Homemade Chocolate Bars – made in under 5 minutes from start to finish, with just 3 ingredients!
These homemade chocolate bars pretty much make themselves.
It’s especially fun to customize the flavor – Chocolate Mint? Chocolate Coconut? Chocolate Chai?
The sky is not the limit with these addictively delicious chocolate bars.
They taste like eating the coating right off of a chocolate Dove bar.
Also Try This Brownie In A Mug
Seriously, I think I am obsessed.
I know… I say that about a lot of the recipes on here.
I am a sucker for chocolate recipes that are easy and quick to make.
Then you can spend less time on preparing them and more time on the fun part…
EATING them!
Trending Right Now: Chia Pudding Recipes – 5 Delicious Flavors
Homemade Chocolate Bar Flavors
Crunchy Mint Chocolate: Add a few drops pure peppermint extract to the melted chocolate. For a fun texture, feel free to also add cacao nibs or rice crispy cereal.
Dark Chocolate Almond: Stir a handful of chopped almonds in with the other ingredients. This can also be done with diced walnuts, peanuts, or cashews.
Chocolate Coconut: Stir in a handful of shredded coconut, or sprinkle it over top before chilling the chocolate bars.
Chocolate Sea Salt: After pouring the melted chocolate into a container, sprinkle a small amount of sea salt on top.
Rocky Road: Add mini vegan marshmallows and chopped nuts of choice to the mixture before refrigerating or freezing.
Peanut Butter Swirl: After pouring the chocolate into a container, use a spoon to swirl in melted peanut butter or almond butter. Chill until firm.
Espresso Chocolate Bars: Stir 1/8 tsp instant coffee granules in with the cocoa. For a stronger coffee flavor, you can increase this amount as desired.
Other flavor ideas and add-ins include chia seeds, hemp seeds, freeze-dried strawberries or banana, dried blueberries, crushed pecans or pistachios, a pinch of cayenne, rainbow sprinkles… the possibilities abound!
Sugar Free Chocolate Bars
For low carb, sugar free, and keto chocolate bars, combine the following in a bowl until smooth: 1/2 cup cacao or cocoa powder, 1/4 cup melted coconut oil, and vanilla stevia drops to taste.
Pour into a small shallow container or candy molds (If it’s too thick, add 1 additional tbsp oil), and chill until hard. Store leftovers in the refrigerator or freezer.
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Above, watch the video of how to make chocolate bars
Homemade Chocolate Bars
Ingredients
- 1/4 cup cacao or cocoa powder
- 3 tbsp coconut oil (For coconut-free, try these Easy Chocolate Fudge Bars)
- 3 tbsp pure maple syrup, honey, or agave (A sugar-free option is written out above)
- optional extracts, cocoa nibs, chia seeds, or other add-ins
Instructions
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Notes
Have you made this recipe?
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More Chocolate Recipes
Vicki says
I am thinking about trying this recipe with some puffed rice cereal. My daughter’s favorite candy bar used to be Nestle Crunch!
Jana says
I made some with pepitas; they have the nice crispy quality of cereal, but they’re whole foods. The saltiness is a nice contrast, too.
I also made some topped with chopped almonds and unsweetened coconut — that was our fave!
I just make them as bark, though. Spread out on parchment. (pics on my blog)
Ericka R. says
I loved your idea Jana but took some raw pepitas “popped” them in a dry skillet and seasoned them with a little cayenne and sea salt before mixing with the chocolate. Heaven! Did some just with the pepitas plain and it was fantastic too. Just be careful because they really do pop and they will pop right out of the pan and you can get a nasty burn.
Jasmine says
Do yours melt easily I’m traveling soon and I’d like to make these as a travel snack…it’s gonna be a pretty long flight you think they’ll lay 26 hours of travel time in my backpack?
Rusty Shackleford says
Maybe if you use a cooler with an ice pack. I’ve made this recipe several times and I make sure to eat it straight out the freezer, otherwise it will melt very quickly at room temp. Just touching it for a couple seconds straight out the freezer will leave melted chocolate on your finger tips.
Minoo says
If you use cocoa butter in place of the oil, it will remain solid at room temp and will have a most smooth and creamy feel to it
Kyley says
Can you substitute oil for regular butter?
Latha says
try making it with coco butter instead of coconut oil
Emmie says
They melt in 5 hours.
Emma says
Yum! I made the with hazelnut extract once, it was pretty good. How about a cherry extract?
Or tiny pieces of diced fruit like cherry or blueberry.
Coffee beans? Rice puffs?
angie says
Hey emma where do you buy cherry extract??
Brittany says
You should do a Turtle bar! With Nuts and Caramel Yummy Or a S’more one… with Marshmallow Cream swirled in!
Beatrice says
dried mango with spice…wow~!
Christine in ND says
We just made this with half Stevie half maple syrup and raw cacao powder….tastes like the most delicious deep dark chocolate bar. Fantastic and healthy indulgence.
Amy says
How much Stevia did you use and was it powder or liquid? Thank you.
Lauren says
Woah, how simple! You should totally use these to make some kind of s’mores dessert!
Katie says
How cool – make your own chocolate bars! You could do something with blood orange, maybe maple syrup, salted caramel?
Christine in ND says
The maple syrup works really well!
Kathy says
I find they start melting as soon as taken out of fridge or freezer
azhotmom says
Wow! Everyone has such great ideas! If I am using the stevia in a jar (that looks like granulated sugar) how much would I use? Thank you for all these yummy recipes!!!!
Jason Sanford says
No idea if that would work, but please report back if you experiment!
Kathy Gerken says
Run the sugar through you blender and make it like a powder sugar. Than the sugar will melt in the chocolate.
Sandra says
How much granular stevia?
Claire @ Live and Love to Eat says
I love the simplicity of your recipes! These look like really expensive, fancy chocolate bars!
Sarah says
Oh my YUM! And the photos are just stellar, as always :).
- panashe says
Gal you on fleek please send me a video of you making chocolate it is just so eccllexciting please show me but with simple ingredient like fruit nutella biscuits hope you understand me I would love to try it out
??
Heather says
I’ve never thought of making my own chocolate bar, what a great idea.
How about cayanne or a similar spice for chocolate with a kick?! Or someone make a vegan bacon version – that seems to be all the rage and I haven’t gotten to try it? Or a salty chocolate version?
Nicole K. says
I like the thought of adding In different spices like chai, pumpkin pie spice/apple pie sice (you could mix in dried apple slices) and I’m always intrigued with rosemary!
noah farrer says
I discovered using rosemary in desserts in culinary school and love to use it, people do not expect to see it. Great idea it would be awesome.
denise says
🙁
I like them opening in a new window so I can keep them aside and don’t have to ‘back button’ to look at another one. But, alas, we can’t all like the same things. Good thing your fans do agree on the deliciousness of the recipes!
I think I’ll be making these chocolate bars today. I’m going to make chili-chocolate bars. I tried one recently — homemade will be better, I’m sure! It had a slight chili bite that made my mouth go, mmmmmmm.
Chocolate-Covered Katie says
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 ;).
Cindy says
I like the tabs, too!! 😉
Since I’m commenting, I’ll add that I feel I must make these today. 🙂 I think I’ll grind up some espresso beans extra fine and sprinkle in. Yum.
Maryea @Happy Healthy Mama says
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!
Jeanna says
I like the new tabs too 🙁 to see them gone…..Will still love the site though!!
Chocolate-Covered Katie says
Hmmm… ok lol maybe I’ll do a mix. Keep the old ones as new tabs, but change some of the future links. 🙂
Deanna says
People who want to open links in new tabs can just right click and select open in new tab. 😉
Stina says
Or holding the Ctrl key when you click the link will also open in a new tab. I’d prefer it to default to not opening in a new tab because I end up with about 6 different tabs all from the same website! Love the blog, I can’t wait to try these chocolate bars!
Samantha says
I enjoy the fact that it opens in new tabs as well…. I will be sad to see that go 🙁
Roxanne says
I Like the tabs too:)
Toni K says
I like the new window when it goes to the right place… But I can’t find the nutrition info for the chocolate bars.
Unofficial CCK Helper says
Nutrition facts are linked right there in the post under the recipe.
Toni K says
And when I click the link it takes me to a different recipe.
Terri says
Tabs?
Kari says
You can usually right click on any link and click “open in new window”… Or maybe that is just certain browsers, I don’t know.
Kari says
(or “open in new tab,” whichever you prefer)
Edith Thurman says
I like tabs as well! But then I would have about 50 open at once 🙂 I love this I’m going to use it to make her brownies with! I can’t do sugar so its hard to find the chocolate chips without them, there was one brand out, but when I went to buy it they said I couldn’t have it, it was recalled or something! SO this will work perfect in its place plus so much more!!!
Barb says
This looks delicious! Making these today!
Tara page says
for some healthy additions, you can add hemp seeds. In high portions, they actually make it kind of crunchy and add great nutritional value!
Anna says
Love this idea! 3 ingredients and you’ve made your own! Such a cute gift idea too, thanks Katie!
Ally says
I use Recipage for my blog and LOVE it! They keep making Recipage easier to use too, and there is a free version if you don’t want to pay for the elite service. They added a few new tools at the beginning of the year making it even cooler You should definitely check it out! It might be a lot of work on the front in (importing everything), but I think it would be worth it in the long run!
Chocolate-Covered Katie says
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!
Suzette says
Not cheap…..frugal! 😉
Gina says
This is awesome and potentially a huge money saver! b/c I spend way too much of it on chocolate! haha
Jessica Lorraine Zickefoose says
Wish.com has some great chocolate/candy molds too!
Heather Brandt says
What mold did you use?
Chocolate-Covered Katie says
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! 🙂
Emily says
Hmmm… I’m right up 75 from Richardson. What is the name of this place? I think today will be field trip day!
Edward says
What is the brand name of that specific mold, please? The bars look very professional. The only ones I can find are kinda goofy.
Edward says
Is it the cake carousel by some chance? Thanks.
Chocolate-Covered Katie says
Yes!
Sarah says
Clearly these call for some crystallized ginger, dried cranberries, and pistachios!
Valerie says
What a great idea even for a small little gift for people. Where do you find unrefined coconut oil and the agave or unnatural vanilla stevia. How much of the optional add ins would you put in like nuts or brown rice cereal?
Chocolate-Covered Katie says
Hmmm, I guess I’d just sprinkle it in til it looked good. I don’t know about specific measurements.
Rebecca says
Valerie: I’m probably 30 miles from a big health food store, where you can definitely find it, but I found agave at a local grocery store (Publix). I get the coconut oil from tropical traditions at their online store – they have sales with free shipping sometimes (once a quarter?) and free coconut oil sometimes- right now! (and usually every couple of months). You could look there for the vanilla stevia too 🙂 You get some free stuff if you use my code as a friend who referred you: it’s seven seven nine six three one five, in letters just in case autobots are trolling for numbers LOL 🙂
Renee Allen says
Oh Katie! I think you’ve come up with a gold mine here! How exciting!!! Do you have a peanut butter version? That would be fun with peanut butter swirls amidst! Almonds are always good with chocolate bars too. Or toffee. Is there a possibility for healthy toffee? That would be great too!
Julene says
I second the vote for healthy toffee!
Chocolate-Covered Katie says
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!
Anonymous says
You can buy stevia that is toffee flavored:)
Michelle says
Whoops-didn’t mean to leave an anonymous comment:) The toffee stevia I get is the “Stevita” brand, you can buy their stuff in stores, plus I think they have a website if you don’t have a store nearby that carries it. They have other cool flavors too, like strawberry, and I think rootbeer? Among others:)
Misti says
You could easily make your own flavored Stevia. Just buy regular Stevia and add drops of Candy flavoring until its the flavor you want.
Jenna says
Curry powder would go great with the coconut theme – I’ve had a curry-flavored bar by Vosges before and it was fantastic. Also, rosemary or sage. I love rosemary and I know sage sounds weird but I’ve had one before and it was delicious! Also, dried lavender and some Earl Grey ground up tea leaves. I love creatively-flavored chocolates, if you can’t tell =D
Julie H. says
How delicious! I need to get my paws on some of those drops! I don’t have any but have heard such great things! Mmmmmm!
Felicia says
chocolate raspberry sounds delicious! maybe chocolate layer -> freeze -> raspberry jam layer -> freeze -> chocolate layer. Or do the same with coconut butter. Or any other fruit jam. Endless possibilities…
Amber K says
That looks delicious. I like orange and chocolate, but mint and chocolate is awesome too.
Emily says
Omigosh, I never thought about making my own chocolate but I love how you can make it healthy and sugar free! Must try this asap! Recipe wise, sea salt or nuts or heath bar would all be amazing!!
Rebecka says
I’ve not been on here for a long while, and these look ab fab. totally yummy. might give them a go tonight even, with raw cacao and raw honey to make a raw food treat. yumkins.
teabagginit says
oh, i vote for something crazy like lavendar, rose petals, or ginger!
Mary says
I second that!! If any of mine were in bloom I’d be doing the flowers for SURE!
amy @ lovetotrain says
i saw it!! but not the pictures.. was kinda wondering what was going on. looks GREAT
Liz says
As far as recipe organization, I keep hearing great things about bloggers using RECIpage, although I have no experience with it.
Kathy says
I got bored once so I decided to check out Recipage. It’s nice and all but you have to type out every. single. recipe.
It’s time consuming if you have a lot of recipes; less if your new to blogging.
http://daily-iphoneography.posterous.com
Stuart says
I don’t see why you need to type out every recipe when you can just copy, cut, and paste into a Word document. I just tried it and it works fine
Katrina @ Warm Vanilla Sugar says
These sound so yummy!
Chelsea says
I love making my own chocolate! What about something with caramel? or almonds? I agree with other readers, you have so many delicious recipes, but sometimes it’s hard to navigate. Thanks for keeping your site so user friendly and awesome!
