchment paper to freeze. We’ll see how it turns out. Hopefully it’s good!

    1. Yes, only melt the coconut oil. I hope it still tastes ok!!

      1. KJ says:

        They definitely are delicious! The second batch turned out better, no separation – yay! :) We have been doing Daniel fast and my husband is so excited that I found this awesome recipe that allows us a healthy and allowable treat! I did have a question though… you mention “pouring” it into a container to harden, but mine is so thick (even after adding 3-4 TBS of almond milk with the stevia drops) that I have to spread it with a spatula. Should it be thinner? I’m having trouble making it look as “pretty” as yours! lol

      2. Mine’s pretty thick, but I spread it into chocolate candy molds to make it pretty :). (You can find them at a craft store.)

      3. Diane says:

        How do you get the mixture to thicken? I feel like I stirred forever and it stayed about the consistency of heavy cream. I finally poored it into a container and put it in the freezer to see what will happen.

      4. Unofficial CCK Helper says:

        It should harden once frozen.

  154. Hollis says:

    Katie…. i adore you. i can’t say it enough. i had no idea…. this is the best recipe ever! i’m a cake decorator, and i TOTALLY SHOULD HAVE KNOWN THIS as i use coconut oil to thin out chocolate for dipping when doing cakeballs or cupcakes dipped in chocolate…but pouring it into molds?! Holy moley, i never even realized you could. DUH! You’re my hero. I feel like as much as you’ve changed my life (for the better, by allowing me to be ok with putting chocolate back into my diet) i should pay you… or send you a gift, or give you a really big hug! You’re fantastic. Keep it up! You’ve got a fan for life. :)

    1. Aww lol! Thank you!
      And you have an awesome job; I’m so in awe of real cake decorators! (I love cake decorating, but I’m not so great at it ;).)

  155. What a great recipe! Fits right into my type of homecooking! Would love to include it in my next eCookbook. Of course, with your permission and your name/website included. Is that possible?
    Also, after making some with just these 3 ingredients, I would add almond chips to have choc almond bar. I would also make some with Peppermint essential oil or other essential oils like, Orange or Cinnamon (has to be the kind you can eat/take by mouth). YUM!

  156. Sara Joy says:

    I have taste tested and determined that these make amazing “reese’s”. I used crunch PB because thats all i had, they were amazing!

  157. Kristin says:

    I just made these with regular nu naturals stevia drops and didn’t see the note about adding water or nut milk-they turned out perfectly! Thank you so much, you’re a genius!

  158. grace says:

    love your stuff! So does this make 1 average sized chocolate bar?

  159. Erica says:

    love it! but do you think I could replace brown rice syrup for agave? it’s all i’ve got on me right now.

  160. Renske.M says:

    Can i use honey instead of agave? i’m from the netherlands, so agave is really hard to get. And does this recipe yield one bar?

    1. Sorry, I’m not sure.

      And it actually yields more than one bar, but it depends on what size you make. I usually get a few bars plus some candy mold shapes, so I can’t really say how many bars it’d yield.

      1. Rebecca says:

        Someone in an earlier post said that they used honey and they turned out great.

  161. Anonymous says:

    on the HCG diet boards, they make a version of this and it’s affectionately known as “cocoa crack,” and for good reason! i love making it with shredded coconut sprinkled on top or mixed in.

    One thing to note is that these do not stay very firm at room temp (or in hot little hungry hands!) because of the coconut oil, which is soooo melty if it’s not cold. i don’t know if you’ve had this experience, but i’ve always had to keep mine in the fridge/freezer or they become a chocolate puddle in no time.

  162. Ashley says:

    Is it okay to say that I love you? Not in a weird, creepy way but in a “oh my gosh your site is going to change my life in a delicious chocolatey goodness for which I will be eternally grateful” sort of way.

      1. Mary says:

        HAHAHAHA! Ashley – you are NOT alone! I’m in love too! My husband jokes about me leaving him for the chocolate girl!!! LOL

  163. Suzie says:

    Add Bacon!! My FAVE chocolate bar in the world is Mo’s Bacon Bar. I might have a problem now that I can make it at home rather than paying the $6. Oh crap!

  164. Emma B. says:

    I made these the other day and they were absolutely incredible. It is so nice to fine tune your own chocolate bar! A couple days later, I made a peanut butter filled version by allowing 1/2 of the mixture to solidify in the bottom of a pan, then spreading peanut butter (natural PB mixed with a little coconut oil) and the other half of the chocolate poured on top before freezing. It was really yummy and I think you could probably make really cute cups filled with PB or caramel or whatever else if you could find a mold. I think these would be amazing with chopped almonds and toasted coconut – I would make them now but I used up all my coconut oil making chocolate bars!

  165. Meki says:

    Would corn syrup or honey work in place of agave?

    1. Sorry, I’m not sure because I’ve never tried it.

      1. Marissa says:

        My roommate actually used honey instead. And they still turned out delicious! However, they will still soften at room temperature and melt in your hands, so we kept it in the fridge until we wanted a bite.

  166. Sharie says:

    What amount would I use of organic sugar? I’m not into the liquid sugar substitute flavors :)

  167. now i’m dying to try this recipe along with every other recipe you post!!!!

  168. kim says:

    I love that you use stevia in your recipes! I have been a fan of this all natural sweetener for years.

  169. Kim says:

    I made this with agave and powdered chai tea. Now my hubby wants to try Mexican chili powder. Love all your recipes. I look forward to trying more of them. What is your favourite brand of cocoa powder?

    1. Dagoba organic fair-trade… I just wish it weren’t so expensive :(.

  170. Amanda says:

    I am blown away! The thought to make my own chocolate bars never once occurred to me. I used to buy $5 per bag chocolate chips that were gluten and dairy free— but this works in a pinch and costs a mere fraction to make!! And the best part…….. It tastes like magic shell…. Omg I almost cried. Thanks Katie!

    Amanda

  171. Sandy says:

    Sea salt in chocolate is so good. Can’t wait to try this.

  172. Linda says:

    would stevia powder work? I had never thought about making my own chocolate! wow.

  173. Kat says:

    You could add coarse sea salt… it really makes the chocolate flavor pop!

  174. SweetIndi says:

    Do you have to use Stevia drops…can you just use sugar? Or what else could I sub for them???

  175. Chocolatefan says:

    WOW! I just tried making these today- I was so blown away by how easy and delicious they are that I had to say thank you! The only bad thing is, it’s going to be hard keeping myself from making these every day now that I know how!
    Just a tip, everyone- as far as “stir until it gets thick” goes, I stirred until my arm was sore and the chocolate was starting to congeal into a huge blob in my bowl before I poured it, and I think it set up faster as a result.
    Gonna try adding some cinnamon into my next batch, as that usually makes any sweet even better!

  176. Mandy says:

    Sea Salt!

  177. babs says:

    PoP-Rocks! I know it sounds crazy, but when I was in Israel they were everyone’s favorite. We tried to bring back as many bars as possible, but I have run out.

  178. Anniesik says:

    oh wow, thank you for this! I exchanged 2 of 3 ingredients drastically, because i don’t know where to buy them in my country, but it turned out great anyways! chocolate is in the freezer and i need to wash my face after eating every little drop from the mixing bowl, haha. Success indeed! ^^

    1. Dawn says:

      What were your exchanges?

  179. Marcella says:

    Hello katie, You have a lovely website! I tried to make the 3 ingredient chocolate bar. First time i tried it with stevia. It looked good until i added a tablespoon of water and it turned out very mate and dry. Second time I tried it with agave and it was pretty good. Third time I made it, it wasn’t as good and I don’t understand why. It was somehow more of a fudge than chocolate. Do you know why or anyone what could be the reason.

  180. Marcella says:

    I guess it must be that the freezer isnt cold enough. I really would want to try it with stevia. But every time i buy stevia it has a very bad after taste. Only one time i bought it and it was perfect. Do you have any tips on stevia?

    1. NuNaturals is the best one I’ve found.

  181. Marcella says:

    Thanks, but I am afraid we don’t have that in the Netherlands. I made it again last night and it was as hard as a chocolate bar. I looked at the previous messages and noticed what you said about agave. I only had to put in less agave and it was just right. Thank you!

  182. Marissa says:

    I made these today, I was wondering how long it should take for them to harden? I put them in freezer about 5 hours ago and they are just a fudge like consistency. They taste super yummy but hoping they harden.
    Oh and I chopped up almonds and pistachio and made a bar of each!
    Thanks!!!

    1. Mine harden after only a few minutes. I guess it depends on your freezer temp and the amount of agave/stevia you use.

  183. i made it yesterday, super easy.
    I didnt use any sweetener because i couldnt find stevia or agave
    it tastes well, very dark and strong cocoa flavor ( i love dark chocolate)
    it hardened well, but it melts very quickly once out of the freezer or in my hand

  184. Melissa says:

    I’ve been wanting to make this for a while and just didn’t have the chance. OMG – I’m so sorry I waited!! This is why I love you!! So simple yet so decadently delicious!! I had drips of chocolate on the front of my shirt from licking the spoon that I used to stir it with… I think about half (or so) made it into the frig to turn into chocolate bars. 😉 Mmmmmm!

  185. Bebe says:

    I am currently obsessed with the bitter(ish) dark chocolate with sea salt. Oh-so-yum!

  186. Kat says:

    I made this recipe today, and it was amazing! I am so happy I found this super simple and healthy recipe for sugar free dark chocolate! :) Valentine’s day is going to be so Delicious! XD

  187. jenna says:

    I made these and put them in the freezer, but when i take them out they soften to about the consistency of cake frosting. do you have any tips or know how to keep them hard when they are not in the freezer/fridge? they are delicious!

  188. Kimberly says:

    Hello friends,
    After reading all posts, I could not find the answer to my question. When stirring, does it ever get smooth and satiny or is it slightly chalky from the powdered cocoa? I stirred it forever and it still was the same. Perhaps once frozen or refrigerated, you won’t notice the chalkiness? Sorry, I am one of those that hates making mistakes. LOL. Thanks.
    Ps. I added 1/2 tsp cayenne and dusting with cinnamon.

    1. It is slightly chalky if you use the stevia/water… Shouldn’t be at all if you use agave. But either way it should get bar-like when frozen. (You can also try using less cocoa if you don’t want as bitter of a chocolate taste)

  189. Heather says:

    Just made this and it literally took me under 5 minutes! Thank you for the recipe!!

  190. Stella says:

    So what did I do wrong? My chocolate never hardened….it’s somewhat hard when in the fridge, but becomes soft again when left out. I am not sure if my coconut oil is unrefined, could that be the problem?

  191. Anonymous says:

    Maybe a little dehydrated Orange zest. Thanks for recipe.

  192. Rita Johnson says:

    Katie,
    I tried the Hot Chocolate Butter and loved it! Since my one vice is Iced Mochas I thought I’d use the Hot Chocolate Butter as my chocolate sweetener…… and you already know what the coconut oil did when it hit the ice! The flavor was still wonderful, and the little bits of chocolate that came up through the straw melted like well…like butta in my mouth. So what other healthy fat would work in this recipe?
    Thanks for all your chocolatey goodness recipes.
    Rita

      1. Cara Virostko says:

        Maybe Palm Oil Shortening?

  193. Jamie says:

    Made it with xylitol and dark chocolate. It is so good!
    WARNING: if you use xylitol- IT WILL KILL YOUR DOG if ingested! This chocolate bar is a double whammy for them- chocolate and xylitol.

  194. Amber says:

    I think this is pretty awesome and I will have to try it sometime. My son is allergic to peanuts and we avoid tree nuts so that means I have to buy “special” chocolates, usually online (though I have found a store locally that carries one brand of allergen friendly chocolate bars), but this would be so much easier for me to make and have on hand and probably much much cheaper!

  195. Jordan says:

    Thank you Katie!! This chocolate is sooo rich and so quick to make. It is seriously decadent. Thank you so much for your recipes. I have had to go on a gluten and sugar free diet and I’m glad I don’t have to eliminate dessert. Your blog is my favorite. :-)

  196. Julie says:

    coconut extract would be good for a coconutty flavor or spiced chocolate using garam masala or candied ginger!

  197. Ashlee says:

    This looks amazing, can’t wait to try! Just one question, will plain Stevia packets work instead of the drops? I’ve never seen them at the store. Thank you!

    1. doris says:

      Yes. Stevia powder should work just fine! I use it all the time. However, you might not like the aftertaste. you can get the drops online. I got my Nunaturals on Amazon. Really quick shipping!

  198. Rachel says:

    Just made these! I ran out of cocoa the other day but I had some bakers chocolate that had been in my pantry awhile. I will probably break the bars up to make choc. chips. Having a hard time finding dairy free ones. I had no idea it would be so easy and taste so good! (Had to lick the spoon!) Thanks for such a great idea! :)

    1. Sarah says:

      Hello! Did you use these to bake with? I’m tempted to put the pieces in a recipe but don’t want them to get too melted and not work right… Thanks!

