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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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
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.
My wf has them, or you can order online.
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.
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?
Doesnt agave nectar have sugar in it?
They’re sugar-free if you use the stevia option
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Is there anything else you can use instead of the coconut oil, hubby has a coconut allergy =(
Sorry, I don’t know of anything.
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.
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.
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
It should definitely firm completely if you used the stevia. Like snap-able. But you need to freeze it.
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?
They need to stay frozen because coconut oil gets liquid at room temp.
It says add 3-4 T water, just curious if this means 3 to 4 tablespoons?? Can’t wait to try it!
Yes, sorry for the confusion!
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.
sorry, it’s because of the coconut oil. It needs to stay cold or it melts.
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.
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.
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.
Yum! Did the cookies turn out well? I’ve never actually tried baking with these chips!
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
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!!!
What about toasted sliced almonds or almond slivers.
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?
No, you’ll need to make a much bigger batch!
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!!
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!
I used refined and they turned out great! thanks so much!!!!!
Awesome…. and sooooo freaking easy!! Thank you
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?
If you use agave, definitely do not add the water!
I am making these tonight w/ chopped almonds. Can’t wait!
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…)
Have you ever tried to make the chocolate bars with carob powder instead?
Sorry, I haven’t.
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!
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.
What brand of stevia? Also, you need to use virgin coconut oil (unrefined).
Yes, used unrefined virgin coconut oil. The stevia was Sweet Leaf.
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.
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!
I’ve not tried others, but I’ve heard through the grapevine that others don’t compare!
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!!
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!!
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.
Depends on the recipe. In this one, I don’t know of one.
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!
How about orange; orange zest with chocolate is awesome. If Paul Newman can do it, you can!
Any substitutions for coconut oil then?
These look great though! I’d sure love some for Easter
Sorry, I don’t know of one.
Dried lavender flowers would be awesome, also cayanne or ancho chili pepper would be great too.
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.
I like smokey bacon or chipolte chilli smokey salty yum!
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
It definitely keeps for a few… months! Store it in the freezer
.
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’
What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some!
Yum! The chocolate bars are amazing! Wow, talk about low calorie!! For a candy war, I’d love a nice chocolate raspberry bar!
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!!
How about almonds and sea salt sprinkle on top?!?
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!!
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!
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!!!!
Sorry, I don’t know.
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!
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!
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.
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!
Sorry, I haven’t tried it. I think some of the commenters might have, if I remember correctly.
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!!
Aw sounds like you have a great (and smart!) daughter on your hands
.
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!!
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
.
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?!
Did you freeze it? Can you tell me more about the specific ingredients and steps you used/took so I can try and help?
This is how mine came out, but I still ate it lol
New flavor~ Add tablespoon of cookie butter (trader joes) and sprinkle with chopped mixed nuts. Oooh la la!
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!
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
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
Poo I’ve tried making these 2x now and they never work for me. I should stay out of the kitchen.
i was thinking about adding pepper flakes for a sweet & spicy bar also sea salt for another
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
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!
holy smokes is this the Cara Virostko that used to live in maine??? we commented on the same recipe
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!
Aw I love your idea!!
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!
Could I substitue honey or maple syrup for the agave?
Haven’t tried it… but I think some of the other commenters have.
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!
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.
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
)
I have only made it as written, so I really can’t say. However, I don’t think another oil would work.
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?
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…
I added PB2, about 2TB to the recipe…WOW!! LOVE IT! It certainly is a hit! LOVE the recipe, thanks!
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.
Sorry, I have no idea how to calculate it.
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.
I was wondering if one could use honey in place of Agave or Stevia?
Sorry, I haven’t tried it, but I think I remember seeing that some of the other commenters have.
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!!!
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!
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.
I feel your pain I hate it too! Just don’t use the unrefined like Chelsie said I only use the refined stuff.
coconut oil tasts NOTHING like coconut. It’s great to cook with – healthy too.
I made this today and very yummy! I put raisins in mine since I used to love Chunky Bars with raisins. One question though, should they be hard, mine were kind of soft even after freezing??
Hmm, mine are always snapable hard. Maybe my freezer is at a colder setting than yours? Did you use agave or stevia?
thank you for this recipe i am dying for a chocolate bar
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
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!
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!
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!
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.
I’ve been looking for it everywhere! As soon as I find it, I’ll snatch some up
.
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.
~
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.
Jen, can you tell me more about the specific ingredients you’re using?
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.
Sorry, I’ve never tried refined coconut oil so I can’t say if it will work.
Refined works the same. I’ve made it with it.
Not sure what went wrong then. I’m just going to keep buying my own vegan chocolate then lol
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.
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.
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?
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.
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.
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!!
oh, forgot to add that even though I used stevia powder I did not add water and they were fine…
Green tea powder too!
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.
I have a xylitol recipe, but not a stevia one.
that would work! do you have a link to that ?
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.
thanks so much, will definitely let you know if i try the lollipops
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!
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!
)))
I’ve also made the bars with a dash of Sea Salt, one of my favorite combos…sweet & salty!
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!!!
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