Leah says
I use a mold and add natural peanut butter between layers! I also like to ad macadamia nuts
Steph says
I wish I had more stevia! That stuff is so expensive!
Stuart says
Why not grow your own plants and just use the ground up dried leaves – it’s the same thing without the cost. there are numerous places selling the seeds, and it grows well in any reasonably warm place
Sarah the official CCK drooler says
These bars look great and we all probably have everything! I’m gonna do the mint as i have both extract and leaves to garnish. Maybe something with strawberries? I have tons of those. And maybe some coffee flavor too! I’m getting excited Have a great day Katie
Mary says
I was wondering where this recipe went! I saw it in my reader the other day and thought I HAVE to make these! I’m curious, though, do you think I could use regular sugar instead of agave or stevia?
Chocolate-Covered Katie says
I haven’t tried it, but I would be REALLY interested to know the results if you do try it!
CCK says
Another commenter just said she did it with sugar! 🙂
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/#comment-236439
Mary says
thanks, Katie! I am definitely going to give it a try!
Rachel says
I’d love to make these Mexican chocolate! With the addition of a touch of cayenne and cinnamon . Also orange-cardamom mocha sounds good! With orange zest or extract, fresh ground cardamom and instant espresso powder.
Or sea salt & almond. Always wins, as well.
Amber says
I did see the original post and pix……….then wondered where it went!!!!!! I had recently tried it when looking through the older recipes, it is so tasty! I vote for some spicy, chili flavoured ones!!!
Qi Ting says
Amazing what just 3 ingredients can do!
emily says
yum, can’t wait to try this!
Ali says
I really like simple recipes.
I too think orange extract would be really good. Or maybe almond?? I wonder if some peanut butter could be added for either a second layer or mixed in. I <3 chocolate and peanut butter!
Alex says
So good with mint…my favorite flavor!!! Why not add some chopped nuts or crispies?
peanutbutterlover says
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 🙂
CCK says
Wow, that WOULD be awesome!! I wonder how they make plastic chocolate molds…
I’ve also been thinking it’d be really cool to find molds shaped like Hershey kisses!
Pam Siegler says
I am a cake decorator/candy maker. Molds are available for everything under the sun. There are MANY mold companies that manufacture molds to your design such as CCK. There is an ICES convention every year in August in a different state ICES stands for International Cake Exploration Sociality. There are mold suppliers/manufacturers there. If you are in a hurry you can just type candy mold suppliers in your search engine and many will come up. Check your phone book for candy making suppliers they may have the hershey kiss mold in stock both the large kiss as well as the small kiss and maybe a medium. This time of year (Valentines Day) is a really good time to find them available.
Chocolate-Covered Katie says
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! 🙂
Penny Lane Knight says
I know it isn’t Vegan, but I used raw honey to sweeten, with crushed Almonds with honey with a little sea salt and some cinnamon. It is the bomb diggity, I am also thinking about trying it with Maple Syrup sweetener and a little Maple Syrup extract.
Renee Allen says
Penny — I like the maple syrup idea. Yum!
Eleanor@Eatinglikeahorse says
I made the sauce version with maple syrup and it was brilliant!
Teresa says
I’m not sure if it’s your thing, but I think that this bar spiced up with some type of chili or cayenne would be a stellar combo. I love the simplicity of this recipe!
Ashton says
Hi katie! I just made it!! Way good! Try using Recipage.com to index your recipes. It’s really, really great. And they just added a new tool that lets you embed the recipe into your post with share links. It’s awesome!
Katie says
I like to add coconut sugar…I’m still figuring it out, sometimes I try to turn it into a paste (I have the crystallized kind), but even if it doesnt work, it gives each bite teeeeeeny crunchies that I just LOVE. Regular sugar works too but then that’s more sugar so, yeah. But yummmmmy!!! THANK YOU FOR THIS RECIPE!!
Theresa says
How much regular sugar,or coconut sugar did you use?
Jennifer @ Peanut Butter and Peppers says
I think some peanut butter, or almonds would be great!
Sheila R says
Well, aside from plain chocolate, peanut butter and chocolate is my all time fave….so how about adding peanut butter? Or what about a chocolate and cream swirl? Don’t know if these are possible, I’ll let you (the expert) decide! 🙂
L says
I have all the ingredients!!!
*Happy dance*
L says
Running to make them now. It’s not too early, right? 😉
SUgarFreeMom says
YOU ARE A GENIUS!! I mean, make your own sugar free chocolate! Amazing kudos to you!!!
I really think just adding chopped peanuts would make it divine!
Kayleigh says
As always, Katie, awesome job on the recipe! I think a Nutella version would be great — I recently bought organic hazelnut extract and it’s amazing with lattes, but I need to cook/bake with it more! I’ll report back with the hazelnut-chocolate bar results!
P.S., I used 10 drops of stevia as I found it pretty sweet after that – sometimes it’s hard to believe that most tastebuds are acclimated to sweeter than that!!
Enjoy the rest of your weekend! Snow has showed up here in Seattle!
CCK says
Enjoy the snow for me… We’re having 60-degree weather here, and I don’t miss that snow one bit ;).
Sondra says
I’m from Minnesota, and I hate the snow and the cold but I know one thing- hot chocolate is 20 times more decadent when its below 0 and snowing. Especially if you’re outside while drinking it. You don’t get to just taste and smell the chocolate, you get to FEEL the warm chocolate vapors caressing your skin and entering through your pores- its like a chocolate spa for your face! (dermal chocolate ingestion ftw!)
Samantha says
oh i was so confused when i checked your blog the next day and this post was gone and the format was back to normal- i thought i had dreamt this post!
what about adding coffee and toffee?!
Lauren says
Me too! I thought it was just me!
Jamie @ Don't Forget the Cinnamon says
Mmm can’t wait to try these with all sorts of mix-ins!
Lauren says
Katie, I just made these for my husband and I and they turned out fabulously! I mixed up a little bit of pb frosting (peanut butter, agave, almond milk) for the tops and it totally took it over the edge. DELICIOUS! And so quick and easy.
Thank you for all that you do!
Char @ www.charskitchen.ca says
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 😀
CCK says
Haha the worst thing was that all these people were bashing my “new header” and telling me how ugly it looked. I wanted to reply that I knew… and that I hated it too! But it wouldn’t even allow me to comment on my own blog :-?.
Adrienne says
They look great! I’m guessing you don’t suggest subbing anything for the coconut oil?
~ Adrienne
CCK says
Coconut oil is solid when cold, so I don’t think another oil would work.
Adrienne says
Okay, thanks! 🙂
Anonymous says
I actually made these with Earth Balance butter as I am allergic to coconut, and they turned out quite well.
Jeanine says
Just wondering how much of the Earth Balance you used?
Katie @ ohshineon says
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.
CCK says
If you can find the drops, try the stevia version. It’s much more bitter!
Sonja says
Wow, that looks delicious and so easy to make! I’m going to try them right now!
Liz says
My favourite dark chocolate at the moment has dried sweetened cranberries in it, so I would give that a try.
Tara says
Chocolate orange is one of my favorite combos!! I’d love to recreate some of the Vosges Chocolate flavors at home, like the gingerbread toffee one. They are really funky and unique, but soooo expensive!
Heidi Lynn says
I love lemon extract in chocolate! How about almonds and coconut, or freeze dried strawberries or bananas, or Low sugar fruit preserves, or raisins. Maybe even PB & freeze dried bananas. Oh there are so many possibilities!
Ellen @ Scrumptious Gruel says
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:)
Kelly says
How did you get yours in that shape bar? I would love to do that for friends.
Chocolate-Covered Katie says
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!
Andrea says
Oh my wow…just made these and I’m in heaven 🙂 I topped mine with chopped pistachios (would have used hazelnuts if I had any). Thanks Katie!
Eleanor@Eatinglikeahorse says
I loved the sauce version of this and am loving orange chocolate at the moment so might have to add some orange zest… 🙂
Sonja says
Ok, just tried it and it tastes extra yummy! Thanks for all those brilliant recipes! I added some hemp seeds and cinnamon. Delicious!
Aubre Rice says
This would be good with some almond flavoring!
Amy says
How about adding some brown rice cereal? Crunchy fun!
Tanya says
Right now I am a big fan of citrusy chocolate. I think using some orange liqueur would be a good touch. Also, maybe stirring in some nuts such as pistachios for an added crunch would be great too. Love that this recipe is so customizable. What a great idea for hostess gifts, or DIY valentine’s candies!
katiecoops says
I think cinnamon would be a great addition! I also love the idea other commenters have had of adding rice cereal: I love the krackle and crunch bars. Maybe add some caramel bits too? Mini marshmallows? Graham cracker crumbs? Peanuts? The possibilities are endless!
Sarah @ blueeyedbarbie.blogspot.com says
Could you use something else in place of the coconut oil? or just omit it entirely?
Chocolate-Covered Katie says
Not that I know of.
Sara says
I’ve never tried it myself, but I think cocoa butter would work instead of coconut oil. It’s solid but melts very well. I know I’ve heard of people adding it to chocolate to make couvature chocolate. I think you can get food grade cocoa butter on amazon. It’s a brittle oil, so I imagine it would make a nice snappy chocolate bar.
Pamela says
I’m allergic to coconut (and other pure coconut stuff like coconut extracts, oils etc). Does anyone know if the cocoa butter would work and if the recipe conversion would be equal?
Alanna says
Looks like a few people have had success with it:
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-320513
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-353737
Heidi says
You. Are. A. Genius! I’m out of the country and my daughter really wants to make cookies for her new friends but we don’t have chocolate chips, but we do have these 3 ingredients! Thank you!!! Adding cinnamon would be yummy to make cinnamon flavored chips. Cinnamon chips are awesome in your banana bread recipe!
Jenny says
For those of us that like the hot stuff what about a chilli powder or chili flake version?
Katie @ Raisins&Apples says
ooooo I think I’ll make these before Valentine’s Day to give to my fellow teachers! Maybe with some orange zest
Kathy says
When I saw the words, “bar” I thought it’d be the typical date-and-nuts-with-cocoa-powder bar then when I saw these, I was about ready to jump out of my seat.
Instead of putting them into molds, can you pipe them out so they can freeze as little chips? Oh, and do you think regular olive oil can work, too? I only saw coconut oil in my grocery store once and I’m not even sure if it’s still there!
(PS. some great add-ins can be cookies n cream, coffee, chocolate + pb, different types of berries, adding in white chocolate to the bars)
Chocolate-Covered Katie says
Yes, you can make chips! Or squirt shapes and freeze… I want to try that :).
Coconut oil is unique in that it’s solid when cold, so I don’t think olive would work.
Lauren says
Love! What a great idea!
Katiedid says
Mmm I made my own chocolate a few weeks back for homemade reeses. Love the cunchy factor the coconut oil gives to these, just like a shell you’re right.
Jessica @ Jess Go Bananas says
I never knew making a chocolate bar could so simple! 😀
Carrie says
Is everything going to be back to normal soon? I am getting a “404 error” on every recipe I try to look up. Deep dish cookie pie, fudge babies, all 404’d 🙁 It did not do this the other day when I made the pb cookie things, sigh!
Chocolate-Covered Katie says
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 :(.
leah says
Add a second layer made up of coconut oil, sweetener of choice, shredded coconut and chopped almonds. Viola! Healthy Mounds Bars.:)
Kayleigh says
Clever! 🙂 Thanks for posting this!
Maija says
leah! That’s a fabulous idea!
Jeanna says
Dried pineapple and cayenne would be yummy!!!
Ana says
Mexican, with cinnamon and cayenne added, yum! Or chocolate-mint with a couple drops of mint extract. Maybe chocolate orange? (with drops of orange extract) On the same lines you could add hazelnut essence/extract, or roasted chopped hazelnuts. chocolate + hazelnuts are so good!
So many ideas 🙂
Ana
Kathy says
Where can I buy unrefined coconut oil and setvia drops?
Jeanie Eyraud says
amazon sells both, or your local health food store
HA says
More suggestions: bee pollen, goji berries, crushed up nuts, hemp seeds…
Amber K says
So sorry for the blog troubles! Chocolate and orange is amazing, like another commenter said.
Averie @ Love Veggies and Yoga says
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!
Kristin @ STUFT Mama says
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. 🙂
TheCookieFairy says
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
DONNA DEWS says
I found my heart candy mold. I am going to make this into chocolate candy hearts. Little early before Valentines Day, but gives me time to experiment with different flavors and options with the chocolate hearts!
Jessica Hope says
Hi Katie,
What a wonderful site!!!! I just made these bars.. and there was a lot of oil still left over in my pot, even as the chocolate got thicker. I put it in the freezer and fingers crossed they will come out.. Is there suppose to be left over oil?
Thanks a bunch..
Chocolate-Covered Katie says
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? 🙁
Jessica Hope says
I melted the coconut oil and added the agave and water..:( I see that’s where I messed up.. I think I was just so excited to make them..
I just looked at them they kind of still taste good but there is a white film around them from the oil.. do u think I can still eat them? Not the prettiest but..
Chocolate-Covered Katie says
It won’t hurt to try :).
Jessica Hope says
Thanks.. 🙂
vogelstar says
Good for you for being so receptive to your readers’ needs. As for the chocolate, you can never go wrong with nuts and raisins, or brown rice crispies. PS, if you add almond or soy milk, will this make it a milk chocolate or a shameful mess?
Chocolate-Covered Katie says
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!
Emily says
Hey Katie, have you heard of Recipage? As an avid blog reader, I can attest that it’s definitely the easiest way to find my way around a blog’s recipes. I’m not a blogger and therefore can’t vouch for its ease of use on your end, but I’d imagine it can’t be too difficult!