  199. Marissa says:

    Can you use canola oil instead of coconut?

    1. jonte says:

      will it not harden or anything? whats the reason for no canola oil?

      1. Chocoholic says:

        I used canola oil and it turned out all gooey and wouldn’t harden.

      2. Alanna says:

        That’s why we’ve all been saying it won’t work… Coconut oil works only because it hardens at temperatures below around 78 degrees, where all other oils remain liquid. You can probably still use it like a chocolate fondue of sorts, but canola oil will never give you bars.

  200. Christina says:

    OH MY GOODNESS KATIE! Thank you, thank you, thank you for this recipe! I cannot even believe that science allowed those three ingredients (coconut oil, cocoa powder and stevia drops, for me) to become a solid, crunchy, glossy, shiny chocolate!

    I am not allowed to have added sugars on this special diet I’m doing. I’m quite overweight (although way less so now that I’ve been for many years of my life – getting closer to my goal all the time!) and so I really need to focus but sometimes you just need a little special something to motivate you. I look at the “sugar free” chocolate bars at the store all the time and read the label, pout, and put them down and walk away. They still have a TON of carbs!

    My diet allows me to use two teaspoons of healthy oil a day, and I use coconut oil in that respect. I know a teaspoon sized serving of chocolate sounds wholly unsatisfying but after not being able to have a bite of chocolate for a long time now, OMG this tasted so amazing! And it crunched! Mmmm so good.

    Thank you for bringing a bit of chocolate back into my world. I will have to make this for my mom, she LOVES dark chocolate. I can’t believe how easy this was to make.

    And it truly froze to a solid bar in about 10 minutes in the freezer (probably due to the fact that coconut butter is a solid at room temp?) – amazing!

    Thanks again,
    A chocoholic-in-waiting

  201. Lisa says:

    Katie- where do you find the Nunaturals vanilla stevia drops? I’ve looked in Whole Foods-type stores and I can’t seem to find them.

    1. My wf has them, or you can order online.

  202. Alissa says:

    I have made variations of this recipe several times. I’m just wondering if, when you made it, the chocolate hardenened in the freezer. Mine never seems to get as hard as the chocolate in your pictures on this post. It’s solidified, but still…pliable, for lack of a better term.

    1. Yes, mine gets ROCK hard. If you use the stevia drops, and have a very cold freezer, it gets rock hard. When I use agave, it’s still hard but more like… maybe the texture of the chocolate on a York?

  203. Linda says:

    Doesnt agave nectar have sugar in it?

    1. They’re sugar-free if you use the stevia option :).

  204. jessica says:

    Is there anything else you can use instead of the coconut oil, hubby has a coconut allergy =(

    1. Sorry, I don’t know of anything.

    2. Jay says:

      hey jessica, you can use food grade cacao butter (order online) or vegetable shortening (which I have used, and baked with…..not bad, but I just wasn’t as satisfied). I hope hubby enjoys!

  205. Tania says:

    Hi has anyone tried this with organic maple syrup?? its AMAZING. I used the darkest I could find. and used about 1/3 cup because I love sweet things.

  206. Ketapang says:

    A game-changer! I made these with stevia powder (4-5 tiny scoops) and cinnamon today – no water needed – delicious, easy, and fast. Every ingredient was from Trader Joe’s – they now have super-cheap virgin coconut oil! Thank you Katie.

  207. Sarah says:

    I made this recipe for the first time last weekend and found that my chocolate didn’t firm up very well. It still tasted good so I crumbled it and put it in a container to use later in the week with the cookie dough dip. When I opened my container about 5 days later my chocolate crumbs were covered in MOLD. Is that normal? Did I do something wrong? I used coconut oil, stevia drops and hershey’s cocoa powder.. I was super bummed :(

    1. It should definitely firm completely if you used the stevia. Like snap-able. But you need to freeze it.

  208. Mary says:

    I made these and OH EM GEEEEE!!! MELT IN YOUR MOUTH TRUFFLE STYLE! YUM! My question for you though, is do these need to be stored in the fridge or can you wrap them up and put them in the cupboard like you would with other bars or chocolate chips… I know YOU eat them right up — but in my family of 5 it’s nice to make a larger than needed batch of things, that will last! 😉 any idea what kind of shelf life these would have?

    1. They need to stay frozen because coconut oil gets liquid at room temp.

  209. Russell says:

    It says add 3-4 T water, just curious if this means 3 to 4 tablespoons?? Can’t wait to try it!

    1. Yes, sorry for the confusion!

  210. Adrian says:

    Made some a few days ago and today! Taste amazing but it get so soft so fast. Have you come up with any additive that is natural that will make it harden so it doesn’t melt as soon as you take it out of the freezer.

    1. sorry, it’s because of the coconut oil. It needs to stay cold or it melts.

      1. Cara Virostko says:

        Coconut oil is solid, but soft in our house, which we keep at 68 degrees Farenheit. So, if you live in a northern climate, you should be able to have the chocolate out, at least for shorter periods of time.

  211. Angel says:

    I tried this recipe a while back and it was quite good. I love that it is sugar free. I plan to make it again. :)

  212. Rosey says:

    I made these today. After two hours in the freezer, they were ready to chop up and bake in my favorite whole wheat skillet cookie recipe. You know I couldn’t help stealing a couple of chunks before adding them to the cookie dough! Thanks so much for sharing.

    1. Yum! Did the cookies turn out well? I’ve never actually tried baking with these chips!

  213. Rana says:

    I just made chocolate pieces to put in my Vegan Brown Sugar Blondie and they were SUPER! Thanks for the recipe. One batch made enough bits for one batch of Blondies. http://www.cheekykitchen.com/2012/02/vegan-brown-sugar-blondies.html

  214. Laura Baker says:

    I added cayenne pepper, cinnamon and a splash of vanilla. All ingredients that just lie around the pantry asking to be put in a yummy veg dessert. Thanks so much, this website is ahhhmaazzziinnnggg!!!

  215. Sheryl says:

    What about toasted sliced almonds or almond slivers.

  216. Candace says:

    Hi there! I wanted to make these bars and turn them into chocolate chips so I can make the sugar-free version of the mint-chocolate fudge pie you just posted. Question is: will this recipe be enough for the 8-10 oz chocolate chips required for the mint pie?

    1. No, you’ll need to make a much bigger batch! :)

      1. Candace says:

        Okay. Thanks! I kinda thought so but wasn’t sure :) To feed my whole fam, I usually multiple the recipes many times over. I actually just made your brownie batter pancakes x 18 so that we could freeze a bunch of them for breakfasts. lol. So yummy every morning!!

  217. Andrea says:

    WOW!!! This is the first thing I have made from your website and they are so amazing!! I am addicted to chocolate and these totally hit the spot! I have recently began eating clean and this recipe makes it so I don’t have to give up chocolate! I will be making many more of your recipes, thank you! Thank you! Thank you!

  218. Bethany says:

    I used refined and they turned out great! thanks so much!!!!!

  219. Carrie says:

    Awesome…. and sooooo freaking easy!! Thank you :)

  220. Marci says:

    I made these and added a bit of Mexican vanilla and chili powder. They taste AMAZING but are super soft…like fudge. Any suggestions? I did let them cool then froze them but they are kind of thick–like 1/3 inch thick. Is the water necessary?

    1. If you use agave, definitely do not add the water!
      :)

  221. MamaK says:

    I am making these tonight w/ chopped almonds. Can’t wait!

  222. Amy says:

    Just made this last night and it came out great!! I followed the exact recipe and used the agave!

    What I did was line tupperware with a ziploc bag so that the bar took on a rectangular shape, and then once it hardened, I was able to take out the ziploc bag and peel it away from the bar, and it worked great!!! (I was afraid if I just used the bottom of tupperware, that I wouldn’t be able to get the bar out without breaking it…)

  223. Sarah says:

    Have you ever tried to make the chocolate bars with carob powder instead?

  224. Chelsie says:

    OK….I need some help with this one. Everyone seems to rave about how delicious this chocolate is and I do not like it. I wonder if I am doing something wrong?? I thought it was just me since I was an airhead when I first made it and used regular Stevia instead of Vanilla and I used Refined coconut oil instead of unrefined. BUT my sister made it the correct way and she said it wasn’t very good either. I literally threw my batch out, which for me to throw out chocolate is huge! LOL Please help!! We used Hersey and Tollhouse cocoa powder. Any suggestions? Thank you!

    1. Chelsie says:

      And it’s not like I just don’t prefer it, it’s just a strange after taste or too bitter??…I used 2.5 times the stevia too.

      1. What brand of stevia? Also, you need to use virgin coconut oil (unrefined).

      2. Chelsie says:

        Yes, used unrefined virgin coconut oil. The stevia was Sweet Leaf.

      3. But it says to use NuNaturals in the post :(.
        Unfortunately, I can’t vouch for the results if you use different ingredients. I can only vouch for the taste based on what I’ve tried.

      4. Chelsie says:

        OK, I will give NuNaturals a try. I just thought using the ingredient Vanilla Stevia could be any brand. Thanks for the suggestion! I’ll let you know if that helps!

      5. I’ve not tried others, but I’ve heard through the grapevine that others don’t compare!

      6. Chelsie says:

        I did some research on NuNaturals and they say they remove the component that causes the bitter taste and aftertaste that is normally in other Stevia’s. So it sounds like that is totally what the problem was…Thank you for the help! I can’t wait to have sugar free chocolate!!

      7. Chelsie says:

        Katie the chocolate is delicious!! Thank you for the help! I am loving having chocolate but still feeling good about what I am putting into my body! So happy I don’t have to give up my chocolate for good! I don’t think I’ll ever use a different brand of stevia again either! Nunaturals does remove that bitter aftertaste…I love it! My sister also made it with agave and say it was amazing!!

  225. Chele says:

    In any of your recipes is there a subsititute for coconut oil? I don’t really like coconut so I am concerned about spending the money on it before trying a recipe with it in it. Thanks.

    1. Depends on the recipe. In this one, I don’t know of one.

      1. Chelsie says:

        It doesn’t taste strongly of coconut. My husband is not a coconut fan, but he loves popcorn popped in unrefined coconut oil. It’s a very slight hint of it. You should try it, I think you’d be surprised. Also there is the refined coconut oil which doesn’t taste like coconut at all, refined removes the taste, but doesn’t work for this particular recipe. Hope that helps!

  226. Diana says:

    How about orange; orange zest with chocolate is awesome. If Paul Newman can do it, you can!

  227. Christina says:

    Any substitutions for coconut oil then?

    These look great though! I’d sure love some for Easter :)

    1. Sorry, I don’t know of one.

  228. noah farrer says:

    Dried lavender flowers would be awesome, also cayanne or ancho chili pepper would be great too.

  229. Amanda says:

    Do you have the metric conversions for the chocolate recipe. I have tried bergamont in the past smells and tastes lovely like Earl Grey Tea.

    1. 1/4 cup coconut oil is 60 grams. 1 tbsp cocoa powder is 5 grams.

  230. Carolynne says:

    I like smokey bacon or chipolte chilli smokey salty yum!

  231. Julie says:

    Hi Katie,
    I have been salivating over your recipes for the last couple of months and sending lots of people from the HCG forum to look at your fabulous recipes. In fact they all yelled at me for sending food porn while we are all trying to lose weight. But… now I can endulge and love the recipes for Chocolate Peanut Butter Eggs and the Chocolate easter Bunny!
    I do not have a mold for the Bunnies and would love to win one.

    We are celebrating my birthday on Easter — in fact I was born on Easter Sunday! My wish is as always to be able to spend more time with my family. I will be with my Grandson, Zachary age 8, on Friday. I am planning on making both of these treats with his help.

    I am also going to make your Chocolate Raspberry Fudge cake for my Birthday cake. Will the recipe still work if I sub Truvia for the Agave? How much do you think i would need? Will it keep for a couple of days ( — if I dont eat it first!!!!!!!!!!)?

    Thanks so much for your terrific recipes. I hope to be able to test out more of them in the future. Julie

    1. It definitely keeps for a few… months! Store it in the freezer :).

  232. Amanda says:

    This is the BEST chocolate recipe!!! I’ll have to hide it from myself’ .I hope to get a Easter Bunny Mold in my Easter basket’

  233. Amber says:

    What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some!

    1. I like Whole Foods brand because it’s usually cheapest ($6.99 as opposed to $10 or more for other brands). But really, any unrefined brand will do.

  234. Yum! The chocolate bars are amazing! Wow, talk about low calorie!! For a candy war, I’d love a nice chocolate raspberry bar!

  235. Lynde Thames says:

    thank you …thank you….thank you…..this is the recipe that can bring chocolate back into my life!!! I’ve made other recipes that are similar, but the texture and taste never quite worked!!

  236. Linda Edison says:

    How about almonds and sea salt sprinkle on top?!?

