Three ingredients.
Five minutes.
These chocolate bars pretty much make themselves.
Favorite Recipe Alert!
I make the following recipe all the time. It’s especially fun to customize the flavor, and they taste like eating the coating right off of a chocolate Dove bar.
So so good.
They can also be sugar-free.
Hot Chocolate Bars
(gluten-free)
Or you can make chocolate chips!
- 1/2 cup plus 1 tablespoon cocoa powder
- 4 tablespoons unrefined coconut oil (melted)
- 1/4 cup agave or use NuNatural vanilla stevia drops (I use 10 drops. Triple or quadruple that amount if you don’t like extra-bitter chocolate.)
- optional: extracts, cocoa nibs, or other add-ins
Combine coconut oil with agave or stevia drops. Stir, then add cocoa powder (and add 3-4 T water or nondairy milk if using stevia.). 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). Fridge or freeze until solid.
See the following post for the Calorie Information.
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!
I need inspiration:
Can you think of any flavor ideas for this chocolate bar?
So far, I’ve tried mint-chocolate chip (with cacao nibs and peppermint extract) and chocolate-raspberry. But I’d really love to hear your suggestions for flavors. Then again, plain chocolate is always good. When it comes to chocolate, there’s no such thing as boring!
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! I don’t mean for my recipe page to be a maze; there are just so many recipes, it’s hard to organize them all.
Yesterday, I completely changed the Non-Dessert Recipes.
Now, if you click on that link, all the savory dishes are on the same page (whereas before you had to click to see each separate category). Based on your feedback, I’m also working on making it so each recipe link doesn’t open into a new window.
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I am thinking about trying this recipe with some puffed rice cereal. My daughter’s favorite candy bar used to be Nestle Crunch!
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)
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?
Hey emma where do you buy cherry extract??
How about adding some brown rice cereal? Crunchy fun!
You should do a Turtle bar! With Nuts and Caramel Yummy Or a S’more one… with Marshmallow Cream swirled in!
dried mango with spice…wow~!
Woah, how simple! You should totally use these to make some kind of s’mores dessert!
How cool – make your own chocolate bars! You could do something with blood orange, maybe maple syrup, salted caramel?
I love the simplicity of your recipes! These look like really expensive, fancy chocolate bars!
Oh my YUM! And the photos are just stellar, as always
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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!
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?
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!
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.
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!
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.
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
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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.
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!
I like the new tabs too
to see them gone…..Will still love the site though!!
Hmmm… ok lol maybe I’ll do a mix. Keep the old ones as new tabs, but change some of the future links.
People who want to open links in new tabs can just right click and select open in new tab.
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!
I enjoy the fact that it opens in new tabs as well…. I will be sad to see that go
This looks delicious! Making these today!
for some healthy additions, you can add hemp seeds. In high portions, they actually make it kind of crunchy and add great nutritional value!
Love this idea! 3 ingredients and you’ve made your own! Such a cute gift idea too, thanks Katie!
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!
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!
This is awesome and potentially a huge money saver! b/c I spend way too much of it on chocolate! haha
What mold did you use?
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!
Hmmm… I’m right up 75 from Richardson. What is the name of this place? I think today will be field trip day!
Clearly these call for some crystallized ginger, dried cranberries, and pistachios!
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?
Hmmm, I guess I’d just sprinkle it in til it looked good. I don’t know about specific measurements.
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 
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!
I second the vote for healthy toffee!
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!
You can buy stevia that is toffee flavored:)
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:)
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
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!
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…
That looks delicious. I like orange and chocolate, but mint and chocolate is awesome too.
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!
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!!
For those of us that like the hot stuff what about a chilli powder or chili flake version?
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.
oh, i vote for something crazy like lavendar, rose petals, or ginger!
I second that!! If any of mine were in bloom I’d be doing the flowers for SURE!
i saw it!! but not the pictures.. was kinda wondering what was going on. looks GREAT
As far as recipe organization, I keep hearing great things about bloggers using RECIpage, although I have no experience with it.
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
These sound so yummy!
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!
I use a mold and add natural peanut butter between layers! I also like to ad macadamia nuts
ooooo I think I’ll make these before Valentine’s Day to give to my fellow teachers! Maybe with some orange zest
I wish I had more stevia! That stuff is so expensive!