Chocolate-Covered Katie says
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!
Aly says
I love orange flavors in dark chocolate…maybe some orange juice? And chile and cinnamon are excellent to add into chocolate for a spicy kick; try some cayenne and cinnamon! Sounds awesome. Oh, and P.S. I’m visiting Costa Rica all this month, and I got to tour an organic cacao farm. We got to make chocolate by hand from the roasted beans to the final product, which we scooped up with chopped-up bananas (also from the farm). DELICIOUS.
Teniesha @ Vegan on the Go-Go says
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
Megan says
I totally saw this post! I was wondering where it went…regardless, it looks delicious!
Chocolate-Covered Katie says
It was playing hide-and-seek ;).
Caralyn says
Hi,Katie! I just discovered your blog recently, and am already a HUGE FAN! these chocolate bars look really tasty! so glad to find a HEALTHY CHOCOLATE BAR! As for flavor ideas, I have got a ton:
mexican (chile)
chocolate-vanilla
chocolate-covered strawberry
chocolate-peanut butter
cookies ‘n’ cream
cinnamon-maple
toffee
caramel-pretzel
trail mix
berry
hazelnut
chai
Sondra says
Idea 1-
“Skinny reese’s bars (pb sauce based of pms sauce)” (tested and loved)
Mix up 3 tbs peanut butter, 2 tbs coconut oil, and 2 tsp raw honey (or amber agave nectar if you don’t eat honey) spread on parchment paper, and freeze for a few seconds, when firm, coat with chocolate sauce and freeze again, enjoy or go wild and do a few more layers!
Idea 2- (not exactly an add in but really yummy!)
Make up smore’s ready graham crackers. Top with a spread of coconut butter and a dollop of vegan cool whip (coconut cream version.) freeze for about 30 minutes, or until cool whip has firm coating. Drizzle on chocolate sauce and freeze again if necessary. Enjoy and expect mess.
Idea 3- (haven’t tried this one, but if you come up with the amounts to add, please let me know Katie, because I would really like to try this one.
Mix in cardamom, cinnamon, and ginger for Chocolate Chai bar, or just add in chopped up bits of candied ginger. (I LOVE LOVE LOVE chocolate and ginger together, yum!)
Chocolate-Covered Katie says
Wow, thanks for all the ideas! I will definitely have to try your chai idea… It’s on my to-do list!! 🙂
Kit-Kat says
Try making a “Mr. Good Bar”!
Or a “CRUNCH” Krackle bar!
What do you think?
Chocolate-Covered Katie says
Sounds REALLY good to me!!
Hannah says
Desiccated coconut and curry powder, like Theo and Vosges! Yummmmmm!
Jessica says
Katie! This recipe is heaven-sent! I discovered your blog in my quest for edible sugar-free desserts, as I have been battling thrush since before we brought our new baby home from the hospital. Not only is this sugar-free, BUT it contains the coconut oil I’m supposed to be consuming in increasing amounts as an anti-fungal! I’ve got to get my hands on these stevia drops so I can make chocolate chips for your yummy triple chocolate muffins! Thanks SO much!
Cara Virostko says
And…it has the added bonus of helping battle the baby blues! Can’t go wrong. 🙂
Veggie V! @Veggie V's Vegan Adventure says
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!
Kathleen says
YAY for CHOCOLATE BARS!!!! It is so hard to find chocolate bars that don’t have milk in them. I love this! Thank you so much! 😀
sara says
how great and simple!! you rule 🙂
i have traditional powdered stevia, but have never tried substituting it for recipes calling for stevia drops..would it be a similar result or would it change the consistency, do you know?
thanks katie!
Chocolate-Covered Katie says
I don’t know… but if you try it, please do report back!
Hollis says
OH!!! i KNOW NOW what the deal is! I used LouAna coconut oil (it’s what i had) and it doesn’t say whether it is refined or unrefined. Through the magic of Google, and someone else’s hard work, i found that it is refined oil, and will not work for this process. Gotta go back to the store and get some good quality coconut oil!
Lauren @ Chocolate, Cheese and Wine says
Katie, please do a raspberry chocolate bar – or even a peanut butter chocolate bar.
Anne says
So I saw this earlier and I’m starting to eat healthier and SWEETs are my weakness so I I bought the stuff for this and made it. few things.
1: I couldn’t find unrefined coconut oil will that be an issue?
2: its really difficult to get out of the jar, what do you recommend for this?
3: I used Agave but added Stevia to sweeten it some more but I couldn’t find Stevia drops and used 1 packet of pre measured Stevia, is that going to cause an issue?
4: It got thick FAST and almost looked like chocolate does when it ‘burns’? any tips to help? like what temp for the heat, how long ect?
Thanks!!!
Veggie V! @Veggie V's Vegan Adventure says
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…
Cara Virostko says
I measured the solid coconut oil into a pyrex bowl which I then floated in a bowl of boiling water. Melted like a charm and didn’t have to mess with the whole container.
Kayla says
I’m addicted to your blog- Seriously!
I check it every day and love seeing what recipes you’ve created.
I’ve been contemplating making homemade chocolate for soooo long now. Seeing this recipe has helped make up my mind… I’m gunna do it!
I was just wondering tho, do you think this recipe would work with coconut butter instead of oil?
Thanks Katie! Keep up the awesome work 😀
Chocolate-Covered Katie says
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).
Kathy says
how do I un-subscribe to the “notify me of followup comments via email??
Jen @ Coconut Oil Cooking says
Such a great and simple recipe! Yum! I will have to try these.
Lisa VB says
I added a bit of almond extract(1/2 t or so) and topped my bars with chopped toasted almonds and shredded coconut….. SO YUMMY and so easy and quick!
Layla says
What size container do you put these in to harden? Is a large cookie sheet too large? Would love to make them, but I’m not sure if I used something too big, would cover the pan and I’m fairly lazy 🙂 so would like to know ALL the directions before I start so I’m not mixing up more batches if my pan is too big.
Chocolate-Covered Katie says
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.
Pam Siegler says
For your 3 ingredient chocolate bar. Orange oil flavoring. Orange flavored chocolate is so delish!
Laurel says
The best chocolate bar I have had lately was a milk chocolate bar infused with basil and topped with toasted sesame seeds. It might play well with the darker chocolate too? I’m excited too try!
marti roberson says
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?
Chocolate-Covered Katie says
I don’t :(. I actually don’t like white chocolate. Weird for a chocoholic, I know!
Tanja Funk says
White Chocolate isn’t actually chocolate at all because it does not have cocoa solids in it. But I bet you could make your own if you switched out the coconut oil and used cocoa butter. OR maybe even just adding some sort of milk solid. The stuff you buy in the store for baking has sugar, cocoa butter, milk products, vanilla, and usually soy lecithin.
marti roberson says
Been loving the peppermint kisses that hershey puts out at christmas. Would love a candy bar like that.
Stephanie says
I made these last night and substituted honey for the agave nector. They are amazing, perfect, fantastic. There just aren’t enough descriptive words to describe how awesome they are. I think maybe chocolate coma is the best I can come up with! I don’t know if anyone suggested it, but I think they would be good with some espresso or coffee flavor added. Thanks for the great recipe 🙂
Stephanie says
Oh, and I used the Hershey’s Special Dark cocoa powder, since I love dark chocolate!
Tiffany says
I used honey for my sweetener thinking it was similar enough to agave that it should work. I also didn’t have coconut oil so I substituted butter. If your honey sweetened bars worked it must be the butter that messed mine up. It tastes good it just isn’t solidifying, it has more of a soft fudge texture than a chocolate bar texture.
Robin says
YUM! Totally think I’m gonna try these for valentines day…just need some cute little heart molds. I want to try them spicy…maybe some cayenne pepper for a kick?
For your recipe navigation, have you heard of Recipage.com? I believe it’s a free service, and it allows for very easy navigation of recipes on a blog. I follow many blogs that use it and I am very thankful for it when I want a blogger’s specific recipe. Just an idea though!
Rosilet says
Delicious! A great idea! What about chocolate au poivre rose?
Lorna says
Oh, thank you for this recipe! Fantastic. How about orange and cardamom with a hint of cinnamon? Or chilli? Or a few drops of peppermint oil? Lovely, can’t wait to try it. Thanks again.
Allison says
These sound great! My daughter is allergic to milk and the dairy free chocolates are so expensive at the store. This sounds like a great alternative so she doesn’t miss out on chocolate!!
Melissa Wegner says
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!
Beverly says
best. thing. ever.
Halina says
Rose cardamom? Or some kind of wine-sugar syrup to mix in? basil or thyme or sage?or some kind of balsamic reduction to mix in? Oh the possibilities are endless! It looks great and I plan on giving it a try. Thanks for the recipe!
Claire says
I’m living abroad and only have baker’s chocolate. Could I melt that and use it for the recipe?
Chocolate-Covered Katie says
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.
Beverly says
I actually live close to Richardson– where is this store with the room of moulds??? Thank you!
Chocolate-Covered Katie says
It’s called Cake Carousel :).
Beverly says
thanks! You rock, as always!
Sara says
I added some peppermint extract and ~1.5 T granulated sugar (I don’t really do substitutes..) and some prune puree, and OH LORD is it good. I thought it might be too dark for me (and I’m a DARK chocolate kind of girl) and it did toe the line, but I’m glad I didn’t add more sugar because it was amazing! So bitter with a hint of sweetness at the end. OMNOMNOM
Also, for people looking for candy molds, if you have a Michaels near you, they usually have molds in the cake decorating section!
Wendy says
Help! I’ve made this twice, thinking I somehow messed up the first batch, because my chocolate bars came out more like chocolate chewy bars…even after being frozen they weren’t solid like a regular chocolate bar, I could still bend it without breaking it. Is this how it’s supposed to be, or am I doing something wrong? Both times I made it with agave, if that matters.
Thanks!!
Chocolate-Covered Katie says
Yikes, no they should get hard! Are you adding the water and agave, by any chance?
Wendy says
Nope! I don’t understand! Would the amount of time/heat when stirring make a difference? Could I be stirring too long/not long enough or not taking the mixture off the heat fast enough or something?
(Thanks for responding, by the way!)
Chocolate-Covered Katie says
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.
Wendy says
It still didn’t work 🙁 It’s a little better, it tears easier haha, it doesn’t just bend and stretch like my other two attempts, but it definitely isn’t hard and doesn’t break. I did turn the heat completely off after the oil was melted, but do I need to let the coconut oil sit and cool down more after melting it before adding the other ingredients? I feel dumb that I am apparently the only one having this problem LOL!
Anonymous says
Maybe just don’t use the stove at all. I just melted the coconut oil in a little Pyrex measuring cup and it only took 30 seconds in the microwave. Then I added honey, (I don’t have any of the agave or stevia) and the cocoa powder. Worked fine!
Melissa says
Wendy, you are not dumb! I did the same thing! The directions didn’t not say remove the oil from heat once melted, so my chocolate became “gloppy” and gooey. 🙁 They are in the freezer now for a party I have in 3 hours. I hope they turn out OK! I’m glad I found your comment so I can know what I did wrong! 🙂
Katie, could you maybe add to the recipe directions to remove the oil from heat? Thank you and I’m so excited I just found your site! I have a whole Super Bowl party menu planned from your recipes!
Chocolate-Covered Katie says
Done! 🙂
MelissaM says
3 times a charm! I think I know what I did wrong. I melted the oil over the stove until it was liquified and clear. The first two times my bars came out chewy and glopy and the mixture would not pour. I had to pat in into the molds with a scraper. Today, I melted it in a glass bowl in the microwave just a little and it was still white and a thicker texture than before. I mixed in the other ingredients and it turned out like thick syrup!! Yay! I also added a little square of baker’s chocolate instead of the last tablespoon of cocoa powder. I am hoping this helps them not get mushy and melt when they come out of the freezer for a while. 🙂 Thanks again! Oh and I sent you a little link via facebook to my own post on my personal blog making these yummy chocolates for Vday! I hope you enjoy. 🙂
Carene says
I’ve tried this twice with the chewy results too and I’m not using any heat at all! Our house is warm enough that the coconut oil is already liquid… I’m not sure how to fix the problem since I’m just mixing the three ingredients together – I don’t know what to try differently?? Any suggestions?
Sephia says
I don’t know if anyone suggested yet or not but . . . craisins, or even dried pomegranate for a fun fruity chocolate.
krider says
it sounds weird but some chili powder and crushed almonds are really good in these
Ambika says
Hi, this is such an impressive recipe!! I have one question though, is is absolutely necessary to use coconut oil?? Why not any other oil??
Chocolate-Covered Katie says
Coconut oil hardens when cold.
Hisham Assaad says
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 🙁
Emma says
Actually, the saturated fat in coconuts is proven to react differently from saturated fat in animal products. Coconut oil IS healthy. Google “coconut oil saturated fat” and see all the studies that have proven this to be the case ;).
Stuart says
You should read up on the health benefits of saturated fats, especially coconut oil. The following web pages will open your mind further :–
http://www.health-report.co.uk/saturated_fats_health_benefits.htm
http://www.coconutoil.com/truth_saturated_fats.htm
http://en.wikipedia.org/wiki/Mary_G._Enig
Kassidy says
Can I use any other oil than coconut oil?
Hisham Assaad says
why dont you use chili?
and sea salt?
the contrast in taste is sublime.
Rena says
Hi, I just made this.
First i tasted it after it was all mixed- OMG was it delicious!!!
But it was so thin ad spreadable to put on something and freeze so i then think i made a mistake…
I put it all back into the microwave for a few seconds, when i took it out it was all clumpy. Still tasted good though.
I tried to thin it out and put in the freezer. Its there now, but i’m assuming i shouldnt have done what i did.
I’m going to try it again the right way and i’m sure it’ll be great. Thanks!!!