  237. Heather says:

    This is awesome!! I must try this now :) I was wondering if you have made these into chocolate chips and baked them in cookies or something…..if so how do they hold up in the cookie does it react the same way a normal chocolate chip does…melt then harden back up when cooled? Thanks!!

    1. I haven’t! But I have been so curious about it as well… If you try it before me, please let me know if it works!

  238. Angela says:

    How would I do this with Stevia powder? And would I have to add some pure vanilla extract? Looks so good! I can’t wait to try it!!!!

    1. cck says:

      Sorry, I don’t know. 😕

  239. Lena says:

    Hi Katie!
    Quick question: my mom bought me some coconut oil today (so excited! I’ve never actually gotten any before, because they’re so expensive over here) and along with that she also bought some coconut cream. I’m guessing coconut cream and coconut milk aren’t exactly interchangeable b/c of the different consistencies and all, so I was wondering: do you have any recipes that use coconut cream?

    Thanks! :)

    1. cck says:

      I think ANY of my recipes that call for coconut milk could use coconut cream instead. Not the other way around, but subbing the cream should be ok!

  240. TeriEaton says:

    I’m making this now, and am going to make a batch adding one drop of Young Living Lavender Essential Oil, and another batch adding their Peppermint Oil. :)

  241. Stephanie says:

    Hi! I was wondering if this would work with honey instead of agave? I’m recently following a real food diet and had planned on making my son’s Easter
    bunny chocolates for his basket. Thanks!

    1. Sorry, I haven’t tried it. I think some of the commenters might have, if I remember correctly.

      1. Stephanie says:

        I just made 2 different recipes. One using actual cacao butter, a vanilla bean and some other stuff (expensive home experiment,) and yours, (with the substitution of honey.) Oh my gosh! Yours is DELICIOUS! Again, we just started moving our family towards a real food diet and that would have meant no chocolate for Easter – (GASP!) My 2 year old is following in his mother’s “mildly addicted to chocolate” shoes so this recipe will be a life-saver! Thank you so much!!

      2. Aw sounds like you have a great (and smart!) daughter on your hands ;).

  242. Lynne says:

    Hey Katie~I made these as “bunnies” for Easter! They are SO cute and delicious :) My question is that the texture was REALLY thick. Should you be able to “pour” this into the molds? I ended up picking out “chunks” and patting them into the molds. They still turned out, but I was just wondering if I should have added liquid to them? I made them exactly according to the recipe, using Agave…would love your thoughts! And I’m LOVING your recipes!! Thanks!!

    1. I guess it depends on whether you use the “sauce” version or not. The normal version is too thick to pour, but you can use the lesser amount of cocoa version if you want it pour-able ;).

  243. Andrea says:

    I think I somehow managed to mess up three ingredients..which is not like me at all….my chocolate came out more like fudge than an actual chocolate bar…and it was quite lumpy and bumpy! Any ideas?!

    1. Did you freeze it? Can you tell me more about the specific ingredients and steps you used/took so I can try and help?

    2. Jen E says:

      This is how mine came out, but I still ate it lol

  244. Kimberly says:

    New flavor~ Add tablespoon of cookie butter (trader joes) and sprinkle with chopped mixed nuts. Oooh la la!

  245. Gina says:

    You should add cherries and chipotle seasoning of some sort…..I had a chocolate bar like this one time and it was delicious. I can imagine this AMAZING recipe would be awesome like this too!

  246. Beth says:

    So I made them and mine had a little bit of trouble. It seems that the coconut oil seperated a little. It didn’t effect the taste just the look. Any ideas of where I went wrong. Not to worry I won’t let this batch go to waste just won’t share it with others lol

  247. Claire says:

    So I became vegan reasonably recently (just for shiggles, so we’ll see how I go), and discovered this brand of chocolate called Conscious Chocolate, which I absolutely fell in love with (made in Australia from Australian ingredients, which makes it local for me). Only issue? $6.25 for 45 grams. What even?

    But what are the three main ingredients of this amazing (expensive) choc? Cocoa mass, agave nectar, and coconut oil! How fortuitous! I made these tonight and they taste pretty much the same (I might add a touch of salt and cinnamon, and reduce the agave a little, as they were on the soft side). I can’t try stevia drops as they don’t exist over here- finding trans-fat free margarine has been an absolute nightmare! And I don’t think we really have applesauce. Or Ghirardelli. Or egg-replacer (but I find the concept of egg-replacer pretty disturbing anyway…). Dang it, Australia.

    I also made your 1 minute chocolate cake and was very impressed. Gonna go put this chocolate in some cookie dough truffles xD

  248. Jen E says:

    Poo I’ve tried making these 2x now and they never work for me. I should stay out of the kitchen.

  249. maria says:

    i was thinking about adding pepper flakes for a sweet & spicy bar also sea salt for another

  250. Katie, I’m making these chocolate bars this weekend! I can’t wait to try them out and post them. I love finding healthy dessert recipes here. :) -Sally

  251. Cara Virostko says:

    God bless you! I have been surfing the net all morning looking for a candy recipe that I could make gluten, dairy, soy, egg, corn, peanut and sugar free. I used Xylitol instead of agave. Missed your comment about adding water. Oops. I assume that’s to dissolve the crystals first? The xylitol didn’t dissolve, so mine was a little crunchy. Still delicious. Thank you, thank you, thank you!

    1. Carrie J. says:

      holy smokes is this the Cara Virostko that used to live in maine??? we commented on the same recipe :) :) :)

  252. Erin says:

    I could not decide what to mix in so I came up with an idea. I used plastic egg cartons and put a little chocolate in each one and then added 24 different mix-ins and used a toothpick to mix them. So now I have a box of assorted chocolates that are good for me! Yay!

  253. Erin says:

    I forgot to say what I added to the chocolate. That was the question after all… pumpkin seeds, chia seeds, flax seeds, hemp seeds, dried cherries, dried apricots, raisins, peanuts, coconut, pepper flakes, cinnamon, peanut butter, almond butter, sunflower seeds, pecans, almonds, cashews, walnuts, sesame seeds, crushed cereal, millet, dried cherries, dried peppermints leaves. Okay I just made one of everything I had in my kitchen pretty much. So much fun! I love your site, Katie!

  254. Could I substitue honey or maple syrup for the agave?

    1. Haven’t tried it… but I think some of the other commenters have.

  255. Jennifer S says:

    Hi! I found your recipe last night and I can’t wait to try it today (and browse the rest of you blog)! As for add in ingredients, I was thinking I would add some toasted quinoa…it would give it a little crunch, and a little nutty flavor, plus quinoa is crazy good for you. I’m so excited to try this! Thanks for the awesome recipe!

  256. Vicki says:

    I cannot wait to try this, thank you so much it is hard to find sugar free recipes. One of my favorite chocolates my mother would have around Christmas time was a dark-chocolate-orange bar. Think I may even try some orange extract added in to see how it turns out. Thank again.

  257. Lynn says:

    Hi Katie,

    You and your blog are amazing, and you are so pretty!
    I really can’t wait to make these, but I was just wondering:

    A. Can I use a different oil?
    B. Can I use something that bind the bars besides oil? like applesauce or something?

    THANK YOU KATIE :))

    1. I have only made it as written, so I really can’t say. However, I don’t think another oil would work. :)

  258. Jacquelyn Foreman says:

    I’ve made this a couple of times, and even when I add a little bit more coconut oil, I find that it never seems to get as solid as it seems in your picture. Any suggestions?

    1. Freeze for best results. Make sure your freezer settings are cold enough.

  259. Felicia says:

    To anyone trying this- don’t sub melted coconut butter for the coconut oil. It does not work! The resulting “bar” was actually a very sticky fudge, which I have no idea to repurpose. Although I snuck a few bites, and it is delicious alone, so there’s an idea… 😉

  260. Dawn says:

    I added PB2, about 2TB to the recipe…WOW!! LOVE IT! It certainly is a hit! LOVE the recipe, thanks!

  261. Juli says:

    These are very intriguing. Are they considered “Dark” chocolate? I buy the 72% and 85% bars and wonder how that is calculated and what the difference is between them and the ones in this recipe. Can’t wait to try them.

    1. Sorry, I have no idea how to calculate it.

  262. Sarah says:

    Yum! I love making chocolate bars :) My favorite is with toasted hazelnuts and sea salt.

    For what it’s worth I like the recipes opening in a new page, that way I can load more than one at a time and look at multiple recipes without having to go back to the index over and over.

  263. Susie Q says:

    I was wondering if one could use honey in place of Agave or Stevia?

    1. Sorry, I haven’t tried it, but I think I remember seeing that some of the other commenters have.

  264. Nancy says:

    Thank you! Thank you! Thank you!
    I have been buying chocolate from a health food store ~ at $3/bar ~ because mainstream chocolate bars contain soy, of which I am allergic.
    I will be making these tonight!
    I can not thank you enough for posting this!!!

  265. angela says:

    sorry if someone already asked this (too many posts for me to sort thru!) but does this taste like coconut at all from the coconut oil? i cannot stand the taste of coconut – but i’m trying to use ccnut oil more (nutritional value, etc). but i seem to be straying away as when i DO use it, it tends to give the ccnut flavor and i WISH i liked it! so thought i’d ask before trying to make the chocolate bars…thanks!

    1. Chelsie says:

      You don’t taste any coconut in the chocolate. If you are really worried about it though, you could used the refined coconut oil, which has the coconut flavor removed. Unrefined is the one that tastes like coconut. I think someone had posted they used the unrefined and it turned out just as well.

    2. Jen E says:

      I feel your pain I hate it too! Just don’t use the unrefined like Chelsie said I only use the refined stuff.

  266. Juli says:

    coconut oil tasts NOTHING like coconut. It’s great to cook with – healthy too.

  267. Dawn says:

    I made this today and very yummy! I put raisins in mine since I used to love Chunky Bars with raisins.

  268. katie says:

    thank you for this recipe i am dying for a chocolate bar

  269. Shadé says:

    I melted some Demerara sugar and instant coffee into the 1/4 cup of water, added a handful of pistachios and a sprinkle of sea salt. OH MY GOSH! I can’t wait for it to finish solidifying, I’m already having a field day cleaning the bowl with my spoon! Lol! Katie, as always, you are awesome and I share your page with everyone I know just so I can make sure that you stay in business so you can keep sharing your culinary wisdom with us 😀

  270. Laura Noelle says:

    I am IN LOVE with these. I put a little peppermint extract and and they are oh so scrumptious. I want to eat the whole pan right now. =) I was a little concerned about the coconut flavor at first (I’ve never been a big fan of coconut flavor or smell) but once I started eating the frozen chocolate bits, I couldn’t stop! HIGHLY recommended!

  271. Cara says:

    I was inspired to think of other powders besides cocoa that would work in this recipe. I thought of lemon, lime and cranberry. Couldn’t find the first two locally, but I found freeze dried cranberries at my local co-op. I put them in my Vitamix and turned it into powder. I used half cranberry, half cocoa powder. YUM!

    1. I love your idea to make powder! Oh goodness, and now I know what will happen to my freeze-dried raspberries today. Thank you so much for the great suggestion, Cara! :)

      1. Cara says:

        You’re welcome. And here’s another one. Treat yourself to organic cacao butter instead of coconut oil. It’s a little more expensive and takes awhile to melt in the microwave (maybe 3 minutes on 40% power), but it adds a whole other level of richness, has 1/2 the total fat, 1/3 saturated fat and many times more flavor than coconut oil. AND it gets good and solid, even with agave instead of stevia.

      2. I’ve been looking for it everywhere! As soon as I find it, I’ll snatch some up :).

  272. Renae says:

    Oops! I made these and they turned out more like a dough, so I’m thinking, “What did I do wrong? The recipe clearly states POUR!” I added a little more coconut oil, patted it into a pan, and chilled it. It hardened up but is kind of flexible when you pinch off a piece to eat it. I decided to look up the recipe and ask if anyone else had this same problem and realized that when I quickly jotted it down on paper, I wrote one cup, not one-half. Whoops, that ‘splains that! LOL

    P.S. It’s still good, kind of like moist, slightly rubbery Oreo. :)~

  273. Jen E says:

    I tried making this 3 times now and I still get a fudge type consistency. I’m not sure how you guys are getting it to snap, but more power to you. I give up lol.

    1. Jen, can you tell me more about the specific ingredients you’re using?

      1. Jen E says:

        Isn’t the unrefined coconut oil the same as refined? I used refined, because I don’t like the taste of coconut. It’s ok really I can still eat them they just have to stay in the freezer. Just wish I could avoid paying $5 for a bag of vegan chips here lol.

      2. Sorry, I’ve never tried refined coconut oil so I can’t say if it will work.

      3. Chelsie says:

        Refined works the same. I’ve made it with it.

