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The yield of this recipe will depend on the shapes in which you form the chocolate. In total, it yields around 185 grams; so, for the purposes of providing nutritional info, I’ve divided the recipe into seven 27-gram bars.

Per Chocolate Bar:

  • Calories: 85
  • Fat: 7.5g
  • Carbs: 3.5g
  • Fiber: 2g
  • Protein: 1g
  • ww points (new system): 2 points

Substitution Notes:

For the coconut oil: I have not tried the recipe using refined coconut oil and therefore can’t tell you if it works with that substitution. I’d highly caution against using any other oil; coconut oil has the unique property of being solid when chilled. However, if you can’t eat (or can’t find) coconut oil, you could always just melt chocolate chips, mix with rice crispies, and freeze for super-quick homemade chocolate bars sans any coconut whatsoever.

For the cocoa: I haven’t tried this recipe with carob powder. Actually, I don’t think I’ve ever tried carob powder at all! Also, I’ve not tried the recipe with protein powder so I really am not able to say whether such a substitution would work or not.

For the crispies: I know someone’s going to ask about puffed rice! I’d caution against it, as it sounds like you’d get a soggy result. But then again, I’ve never tried. For a different “crunch” you could always add cacao nibs.

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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