Rena says
Ok so i just tasted this. It is awesome! Gave a friend some and they couldnt believe how good it was!
Thanks sooo much!
Emma says
Me too! I still can’t believe how good it is, and so easy to make!
Kim says
I have made stevia chocolate similar to this for years. Because a couple of posters asked, I always make mine with meltable Baker’s chocolate and powdered NuNaturals NuStevia. Both work great.
Kris says
Kim,
Would you be open to sharing how you make stevia chocolate? I need to find how to make chocolate without any malitol or erithyol. Thank you!
Kris
Tina says
I put almonds on the tray then put the chocolate over them! Tasted like an almond Hershey bar…but better! Great recipe! Thanks!
Liz says
I made this as soon as I saw the recipe.AMAZING.
Thank you!!
Liz
Emma says
BEST CHOCOLATE BARS ever!
I just kept mine plain, and they were terrific! I think I’ll be making them every single day from now on :).
Barefootcookingirl says
Can’t wait to make some of these bars! You should try Capella drops. They come in fantastic flavors like NY Cheesecake, Amaretto, Irish Cream, Blueberry, Peaches and Cream…..no calories! I use them to flavor my morning coffees…
Chocolate-Covered Katie says
Oh those look really fun! I hate buying things online… but I might have to break down!
Cara Virostko says
Ooohhhh! Thank you for the tip. I bookmarked Capella drops!
Maryann says
Raspberry and dark chocolate are made for each other.
Liz says
I followed this recipe last night and when I pulled my chocolate out of the fridge this morning to chop it up, it was still soft, kinda like a fudge texture. It taste amazing and melts in your mouth, but I wanted to make some as gifts and I want it to be more of solid bars like yours turned out, so what did I do wrong?! I stirred it until it was pretty thick, like a batter texture, is that too long? any suggestions on what I did wrong or how to make it more solid?!
also if you were gonna add something, like rice cereal or chopped nuts how much do you think would be a good amount to add?
Chocolate-Covered Katie says
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.
Emily says
SO delicious!! I made mine with honey (not the full amount of sweetener) and it turned out like fudge 🙂
Anne says
Would this work for melting and coating ‘cake balls’? Friend’s son is dairy free and she is trying to make these treats for his birthday.
Chocolate-Covered Katie says
Yes! You can definitely use it like Magic Shell. Just fridge or freeze the dipped balls and it’ll harden! 🙂
Jess says
I just got some coconut oil at the store and am very excited to try these out!! Thanks for what looks to be another winning dessert! Oh- any other desserts you recommend to use the coconut oil in? I know I’ve seen other recipes you have with it in them…can I search your recipes by ingredient anywhere? Thanks!!
cck says
I do have some ingredients tagged (such as beans or coconut butter or peanut butter), but not coconut oil. The tags are at the bottom of each post, right before the comments. For coconut oil, you can pretty much use it in almost any baked good dessert that calls for oil. It’s especially good in the strawberry shortcake pancakes! 🙂
Jess says
Thanks, Katie! I need to do some more baking! 😉
KellyB says
Hi
Lavender in chocolate is amazing and sophisticated tasting. Got the idea from Ani Phyo’s Raw Desserts cookbook (awesome book).
Can use dried lavender that you find in bulk tea bins.
Highly recommend!
Dawn says
Does it have to be unrefined coconut oil? I made this and loved it, better with the agave for my taste but much easier to find the refined oil in my area… just wondering! Thanks for sharing!
cck says
Sorry, I’m not sure. I’ve only tried it with the unrefined. If you try it with the refined, do report back! 🙂
Cara Virostko says
I used Spectrum organic expeller pressed refined coconut oil. Worked fine. I used 1 T of Xylitol instead of stevia. Only suggestion would be to dissolve xylitol in liquid first.
Cara Virostko says
Oops… I should qualify this statement. I used 1 T of xylitol to 2T of coconut oil and 1/4 cup cocoa powder (I halved the original recipe!).
Cara Virostko says
I tried to dissolve xylitol tonight with no luck. Decided to just accept the slight crunch or the crystals.
Cara Virostko says
I made this recipe with the agave today. Absolutely fantastic. However, it’s worth noting that the agave version has more of a truffle texture, whereas the xylitol (or stevia I imagine) has a crisper texture like a chocolate bar that will snap when you break it.
Liliane says
Hi Cara! I just made this using 1 T of xylitol (I halved the recipe like you) and I ground the xylitol up to a powder, then heated it up with 1 T of hot water in a saucepan on about 8 till it disolved ..it only took about a minute or so, then added my coconut oil, then the cocoa powder. no crystals!!
Cara Virostko says
I made this with agave tonight. Absolutely fantastic. However, it’s worth noting that the agave version is has more of a truffle texture, whereas the xylitol (or stevia I imagine) creates a crisper version that snaps when you break it.
Hanna M. says
These were lovely with maple syrup + a touch of stevia instead of the agave. Made chocolate chips for adding to the deep dish cookie pie.
Jayla says
I was thinking Cocoa Krispies , raisins, chocolate covered almonds or shaved coconut.
Katie says
My bars came out a bit soft if they’re left at room temperature. Do they need to be refrigerated?
Chocolate-Covered Katie says
Probably.
MK says
Do you use light or amber agave?
Chocolate-Covered Katie says
It doesn’t matter. So it’s just whatever taste you prefer :).
Sam says
I made these yesterday, with the agave, and they turned out pretty soft, like fudgey. I know i did everything right, im not sure why their like this. i was going to make chocolate lollipops but their too soft. would using the stevia help it be more like chocolate chocolate?
Chocolate-Covered Katie says
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.
Sam says
i did freeze them, they were still a bit soft. I’m making the stevia version today so hopefully this is the winning batch!
Haleigh says
Hi, I was just wondering if I use the 10 drops of stevia if it was kind of like 70% cocoa bars? or more bitter than that? I just found your website last week. I LOVE your ice cream recipes! Even my husband who does not like anything healthy loved it! So it has to be really good, to get get his approval! thanks so much!
Chocolate-Covered Katie says
No, much more bitter if you only use ten!
Karla says
I love the combination of chocolate and orange – yum! Have you tried these with the special dark cocoa? I’d be curious how those compare. Pinned these!
Chocolate-Covered Katie says
I haven’t, but I know a few other commenters have :).
Amanda M says
I mixed in some orange extract and it was divine! Everyone (including the always-sceptical-toward-vegan-food husband) gobbled it up in no time flat, and then raved and raved about it. Awesome recipe!
Kristy says
Hi Katie,
Love the chocolate bars but I made them and mine didn’t get super hard. They taste great though ( I used Agave). Did I do something wrong? Is there something to watch out for to make sure they get really hard? Thanks so much, love the site!
Kristy says
Just saw that someone posted something similar above. I tried some in the freezer and some in the fridge. Both were about the same, kind of fudge-like. Any other suggestions besides using stevia?
Chocolate-Covered Katie says
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. 🙁
Kristy says
That’s okay! It tastes great even like fudge. I will try some with stevia drops and see if that makes a difference. Maybe it depends on where you live??? Thanks so much 😉
KJ says
I just made some, but I kept it on the stove after melting the coconut oil and once I added the rest, it got very clumpy and separated 🙁 I am now assuming that nothing but the coconut oil should be heated! I pressed it between parchment paper to freeze. We’ll see how it turns out. Hopefully it’s good!
Chocolate-Covered Katie says
Yes, only melt the coconut oil. I hope it still tastes ok!!
KJ says
They definitely are delicious! The second batch turned out better, no separation – yay! 🙂 We have been doing Daniel fast and my husband is so excited that I found this awesome recipe that allows us a healthy and allowable treat! I did have a question though… you mention “pouring” it into a container to harden, but mine is so thick (even after adding 3-4 TBS of almond milk with the stevia drops) that I have to spread it with a spatula. Should it be thinner? I’m having trouble making it look as “pretty” as yours! lol
Chocolate-Covered Katie says
Mine’s pretty thick, but I spread it into chocolate candy molds to make it pretty :). (You can find them at a craft store.)
Diane says
How do you get the mixture to thicken? I feel like I stirred forever and it stayed about the consistency of heavy cream. I finally poored it into a container and put it in the freezer to see what will happen.
Unofficial CCK Helper says
It should harden once frozen.
Jessica says
These are great and I love how they remain *slightly* soft and truffle-like. I tried a few combinations but my favorite was definitely orange zest. Just mixed the zest of one orange in with the stovetop mix. Amazing.
Hollis says
Katie…. i adore you. i can’t say it enough. i had no idea…. this is the best recipe ever! i’m a cake decorator, and i TOTALLY SHOULD HAVE KNOWN THIS as i use coconut oil to thin out chocolate for dipping when doing cakeballs or cupcakes dipped in chocolate…but pouring it into molds?! Holy moley, i never even realized you could. DUH! You’re my hero. I feel like as much as you’ve changed my life (for the better, by allowing me to be ok with putting chocolate back into my diet) i should pay you… or send you a gift, or give you a really big hug! You’re fantastic. Keep it up! You’ve got a fan for life. 🙂
Chocolate-Covered Katie says
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 ;).)
Bonita W. Shelby says
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!
Chocolate-Covered Katie says
Sure! 🙂
Sara Joy says
I have taste tested and determined that these make amazing “reese’s”. I used crunch PB because thats all i had, they were amazing!
Kristin says
I just made these with regular nu naturals stevia drops and didn’t see the note about adding water or nut milk-they turned out perfectly! Thank you so much, you’re a genius!
grace says
love your stuff! So does this make 1 average sized chocolate bar?
Erica says
love it! but do you think I could replace brown rice syrup for agave? it’s all i’ve got on me right now.
Renske.M says
Can i use honey instead of agave? i’m from the netherlands, so agave is really hard to get. And does this recipe yield one bar?
Chocolate-Covered Katie says
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.
Rebecca says
Someone in an earlier post said that they used honey and they turned out great.
Anonymous says
on the HCG diet boards, they make a version of this and it’s affectionately known as “cocoa crack,” and for good reason! i love making it with shredded coconut sprinkled on top or mixed in.
One thing to note is that these do not stay very firm at room temp (or in hot little hungry hands!) because of the coconut oil, which is soooo melty if it’s not cold. i don’t know if you’ve had this experience, but i’ve always had to keep mine in the fridge/freezer or they become a chocolate puddle in no time.
Ashley says
Is it okay to say that I love you? Not in a weird, creepy way but in a “oh my gosh your site is going to change my life in a delicious chocolatey goodness for which I will be eternally grateful” sort of way.
Chocolate-Covered Katie says
Aww lol!!!
Mary says
HAHAHAHA! Ashley – you are NOT alone! I’m in love too! My husband jokes about me leaving him for the chocolate girl!!! LOL
Suzie says
Add Bacon!! My FAVE chocolate bar in the world is Mo’s Bacon Bar. I might have a problem now that I can make it at home rather than paying the $6. Oh crap!
Emma B. says
I made these the other day and they were absolutely incredible. It is so nice to fine tune your own chocolate bar! A couple days later, I made a peanut butter filled version by allowing 1/2 of the mixture to solidify in the bottom of a pan, then spreading peanut butter (natural PB mixed with a little coconut oil) and the other half of the chocolate poured on top before freezing. It was really yummy and I think you could probably make really cute cups filled with PB or caramel or whatever else if you could find a mold. I think these would be amazing with chopped almonds and toasted coconut – I would make them now but I used up all my coconut oil making chocolate bars!
Meki says
Would corn syrup or honey work in place of agave?
Chocolate-Covered Katie says
Sorry, I’m not sure because I’ve never tried it.
Marissa says
My roommate actually used honey instead. And they still turned out delicious! However, they will still soften at room temperature and melt in your hands, so we kept it in the fridge until we wanted a bite.
Sharie says
What amount would I use of organic sugar? I’m not into the liquid sugar substitute flavors 🙂
kim says
I love that you use stevia in your recipes! I have been a fan of this all natural sweetener for years.
kelli anderson says
now i’m dying to try this recipe along with every other recipe you post!!!!
Kim says
I made this with agave and powdered chai tea. Now my hubby wants to try Mexican chili powder. Love all your recipes. I look forward to trying more of them. What is your favourite brand of cocoa powder?
Chocolate-Covered Katie says
Dagoba organic fair-trade… I just wish it weren’t so expensive :(.
Amanda says
I am blown away! The thought to make my own chocolate bars never once occurred to me. I used to buy $5 per bag chocolate chips that were gluten and dairy free— but this works in a pinch and costs a mere fraction to make!! And the best part…….. It tastes like magic shell…. Omg I almost cried. Thanks Katie!
Amanda
Sandy says
Sea salt in chocolate is so good. Can’t wait to try this.
Linda says
would stevia powder work? I had never thought about making my own chocolate! wow.
Chocolate-Covered Katie says
Sorry, I don’t know.
Kat says
You could add coarse sea salt… it really makes the chocolate flavor pop!
SweetIndi says
Do you have to use Stevia drops…can you just use sugar? Or what else could I sub for them???
Chocolatefan says
WOW! I just tried making these today- I was so blown away by how easy and delicious they are that I had to say thank you! The only bad thing is, it’s going to be hard keeping myself from making these every day now that I know how!
Just a tip, everyone- as far as “stir until it gets thick” goes, I stirred until my arm was sore and the chocolate was starting to congeal into a huge blob in my bowl before I poured it, and I think it set up faster as a result.
Gonna try adding some cinnamon into my next batch, as that usually makes any sweet even better!
Mandy says
Sea Salt!
babs says
PoP-Rocks! I know it sounds crazy, but when I was in Israel they were everyone’s favorite. We tried to bring back as many bars as possible, but I have run out.