      4. Jen E says:

        Not sure what went wrong then. I’m just going to keep buying my own vegan chocolate then lol

      5. Chelsie says:

        How much water are you adding?? I mix the melted coconut oil with the stevia drops first, then mix the cocoa in, then add 3 Tablespoons (that’s what I use) for water. Then I mash it out flat in a ziplock baggie and throw in the freezer. Are you using Agave?? Cause I’ve read that that can make them a bit softer. When it’s out of the freezer for a bit it’ll melt. You have to keep them in the freezer.

      6. Jen E says:

        So when you put it in a baggie is it pourable or like a fudge type texture? Maybe I need to add more water or oil then.

      7. Chelsie says:

        No, it’s kind of pastey…after adding it all and then the water, I whip it and it gets a little thick. I can’t pour it in there. I spoon in the mixture and then push it out with the palm of my hand. Are you using agave or stevia?

      8. Jen E says:

        That is how mine was so maybe I did it right then lol. It just doesn’t snap like some people mentioned. I actually used honey this time, because the last 2x didn’t work for me.

  274. Amyaps says:

    Has anyone tried adding quinoa? I purchased a bar from whole foods with quinoa in it and it was yummy! Also – love chili powder to add a little kick.

  275. Dawn says:

    Made these the first time with agave and they came out soft. I made them again today using nunaturals stevia (could not find the vanilla one) and they came out perfect. Excellent with a thin spread of natural peanut butter!!

  276. Dawn says:

    oh, forgot to add that even though I used stevia powder I did not add water and they were fine…

  277. Anonymous says:

    Green tea powder too!

  278. Carrie J. says:

    Hi Katie, great recipe!! Glad to see people using Stevia :)
    Was wondering if you have or know of any recipes for making hard candy or lollipops using only stevia as a sweetener?? Thanks so much.

    1. I have a xylitol recipe, but not a stevia one.

      1. Carrie J. says:

        that would work! do you have a link to that ?

      2. lol it’s a work in progress! I’ve only made glass candy so far… If you try it as lollipops, please let me know how it goes!

        -1/4 cup xylitol
        -1/2 tsp agave
        Microwave 30 seconds or until dissolved, then stir. (Or use the stovetop.) It should be really thin. Spread out on parchment paper and fridge until hardened.

      3. Carrie J. says:

        thanks so much, will definitely let you know if i try the lollipops

  279. There are more than a dozen flavored SweetLeaf stevias! mmmm….English Toffee, Valencia Orange, Lemon Drops, Grape, Vanilla Creme, Coconut(new) , Cinnamon, Cola(new) Apricot Nectar. yummmm I think adding chunky Sea Salt would be fabulous! Happy 3(or 4) Ingredient Chocolate! Hey, even bacon could be great!

  280. Alicia says:

    I mixed these up this past weekend and put the mixture in a zip lock bag, snipped the corner and squeezed out my very own little chocolate kisses on a sheet of wax paper thanks for the recipe. These 3 items are now staples at my house! :))))

  281. Alicia says:

    I’ve also made the bars with a dash of Sea Salt, one of my favorite combos…sweet & salty!

  282. Michaela says:

    Hey katie!
    I’ve tried to make these, but it seems that when I’m stirring the cocoa into the melted coconut it starts to separate and so there is sort of lumpy cocoa mixture and excess oil floating on top. Heellppp!!!

    1. Keep stirring! You have to stir a long time. Then freeze.

      1. Michaela says:

        So if I stir until it seperates, then just keep stirring, stirring, stirring, what do we do? We stir, stir, stir (always time to slip in a little finding nemo movie quote) :) It should go back to normal? Cool, can’t wait to try this! Thanks

      2. Gina says:

        mine separated and never came back together. But the first time I made these, they came out perfect, just like Katie’s picture. I need to figure this out. It could be the difference in brands of coconut oil???

  283. Felicia says:

    I have tried this recipe and they are just not turning out right. I took extra care to measure out every ingredient just so today, and they are still going wrong… They end up gooey with a maple-y taste. Is it too much agave? I’d really like to know what I’m doing wrong..

    1. It’s almost impossible to know what could be going wrong for you, since I’m not there to see :(.
      They shouldn’t be gooey after being froze completely… Maybe your freezer settings need to be adjusted to be colder? Also, I don’t know where you’d even get a maple taste if you’re using agave.

  284. Emma says:

    Candied ginger!

  285. Jan says:

    these tasted so good! my 4 year old and i made them with rice krispy cereal added to it. but they never hardened! i stored them in the freezer wrapped in saran wrap, but even in there the chocolate was fudge-y. any ideas on why that happened?

  286. Brittany says:

    Don’t change the recipes so they don’t open into a new link! When I’m deciding what to make for breakfast I also give myself four choices to read and then decide from! It would take so much longer if you switched it :( Please don’t!!

  287. janel says:

    I was dying for something sweet and stumbled across this recipe. I use it as a base but ended up using crob powderinstead of cocoa and extra stevia to make little candies with raisins and unsweetened coconut. It was truly amazing. I plan on putting it on my blog soon and will leave back to your original recipe if my inspiration.

  288. Rana says:

    Ha! Today, you were the first return on Google when I searched “homemade chocolate chips coconut oil”! Yipee!

  289. Lydia Dell says:

    I used this recipe to make vegan raisinets!!! they turned out GREAT! As a vegan AND a college athlete, I’m always looking for yummy snacks!
    Thank you, CCK :)

  290. Rachel says:

    Hey, i tried you recipe but i dont think it tastes how it is suppose to
    it does not taste llike normal dark chocolate I am just wondering
    if maybe that is normal?

    It looks soo good

  291. Nina says:

    I have a chocoholic 4 year old who BEGS me for chocolate every day. Usually 3-4 chocolate chips is enough to curb her chocolate cravings, but I wanted to find something with healthier alternatives than pre-packaged chocolate. I tried the recipe as Katie originally wrote it, and my husband and I LOVED it. Alas, the 4 year old proclaimed it “didn’t taste right.” What’s a good mom to do besides experiment with a perfectly good recipe and eat all the failed batches that don’t measure up to the standards of her toughest, (4 year old) critic, amirite? 😉 Anyway, here’s the only recipe that’s met with her approval so far.

    4 T melted coconut oil (I melted over a gas stove on low heat)
    1/2 c cocoa (I use Trader Joe’s unsweetened)
    1/3 cup condensed milk (I know, not vegan, but the kid wanted more of a milk chocolate taste)
    2 packets stevia
    chopped walnuts to top

    The texture turns out more truffle-like and would probably scoop out well with a melon-baller when cooled in the fridge. The kid would probably like it even more if I rolled it in a powdered sugar (maybe one of Katie’s powdered non-sugars?) If anybody comes up with a way to make a more milk-chocolate version that will harden in a mold, please post!!!

  292. Katie says:

    HI Katie! I know it’s a bit late to comment on this post, but I have a SERIOUS craving for a good chocolate bar, and I knew right where to come (; but I don’t have any vanilla stevia drops on hand, so I was wondering if there was an alternative for them? Or just what are they in general?? Thanks!!(:

    1. Chelsie says:

      You can use the agave instead. The Nunaturals vanilla stevia is the only way to go as far as stevia, just a heads up. I tried other stevias and they were too bitter. Good luck!

  293. Kristina says:

    I’m thinking of crushing up come coffee beans and making it into an espresso bark… coffee + chocolate= heaven!

  294. Carene says:

    I commented on an older comment but can’t seem to find it now and wasn’t sure if it was too far back to get a response. I tried this recipe twice and both times it hasn’t hardened! It tastes really good but is more like a tootsie roll consistency instead of a chocolate bar straight out of the freezer. Our house is warm so our coconut oil is already melted so I didn’t heat anything. Any suggestions? Maybe I should cool my coconut oil and then heat it?

  295. Sabrina says:

    Hi Katie, first of all I just wanted to congratulate you on your genius recipes. I’ve trieed your Polka dot banana bread and its absolutely delicious. Anyway I was wondering if I can substitute the stevia drops with stevia extract instead? and if yes how many packets should I use?

    1. Sorry, I haven’t tried it.

  296. Kathy says:

    These turned out FABULOUS!!! Thank you for sharing a better alternative for those of us who like chocolate without the extras.

  297. Shannon says:

    Thank you. As everyone else has said, these are amazing. Had the find an alternative to grain sweetened chic chips that are no longer available. Woohoo! This recipe led me to you and all the rest of the fabulousness that is your blog. Thank you for being willing to experiment and share with the rest of us.

  298. Sue Keck says:

    Hi Katie,

    Thank you very much for this recipe! I am new to your blog and I absolutely LOVE it! This was the first recipe that I tried, and it seemed to work well. I used a powdered stevia and put the chocolate into molds and into the refrigerator overnight to harden. When I took them out of the refrigerator in the morning they looked perfect and tasted great too, but the chocolate didn’t stay hard. As it cooled to room temperature from refrigerator temperature the chocolate became soft and even melted a bit. What did I do wrong do you think? I didn’t use any water with the first batch of chocolate I put into molds (I just forgot), but remembered for the second batch and in that batch the chocolate became more like a paste. In this case I ended up rolling them into balls and refrigerating. They taste great too! But all my chocolate is too soft; doesn’t stay hard and “snappy” which I would like. What can you recommend?

    1. You didn’t do anything wrong :).
      Coconut oil becomes liquid at room temp, so these bars need to stay cold.

  299. Carrie J. says:

    I made these using tahini instead of the coconut oil and found that they stay together better and are a little harder with the tahini. They are still kind of soft but definitely harder than the batch I made with coconut oil. I also mixed in some sunflower seeds and sliced almonds and pressed them into ice cube trays to make little energy squares. They were yummy! You can’t taste the tahini really because the cocoa powder is so overwhelming, but still delicious!

  300. Charlotte says:

    Orange Zest! My favourite

  301. Mercedes says:

    I am thinking about making this today ..does anyone know I found something in my pantry that just says coconut oil is that the same thing/will it work? Also..what’s better agave or the stevia!? Thanks!

    1. Anonymous says:

      Personally, I like agave. It’s got no aftertaste. Also, I’ve used maple vanilla ohgave. Delish.

  302. Chelsie says:

    OK, for anyone having issues with this being fudgy and not getting thick as you stir afterwards I may have a solution. Add more cocoa powder. I made this recipe the same as I always do and added in my 3T of water and it didn’t thicken at all. This is the first time it has done that to me. I just kept adding cocoa until the consistency got to be thick and they way it normally is before adding to the baggies and putting in the freezer. I think it helps to stir the oil and stevia together, then stir together the cocoa powder, then add water as needed. Last time I stirred the oil and stevia then added the cocoa and water without stirring and it made it fudgy. Hope that helps!!

  303. Erin says:

    Orange peel, or Chili powder would be good flavoring. Also almond extract sounds yummy too.

  304. Steph says:

    I am addicted to this recipe! I have made it with pistachios (extract + chopped up pistachio nuts), orange (extract + orange zest) and mint. All worked great. Tried it in an ice tray (as a mold), but that didn’t work so well. In a freezer bag or in tinfoil works really well. I am now supplying my mother-in-law and my sister-in-law with these as well! Perfect for me, as I am allergic to gluten and milk. Thanks Katie!

  305. Alanna says:

    Delicious! I thought I totally messed these up when I was making them (tried using regular sugar in place of agave/stevia, added ingredients out of order, etc). It got weird and clumpy after I added a splash of almond milk and peppermint extract (looked more like chocolate coconut butter!), but I put the tupperware in the freezer anyway and hoped for the best. The next day, much to my delight I had the most decadent-tasting dark peppermint chocolate! It was very hard (I kind of chiseled a piece out with a fork, lol), and crazy good. The only downside was the gritty texture from the sugar, so next time I’ll try either honey or simple syrup. This recipe alone is enough reason for me to keep buying coconut oil!! :)

  306. Samantha says:

    Mine turned out more like a frosting….. more of a spreading texture as oppose to a pouring texture… is this normal or am I doing something wrong??

    I’ve tried this many different ways (they are not “breakable” when made with honey…..) So I tried it with the stevia again and it just it so thick that I have to spread it……

    1. Be sure to freeze them. Make sure your freezer is on a cold enough setting :).

      1. Samantha says:

        I do freeze them…… They have worked before….. where they are “breakable” but I was just wondering if it being “spreadable” as oppose to being about to “pour” it was normal…… I feel like I have to add a ton a milk to be able to pour it…… They still taste great! I actually made graham crackers, peppermint patties and the pb eggs today….. my kids were in heaven (plus the chocolate bars with honey….. actually it was more like fudge, but amazing anyways!!)

      2. jonte says:

        thats what i was also wondering cus mine didn’t freeze they were goopy delicious but goopy..lol

  307. christi says:

    Today I finally tried this but I’m not sure if I did it right. As soon as I put the non-dairy in, the coconut oil thickened right back up. I certainly can’t pour it or add anything to it. Am I using the wrong coconut oil? My whole mess tastes like coconut. Please help.

    1. Alanna says:

      That happened to me, too – it won’t pour but you should still be able to spread it into a container (or just freeze in the container you used for mixing like I did). Did you add any extract (vanilla, peppermint, etc)? That and the sweetener should mask most of the coconut flavor.