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
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?
I haven’t tried it, but I would be REALLY interested to know the results if you do try it!
Another commenter just said she did it with sugar!
http://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/#comment-236439
thanks, Katie! I am definitely going to give it a try!
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.
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!!!
Amazing what just 3 ingredients can do!
yum, can’t wait to try this!
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!
So good with mint…my favorite flavor!!! Why not add some chopped nuts or crispies?
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
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!
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.
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!
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.
Penny — I like the maple syrup idea. Yum!
I made the sauce version with maple syrup and it was brilliant!
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!
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!
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!!
Love! What a great idea!
I think some peanut butter, or almonds would be great!
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!
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.
I have all the ingredients!!!
*Happy dance*
Running to make them now. It’s not too early, right?
I never knew making a chocolate bar could so simple!
Add a second layer made up of coconut oil, sweetener of choice, shredded coconut and chopped almonds. Viola! Healthy Mounds Bars.:)
Clever!
Thanks for posting this!
leah! That’s a fabulous idea!
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!
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!
Enjoy the snow for me… We’re having 60-degree weather here, and I don’t miss that snow one bit
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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!)
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?!
Me too! I thought it was just me!
Mmm can’t wait to try these with all sorts of mix-ins!
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!
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
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
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They look great! I’m guessing you don’t suggest subbing anything for the coconut oil?
~ Adrienne
Coconut oil is solid when cold, so I don’t think another oil would work.
Okay, thanks!
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.
If you can find the drops, try the stevia version. It’s much more bitter!
Wow, that looks delicious and so easy to make! I’m going to try them right now!
My favourite dark chocolate at the moment has dried sweetened cranberries in it, so I would give that a try.
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!
So sorry for the blog troubles! Chocolate and orange is amazing, like another commenter said.
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!
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:)
How did you get yours in that shape bar? I would love to do that for friends.
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!
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!
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!
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
I loved the sauce version of this and am loving orange chocolate at the moment so might have to add some orange zest…
Ok, just tried it and it tastes extra yummy! Thanks for all those brilliant recipes! I added some hemp seeds and cinnamon. Delicious!
This would be good with some almond flavoring!
Could you use something else in place of the coconut oil? or just omit it entirely?
Not that I know of.
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.
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)
Yes, you can make chips! Or squirt shapes and freeze… I want to try that
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Coconut oil is unique in that it’s solid when cold, so I don’t think olive would work.
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?
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!
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!
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
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Dried pineapple and cayenne would be yummy!!!
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
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
Where can I buy unrefined coconut oil and setvia drops?
amazon sells both, or your local health food store
More suggestions: bee pollen, goji berries, crushed up nuts, hemp seeds…
Try making a “Mr. Good Bar”!
Or a “CRUNCH” Krackle bar!
What do you think?
Sounds REALLY good to me!!
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.
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!
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..
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?
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..
It won’t hurt to try
.
Thanks..
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!
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!
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.
I totally saw this post! I was wondering where it went…regardless, it looks delicious!
It was playing hide-and-seek
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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
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!)
Wow, thanks for all the ideas! I will definitely have to try your chai idea… It’s on my to-do list!!
Desiccated coconut and curry powder, like Theo and Vosges! Yummmmmm!
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!
And…it has the added bonus of helping battle the baby blues! Can’t go wrong.
Katie, please do a raspberry chocolate bar – or even a peanut butter chocolate bar.
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!
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!
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!
I don’t know… but if you try it, please do report back!
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!
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!!!
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…
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.
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
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).
how do I un-subscribe to the “notify me of followup comments via email??
Such a great and simple recipe! Yum! I will have to try these.
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!
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.
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.
For your 3 ingredient chocolate bar. Orange oil flavoring. Orange flavored chocolate is so delish!
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?
I don’t
. I actually don’t like white chocolate. Weird for a chocoholic, I know!
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.
Been loving the peppermint kisses that hershey puts out at christmas. Would love a candy bar like that.
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!
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
Oh, and I used the Hershey’s Special Dark cocoa powder, since I love dark chocolate!
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.
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!
Delicious! A great idea! What about chocolate au poivre rose?
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.
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!!
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!
best. thing. ever.
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!
I’m living abroad and only have baker’s chocolate. Could I melt that and use it for the recipe?
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.