Anniesik says
oh wow, thank you for this! I exchanged 2 of 3 ingredients drastically, because i don’t know where to buy them in my country, but it turned out great anyways! chocolate is in the freezer and i need to wash my face after eating every little drop from the mixing bowl, haha. Success indeed! ^^
Dawn says
What were your exchanges?
Marcella says
Hello katie, You have a lovely website! I tried to make the 3 ingredient chocolate bar. First time i tried it with stevia. It looked good until i added a tablespoon of water and it turned out very mate and dry. Second time I tried it with agave and it was pretty good. Third time I made it, it wasn’t as good and I don’t understand why. It was somehow more of a fudge than chocolate. Do you know why or anyone what could be the reason.
Marcella says
I guess it must be that the freezer isnt cold enough. I really would want to try it with stevia. But every time i buy stevia it has a very bad after taste. Only one time i bought it and it was perfect. Do you have any tips on stevia?
Chocolate-Covered Katie says
NuNaturals is the best one I’ve found.
Marcella says
Thanks, but I am afraid we don’t have that in the Netherlands. I made it again last night and it was as hard as a chocolate bar. I looked at the previous messages and noticed what you said about agave. I only had to put in less agave and it was just right. Thank you!
Marissa says
I made these today, I was wondering how long it should take for them to harden? I put them in freezer about 5 hours ago and they are just a fudge like consistency. They taste super yummy but hoping they harden.
Oh and I chopped up almonds and pistachio and made a bar of each!
Thanks!!!
Chocolate-Covered Katie says
Mine harden after only a few minutes. I guess it depends on your freezer temp and the amount of agave/stevia you use.
Hisham Assaad says
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
Melissa says
I’ve been wanting to make this for a while and just didn’t have the chance. OMG – I’m so sorry I waited!! This is why I love you!! So simple yet so decadently delicious!! I had drips of chocolate on the front of my shirt from licking the spoon that I used to stir it with… I think about half (or so) made it into the frig to turn into chocolate bars. 😉 Mmmmmm!
Bebe says
I am currently obsessed with the bitter(ish) dark chocolate with sea salt. Oh-so-yum!
Kat says
I made this recipe today, and it was amazing! I am so happy I found this super simple and healthy recipe for sugar free dark chocolate! 🙂 Valentine’s day is going to be so Delicious! XD
jenna says
I made these and put them in the freezer, but when i take them out they soften to about the consistency of cake frosting. do you have any tips or know how to keep them hard when they are not in the freezer/fridge? they are delicious!
Kimberly says
Hello friends,
After reading all posts, I could not find the answer to my question. When stirring, does it ever get smooth and satiny or is it slightly chalky from the powdered cocoa? I stirred it forever and it still was the same. Perhaps once frozen or refrigerated, you won’t notice the chalkiness? Sorry, I am one of those that hates making mistakes. LOL. Thanks.
Ps. I added 1/2 tsp cayenne and dusting with cinnamon.
Chocolate-Covered Katie says
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)
Heather says
Just made this and it literally took me under 5 minutes! Thank you for the recipe!!
Stella says
So what did I do wrong? My chocolate never hardened….it’s somewhat hard when in the fridge, but becomes soft again when left out. I am not sure if my coconut oil is unrefined, could that be the problem?
Anonymous says
Maybe a little dehydrated Orange zest. Thanks for recipe.
Rita Johnson says
Katie,
I tried the Hot Chocolate Butter and loved it! Since my one vice is Iced Mochas I thought I’d use the Hot Chocolate Butter as my chocolate sweetener…… and you already know what the coconut oil did when it hit the ice! The flavor was still wonderful, and the little bits of chocolate that came up through the straw melted like well…like butta in my mouth. So what other healthy fat would work in this recipe?
Thanks for all your chocolatey goodness recipes.
Rita
Chocolate-Covered Katie says
Sorry, I don’t know :-?.
Cara Virostko says
Maybe Palm Oil Shortening?
Jamie says
Made it with xylitol and dark chocolate. It is so good!
WARNING: if you use xylitol- IT WILL KILL YOUR DOG if ingested! This chocolate bar is a double whammy for them- chocolate and xylitol.
Amber says
I think this is pretty awesome and I will have to try it sometime. My son is allergic to peanuts and we avoid tree nuts so that means I have to buy “special” chocolates, usually online (though I have found a store locally that carries one brand of allergen friendly chocolate bars), but this would be so much easier for me to make and have on hand and probably much much cheaper!
Jordan says
Thank you Katie!! This chocolate is sooo rich and so quick to make. It is seriously decadent. Thank you so much for your recipes. I have had to go on a gluten and sugar free diet and I’m glad I don’t have to eliminate dessert. Your blog is my favorite. 🙂
Chocolate-Covered Katie says
aww thank you!!
Julie says
coconut extract would be good for a coconutty flavor or spiced chocolate using garam masala or candied ginger!
Ashlee says
This looks amazing, can’t wait to try! Just one question, will plain Stevia packets work instead of the drops? I’ve never seen them at the store. Thank you!
doris says
Yes. Stevia powder should work just fine! I use it all the time. However, you might not like the aftertaste. you can get the drops online. I got my Nunaturals on Amazon. Really quick shipping!
Rachel says
Just made these! I ran out of cocoa the other day but I had some bakers chocolate that had been in my pantry awhile. I will probably break the bars up to make choc. chips. Having a hard time finding dairy free ones. I had no idea it would be so easy and taste so good! (Had to lick the spoon!) Thanks for such a great idea! 🙂
Sarah says
Hello! Did you use these to bake with? I’m tempted to put the pieces in a recipe but don’t want them to get too melted and not work right… Thanks!
Marissa says
Can you use canola oil instead of coconut?
Chocolate-Covered Katie says
sorry, no
jonte says
will it not harden or anything? whats the reason for no canola oil?
Alanna says
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/#comment-239313
Chocoholic says
I used canola oil and it turned out all gooey and wouldn’t harden.
Alanna says
That’s why we’ve all been saying it won’t work… Coconut oil works only because it hardens at temperatures below around 78 degrees, where all other oils remain liquid. You can probably still use it like a chocolate fondue of sorts, but canola oil will never give you bars.
Christina says
OH MY GOODNESS KATIE! Thank you, thank you, thank you for this recipe! I cannot even believe that science allowed those three ingredients (coconut oil, cocoa powder and stevia drops, for me) to become a solid, crunchy, glossy, shiny chocolate!
I am not allowed to have added sugars on this special diet I’m doing. I’m quite overweight (although way less so now that I’ve been for many years of my life – getting closer to my goal all the time!) and so I really need to focus but sometimes you just need a little special something to motivate you. I look at the “sugar free” chocolate bars at the store all the time and read the label, pout, and put them down and walk away. They still have a TON of carbs!
My diet allows me to use two teaspoons of healthy oil a day, and I use coconut oil in that respect. I know a teaspoon sized serving of chocolate sounds wholly unsatisfying but after not being able to have a bite of chocolate for a long time now, OMG this tasted so amazing! And it crunched! Mmmm so good.
Thank you for bringing a bit of chocolate back into my world. I will have to make this for my mom, she LOVES dark chocolate. I can’t believe how easy this was to make.
And it truly froze to a solid bar in about 10 minutes in the freezer (probably due to the fact that coconut butter is a solid at room temp?) – amazing!
Thanks again,
A chocoholic-in-waiting
Lisa says
Katie- where do you find the Nunaturals vanilla stevia drops? I’ve looked in Whole Foods-type stores and I can’t seem to find them.
Chocolate-Covered Katie says
My wf has them, or you can order online.
Alissa says
I have made variations of this recipe several times. I’m just wondering if, when you made it, the chocolate hardenened in the freezer. Mine never seems to get as hard as the chocolate in your pictures on this post. It’s solidified, but still…pliable, for lack of a better term.
Chocolate-Covered Katie says
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?
Linda says
Doesnt agave nectar have sugar in it?
Chocolate-Covered Katie says
They’re sugar-free if you use the stevia option :).
jessica says
Is there anything else you can use instead of the coconut oil, hubby has a coconut allergy =(
Chocolate-Covered Katie says
Sorry, I don’t know of anything.
Jay says
hey jessica, you can use food grade cacao butter (order online) or vegetable shortening (which I have used, and baked with…..not bad, but I just wasn’t as satisfied). I hope hubby enjoys!
Tania says
Hi has anyone tried this with organic maple syrup?? its AMAZING. I used the darkest I could find. and used about 1/3 cup because I love sweet things.
Ketapang says
A game-changer! I made these with stevia powder (4-5 tiny scoops) and cinnamon today – no water needed – delicious, easy, and fast. Every ingredient was from Trader Joe’s – they now have super-cheap virgin coconut oil! Thank you Katie.
Sarah says
I made this recipe for the first time last weekend and found that my chocolate didn’t firm up very well. It still tasted good so I crumbled it and put it in a container to use later in the week with the cookie dough dip. When I opened my container about 5 days later my chocolate crumbs were covered in MOLD. Is that normal? Did I do something wrong? I used coconut oil, stevia drops and hershey’s cocoa powder.. I was super bummed 🙁
Chocolate-Covered Katie says
It should definitely firm completely if you used the stevia. Like snap-able. But you need to freeze it.
Mary says
I made these and OH EM GEEEEE!!! MELT IN YOUR MOUTH TRUFFLE STYLE! YUM! My question for you though, is do these need to be stored in the fridge or can you wrap them up and put them in the cupboard like you would with other bars or chocolate chips… I know YOU eat them right up — but in my family of 5 it’s nice to make a larger than needed batch of things, that will last! 😉 any idea what kind of shelf life these would have?
Chocolate-Covered Katie says
They need to stay frozen because coconut oil gets liquid at room temp.
Russell says
It says add 3-4 T water, just curious if this means 3 to 4 tablespoons?? Can’t wait to try it!
Chocolate-Covered Katie says
Yes, sorry for the confusion!
Adrian says
Made some a few days ago and today! Taste amazing but it get so soft so fast. Have you come up with any additive that is natural that will make it harden so it doesn’t melt as soon as you take it out of the freezer.
Chocolate-Covered Katie says
sorry, it’s because of the coconut oil. It needs to stay cold or it melts.
Cara Virostko says
Coconut oil is solid, but soft in our house, which we keep at 68 degrees Farenheit. So, if you live in a northern climate, you should be able to have the chocolate out, at least for shorter periods of time.
Angel says
I tried this recipe a while back and it was quite good. I love that it is sugar free. I plan to make it again. 🙂
Rosey says
I made these today. After two hours in the freezer, they were ready to chop up and bake in my favorite whole wheat skillet cookie recipe. You know I couldn’t help stealing a couple of chunks before adding them to the cookie dough! Thanks so much for sharing.
Chocolate-Covered Katie says
Yum! Did the cookies turn out well? I’ve never actually tried baking with these chips!
Rana says
I just made chocolate pieces to put in my Vegan Brown Sugar Blondie and they were SUPER! Thanks for the recipe. One batch made enough bits for one batch of Blondies. http://www.cheekykitchen.com/2012/02/vegan-brown-sugar-blondies.html
Laura Baker says
I added cayenne pepper, cinnamon and a splash of vanilla. All ingredients that just lie around the pantry asking to be put in a yummy veg dessert. Thanks so much, this website is ahhhmaazzziinnnggg!!!
Sheryl says
What about toasted sliced almonds or almond slivers.
Candace says
Hi there! I wanted to make these bars and turn them into chocolate chips so I can make the sugar-free version of the mint-chocolate fudge pie you just posted. Question is: will this recipe be enough for the 8-10 oz chocolate chips required for the mint pie?
Chocolate-Covered Katie says
No, you’ll need to make a much bigger batch! 🙂
Candace says
Okay. Thanks! I kinda thought so but wasn’t sure 🙂 To feed my whole fam, I usually multiple the recipes many times over. I actually just made your brownie batter pancakes x 18 so that we could freeze a bunch of them for breakfasts. lol. So yummy every morning!!
Andrea says
WOW!!! This is the first thing I have made from your website and they are so amazing!! I am addicted to chocolate and these totally hit the spot! I have recently began eating clean and this recipe makes it so I don’t have to give up chocolate! I will be making many more of your recipes, thank you! Thank you! Thank you!
Bethany says
I used refined and they turned out great! thanks so much!!!!!
Carrie says
Awesome…. and sooooo freaking easy!! Thank you 🙂
Marci says
I made these and added a bit of Mexican vanilla and chili powder. They taste AMAZING but are super soft…like fudge. Any suggestions? I did let them cool then froze them but they are kind of thick–like 1/3 inch thick. Is the water necessary?
Chocolate-Covered Katie says
If you use agave, definitely do not add the water!
🙂
MamaK says
I am making these tonight w/ chopped almonds. Can’t wait!
Amy says
Just made this last night and it came out great!! I followed the exact recipe and used the agave!
What I did was line tupperware with a ziploc bag so that the bar took on a rectangular shape, and then once it hardened, I was able to take out the ziploc bag and peel it away from the bar, and it worked great!!! (I was afraid if I just used the bottom of tupperware, that I wouldn’t be able to get the bar out without breaking it…)
Sarah says
Have you ever tried to make the chocolate bars with carob powder instead?
Chocolate-Covered Katie says
Sorry, I haven’t.
Chelsie says
OK….I need some help with this one. Everyone seems to rave about how delicious this chocolate is and I do not like it. I wonder if I am doing something wrong?? I thought it was just me since I was an airhead when I first made it and used regular Stevia instead of Vanilla and I used Refined coconut oil instead of unrefined. BUT my sister made it the correct way and she said it wasn’t very good either. I literally threw my batch out, which for me to throw out chocolate is huge! LOL Please help!! We used Hersey and Tollhouse cocoa powder. Any suggestions? Thank you!