  308. Sabrina says:

    I tried this recipe but I didnt use vanilla stevia i just use regular liquid stevia, idk if that was the problem but anyway i did 4 tbsp water and at first it was turning out to be a liquid mixutre but then it turned solid and it was like what a microwaved cake would look like. I just kept adding milk and water until it turned out to be sauce and i had to use a lot of sugar too sweeten – the stevia wasnt helping the taste at all :( maybe i just suck but anyway it turned out amazing after a lot of trial and error and ofcourse used it on Katie’s amazing whoopie pie recipe! 😀 my pictures turned out almost as good as hers lol :3

  309. Where do you get your stevia drops? Have you seen some of the new research saying that agave is not a good choice? What are your thoughts?

    Thanks!

  310. Devin says:

    I made these last night and almost wept for joy over the results. So tasty!! My boyfriend is not a big coconut fan and even he liked them. I like the light coconut flavor that the oil base provides though. So tasty!

  311. Kayleigh says:

    I added cayenne! Mmmmmmm:)

  312. Hatkowski says:

    If you use honey or raw cane sugar will it still freeze okay?

    If not,… when I used stevia it was way too bitter, is there a way to make it sweeter while still using stevia?

    1. Alanna says:

      The recipe says to triple the liquid sweetener if you don’t like bitter chocolate (and it’s definitely bitter!). Mine froze fine with granulated sugar, but not surprisingly the sugar didn’t dissolve so it was kind of gritty. Still tasted great, though! I’ve been meaning to try with simple syrup or honey.

  313. Naomi says:

    I tried to make this recipe using raw organic cane sugar. Uh it didn’t work…the sugar didn’t dissolve so its all gritty….but it makes sense that you would need a liquid sweetener I guess. I’ll try it again.
    Also it does very much taste like coconut! I’m excited about using coconut in all of my baking from now on…..

  314. Suzette says:

    My sister sells tea so I think I will try this but add tea ground in a spice grinder. She has a mexican cocoa tea (with a bit of a kick that makes delicious brownies and chai that should make wonderful chocolate bars) I will have to find the drops to try the chocolate.

  315. tara says:

    Is there any replacement for the coconut oil?
    Unfortunately Dr Dukan says No. Big meanie!!! :)

    1. JJ says:

      Someone else mentioned success using tahini instead of coconut oil, might be worth a shot

  316. Colleen says:

    Have you seen the PB2 powdered peanut butter? I made this recipe, and I used half cocoa powder, and half powdered peanut butter. IT WAS AMAZING.

    1. I love your idea! Will definitely need to try it… I think I’ve finally found a use for that jar of pb2 sitting lonely in the back of my pantry. Thanks for sharing :).

      1. Colleen says:

        ooh, use it to cover little pieces of banana, and freeze so you have something like those Edy’s Dibs ice cream balls.

  317. Catherine says:

    Hello Katie,
    I’ve tried your bars several times and love the agave version. So yummy! Like most, the bars never hardened and are truffle-like in the freezer (never got solid) which is great for me as I love the flavor so much I plan to use it in my favorite chocolate vegan cupcakes. So I obviously did something wrong. My question is how are these supposed to be stored once they harden? I made some with stevia and they did snap, which was nice, however, after only a few minutes they got soft again. Are these supposed to be kept in the freezer? Thank you!! I also love your deep dish chocolate chip cookie…omg.

    1. Yup, freeze. Coconut oil is liquid at room temp.

      1. Anonymous says:

        Thank you so much for responding so quickly and for clarifying!!!!

  318. Suzette says:

    Hi Katie, just saw this recipe and can’t wait to try it!! One question….when adding extract, how much should I add? Thanks for all of your great recipes!! :)

  319. Cherry says:

    If you make choco chips out of these, do you think I could use these in place of other choco chips for a brownie recipe??

    1. I *think* it could work, but I haven’t tried it. If you try it, be sure to report back! :)

  320. MK says:

    just out of curiosity, what are the healthy benefits of eating this rather than a chocolate bar? how do the two compare? i made this tonight and it was SOOOOO good!!

  321. Carmen says:

    Can applesauce be used instead of the oil?

    1. I’ve read only the coconut oil will work.

  322. Kathleen says:

    Made theseto take on a camping trip to make s’mores. So much better than Hershey bars! Yum!

  323. MK says:

    i made these tonight! what are the health benefits to eating this rather than store bought chocolate?

  324. Julia says:

    Hey! So , I was out of coconut oil and agave when I found your recipe. I made it using honey instead of agave, and margarine instead of coconut oil and the bars turned out really, really yummy. Thank you!

  325. Johanna says:

    Can you make this with brown rice syrup or stevia packets? I have ran out of agave. What about adding coconut to this? looks great and cannot wait to try! Thanks.

    1. I haven’t tried it with the br syrup, but I don’t see why it wouldn’t work.

  326. Johanna says:

    Can you use brown rice syrup or stevia packets instead of agave? What about adding coconut! Looks great, must try! Thanks.

  327. Christi says:

    This recipe has changed my life

  328. Autumn says:

    These are not “healthy”. Coconut oil is saturated fat and is just as bad for you as butter.

  329. Jeanette berry says:

    Wow what am i doing wrong. I did as above with 20drops of stevia and the extra water. I couldnt pour for anything. It was like batter. Thick and almost like i could roll it.. Not pour. I was so excited. Did you heat this or something after combining. And it tasted ummm awful. I used hershey extra dark cocoa.
    Help!

    Jnet

  330. Ashley says:

    I make these non-stop and keep them in my freezer at all times. Last time, I added dried cranberries and chia seeds. The chia seeds are a great way to consume their benefits! Also great with shredded coconut, roasted almonds, macadamias, etc.

  331. Tracey F. says:

    I found these on Pinterest under “SCD Recipes,” but, alas, cocoa powder is not SCD legal. :o)

    1. Gina says:

      what is SCD? you can use carob powder

  332. Derek says:

    How would you go about making this into milk chocolate easily?

  333. Karen says:

    Hi,
    I am wondering how well these chocolate bars would travel? In other words how likely are they to melt in a suitcase?

  334. Shannon says:

    I just made this with about 2 T sugar and 1/2 packet of Starbuck’s Caramel Via.
    YUM :)

  335. Miri says:

    I made these but added almonds and 1 tsp of almond extract. AMAZING!! Thanks to you I now have a healthier alternative to Hershey’s Almond Chocolate bars. (Also, I was able to buy a chocolate bar mold at the A.C. Moore Craft Store if anyone reading this post was wondering where to buy one on the East Coast).

  336. Gina says:

    Katie….Help!! I made these once and they were awesome. I use carob powder. But today I have just made three batches, all which didn;t work. The mixture mixed well, but then the oil leached back out leaving me with a pile of oil, and a pile of taffy-like cocoa/agave. could it be the humidity??? I can’t believe how much money I just wasted….

    1. Gina says:

      I did use a different kind of coconut oil this time….could that make a difference?

      1. Anonymous says:

        just made another batch with unrefined coconut oil, like I did the time that it worked. Didn’t work. Seized up into a pile and all the liquid runs out of it. So bummed.

      2. Gina says:

        OK, tried with unrefined, as my failed attempts were with refined oil. First success was with unrefined. This time? Still seized up and the liquid ran out. I gave up and tried without the agave, so more like magic shell recipe. This worked perfect, so it has to be the agave that is messing things up. This is a different brand of agave than last time. I really wish I could figure this out, as the first bars were just like chocolate, with the snap as they break and everything.

      3. Sorry… unfortunately I don’t know what to say to help, because I’ve never had that happen :(. It always works for me.

  337. Sydney says:

    I love how they just melt in your mouth and I love them with rock salt! Yum!

  338. Kiana Love says:

    mmmmm I’m going to make some now with sea salt, lavender & cacao nibs. Just posted this on my be wild woman facebook group. :) Just found your lovely site searching for dark chocolate, dairy free, sugar free recipes! blissings Kiana

  339. molissa allen says:

    What about putting in some orange flavoring. Or Raspberry.

  340. melissa says:

    What about adding fresh fruit. Where I live at we are in Huckleberry season and they taste so good covered in chocolate syurp that I thought they’d taste good as a bar.

  341. Jo says:

    I just made these after looking at the recipe 2193930829 times, and I am regretting every moment I waited. This makes the best dark chocolate so smooth..I also sprinkled some sea salt on the top..soooo good. Thanks for this fabulous recipe!

  342. Janina says:

    Hi Katie,
    Thank you for this simply and amazing recipe.
    I have tried both versions (the one with agave and the one with stevia drops).
    Both came out delicious (the more more sweet than the other and the stevia version definitely more ‘snap-able’) but here’s the problem: Neither of my various versions had a beautiful and shiny surface but were rather milky. By the time I wanted to pour the texture into my mould it was no longer liquid but almost solid and I could press it into the mould.
    I’m sorry if this question has been asked before and maybe the problem is so into my face that I can’t see but do you have any idea what I could do wrong?
    Your help is much much appreciated!
    warm greetings from South Africa.

    1. Maybe it has to do with your climate. Coconut oil acts strangely in different weather. If it was almost solid, I guess that’s a good thing… means you don’t have to wait as long for it to become a bar! :)

  343. Nicole says:

    I just bought some unrefined coconut oil & can’t wait to try this recipe.
    Here’s my question: I love 72% cocoa bars, can anyone tell me what the percentage cocoa is in this recipe.
    Math-wizards, please don’t roll your eyes at me (not too hard anyway).

  344. Fobesq says:

    I tried to make chocolate today. One cup organic raw cacao powder, one cup unrefined organic coconut oil, 1 teaspoon Stevia powder (needs more). I whisked in the cacao to the melted coconut oil over a double boiler. I poured it in two glass containers and refrigerated it. One dish started to jell but it was still syrupy. What did I do wrong?

    1. You should probably freeze it. The colder the better, especially if you live in a warm area. Coconut oil melts at room temp.

  345. April says:

    Hi! I know someone might have asked this before, but are these bakeable? (aka will they melt and disappear into my cookies leaving burned chocolate bits or something?) thank! :)

    1. I’m really not sure. I mean, they will definitely melt… but I don’t know how much or what the result will be. Maybe delicious chocolate cookies? If you try it, report back!

  346. Beckers says:

    I know this is an old post but words can express how much I love it. I never liked dark chocolate as much as milk chocolate until now. I refuse to buy chocolate or chocolate chips now. This is the ultimate treat. The Ziploc bag trick AMAZING. What a fantastic idea. It is so convenient and easy to handle.

    I have a new job and I am bringing in your cookie balls dipped half way in this. I figure if I bring them in treats from you, they have to like me. I know they will all be checking out your blog soon!

  347. Sarah Price says:

    Hi Katie!

    I tried these last week and they were DELISH but I must have done something wrong. I let them set in the freezer but once they were set, I pulled part out only to have it “melt” on me. Have you experienced that with this recipe? We’re on a strict Paleo diet so I used dark chocolate cocoa, avage and coconut oil. But with your ratios, exactly.

    Would love to get it right – any insight you have would be greatly appreciated. Thanks so much!

    Best,
    Sarah

    1. Anything made with coconut oil should stay frozen, as coconut oil melts at room temp.

  348. Maxine says:

    Hi Katie! I made the chocolate and it came out SO bitter I can’t even tell you, pretty much tasted like straight cocoa powder. I used the stevia (40 drops) and even added a bunch of agave, honey AND organic sugar (I got desperate). For the good old dark chocolate it turned out nice. Very mushy at room temp, though.
    I made nut butter cups! I put them in muffin tins and filled them with my home-made nut butter, then put it in the freezer. They came out great! But as I said, best served cold, because they turn to mush. Do you know how to make regular chocolate (hard & sweet but “healthy”, vegan too?).
    Can I just tell you how much I love your site? I almost bought a vegan cook book the other day, would have been a waste of money; I stumbled in here and I’m in love (with that said I would gladly pay 3x the price of said cook book for your recipes.) Thanks for making my day(s). I’ve only actually made this and the coffee cake for one so far but also on the list: lentil curry, blueberry pie pancakes, polenta for brekkie!, coconut butter…oh there are so many…I am new at cooking so thanks for being here.!

    1. I think maybe you could use cacao butter instead of the oil if you want chocolate that doesn’t melt. I have never tried it, because it’s so expensive. I’d rather just buy my favorite Endangered Species, Sweet Riot, or Taza chocolate bars ;).

  349. Hanna says:

    Hey Katie,
    I’m wondering if I could make some white chocolate this way..do you have any ideas for that?!