I actually live close to Richardson– where is this store with the room of moulds??? Thank you!
It’s called Cake Carousel
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thanks! You rock, as always!
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!
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!!
Yikes, no they should get hard! Are you adding the water and agave, by any chance?
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!)
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.
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!
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!
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!
Done!
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. 
I don’t know if anyone suggested yet or not but . . . craisins, or even dried pomegranate for a fun fruity chocolate.
it sounds weird but some chili powder and crushed almonds are really good in these
Hi, this is such an impressive recipe!! I have one question though, is is absolutely necessary to use coconut oil?? Why not any other oil??
Coconut oil hardens when cold.
but isn’t coconut oil high in saturated fats?
Sure you’ve made it sugar-free, but it is high in fat.
and i thought plain chocolate would be guilt free
Actually, the saturated fat in coconuts is proven to react differently from saturated fat in animal products. Coconut oil IS healthy. Google “coconut oil saturated fat” and see all the studies that have proven this to be the case
.
why dont you use chili?
and sea salt?
the contrast in taste is sublime.
Hi, I just made this.
First i tasted it after it was all mixed- OMG was it delicious!!!
But it was so thin ad spreadable to put on something and freeze so i then think i made a mistake…
I put it all back into the microwave for a few seconds, when i took it out it was all clumpy. Still tasted good though.
I tried to thin it out and put in the freezer. Its there now, but i’m assuming i shouldnt have done what i did.
I’m going to try it again the right way and i’m sure it’ll be great. Thanks!!!
Ok so i just tasted this. It is awesome! Gave a friend some and they couldnt believe how good it was!
Thanks sooo much!
Me too! I still can’t believe how good it is, and so easy to make!
I have made stevia chocolate similar to this for years. Because a couple of posters asked, I always make mine with meltable Baker’s chocolate and powdered NuNaturals NuStevia. Both work great.
I put almonds on the tray then put the chocolate over them! Tasted like an almond Hershey bar…but better! Great recipe! Thanks!
I made this as soon as I saw the recipe.AMAZING.
Thank you!!
Liz
BEST CHOCOLATE BARS ever!
I just kept mine plain, and they were terrific! I think I’ll be making them every single day from now on
.
Can’t wait to make some of these bars! You should try Capella drops. They come in fantastic flavors like NY Cheesecake, Amaretto, Irish Cream, Blueberry, Peaches and Cream…..no calories! I use them to flavor my morning coffees…
Oh those look really fun! I hate buying things online… but I might have to break down!
Ooohhhh! Thank you for the tip. I bookmarked Capella drops!
Raspberry and dark chocolate are made for each other.
I followed this recipe last night and when I pulled my chocolate out of the fridge this morning to chop it up, it was still soft, kinda like a fudge texture. It taste amazing and melts in your mouth, but I wanted to make some as gifts and I want it to be more of solid bars like yours turned out, so what did I do wrong?! I stirred it until it was pretty thick, like a batter texture, is that too long? any suggestions on what I did wrong or how to make it more solid?!
also if you were gonna add something, like rice cereal or chopped nuts how much do you think would be a good amount to add?
It’s definitely softer with the agave… but try freezing it. When I freeze the ones with agave, it’s much firmer–like a chocolate bar. Or if you can find the stevia drops and use those, it’s VERY crispy/snap-able.
SO delicious!! I made mine with honey (not the full amount of sweetener) and it turned out like fudge
Would this work for melting and coating ‘cake balls’? Friend’s son is dairy free and she is trying to make these treats for his birthday.
Yes! You can definitely use it like Magic Shell. Just fridge or freeze the dipped balls and it’ll harden!
I just got some coconut oil at the store and am very excited to try these out!! Thanks for what looks to be another winning dessert! Oh- any other desserts you recommend to use the coconut oil in? I know I’ve seen other recipes you have with it in them…can I search your recipes by ingredient anywhere? Thanks!!
I do have some ingredients tagged (such as beans or coconut butter or peanut butter), but not coconut oil. The tags are at the bottom of each post, right before the comments. For coconut oil, you can pretty much use it in almost any baked good dessert that calls for oil. It’s especially good in the strawberry shortcake pancakes!
Thanks, Katie! I need to do some more baking!