Chelsie says
And it’s not like I just don’t prefer it, it’s just a strange after taste or too bitter??…I used 2.5 times the stevia too.
Chocolate-Covered Katie says
What brand of stevia? Also, you need to use virgin coconut oil (unrefined).
Chelsie says
Yes, used unrefined virgin coconut oil. The stevia was Sweet Leaf.
Chocolate-Covered Katie says
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.
Chelsie says
OK, I will give NuNaturals a try. I just thought using the ingredient Vanilla Stevia could be any brand. Thanks for the suggestion! I’ll let you know if that helps!
Chocolate-Covered Katie says
I’ve not tried others, but I’ve heard through the grapevine that others don’t compare!
Chelsie says
I did some research on NuNaturals and they say they remove the component that causes the bitter taste and aftertaste that is normally in other Stevia’s. So it sounds like that is totally what the problem was…Thank you for the help! I can’t wait to have sugar free chocolate!!
Chelsie says
Katie the chocolate is delicious!! Thank you for the help! I am loving having chocolate but still feeling good about what I am putting into my body! So happy I don’t have to give up my chocolate for good! I don’t think I’ll ever use a different brand of stevia again either! Nunaturals does remove that bitter aftertaste…I love it! My sister also made it with agave and say it was amazing!!
Chele says
In any of your recipes is there a subsititute for coconut oil? I don’t really like coconut so I am concerned about spending the money on it before trying a recipe with it in it. Thanks.
Chocolate-Covered Katie says
Depends on the recipe. In this one, I don’t know of one.
Chelsie says
It doesn’t taste strongly of coconut. My husband is not a coconut fan, but he loves popcorn popped in unrefined coconut oil. It’s a very slight hint of it. You should try it, I think you’d be surprised. Also there is the refined coconut oil which doesn’t taste like coconut at all, refined removes the taste, but doesn’t work for this particular recipe. Hope that helps!
Diana says
How about orange; orange zest with chocolate is awesome. If Paul Newman can do it, you can!
Christina says
Any substitutions for coconut oil then?
These look great though! I’d sure love some for Easter 🙂
Chocolate-Covered Katie says
Sorry, I don’t know of one.
noah farrer says
Dried lavender flowers would be awesome, also cayanne or ancho chili pepper would be great too.
Amanda says
Do you have the metric conversions for the chocolate recipe. I have tried bergamont in the past smells and tastes lovely like Earl Grey Tea.
Chocolate-Covered Katie says
1/4 cup coconut oil is 60 grams. 1 tbsp cocoa powder is 5 grams.
Carolynne says
I like smokey bacon or chipolte chilli smokey salty yum!
Julie says
Hi Katie,
I have been salivating over your recipes for the last couple of months and sending lots of people from the HCG forum to look at your fabulous recipes. In fact they all yelled at me for sending food porn while we are all trying to lose weight. But… now I can endulge and love the recipes for Chocolate Peanut Butter Eggs and the Chocolate easter Bunny!
I do not have a mold for the Bunnies and would love to win one.
We are celebrating my birthday on Easter — in fact I was born on Easter Sunday! My wish is as always to be able to spend more time with my family. I will be with my Grandson, Zachary age 8, on Friday. I am planning on making both of these treats with his help.
I am also going to make your Chocolate Raspberry Fudge cake for my Birthday cake. Will the recipe still work if I sub Truvia for the Agave? How much do you think i would need? Will it keep for a couple of days ( — if I dont eat it first!!!!!!!!!!)?
Thanks so much for your terrific recipes. I hope to be able to test out more of them in the future. Julie
Chocolate-Covered Katie says
It definitely keeps for a few… months! Store it in the freezer :).
Amanda says
This is the BEST chocolate recipe!!! I’ll have to hide it from myself’ .I hope to get a Easter Bunny Mold in my Easter basket’
Amber says
What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some!
Chocolate-Covered Katie says
I like Whole Foods brand because it’s usually cheapest ($6.99 as opposed to $10 or more for other brands). But really, any unrefined brand will do.
Jennifer @ Peanut Butter and Peppers says
Yum! The chocolate bars are amazing! Wow, talk about low calorie!! For a candy war, I’d love a nice chocolate raspberry bar!
Lynde Thames says
thank you …thank you….thank you…..this is the recipe that can bring chocolate back into my life!!! I’ve made other recipes that are similar, but the texture and taste never quite worked!!
Linda Edison says
How about almonds and sea salt sprinkle on top?!?
Heather says
This is awesome!! I must try this now 🙂 I was wondering if you have made these into chocolate chips and baked them in cookies or something…..if so how do they hold up in the cookie does it react the same way a normal chocolate chip does…melt then harden back up when cooled? Thanks!!
Chocolate-Covered Katie says
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!
Angela says
How would I do this with Stevia powder? And would I have to add some pure vanilla extract? Looks so good! I can’t wait to try it!!!!
cck says
Sorry, I don’t know. 😕
Lena says
Hi Katie!
Quick question: my mom bought me some coconut oil today (so excited! I’ve never actually gotten any before, because they’re so expensive over here) and along with that she also bought some coconut cream. I’m guessing coconut cream and coconut milk aren’t exactly interchangeable b/c of the different consistencies and all, so I was wondering: do you have any recipes that use coconut cream?
Thanks! 🙂
cck says
I think ANY of my recipes that call for coconut milk could use coconut cream instead. Not the other way around, but subbing the cream should be ok!
TeriEaton says
I’m making this now, and am going to make a batch adding one drop of Young Living Lavender Essential Oil, and another batch adding their Peppermint Oil. 🙂
Stephanie says
Hi! I was wondering if this would work with honey instead of agave? I’m recently following a real food diet and had planned on making my son’s Easter
bunny chocolates for his basket. Thanks!
Chocolate-Covered Katie says
Sorry, I haven’t tried it. I think some of the commenters might have, if I remember correctly.
Stephanie says
I just made 2 different recipes. One using actual cacao butter, a vanilla bean and some other stuff (expensive home experiment,) and yours, (with the substitution of honey.) Oh my gosh! Yours is DELICIOUS! Again, we just started moving our family towards a real food diet and that would have meant no chocolate for Easter – (GASP!) My 2 year old is following in his mother’s “mildly addicted to chocolate” shoes so this recipe will be a life-saver! Thank you so much!!
Chocolate-Covered Katie says
Aw sounds like you have a great (and smart!) daughter on your hands ;).
Lynne says
Hey Katie~I made these as “bunnies” for Easter! They are SO cute and delicious 🙂 My question is that the texture was REALLY thick. Should you be able to “pour” this into the molds? I ended up picking out “chunks” and patting them into the molds. They still turned out, but I was just wondering if I should have added liquid to them? I made them exactly according to the recipe, using Agave…would love your thoughts! And I’m LOVING your recipes!! Thanks!!
Chocolate-Covered Katie says
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 ;).
Andrea says
I think I somehow managed to mess up three ingredients..which is not like me at all….my chocolate came out more like fudge than an actual chocolate bar…and it was quite lumpy and bumpy! Any ideas?!
Chocolate-Covered Katie says
Did you freeze it? Can you tell me more about the specific ingredients and steps you used/took so I can try and help?
Jen E says
This is how mine came out, but I still ate it lol
Kimberly says
New flavor~ Add tablespoon of cookie butter (trader joes) and sprinkle with chopped mixed nuts. Oooh la la!
Gina says
You should add cherries and chipotle seasoning of some sort…..I had a chocolate bar like this one time and it was delicious. I can imagine this AMAZING recipe would be awesome like this too!
Beth says
So I made them and mine had a little bit of trouble. It seems that the coconut oil seperated a little. It didn’t effect the taste just the look. Any ideas of where I went wrong. Not to worry I won’t let this batch go to waste just won’t share it with others lol
Claire says
So I became vegan reasonably recently (just for shiggles, so we’ll see how I go), and discovered this brand of chocolate called Conscious Chocolate, which I absolutely fell in love with (made in Australia from Australian ingredients, which makes it local for me). Only issue? $6.25 for 45 grams. What even?
But what are the three main ingredients of this amazing (expensive) choc? Cocoa mass, agave nectar, and coconut oil! How fortuitous! I made these tonight and they taste pretty much the same (I might add a touch of salt and cinnamon, and reduce the agave a little, as they were on the soft side). I can’t try stevia drops as they don’t exist over here- finding trans-fat free margarine has been an absolute nightmare! And I don’t think we really have applesauce. Or Ghirardelli. Or egg-replacer (but I find the concept of egg-replacer pretty disturbing anyway…). Dang it, Australia.
I also made your 1 minute chocolate cake and was very impressed. Gonna go put this chocolate in some cookie dough truffles xD
Jen E says
Poo I’ve tried making these 2x now and they never work for me. I should stay out of the kitchen.
maria says
i was thinking about adding pepper flakes for a sweet & spicy bar also sea salt for another
sally @ sallys baking addiction says
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
Cara Virostko says
God bless you! I have been surfing the net all morning looking for a candy recipe that I could make gluten, dairy, soy, egg, corn, peanut and sugar free. I used Xylitol instead of agave. Missed your comment about adding water. Oops. I assume that’s to dissolve the crystals first? The xylitol didn’t dissolve, so mine was a little crunchy. Still delicious. Thank you, thank you, thank you!
Carrie J. says
holy smokes is this the Cara Virostko that used to live in maine??? we commented on the same recipe 🙂 🙂 🙂
Erin says
I could not decide what to mix in so I came up with an idea. I used plastic egg cartons and put a little chocolate in each one and then added 24 different mix-ins and used a toothpick to mix them. So now I have a box of assorted chocolates that are good for me! Yay!
Chocolate-Covered Katie says
Aw I love your idea!!
Erin says
I forgot to say what I added to the chocolate. That was the question after all… pumpkin seeds, chia seeds, flax seeds, hemp seeds, dried cherries, dried apricots, raisins, peanuts, coconut, pepper flakes, cinnamon, peanut butter, almond butter, sunflower seeds, pecans, almonds, cashews, walnuts, sesame seeds, crushed cereal, millet, dried cherries, dried peppermints leaves. Okay I just made one of everything I had in my kitchen pretty much. So much fun! I love your site, Katie!
Melissa Keune says
Could I substitue honey or maple syrup for the agave?
Chocolate-Covered Katie says
Haven’t tried it… but I think some of the other commenters have.
Jennifer S says
Hi! I found your recipe last night and I can’t wait to try it today (and browse the rest of you blog)! As for add in ingredients, I was thinking I would add some toasted quinoa…it would give it a little crunch, and a little nutty flavor, plus quinoa is crazy good for you. I’m so excited to try this! Thanks for the awesome recipe!
Vicki says
I cannot wait to try this, thank you so much it is hard to find sugar free recipes. One of my favorite chocolates my mother would have around Christmas time was a dark-chocolate-orange bar. Think I may even try some orange extract added in to see how it turns out. Thank again.
Lynn says
Hi Katie,
You and your blog are amazing, and you are so pretty!
I really can’t wait to make these, but I was just wondering:
A. Can I use a different oil?
B. Can I use something that bind the bars besides oil? like applesauce or something?
THANK YOU KATIE :))
Chocolate-Covered Katie says
I have only made it as written, so I really can’t say. However, I don’t think another oil would work. 🙂
Jacquelyn Foreman says
I’ve made this a couple of times, and even when I add a little bit more coconut oil, I find that it never seems to get as solid as it seems in your picture. Any suggestions?
Chocolate-Covered Katie says
Freeze for best results. Make sure your freezer settings are cold enough.
Felicia says
To anyone trying this- don’t sub melted coconut butter for the coconut oil. It does not work! The resulting “bar” was actually a very sticky fudge, which I have no idea to repurpose. Although I snuck a few bites, and it is delicious alone, so there’s an idea… 😉
Dawn says
I added PB2, about 2TB to the recipe…WOW!! LOVE IT! It certainly is a hit! LOVE the recipe, thanks!
Juli says
These are very intriguing. Are they considered “Dark” chocolate? I buy the 72% and 85% bars and wonder how that is calculated and what the difference is between them and the ones in this recipe. Can’t wait to try them.
Chocolate-Covered Katie says
Sorry, I have no idea how to calculate it.
Sarah says
Yum! I love making chocolate bars 🙂 My favorite is with toasted hazelnuts and sea salt.
For what it’s worth I like the recipes opening in a new page, that way I can load more than one at a time and look at multiple recipes without having to go back to the index over and over.
Susie Q says
I was wondering if one could use honey in place of Agave or Stevia?
Chocolate-Covered Katie says
Sorry, I haven’t tried it, but I think I remember seeing that some of the other commenters have.
Nancy says
Thank you! Thank you! Thank you!
I have been buying chocolate from a health food store ~ at $3/bar ~ because mainstream chocolate bars contain soy, of which I am allergic.
I will be making these tonight!
I can not thank you enough for posting this!!!
angela says
sorry if someone already asked this (too many posts for me to sort thru!) but does this taste like coconut at all from the coconut oil? i cannot stand the taste of coconut – but i’m trying to use ccnut oil more (nutritional value, etc). but i seem to be straying away as when i DO use it, it tends to give the ccnut flavor and i WISH i liked it! so thought i’d ask before trying to make the chocolate bars…thanks!
Chelsie says
You don’t taste any coconut in the chocolate. If you are really worried about it though, you could used the refined coconut oil, which has the coconut flavor removed. Unrefined is the one that tastes like coconut. I think someone had posted they used the unrefined and it turned out just as well.
Jen E says
I feel your pain I hate it too! Just don’t use the unrefined like Chelsie said I only use the refined stuff.
Juli says
coconut oil tasts NOTHING like coconut. It’s great to cook with – healthy too.