    1. Sorry, I actually don’t like white chocolate :(.

  350. elana says:

    I recently made chocolate candies by using a mold of half egg chapes and filled it with a “carmel” filling made with dried dates soaked in almond milk for a half hour, then blend them with a pinch of salt and tsp of pure vanilla extract – big hit, alternativel filled with natural nut butter heated with honey and natural dried rice

  351. Anonymous says:

    I have to say, Katie: BLESS YOU! I have a daughter who is allergic to dairy and soy and the “enjoy life” chocolate chips make her stomach feel like a “rotten cat” (I don’t know what that means, but I think it is safe to say that it probably isn’t good). We just finished making this with maple syrup and threw them in lollipop molds. So excited! She is completely covered in chocolate and LOVES this!! This is so flexible and I’m really excited to play around with it! Seriously, this is going to be great for us and THANK YOU for putting this together and posting it.

  352. Karalee says:

    Katie… I made this recipe last night and it tastes SO GOOD…. but I put some in the fridge overnight in a covered plastic container, thinking it would set up like a candybar, but no such luck. It stayed creamy like fudge, but I couldn’t even get it out of the container without a spoon. How can I get it to set up more like a candybar? Also, do you have to store these in the fridge, or can they be left at room temperature after they’re set up? Help, please! :)

  353. Laura says:

    Hi! This sound amazing but can i make it with the refined coconut oil??

  354. Justine says:

    I am amazed at how delicious these are! Even my boyfriend–who’s a total dark chocolate snob–loves them and couldn’t believe what they were made of! I can’t wait to try different additions to the base recipe. Thanks!

  355. Sarah says:

    OMG!!! MY FRIEND AND I JUST MADE THESE SO FREAKING GOOD!!!! I THINK I AM GOING TO MAKE MORE 😉

  356. Alexis says:

    coconut chocolate would be yummy!

  357. Hannah says:

    Hey Katie! I made these and they are AWESOME. But I have a problem! I keep them in the freezer but the second i touch them, chocolate gets all over my hands! Is there a way to prevent that? Have you ever had that problem?

  358. Alyssa says:

    Oh my goodness! I used this to make the chips for the mini breakfast cookies. So rich and delicious. Deff going to repeat this one!

  359. Amy Martinez says:

    I am going to try this recipe with Gogi berries and use a small candy mold for Christmas to make raw chocolate organic treats for my daughters Prescholl Christmas Party. Also might try this using sunbutter filled chocolates too.

    Can’t wait to try it!!!!!

  360. Tracy says:

    I have some Bullet Proof Raw cocoa and Some Bullet Proof raw cocoa butter. I adore these chocolate bars from Poco Dolce that are Bittersweet Olive Oil Bars with a touch of sea salt.

    I want to make my own healthier alternative of the Poco Dolce bar with some Erythritol or Xylitol with a little stevia. I don’t like much Stevia.

    Do you have any idea how much olive oil I should use? The olive oil gives the chocolate bar a creamier texture then a dark chocolate bar-More like the texture of milk chocolate.

    I have Sweet Leaf brand of Stevia.

    Thanks,

    Tracy

  361. Dyane says:

    I added crushed chili pepper flakes (not whole flakes) to the chocolate – AMAZING

  362. Jacque Foster says:

    Just made this for the 10th time…we love this with the agave but it’s soft, not snappable. We tried the stevia powder but it has a specific taste to it…it’s VERY sweet but in an artificial way (though I know it’s from a plant.) Personally I’m not a fan, though Xylitol (also natural) isn’t sweet enough. SO today I tried this with Xylitol Plus (NOW brand), one packet per recipe in place of the agave. Results: Not as sweet, but tasted more natural. Next time I’ll do 1 1/2 packets per recipe.
    We made “Spicy” (cayenne & pepitas); “Coconut” (added coconut extract); “Minty” (added peppermint extract); and Plain, for the kiddos.
    BTW we put the ingredients into plastic baggies (sandwich size), zip & mix! Then, lay flat (don’t stack) to freeze. Voila! Chocolate bars with no dirty dishes (other than the measuring spoons & cups.)

  363. IC says:

    Wow, so super easy. I just made a 1/4 of the version (I like making mini batches because I don’t want to commit to an entire). I ended up doing 1 Tbsp (a bit less) coconut oil, 1/8 + 2 tsp cocoa powder from TJ, 2 packets of splenda (since they were left over from a Starbucks run) and voila! I’m so excited to experiment with other flavor combos… or even dare to make one of your tempting PB cups (though that would require me getting PB as it’s just not as good with AB.

    Thanks again!

    btw – which Vitamix is the best?

  364. IC says:

    Okay so double comment (most likely back to back). I was amazed at how easy this recipe was… I’m even more amazed that I literally just inhaled it! It was (dare I say) one of the best (def top 5) chocolates I’ve ever had in my ENTIRE life. I loved that it was less sweet and more bitter, but still super creamy and smooth (sometimes dark chocolate can be a bit dry).

    Katie you are a superstar! Thanks again… you should have recipe section for “5 minutes or less recipes” :)

  365. Aubrey says:

    Hey Chocolate Covered Katie! Thank you SO much for this delish recipe (and all of your healthy recipes)! My mother is on a strict diet and cannot have non-organic sugar or soy so this is very nice to have. I absolutely love chocolate and coconuts! Thank you so much and I love all your yummy recipes!

  366. Nithiya says:

    I plan on trying your chocolate bars with some minor tweaks…I suppose nutty crunch (with cranberries or raisins) or chilli or caramel filling would be good.

  367. Chocoholic says:

    I did not have coconut oil, so I used canola oil. Very greasy. I do not recommend.

    1. Alanna says:

      See my other comment (and those of many, many others in response to similar questions about canola oil)… There’s a good reason it’s not recommended as a substitute. And yes, coconut oil is high in saturated fats, but they are medium chain fatty acids, which are not thought to be bad for you like long chain, animal-based fatty acids. But, lots of recipes without coconut oil if you’d rather not use it, and you CAN sub canola oil in the recipes that are cooked/baked (just not the solid chocolates and no-bake recipes). Hope that helps!

  368. michelle says:

    can i use coconut butter instead of coconut oil?

  369. Chocoholic says:

    I tried with canola oil and it turned out gooey and oily.

  370. Chocoholic says:

    If this is a healthy recipe blog, then why so much coconut oil? Isn’t it very fattening?

  371. FYI Folks- canola oil is a gmo and very unhealthy. Don’t use it for anything!

  372. Hannah says:

    These were good, except for the fact that I stink at heating things on the stove so it got grainy, but that was my fault.

    I used dark chocolate cocoa powder and honey! Thanks for the recipe. I like your style!

  373. Amy says:

    Hi Katie! It’s been awhile since I stalked your blog… But with the recent diagnosis of a gluten allergy for my toddler and I, I’ve opted to prepare ALL of the desserts for Christmas this year since those types of things are the most likely group to have gluten and I’ve turned to you for recipes and culinary inspiration! I made the “mounds bar” recipe tonight and it is AMAZING!!! My favorite candy is Mr. Goodbar, so I’m thinking of trying this chocolatebar recipe and replacing some of the coconut oil with peanut butter and adding chopped peanuts. Have you tried that before? So glad to see your blog is doing so well!!

  374. Jime says:

    Hi Katie, I made these and they turned out great. I used stevia as a sweetener. The only thing is that they start melting in my hand as soon as I take them out of the fridge. I live in South America, it is very hot now (about 77 – 93 degrees these days) and even my coconut oil is liquid at room temperature already. Do you think there is anything I could add to help it stay solid? I do eat pastured butter (I eat primal/paleo), would it help if I use some butter to replace part of the coconut oil? Any advice will be welcome :) Thanks in advance!

  375. Kelli says:

    question about the ingredients list. You have it listed as 4 tablespoons of coconut oil and 1/4 cup agave. But I noticed in your other chocolate candy bar recipes that the ingredients are listed as 2-4 tablespoons of agave and 1/4 cup coconut oil such as Birthday cake reeses, reeses pumpkin peanut butter cups, copycat chocolate crunch bars, healthy mounds, chocolate monkey peanut butter bites, etc. So before I go wasting a bunch of expensive organic ingredients, can you please clarify that the amounts listed in this recipe are correct and if so why are the other ones different.

    1. Michelle says:

      4 tablespoons is 1/4 cup. the 2-4 tablespoon agave is just for sweetness preference i guess

  376. Malini Chandra says:

    I just got a good idea! How about you add caramel in there somewhere! I think that could be good if you figured out how to put the caramel inside so it was like a ghiradelli bar or something!

  377. Morticia says:

    First, my vote for flavor is Anise/Black Licorice. If you love Black Licorice, you will faint at how good this combination is! Second, I cannot eat coconut or coconut products, so can I substitute cocoa butter? It seems it would add even more chocolate flavor, too, especially if using it in the unrefined form.

    1. I haven’t tried. Perhaps you can!

  378. Araceli says:

    Hi Katie,

    I was wondering if I could use any cocoa powder out there. I try not get anything packaged with plastic, do you think the one from the bulk bins would work fine for this recipe? Any suggestions?

      1. Araceli says:

        Okay, thank you so much! I will definitely try this recipe!

  379. Sherri says:

    Sweetened coconut inside or outside the bar. And/or crushed nuts, maybe dried fruit. I’ve been using baking chocolate, stevia & coconut oil but I think I’ll try these w/ Hershey’s Special Dark powder. Thanks !

  380. Mr. Silverman says:

    I made these last night, froze it overnight in wax paper, and tasted it this morning. It was THE BEST chocolate bar I have EVER tasted. I didn’t even add extra goodies. This recipe is a money- and health-saver since it is cheaper and healthier to make chocolate bars with those three ingredients. I haven’t found a bar with ingredients up to my standards, but now I can stop looking. Mmmmmmmm….

  381. dwanith says:

    it’s good! but haven’t tried it yet… shortly will

  382. Hannah says:

    Hi!

    I just thought I’d tell you that this recipe is so totally awesome. I use it all the time, literally. I sweetened it with honey.
    Even my sister, who usually doesn’t like any of the healthy desserts I make in our house, positively loves this! So does my mother, who, at the moment, can’t eat dairy.
    Thank you so much for it!

  383. Alicia says:

    I made a batch of these (using honey) and halved it. One half stayed plain and the other was mixed with coconut flakes and chopped almonds. Absolutely delicious :) I wasn’t a big fan of them melty-ness though and think I will less honey and more cocoa powder next time. But there will be a next time for sure!

  384. Mike says:

    This is great! Thank you

    Any way to make these so they are solid at room temp?

    I would like to make some as gifts so they would need to be ok at say 80 degrees F.

    Thanks!

    1. Maybe use cacao butter in place of the coconut oil? But I haven’t tried it.

  385. Mike says:

    Attempting to make this more solid at room temp I added milled flax, that helped a bit.

    I also tried oat flour which helped a little as well.

    Then I tried using Palm shortening as it has a higher melting point than coconut oil. That helped quite a bit but still not close to being a chocolate bar.

    My latest attempt was with making coconut butter out of coconut flakes and using that. It is still more solid but definitely still not an actual bar.

    I would try cocoa butter but seeing as how the melting point for it is the same or lower than coconut butter(which I used above) I don’t think that would do it either.

    If anyone has any suggestions I would appreciate it.

    1. Edward says:

      Actually cocoa butter melts at between 93 and 100 degrees F and coconut oil melts at 76 degrees F, so a bar made with cocoa butter should be fine at room temperature. That doesn’t mean it won’t soften, however, especially on a hot day where Katie lives! The reason cocoa butter is the base for chocolate bars is precisely because it is firm at room temperature and then melts in your mouth. I’ll try it too and report back here.

      1. EdwardBe says:

        I bought cocoa butter and tried it. It worked like a charm! You just put the cocoa butter in a microwaveable Pyrex measuring cup so that you have a spout for pouring and then nuke it until it is liquid. Then whisk in cocoa powder until it gets thick, add Stevia to taste and pour it into your molds. It will be sticky at room temperature, but not so soft as to melt, at least not on a temperate day. The more powdered cocoa powder you manage to incorporate, the harder it will be, but don’t go overboard or you will have the problems I had with the baker’s chocolate. I don’t measure things so there aren’t any measurements here. Just ad lib your quantities; this isn’t like baking a cake or bread where everything has to be exact.

        I also tried unsweetened baker’s chocolate, but it is a nightmare to deal with. It is difficult to melt and keep soft without a purpose made chocolate melter, and everything the melted chocolate touches it sticks to and is difficult to remove. Just add Stevia to the molten chocolate, pour into the molds. This will be very hard at room temperature and quite a ways above.

  386. Mike says:

    Ok I broke down and ordered some Cacao butter off of amazon we will see :)

  387. Raisha says:

    Hi! ^^ I wanted to ask can I use cane sugar, and cocoa butter instead of syrup & coconut oil? ^^ Please met know, thank you bye~! :)

  388. Alice says:

    I just made this, but it was kind of strange. It turned thick very quickly, but the coconut oil did not all mix in. So I had a thick,brownie like batter with oil on the top. What did I do wrong?? Oh, and I used powdered stevia.

  389. Mike says:

    Alice,

    Did you melt the coconut oil before mixing in the sweetener and cocoa?