Hi
Lavender in chocolate is amazing and sophisticated tasting. Got the idea from Ani Phyo’s Raw Desserts cookbook (awesome book).
Can use dried lavender that you find in bulk tea bins.
Highly recommend!
Does it have to be unrefined coconut oil? I made this and loved it, better with the agave for my taste but much easier to find the refined oil in my area… just wondering! Thanks for sharing!
Sorry, I’m not sure. I’ve only tried it with the unrefined. If you try it with the refined, do report back!
I used Spectrum organic expeller pressed refined coconut oil. Worked fine. I used 1 T of Xylitol instead of stevia. Only suggestion would be to dissolve xylitol in liquid first.
Oops… I should qualify this statement. I used 1 T of xylitol to 2T of coconut oil and 1/4 cup cocoa powder (I halved the original recipe!).
I tried to dissolve xylitol tonight with no luck. Decided to just accept the slight crunch or the crystals.
I made this recipe with the agave today. Absolutely fantastic. However, it’s worth noting that the agave version has more of a truffle texture, whereas the xylitol (or stevia I imagine) has a crisper texture like a chocolate bar that will snap when you break it.
I made this with agave tonight. Absolutely fantastic. However, it’s worth noting that the agave version is has more of a truffle texture, whereas the xylitol (or stevia I imagine) creates a crisper version that snaps when you break it.
These were lovely with maple syrup + a touch of stevia instead of the agave. Made chocolate chips for adding to the deep dish cookie pie.
I was thinking Cocoa Krispies , raisins, chocolate covered almonds or shaved coconut.
My bars came out a bit soft if they’re left at room temperature. Do they need to be refrigerated?
Probably.
Do you use light or amber agave?
It doesn’t matter. So it’s just whatever taste you prefer
.
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?
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.
i did freeze them, they were still a bit soft. I’m making the stevia version today so hopefully this is the winning batch!
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!
No, much more bitter if you only use ten!
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!
I haven’t, but I know a few other commenters have
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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!
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!
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?
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.
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
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.
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!
Yes, only melt the coconut oil. I hope it still tastes ok!!
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
Mine’s pretty thick, but I spread it into chocolate candy molds to make it pretty
. (You can find them at a craft store.)
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.
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
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!
Sure!
I have taste tested and determined that these make amazing “reese’s”. I used crunch PB because thats all i had, they were amazing!
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!
love your stuff! So does this make 1 average sized chocolate bar?
love it! but do you think I could replace brown rice syrup for agave? it’s all i’ve got on me right now.
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?
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.
Someone in an earlier post said that they used honey and they turned out great.
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.
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.
Aww lol!!!
HAHAHAHA! Ashley – you are NOT alone! I’m in love too! My husband jokes about me leaving him for the chocolate girl!!! LOL
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!
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!
Would corn syrup or honey work in place of agave?
Sorry, I’m not sure because I’ve never tried it.
What amount would I use of organic sugar? I’m not into the liquid sugar substitute flavors
now i’m dying to try this recipe along with every other recipe you post!!!!
I love that you use stevia in your recipes! I have been a fan of this all natural sweetener for years.
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?
Dagoba organic fair-trade… I just wish it weren’t so expensive
.
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
Sea salt in chocolate is so good. Can’t wait to try this.
would stevia powder work? I had never thought about making my own chocolate! wow.
Sorry, I don’t know.
You could add coarse sea salt… it really makes the chocolate flavor pop!
Do you have to use Stevia drops…can you just use sugar? Or what else could I sub for them???
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!
Sea Salt!
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.
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! ^^
What were your exchanges?
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.
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?
NuNaturals is the best one I’ve found.
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!
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!!!
Mine harden after only a few minutes. I guess it depends on your freezer temp and the amount of agave/stevia you use.
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
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!
I am currently obsessed with the bitter(ish) dark chocolate with sea salt. Oh-so-yum!
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
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!
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.
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)
Just made this and it literally took me under 5 minutes! Thank you for the recipe!!
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?
Maybe a little dehydrated Orange zest. Thanks for recipe.
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
Sorry, I don’t know
.
Maybe Palm Oil Shortening?
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.
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!
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.
aww thank you!!
coconut extract would be good for a coconutty flavor or spiced chocolate using garam masala or candied ginger!
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!
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!
Can you use canola oil instead of coconut?
sorry, no
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