Dawn says
I made this today and very yummy! I put raisins in mine since I used to love Chunky Bars with raisins.
katie says
thank you for this recipe i am dying for a chocolate bar
Shadé says
I melted some Demerara sugar and instant coffee into the 1/4 cup of water, added a handful of pistachios and a sprinkle of sea salt. OH MY GOSH! I can’t wait for it to finish solidifying, I’m already having a field day cleaning the bowl with my spoon! Lol! Katie, as always, you are awesome and I share your page with everyone I know just so I can make sure that you stay in business so you can keep sharing your culinary wisdom with us 😀
Laura Noelle says
I am IN LOVE with these. I put a little peppermint extract and and they are oh so scrumptious. I want to eat the whole pan right now. =) I was a little concerned about the coconut flavor at first (I’ve never been a big fan of coconut flavor or smell) but once I started eating the frozen chocolate bits, I couldn’t stop! HIGHLY recommended!
Cara says
I was inspired to think of other powders besides cocoa that would work in this recipe. I thought of lemon, lime and cranberry. Couldn’t find the first two locally, but I found freeze dried cranberries at my local co-op. I put them in my Vitamix and turned it into powder. I used half cranberry, half cocoa powder. YUM!
Chocolate-Covered Katie says
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! 🙂
Cara says
You’re welcome. And here’s another one. Treat yourself to organic cacao butter instead of coconut oil. It’s a little more expensive and takes awhile to melt in the microwave (maybe 3 minutes on 40% power), but it adds a whole other level of richness, has 1/2 the total fat, 1/3 saturated fat and many times more flavor than coconut oil. AND it gets good and solid, even with agave instead of stevia.
Chocolate-Covered Katie says
I’ve been looking for it everywhere! As soon as I find it, I’ll snatch some up :).
Renae says
Oops! I made these and they turned out more like a dough, so I’m thinking, “What did I do wrong? The recipe clearly states POUR!” I added a little more coconut oil, patted it into a pan, and chilled it. It hardened up but is kind of flexible when you pinch off a piece to eat it. I decided to look up the recipe and ask if anyone else had this same problem and realized that when I quickly jotted it down on paper, I wrote one cup, not one-half. Whoops, that ‘splains that! LOL
P.S. It’s still good, kind of like moist, slightly rubbery Oreo. :)~
Jen E says
I tried making this 3 times now and I still get a fudge type consistency. I’m not sure how you guys are getting it to snap, but more power to you. I give up lol.
Chocolate-Covered Katie says
Jen, can you tell me more about the specific ingredients you’re using?
Jen E says
Isn’t the unrefined coconut oil the same as refined? I used refined, because I don’t like the taste of coconut. It’s ok really I can still eat them they just have to stay in the freezer. Just wish I could avoid paying $5 for a bag of vegan chips here lol.
Chocolate-Covered Katie says
Sorry, I’ve never tried refined coconut oil so I can’t say if it will work.
Chelsie says
Refined works the same. I’ve made it with it.
Jen E says
Not sure what went wrong then. I’m just going to keep buying my own vegan chocolate then lol
Chelsie says
How much water are you adding?? I mix the melted coconut oil with the stevia drops first, then mix the cocoa in, then add 3 Tablespoons (that’s what I use) for water. Then I mash it out flat in a ziplock baggie and throw in the freezer. Are you using Agave?? Cause I’ve read that that can make them a bit softer. When it’s out of the freezer for a bit it’ll melt. You have to keep them in the freezer.
Jen E says
So when you put it in a baggie is it pourable or like a fudge type texture? Maybe I need to add more water or oil then.
Chelsie says
No, it’s kind of pastey…after adding it all and then the water, I whip it and it gets a little thick. I can’t pour it in there. I spoon in the mixture and then push it out with the palm of my hand. Are you using agave or stevia?
Jen E says
That is how mine was so maybe I did it right then lol. It just doesn’t snap like some people mentioned. I actually used honey this time, because the last 2x didn’t work for me.
Amyaps says
Has anyone tried adding quinoa? I purchased a bar from whole foods with quinoa in it and it was yummy! Also – love chili powder to add a little kick.
Dawn says
Made these the first time with agave and they came out soft. I made them again today using nunaturals stevia (could not find the vanilla one) and they came out perfect. Excellent with a thin spread of natural peanut butter!!
Dawn says
oh, forgot to add that even though I used stevia powder I did not add water and they were fine…
Anonymous says
Green tea powder too!
Carrie J. says
Hi Katie, great recipe!! Glad to see people using Stevia 🙂
Was wondering if you have or know of any recipes for making hard candy or lollipops using only stevia as a sweetener?? Thanks so much.
Chocolate-Covered Katie says
I have a xylitol recipe, but not a stevia one.
Carrie J. says
that would work! do you have a link to that ?
Chocolate-Covered Katie says
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.
Carrie J. says
thanks so much, will definitely let you know if i try the lollipops
Carolyn Copeland says
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!
Alicia says
I mixed these up this past weekend and put the mixture in a zip lock bag, snipped the corner and squeezed out my very own little chocolate kisses on a sheet of wax paper thanks for the recipe. These 3 items are now staples at my house! :))))
Alicia says
I’ve also made the bars with a dash of Sea Salt, one of my favorite combos…sweet & salty!
Michaela says
Hey katie!
I’ve tried to make these, but it seems that when I’m stirring the cocoa into the melted coconut it starts to separate and so there is sort of lumpy cocoa mixture and excess oil floating on top. Heellppp!!!
Chocolate-Covered Katie says
Keep stirring! You have to stir a long time. Then freeze.
Michaela says
So if I stir until it seperates, then just keep stirring, stirring, stirring, what do we do? We stir, stir, stir (always time to slip in a little finding nemo movie quote) 🙂 It should go back to normal? Cool, can’t wait to try this! Thanks
Gina says
mine separated and never came back together. But the first time I made these, they came out perfect, just like Katie’s picture. I need to figure this out. It could be the difference in brands of coconut oil???
Felicia says
I have tried this recipe and they are just not turning out right. I took extra care to measure out every ingredient just so today, and they are still going wrong… They end up gooey with a maple-y taste. Is it too much agave? I’d really like to know what I’m doing wrong..
Chocolate-Covered Katie says
It’s almost impossible to know what could be going wrong for you, since I’m not there to see :(.
They shouldn’t be gooey after being froze completely… Maybe your freezer settings need to be adjusted to be colder? Also, I don’t know where you’d even get a maple taste if you’re using agave.
Emma says
Candied ginger!
Jan says
these tasted so good! my 4 year old and i made them with rice krispy cereal added to it. but they never hardened! i stored them in the freezer wrapped in saran wrap, but even in there the chocolate was fudge-y. any ideas on why that happened?
Brittany says
Don’t change the recipes so they don’t open into a new link! When I’m deciding what to make for breakfast I also give myself four choices to read and then decide from! It would take so much longer if you switched it 🙁 Please don’t!!
janel says
I was dying for something sweet and stumbled across this recipe. I use it as a base but ended up using crob powderinstead of cocoa and extra stevia to make little candies with raisins and unsweetened coconut. It was truly amazing. I plan on putting it on my blog soon and will leave back to your original recipe if my inspiration.
Rana says
Ha! Today, you were the first return on Google when I searched “homemade chocolate chips coconut oil”! Yipee!
Lydia Dell says
I used this recipe to make vegan raisinets!!! they turned out GREAT! As a vegan AND a college athlete, I’m always looking for yummy snacks!
Thank you, CCK 🙂
Rachel says
Hey, i tried you recipe but i dont think it tastes how it is suppose to
it does not taste llike normal dark chocolate I am just wondering
if maybe that is normal?
It looks soo good
Nina says
I have a chocoholic 4 year old who BEGS me for chocolate every day. Usually 3-4 chocolate chips is enough to curb her chocolate cravings, but I wanted to find something with healthier alternatives than pre-packaged chocolate. I tried the recipe as Katie originally wrote it, and my husband and I LOVED it. Alas, the 4 year old proclaimed it “didn’t taste right.” What’s a good mom to do besides experiment with a perfectly good recipe and eat all the failed batches that don’t measure up to the standards of her toughest, (4 year old) critic, amirite? 😉 Anyway, here’s the only recipe that’s met with her approval so far.
4 T melted coconut oil (I melted over a gas stove on low heat)
1/2 c cocoa (I use Trader Joe’s unsweetened)
1/3 cup condensed milk (I know, not vegan, but the kid wanted more of a milk chocolate taste)
2 packets stevia
chopped walnuts to top
The texture turns out more truffle-like and would probably scoop out well with a melon-baller when cooled in the fridge. The kid would probably like it even more if I rolled it in a powdered sugar (maybe one of Katie’s powdered non-sugars?) If anybody comes up with a way to make a more milk-chocolate version that will harden in a mold, please post!!!
Katie says
HI Katie! I know it’s a bit late to comment on this post, but I have a SERIOUS craving for a good chocolate bar, and I knew right where to come (; but I don’t have any vanilla stevia drops on hand, so I was wondering if there was an alternative for them? Or just what are they in general?? Thanks!!(:
Chelsie says
You can use the agave instead. The Nunaturals vanilla stevia is the only way to go as far as stevia, just a heads up. I tried other stevias and they were too bitter. Good luck!
Kristina says
I’m thinking of crushing up come coffee beans and making it into an espresso bark… coffee + chocolate= heaven!
Carene says
I commented on an older comment but can’t seem to find it now and wasn’t sure if it was too far back to get a response. I tried this recipe twice and both times it hasn’t hardened! It tastes really good but is more like a tootsie roll consistency instead of a chocolate bar straight out of the freezer. Our house is warm so our coconut oil is already melted so I didn’t heat anything. Any suggestions? Maybe I should cool my coconut oil and then heat it?
Sabrina says
Hi Katie, first of all I just wanted to congratulate you on your genius recipes. I’ve trieed your Polka dot banana bread and its absolutely delicious. Anyway I was wondering if I can substitute the stevia drops with stevia extract instead? and if yes how many packets should I use?
Chocolate-Covered Katie says
Sorry, I haven’t tried it.
Kathy says
These turned out FABULOUS!!! Thank you for sharing a better alternative for those of us who like chocolate without the extras.
Shannon says
Thank you. As everyone else has said, these are amazing. Had the find an alternative to grain sweetened chic chips that are no longer available. Woohoo! This recipe led me to you and all the rest of the fabulousness that is your blog. Thank you for being willing to experiment and share with the rest of us.
Sue Keck says
Hi Katie,
Thank you very much for this recipe! I am new to your blog and I absolutely LOVE it! This was the first recipe that I tried, and it seemed to work well. I used a powdered stevia and put the chocolate into molds and into the refrigerator overnight to harden. When I took them out of the refrigerator in the morning they looked perfect and tasted great too, but the chocolate didn’t stay hard. As it cooled to room temperature from refrigerator temperature the chocolate became soft and even melted a bit. What did I do wrong do you think? I didn’t use any water with the first batch of chocolate I put into molds (I just forgot), but remembered for the second batch and in that batch the chocolate became more like a paste. In this case I ended up rolling them into balls and refrigerating. They taste great too! But all my chocolate is too soft; doesn’t stay hard and “snappy” which I would like. What can you recommend?
Chocolate-Covered Katie says
You didn’t do anything wrong :).
Coconut oil becomes liquid at room temp, so these bars need to stay cold.
Carrie J. says
I made these using tahini instead of the coconut oil and found that they stay together better and are a little harder with the tahini. They are still kind of soft but definitely harder than the batch I made with coconut oil. I also mixed in some sunflower seeds and sliced almonds and pressed them into ice cube trays to make little energy squares. They were yummy! You can’t taste the tahini really because the cocoa powder is so overwhelming, but still delicious!
Charlotte says
Orange Zest! My favourite
Mercedes says
I am thinking about making this today ..does anyone know I found something in my pantry that just says coconut oil is that the same thing/will it work? Also..what’s better agave or the stevia!? Thanks!
Anonymous says
Personally, I like agave. It’s got no aftertaste. Also, I’ve used maple vanilla ohgave. Delish.
Chelsie says
OK, for anyone having issues with this being fudgy and not getting thick as you stir afterwards I may have a solution. Add more cocoa powder. I made this recipe the same as I always do and added in my 3T of water and it didn’t thicken at all. This is the first time it has done that to me. I just kept adding cocoa until the consistency got to be thick and they way it normally is before adding to the baggies and putting in the freezer. I think it helps to stir the oil and stevia together, then stir together the cocoa powder, then add water as needed. Last time I stirred the oil and stevia then added the cocoa and water without stirring and it made it fudgy. Hope that helps!!
Erin says
Orange peel, or Chili powder would be good flavoring. Also almond extract sounds yummy too.
Steph says
I am addicted to this recipe! I have made it with pistachios (extract + chopped up pistachio nuts), orange (extract + orange zest) and mint. All worked great. Tried it in an ice tray (as a mold), but that didn’t work so well. In a freezer bag or in tinfoil works really well. I am now supplying my mother-in-law and my sister-in-law with these as well! Perfect for me, as I am allergic to gluten and milk. Thanks Katie!
Alanna says
Delicious! I thought I totally messed these up when I was making them (tried using regular sugar in place of agave/stevia, added ingredients out of order, etc). It got weird and clumpy after I added a splash of almond milk and peppermint extract (looked more like chocolate coconut butter!), but I put the tupperware in the freezer anyway and hoped for the best. The next day, much to my delight I had the most decadent-tasting dark peppermint chocolate! It was very hard (I kind of chiseled a piece out with a fork, lol), and crazy good. The only downside was the gritty texture from the sugar, so next time I’ll try either honey or simple syrup. This recipe alone is enough reason for me to keep buying coconut oil!! 🙂
Samantha says
Mine turned out more like a frosting….. more of a spreading texture as oppose to a pouring texture… is this normal or am I doing something wrong??