  390. bobby says:

    Did you ever find out what kind of honey you could use? And how much I would love to find out

  391. Kim says:

    is there something I could sub for the coconut oil? I am allergic to coconut in any form and tree nuts as well.

  392. Melissa says:

    I just made these and want to shout from the rooftops how amazing they are! Holy cow!!! I’m seriously SO impressed. I followed the directions to a “T”. They are amazing!!! Thank you!

  393. Emily says:

    Could you use powdered sugar in replacement of agave?

  394. rave says:

    I made this today with my mint flavoured cocoa and it tasted heavenly! Will try the next batch with brown rice crispies. Thanks, Katie!!!!

  395. Sarah says:

    Hi Katie,

    I was just wondering what I could use instead of the stevia or agave as I cannot have either of these due to allergies. Can’t wait to try this chocolate though :)

    Thanks,
    Sarah

  396. Emily says:

    Does unrefined and refined make a difference? I used refined coconut oil and agave and poured it into a mini muffin tin. When solid it stuck to the pan and the taste was horrible, very bitter. I didn’t think it tasted anything like chocolate.

  397. Bek @ Crave says:

    How many servings would this recipe make? I saw in your Hot Chocolate Butter that you’d put it into 30g bars- but how many would you end up with? Thanks :)

  398. Bobby says:

    so do we have to leave them in the frezzer because whenever i take them out of the frezzer they turn to mush. and would stevia (powder) packs work because that all i find in my store and how much for those?

  399. meg says:

    why is it that when I made mine, the chocolate and agave separated from the oil and now its a weird mess :(

  400. Gyasi says:

    Great recipe, I am about to grind up the bars and use them in a brownie recipe. I’ll let you know how it comes out as a chocolate chip replacement.

  401. Sasa says:

    I like this recipe as it is sugar and butter free. But can someone tell how to make chocolate bars that will be solid on a room temperature, just like real chocolate from the store?

    Regarding the ideas, you may try to enrich the chocolate with rum and ginger. Think that will perfectly fit the coconut oil.

  402. repunzel says:

    no mention of what size pan/candy mold you used?? yield for your recipe pls would appreciate!!! ball park estimate of cost of your recipe…retail for most of us i guess??!!

    thank you kathy, am anxious to try

  403. carolyn says:

    Double the recipe, pour half into a flat container and let it freeze, then take it out, spread a layer of peanut butter on the top and pour on the rest of the chocolate. Then freeze and you have delicious chocolate peanut butter bites!

  404. Jay says:

    omg!!! this is perfect and actually looks like firm chocolate bars, and not the crumbly ones made with shortening! I’ll add skimmed milk powder for a ‘milk’ chocolate, then make dark chocolate chips, and make some sugar free bars for my mom……we just found out she has type 2 Diabetes, so this will be a very nice way to help her adjust to her new diet plan. You made my day!!!!!

  405. Bee says:

    Thanks for this recipe! I made it last night with xylitol, and just like another commenter mentioned, the xylitol doesn’t melt down much. I’ve had other baking success with xylitol getting powdered up in a blender, so I’m going to try that next.

    The end product was still deeeeelicious, and I dont mind the grainy crystals too much for now (it’s still chocolate, after all!). I used organic cocoa powder and chopped up some goji berries…antioxidant super power!

    Shout-out to you on my blog:
    http://pollenandwax.wordpress.com/2013/01/06/to-eat-list/

  406. Heather says:

    Help!! My chocolate won’t harden! I kept it in the fridge for 9 hours, but it never even got to fudge consistency. So I moved it to the deep freezer and its been in there for three hours and only now has made it to fudge consistency. I used pure coconut oil, light agave nectar, and cocoa, but because I don’t like bitter chocolate I took your advice and tripled the agave. Is that the problem?

    1. Hmmm… maybe the updated version I just posted will work better for you. Try this:

      1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp agave. If you try it, let me know if that one works better! It’s a little sweeter than the original recipe, so hopefully it will work for you!

  407. Mae says:

    Hi, in the recipe you said that some commentators used honey instead of agave/stevia… do you know what measurements were used in that? I’m not a huge fan of the stevia aftertaste but I would LOVE to try these! Thanks!

    1. Try this: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp honey. I haven’t ever tried it with honey, though.

  408. I’m so excited to try this –but I have to ask a similar question to above. We have a coconut/sunflower/tree nut allergy in the house–is there an alternative to coconut that would work?

    1. Sorry, I’ve never tried. Maybe cacao butter?

  409. Kelly says:

    I made these, and when they hardened, they look like cocoa powder mixed with chocolate. Did I not stir stir stir enough? I stirred for about 5 minutes.

    1. Was your coconut oil in liquid form when you used it? It should definitely not be powdery after mixing.

  410. Mariam says:

    Was about to hit the kitchen and make is… Then I remembered I don’t have coconut oil (well I’m totally not using the jar my sister dunks her hands into the jar to use as a hair mask) so do you think anything else wood work, butter maybe? (I know not good for you but if it works, I don’t care!)

    1. Maybe cacao butter, but I haven’t ever tried.

  411. casey says:

    T Help! I’ve tried to make this twice now using agave. It sticks in the plastic candy molds I used, once I pry it out, it is either really soft and/or gritty/crumbly. What am I doing wrong? I used 2 TB water (recipe says 2-4) I stirred it a good long time. REALLY want to be successful making this! Perhaps next I will try with stevia, but I find stevia has an odd aftertaste. Anyone tried a combination like 1/2 & 1/2? Or maybe maple syrup?

    1. Recipe says to only use water if you use the stevia version. That’s probably what went wrong for yours.

  412. Kristen says:

    I wonder if I can make it with regular extra virgin olive oil?

  413. Kat says:

    Hi, I just tried to make this recipe .. only I used 2 tbsp coconut oil + 1 huge tbsp honey + 4 tbsp cocoa .. it was reaaly thick, so I had to kinda pat it in the container, but it worked… and I topped it with crushed oreos :) I like my chocolate very bitter, so thats why i didn´ t add as much sweetener.. maybe I´ll try to add some liquer or milk next time, so it won´t get as thick …

  414. Lesley says:

    Thank you so much for this recipe! I’ve made it a bunch of different ways now and it’s always sooooo delicious. I’ve tried crushed up peppermints, peanuts and sea salt, and most recently I’ve made peanut butter cups. I put a little bit of chocolate in a mini cupcake liner, put in a small disc of peanut butter, and pour more chocolate on top. Best ever!

  415. Cheryl says:

    This is amazing! I can hardly wait to give them a try, but want to read through the comments first for additional ideas, and that is going to take some time!! Thanks so much for providing a treat I can actually TRULY feel good about!

  416. Jenae says:

    Ok, I will just say that this recipe tasted absolutely terrible to me. Granted, I’m sure there are people out there that enjoy the taste of overwhelmingly bitter chocolate, but I am certainly not one of them. I don’t get it? There are so many people on here that say how delicious this is, but I just don’t see it!! I followed the recipe exactly twice. The second time, i used quite a bit more of the liquid stevia, and it still didnt even come close to tasting good. As a person who loves chocolate and is DYING to eat something sweet that is sugar free, I am super disappointed. Any ideas or tips would be great, but I think the only way to make this recipe taste good would be to dump 2 cups of sugar into it! Otherwise, yuck!

    1. Chocolate Covered Katie says:

      Hi, What stevia brand did you use?

  417. Kim says:

    I am highly allergic to coconut oil…is there another oil that could be substituted?

    1. Sorry, I don’t know of one.

  418. sarah says:

    OH. MY. GOSH. I am never one to comment on recipes, EVER. But, Katie, I had to… This recipe is amazing! I added a tablespoon of dark chocolate chips (whoops) and it was the best chocolate I have ever had. And so easy! You are my chocolate idol.
    P.S. I used light agave nectar and that worked really well.

  419. Lee says:

    How about bacon bits added? YUM!

  420. Laura says:

    I don’t know why I waited so long to try this! Wonderful recipe. I couldn’t stop eating it. Thank you!

  421. Chloe says:

    This is just awesome…. I am going to tell everyone I know about you Katie!!! Cxxx

  422. Mandi says:

    I’m going to use this to make chocolatecovered strawberries for Valentine’s day. So excited to try this recipe!

  423. Missy says:

    I think I’ll try this melted into heart shapes for my Loverman who’s allergic to soy and add cayenne! Love that sweet-spicy blend!

  424. Stephanie says:

    i tried these and they were great! but i had a question, do you think you could add coconut milk or coconut cream to make it more of a milky chocolate? i felt that it was either too oily or too strong of a cocoa taste. maybe i just need to use higher quality cocoa.

  425. A says:

    Do these chocolate bars need to be tempered? Could they be better if they were tempered?

    See: http://www.davidlebovitz.com/2005/08/tempering-choco/

  426. Anu says:

    Katie,

    Thanks so much for the recipe. I just made this for Valentines Day and absolutely loved it. I have a food blog too and posted the recipe on there and shared your link as well.
    http://www.loveandlentil.com/2013/02/deep-dark-chocolate-bar.html

    Thanks again for the awesome and super easy recipe.

  427. Torri says:

    I absolutely LOVE this. I made it once and it was perfect but I think I did the recipie wrong because when I went back to make it it was not sweet… AT ALL. I did 1/4 coconut oil, 1/4 agave, and 1/2 cocoa….. Is this wrong?

  428. Vanessa says:

    You could try orange, lemon or lime zest! Or coconut or chopped almonds!

  429. Wendy says:

    If you’re like me and don’t like the taste of coconut, replace the coconut oil with melted cocoa butter.

  430. Anonymous says:

    This is amazing!! Seriously the best chocolate I’ve ever eaten, better than any store-bought chocolate. I added a few drops of almond extract and it really went well with the coconut and cocoa.

  431. Joanna says:

    Can any one point me to a place that makes regular chocolate chips? I keep finding the alternatives, which I also need, but I can’t seem to find the different flavoros as in Milk Chocolate chips, Semisweet cholate chips, and perhaps even unsweetened chips?
    Thank you very much for any help!

  432. Sydney Barton says:

    I love your ideas! I mean homemade chocolate bars- thats just amazing. Keep on creating these healthy foods!
    One of your biggest fans,
    Sydney Barton
    :) :)

  433. Sharon says:

    I used tart dried cherries. The tart chewy and sweet and crunchy combo worked

  434. Margie says:

    I work in a health food store and we recently got in Khadrawi dates. They taste just like a honey caramel. I am looking use this chocolate to line a caramel mold, fill with processed khadrawi dates and minced pecans. I think that would be yummy!

  435. jenny says:

    Sriracha adds a bit of a kick

  436. Beverly says:

    wish the recipes could be printed by themselves. I hit print and it says 64 or 84 pages, I then select the page the recipe is on but I could be better than that.

    1. Hi Beverly,
      ALL new recipes as of last month have a print option :).

      1. Fariahchiddiq says:

        Thanks you are the great !

  437. Fariahchiddiq says:

    I want to know how to make a chocolate bar!

  438. Jessica says:

    how long do the chocolate lasts without the optional ingredients?

    1. Months if you keep in the freezer.

  439. Judi Wolinsky says:

    I’d like to make bars like the ones pictured. Do you use a mold to get bars like these? Also, to make the 8 bars is this more than one recipe?
    Thanks,
    Judi

  440. hannah says:

    i put cayane in this and it turned out AMAZING!!!!!!!

  441. Pam says:

    Hi Katie, I absolutely love this recipe! It makes the most wonderful almond bark. I don’t mind the coconut flavor that the coconut oil gives but I would like to try some that didn’t have the hint of coconut. Have you ever tried cocoa butter instead of coconut oil? Would that just be an even substitution or would it require a completely new recipe?

  442. Toma says:

    Since I’ve tried it, i stopped buying chocolate!!! This receipt is amazing Katie and super simple; thank you so much for sharing it! i prepare it few time a week experimenting with other ingredients like carob syrup and powder, grape syrup, dried coconut , different type of nuts and every time it tastes amazing! I even covered fresh strawberries with the mix for the valentine day, it was a divine experience

  443. Gina W says:

    I thought these chocolate bars were bitter! Not good at all. I used English toffee liquid sweetener (that I use in my coffee) so I know I like the sweetener. I also added macadamia nuts, which I use in everything. I’m surprised people like this. This is the first recipe I’ve tried and I’m not impressed.

  444. Maria Goldingham says:

    Thank you for the great recipes, i’m going to try this for my wee girl, would carob powder be best if shes diabetic?

  445. hey says:

    Hey katie!Awesome recipe here but can i use maybe cacao butter instead?

  446. Anonymous says:

    Lmfao good website I like it … It’s very detailed thankyou I will tell you my results when I’m done

  447. Nicole says:

    Thanks for the recipe. I am pregnant and have gestational diabetes. I have been craving sweets like no other. When I cheat my numbers are too high. I went to Sees candy and they had a fantastic sugar free chocolate. Unfortunately, it also cost an arm and a leg. I know this recipe won’t be cheap either, but I can get a lot more chocolate out of the recipe, so thank you! Looking forward to some sugar free chocolate with Almonds! Yumm

  448. Sam says:

    Would this work well in molds? Based on some of the comments on here, how long can it be out of the freezer before it’ll start to melt?

    1. Yes about the molds.
      Time left out depends on the air temperature. On a super-cold day, it can be left out for awhile. On a warm day… not at all!

  449. Cassie says:

    Did you double this recipe to make them turn out like they did in your picture?? Mine are really thin and I barley got 7 out of them? and yours are thick and 8??

  450. Edward says:

    I bought cocoa butter and tried it. It worked like a charm! You just put the cocoa butter in a microwaveable Pyrex measuring cup so that you have a spout for pouring and then nuke it until it is liquid. Then whisk in cocoa powder until it gets thick, add Stevia to taste and pour it into your molds. It will be sticky at room temperature, but not so soft as to melt, at least not on a temperate day. The more powdered cocoa powder you manage to incorporate, the harder it will be, but don’t go overboard or you will have the problems I had with the baker’s chocolate. I don’t measure things so there aren’t any measurements here. Just ad lib your quantities; this isn’t like baking a cake or bread where everything has to be exact.

    I also used unsweetened baker’s chocolate, but it is a nightmare to deal with. It is difficult to melt and keep soft without a purpose made chocolate melter, and everything the melted chocolate touches it sticks to and is difficult to remove. Just add Stevia to the molten chocolate, pour into the molds. This will be very hard at room temperature and quite a ways above.

  451. Dorrie says:

    ok, it ends up good, tho has a strong coconut taste, which is ok with me. But 5 minutes??!! stir stir stir? I stirred about 20 minutes, finally used an electric mixer on high for 10 minutes — then gave up and froze it anyway. Maybe because I’m in semi-tropical Belize? It seems to be fine frozen. I’m going to try it with your blond bean brownies and eat the rest straight from the freezer!! Thanks for wheat-free & sugar-free goodies.

  452. Dana says:

    Going to try making this with cayenne pepper and agave!
    Thank you for the recipe! : )

  453. AmenFan says:

    LOVE the chocolate! I want to try 1 tablespoon of Sugar free Vanilla Coconut Milk instead of Stevia Vanilla next time and see if it creates milk chocolate. Have you tried this?

    1. Sorry, I haven’t. But if it works, I’d love to know :).

  454. Amanda Pearson says:

    My question is about the coconut oil. Do you measure out four tablespoons then melt. Or do you melt some and then measure out four table spoons? Does it even matter? Thoughts? Thank you.

    1. I always melt my coconut oil first… I live in a hot climate, so usually I don’t even need to melt it!

  455. Michelle says:

    I have tried this before and it’s delish! Melts in your mouth :)

  456. Amanda says:

    Can you use refined coconut oil?

  457. Cheri says:

    Ok I’m confused on the coconut oil. Am Supposed to use liquid or solid kind? Do I melt the solid?

    1. Stacy says:

      The solid will become liquid at room temperatures below 77 degrees? Use the melted coconut oil. It will “firm” back up in the freezer.

  458. Karenna says:

    Im allergic to most sweeteners that are not regular suga.r. can I substitute sugar?

    1. Sorry, I am not sure how a granulated sugar would work :-?.

  459. Debbe says:

    I’d put peanuts or almonds or sunflower seeds in them. Some kind of nut/seed. I LOVE the choc sweet/salty thing. :)

    AND LOVE your site, always! My Pinterest has a cck board! :)

  460. sarah says:

    I cant wait to try this! I bet it would be great with some almonds extract.

  461. Denise says:

    I am thinking lay out a bed of almonds and pour the chocolate over them, then freeze!!!! YUM!!

  462. Cupcake says:

    You should try chocolate and caramel! That would be soooo good! :)

  463. Jenn says:

    For people who are using liquid sweetners (honey, agave nectar, etc.) & having their chocolate turn out thick & truffle-like, I have a great suggestion! :)

    My suggestion:
    Just stir your liquid sweetner of choice with hot (not scalding) water.

    *1/2 tbsp liquid sweetner + 1/2 tbsp hot water = 1 whole tbsp
    *1 tbsp liquid sweetner + 1 tbsp hot water = 2 whole tbsp

    This helps thin out the consistency & will make the chocolate turn out just like Katie’s.

    Hope that helps! :)

  464. Alia says:

    I made these yesterday! Sooo delicious, but when I combined the ingredients (I used normal sugar) I tasted them and found the chocolate really dark, and bitter! I hate bitter chocolate so I added a few tea spoons of soya milk, that made it a LOT better. A word of warning to anyone who uses normal sugar, it makes the texture MUCH thicker so I would a few teaspoons of a liquid.

  465. Sydney says:

    Oh my can’t wait to try this!

  466. Mel says:

    Oh my gosh. I had this recipe bookmarked for a long time, and just made it today.
    I can’t stand eating chocolate that has Soy Lecithin in it, and I was just about desperate to find a natural chocolate… and this is my answer to everything.
    The first batch was pretty much gone within ten minutes. My sister says that it’s the best chocolate she’s ever had. I used the 1 tablespoon of maple syrup as the sweetener, and it was perfect. Wonderfully dark and so smooth from the coconut oil. I LOVE IT!!
    Thank you so much for the amazing recipe.
    -Mel
    P.s. I LOVE THIS BLOG LIKE SO MUCH. Just saying. 😀

  467. Kimberly Fox says:

    This is a good recipe the only problem is the coconut oil will not hold up to baking or room temperature. If you swap the coconut oil for cocoa butter you can use it for baking. It will be solid not soft at room temperature…. you can also add orange zest for a new refreshing flavor…..

  468. Jen Bianchi says:

    I am trying to make sugar free brownie mix in a mug and came across your website. I use stevia “in the raw” and hershey’s 100% cacao in the recipe and every time it is bitter. I even reduced the chocolate by 1/4 and still a bit bitter, and can hardly taste the chocolate. Since you have seemed to work with this and artificial sweeteners I thought maybe you could help. What am I doing wrong?

    I made it with almond butter and NOT chocolate and it was not bitter at all so I am assuming it is the chocolate, but how do you get the bitter taste out?

  469. mary wright says:

    Could I use either sugar or golden syrup???? I dont like sweeteners and mapel syrup is quite an expensive option. Xxx

  470. Sarah says:

    How long does it take to freeze? Mine has been in the freezer for about 6 hours, so far and it’s not rock hard yet.

  471. Rhonda says:

    How about some coffee beans mixed in?if you could figure out how to make a SF ‘salted caramel’ this is a really hot flavor these days. I love it. Then perhaps you could use that salted caramel as a sauce too. Hmmm?

  472. Lindsay says:

    I haven’t made these yet, but when I do, I am going to add coarse sea salt (maybe 1.5 or so teaspoons) and two tablespoons of chopped unsalted almonds. I am hoping it will be similar to my favorite chocolate bar, Ghiradelli Sea Salt Soiree.

  473. Samantha&Nicholas! says:

    Anyone use a different oil? I’ve never used coconut oil before and I don’t really want to buy any because I have 2 olive oils and a canola oil in my pantry at present :/ IDK if I’d even like it and I thought it was kind of expensive, as well?

    1. Stacy says:

      You need an oil which will firm up/ harden, when it gets chilled. Coconut oil hardens, much like shortening, when temperatures are cooler.

  474. Dying to try this recipe! What would you suggest as a substitute for the coconut oil? Something readily available off of Walmart shelves and low in calories?
    Thanks!
    T&H Body

  475. heather says:

    can u use xylitol ?

  476. Heddi says:

    Excellent and easy recipe! My son has multiple food allergies, and this is a safe chocolate bar alternative for him. Thanks so much.

  477. Jewell Sloan says:

    This was so delicious! I added 2 tablespoons of honey for the sweetener and it really does taste like dove chocolate! I love all your recipes, thank you!

  478. Stephanie Connell says:

    I find when I use the coconut oil it does have a bit of coconut taste, not that I don’t like the flavor but a chocolate bar should have a chocolate taste…Can you sub the oil for something else? I saw some one said Earth Balance but which kind and could you use something else? I am lactose intolerant and love the Enjoy Life Boom CHOCO Boom bars but they are pricey…would love to do this instead because I miss S’mores and candy bars!

    1. The only thing I can think of would be melted cacao butter, but I have not tried it.

  479. Jessica says:

    Can I use cacao powder instead of cocoa powder?

    1. Unofficial CCK Helper says:

      Yes, these are inter-changeable.

  480. Wendy Sheppard says:

    I Love Terry’s Chocolate Orange and Nutella Hazelnut spread.

    So I think Orange flavoring or Hazelnut would be awesome in it.

  481. Katie says:

    Where the heck does one find unrefined coconut oil or NuNatural vanilla stevia drops? I’ve never even heard of “stevia drops”.

    1. Stacy says:

      A health food store should have both.

  482. Natalie says:

    How long does it take for you to set the chocolate (cool) and what is the yield for the recipe above?

  483. Denise van Niekerk says:

    Hi tried your chocolate bars and they came out perfect! I am so thankful that i can now eat chocolate! I have Lupis and am on a strict diet! Here in SouthAfrica one chocolatier makes rose flavored and gardenia flavored chocolate and it really tastes good! How would you suggest i try to incorporate this, especially a few drops of rosewater, in the recipe without making it too runny? Is there a way to make them iso that they don’t need freezing?

    1. Stacy says:

      I use maple syrup as my sweetener, but, I still use the amount of cocoa called for when using stevia (1/2 cup). Sometimes, I even add a bit more syrup. As such, it is thicker. A few drops of rosewater shouldn’t hurt at all. You do not have to freeze it. The coconut oil will harden at anything colder than 77 degrees, I believe. The refrigerator should work just fine, it just may take a bit longer to harden, but, I wouldn’t believe it would too much longer.

  484. Anonymous says:

    caramel

  485. Chaille says:

    I’ve made this using the unrefined virgin coconut oil and adding almonds. Tasted much like an almond joy! All the delicious taste, with none of the carbs that spike your sugar. Good stuff. :)

  486. Flynn says:

    I’ve made 3 batches now. Use dutch-processed cocoa for less “bite.” NuNaturals Stevia plain and then added vanilla (1tsp). Stirred in toasted coconut and sliced almonds. All 3 batches turned out slightly different, but delicious. My favorite includes 1/4 t. instant coffee granules, 3 T. heavy whipping cream, almonds, coconut, dried cranberries and sea salt on top. Bravo.

  487. Sarah says:

    Hi Katie!

    I am so in love with your site!!! Why give up treats when I can make them healthy?! I’m forever sharing your posts and following your blog.

    I was wondering if you could offer some suggestions for me. Coconut tends to hurt my belly so are there and alternatives you think would render similar results?

    1. Unofficial CCK Helper says:

      Maybe you could try melted cacao butter.

  488. Holly says:

    Is there anything you could use to substitute the coconut oil? I’m allergic to it

    1. Stacy says:

      I would presume any oil which will harden at cooler temperatures. Try an organic shortening.

  489. Pattiemelt says:

    Orange zest!!!!!

  490. dbirdie says:

    What is pepitas? I’ve never heard of it.

    1. Stacy says:

      Pepitas are pumpkin seeds, out of the shell.

  491. Tonya Dugan says:

    How about raisins as an add in? Or various types of crushed nuts, depending on your preference.

  492. Stacy says:

    I made it, adding a heaping teaspoon of cayenne pepper. Amazingly good.

  493. Melissa says:

    My husband is a type one diabetic and I cannot wait to make this for him (with Stevia of course). ^_^

  494. surkhab says:

    Looks delicious and very easy to make…

  495. Katerina says:

    What cocoa powder do you use?

    1. You can use any unsweetened cocoa or cacao powder (regular, not dutch… although I’ve never actually tried dutch. It might work as well). I usually use Navitas or Dagoba.

  496. Jessica says:

    Last weekend I made my own homemade chocolates with the recipe. However, my mixture never thickened up, it remained thin. I started off with 1 cup liquid extra virgin coconut oil and 1 cup cacao powder, then I added 1 tsp. of vanilla extract and 1 packet of Stevia. What a fiasco that was. I put in some almonds and put it all in a pyrex dish, spread some almond butter on it–but it just fell through the chocolate mixture–into the freezer it went. When I finally tried some it tasted like I was eating raw coconut oil from the container. I was wondering how I could fix this (besides obviously melting it all back down). Also, I noticed that most of your recipes call for bananas (i.e. ice cream, fudge, etc.). I can’t have any sugar of any kind including fruit, agave, syrups, etc. What could I use as an alternative to a banana to get the same effects?

  497. Julie says:

    Help! Did I miss something? How long do you stir? How thick does it get? Mine never really got past liquid form. Then, when poured into a plastic bag it became so thin it will end up being chocolate shavings when I get them off. Tips? Please!