I’ve tried this many different ways (they are not “breakable” when made with honey…..) So I tried it with the stevia again and it just it so thick that I have to spread it……
Chocolate-Covered Katie says
Be sure to freeze them. Make sure your freezer is on a cold enough setting :).
Samantha says
I do freeze them…… They have worked before….. where they are “breakable” but I was just wondering if it being “spreadable” as oppose to being about to “pour” it was normal…… I feel like I have to add a ton a milk to be able to pour it…… They still taste great! I actually made graham crackers, peppermint patties and the pb eggs today….. my kids were in heaven (plus the chocolate bars with honey….. actually it was more like fudge, but amazing anyways!!)
jonte says
thats what i was also wondering cus mine didn’t freeze they were goopy delicious but goopy..lol
christi says
Today I finally tried this but I’m not sure if I did it right. As soon as I put the non-dairy in, the coconut oil thickened right back up. I certainly can’t pour it or add anything to it. Am I using the wrong coconut oil? My whole mess tastes like coconut. Please help.
Alanna says
That happened to me, too – it won’t pour but you should still be able to spread it into a container (or just freeze in the container you used for mixing like I did). Did you add any extract (vanilla, peppermint, etc)? That and the sweetener should mask most of the coconut flavor.
Sabrina says
I tried this recipe but I didnt use vanilla stevia i just use regular liquid stevia, idk if that was the problem but anyway i did 4 tbsp water and at first it was turning out to be a liquid mixutre but then it turned solid and it was like what a microwaved cake would look like. I just kept adding milk and water until it turned out to be sauce and i had to use a lot of sugar too sweeten – the stevia wasnt helping the taste at all 🙁 maybe i just suck but anyway it turned out amazing after a lot of trial and error and ofcourse used it on Katie’s amazing whoopie pie recipe! 😀 my pictures turned out almost as good as hers lol :3
Allyson @ A Heart for Home says
Where do you get your stevia drops? Have you seen some of the new research saying that agave is not a good choice? What are your thoughts?
Thanks!
Devin says
I made these last night and almost wept for joy over the results. So tasty!! My boyfriend is not a big coconut fan and even he liked them. I like the light coconut flavor that the oil base provides though. So tasty!
Kayleigh says
I added cayenne! Mmmmmmm:)
Hatkowski says
If you use honey or raw cane sugar will it still freeze okay?
If not,… when I used stevia it was way too bitter, is there a way to make it sweeter while still using stevia?
Alanna says
The recipe says to triple the liquid sweetener if you don’t like bitter chocolate (and it’s definitely bitter!). Mine froze fine with granulated sugar, but not surprisingly the sugar didn’t dissolve so it was kind of gritty. Still tasted great, though! I’ve been meaning to try with simple syrup or honey.
Naomi says
I tried to make this recipe using raw organic cane sugar. Uh it didn’t work…the sugar didn’t dissolve so its all gritty….but it makes sense that you would need a liquid sweetener I guess. I’ll try it again.
Also it does very much taste like coconut! I’m excited about using coconut in all of my baking from now on…..
Suzette says
My sister sells tea so I think I will try this but add tea ground in a spice grinder. She has a mexican cocoa tea (with a bit of a kick that makes delicious brownies and chai that should make wonderful chocolate bars) I will have to find the drops to try the chocolate.
tara says
Is there any replacement for the coconut oil?
Unfortunately Dr Dukan says No. Big meanie!!! 🙂
Alanna says
Regular oil will not work, but looks like some have had success with cacoa butter:
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-320513
https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/comment-page-2/#comment-353737
JJ says
Someone else mentioned success using tahini instead of coconut oil, might be worth a shot
Colleen says
Have you seen the PB2 powdered peanut butter? I made this recipe, and I used half cocoa powder, and half powdered peanut butter. IT WAS AMAZING.
Chocolate-Covered Katie says
I love your idea! Will definitely need to try it… I think I’ve finally found a use for that jar of pb2 sitting lonely in the back of my pantry. Thanks for sharing :).
Colleen says
ooh, use it to cover little pieces of banana, and freeze so you have something like those Edy’s Dibs ice cream balls.
Catherine says
Hello Katie,
I’ve tried your bars several times and love the agave version. So yummy! Like most, the bars never hardened and are truffle-like in the freezer (never got solid) which is great for me as I love the flavor so much I plan to use it in my favorite chocolate vegan cupcakes. So I obviously did something wrong. My question is how are these supposed to be stored once they harden? I made some with stevia and they did snap, which was nice, however, after only a few minutes they got soft again. Are these supposed to be kept in the freezer? Thank you!! I also love your deep dish chocolate chip cookie…omg.
Chocolate-Covered Katie says
Yup, freeze. Coconut oil is liquid at room temp.
Anonymous says
Thank you so much for responding so quickly and for clarifying!!!!
Suzette says
Hi Katie, just saw this recipe and can’t wait to try it!! One question….when adding extract, how much should I add? Thanks for all of your great recipes!! 🙂
Cherry says
If you make choco chips out of these, do you think I could use these in place of other choco chips for a brownie recipe??
Chocolate-Covered Katie says
I *think* it could work, but I haven’t tried it. If you try it, be sure to report back! 🙂
MK says
just out of curiosity, what are the healthy benefits of eating this rather than a chocolate bar? how do the two compare? i made this tonight and it was SOOOOO good!!
Carmen says
Can applesauce be used instead of the oil?
Tiffany Lundin says
I’ve read only the coconut oil will work.
Kathleen says
Made theseto take on a camping trip to make s’mores. So much better than Hershey bars! Yum!
MK says
i made these tonight! what are the health benefits to eating this rather than store bought chocolate?
Julia says
Hey! So , I was out of coconut oil and agave when I found your recipe. I made it using honey instead of agave, and margarine instead of coconut oil and the bars turned out really, really yummy. Thank you!
Johanna says
Can you make this with brown rice syrup or stevia packets? I have ran out of agave. What about adding coconut to this? looks great and cannot wait to try! Thanks.
Chocolate-Covered Katie says
I haven’t tried it with the br syrup, but I don’t see why it wouldn’t work.
Johanna says
Can you use brown rice syrup or stevia packets instead of agave? What about adding coconut! Looks great, must try! Thanks.
Christi says
This recipe has changed my life
Autumn says
These are not “healthy”. Coconut oil is saturated fat and is just as bad for you as butter.
Jeanette berry says
Wow what am i doing wrong. I did as above with 20drops of stevia and the extra water. I couldnt pour for anything. It was like batter. Thick and almost like i could roll it.. Not pour. I was so excited. Did you heat this or something after combining. And it tasted ummm awful. I used hershey extra dark cocoa.
Help!
Jnet
Ashley says
I make these non-stop and keep them in my freezer at all times. Last time, I added dried cranberries and chia seeds. The chia seeds are a great way to consume their benefits! Also great with shredded coconut, roasted almonds, macadamias, etc.
Tracey F. says
I found these on Pinterest under “SCD Recipes,” but, alas, cocoa powder is not SCD legal. :o)
Gina says
what is SCD? you can use carob powder
Derek says
How would you go about making this into milk chocolate easily?
Karen says
Hi,
I am wondering how well these chocolate bars would travel? In other words how likely are they to melt in a suitcase?
Chocolate-Covered Katie says
Not well 🙁
Shannon says
I just made this with about 2 T sugar and 1/2 packet of Starbuck’s Caramel Via.
YUM 🙂
Miri says
I made these but added almonds and 1 tsp of almond extract. AMAZING!! Thanks to you I now have a healthier alternative to Hershey’s Almond Chocolate bars. (Also, I was able to buy a chocolate bar mold at the A.C. Moore Craft Store if anyone reading this post was wondering where to buy one on the East Coast).
Gina says
Katie….Help!! I made these once and they were awesome. I use carob powder. But today I have just made three batches, all which didn;t work. The mixture mixed well, but then the oil leached back out leaving me with a pile of oil, and a pile of taffy-like cocoa/agave. could it be the humidity??? I can’t believe how much money I just wasted….
Gina says
I did use a different kind of coconut oil this time….could that make a difference?
Anonymous says
just made another batch with unrefined coconut oil, like I did the time that it worked. Didn’t work. Seized up into a pile and all the liquid runs out of it. So bummed.
Gina says
OK, tried with unrefined, as my failed attempts were with refined oil. First success was with unrefined. This time? Still seized up and the liquid ran out. I gave up and tried without the agave, so more like magic shell recipe. This worked perfect, so it has to be the agave that is messing things up. This is a different brand of agave than last time. I really wish I could figure this out, as the first bars were just like chocolate, with the snap as they break and everything.
Chocolate-Covered Katie says
Sorry… unfortunately I don’t know what to say to help, because I’ve never had that happen :(. It always works for me.
Sydney says
I love how they just melt in your mouth and I love them with rock salt! Yum!
Kiana Love says
mmmmm I’m going to make some now with sea salt, lavender & cacao nibs. Just posted this on my be wild woman facebook group. 🙂 Just found your lovely site searching for dark chocolate, dairy free, sugar free recipes! blissings Kiana
molissa allen says
What about putting in some orange flavoring. Or Raspberry.
melissa says
What about adding fresh fruit. Where I live at we are in Huckleberry season and they taste so good covered in chocolate syurp that I thought they’d taste good as a bar.
Jo says
I just made these after looking at the recipe 2193930829 times, and I am regretting every moment I waited. This makes the best dark chocolate so smooth..I also sprinkled some sea salt on the top..soooo good. Thanks for this fabulous recipe!
Janina says
Hi Katie,
Thank you for this simply and amazing recipe.
I have tried both versions (the one with agave and the one with stevia drops).
Both came out delicious (the more more sweet than the other and the stevia version definitely more ‘snap-able’) but here’s the problem: Neither of my various versions had a beautiful and shiny surface but were rather milky. By the time I wanted to pour the texture into my mould it was no longer liquid but almost solid and I could press it into the mould.
I’m sorry if this question has been asked before and maybe the problem is so into my face that I can’t see but do you have any idea what I could do wrong?
Your help is much much appreciated!
warm greetings from South Africa.
Chocolate-Covered Katie says
Maybe it has to do with your climate. Coconut oil acts strangely in different weather. If it was almost solid, I guess that’s a good thing… means you don’t have to wait as long for it to become a bar! 🙂
Nicole says
I just bought some unrefined coconut oil & can’t wait to try this recipe.
Here’s my question: I love 72% cocoa bars, can anyone tell me what the percentage cocoa is in this recipe.
Math-wizards, please don’t roll your eyes at me (not too hard anyway).
Fobesq says
I tried to make chocolate today. One cup organic raw cacao powder, one cup unrefined organic coconut oil, 1 teaspoon Stevia powder (needs more). I whisked in the cacao to the melted coconut oil over a double boiler. I poured it in two glass containers and refrigerated it. One dish started to jell but it was still syrupy. What did I do wrong?
Chocolate-Covered Katie says
You should probably freeze it. The colder the better, especially if you live in a warm area. Coconut oil melts at room temp.
April says
Hi! I know someone might have asked this before, but are these bakeable? (aka will they melt and disappear into my cookies leaving burned chocolate bits or something?) thank! 🙂
Chocolate-Covered Katie says
I’m really not sure. I mean, they will definitely melt… but I don’t know how much or what the result will be. Maybe delicious chocolate cookies? If you try it, report back!
Beckers says
I know this is an old post but words can express how much I love it. I never liked dark chocolate as much as milk chocolate until now. I refuse to buy chocolate or chocolate chips now. This is the ultimate treat. The Ziploc bag trick AMAZING. What a fantastic idea. It is so convenient and easy to handle.
I have a new job and I am bringing in your cookie balls dipped half way in this. I figure if I bring them in treats from you, they have to like me. I know they will all be checking out your blog soon!
Sarah Price says
Hi Katie!
I tried these last week and they were DELISH but I must have done something wrong. I let them set in the freezer but once they were set, I pulled part out only to have it “melt” on me. Have you experienced that with this recipe? We’re on a strict Paleo diet so I used dark chocolate cocoa, avage and coconut oil. But with your ratios, exactly.
Would love to get it right – any insight you have would be greatly appreciated. Thanks so much!
Best,
Sarah
Chocolate-Covered Katie says
Anything made with coconut oil should stay frozen, as coconut oil melts at room temp.
Maxine says
Hi Katie! I made the chocolate and it came out SO bitter I can’t even tell you, pretty much tasted like straight cocoa powder. I used the stevia (40 drops) and even added a bunch of agave, honey AND organic sugar (I got desperate). For the good old dark chocolate it turned out nice. Very mushy at room temp, though.
I made nut butter cups! I put them in muffin tins and filled them with my home-made nut butter, then put it in the freezer. They came out great! But as I said, best served cold, because they turn to mush. Do you know how to make regular chocolate (hard & sweet but “healthy”, vegan too?).
Can I just tell you how much I love your site? I almost bought a vegan cook book the other day, would have been a waste of money; I stumbled in here and I’m in love (with that said I would gladly pay 3x the price of said cook book for your recipes.) Thanks for making my day(s). I’ve only actually made this and the coffee cake for one so far but also on the list: lentil curry, blueberry pie pancakes, polenta for brekkie!, coconut butter…oh there are so many…I am new at cooking so thanks for being here.!
Chocolate-Covered Katie says
I think maybe you could use cacao butter instead of the oil if you want chocolate that doesn’t melt. I have never tried it, because it’s so expensive. I’d rather just buy my favorite Endangered Species, Sweet Riot, or Taza chocolate bars ;).
Hanna says
Hey Katie,
I’m wondering if I could make some white chocolate this way..do you have any ideas for that?!
Chocolate-Covered Katie says
Sorry, I actually don’t like white chocolate :(.
elana says
I recently made chocolate candies by using a mold of half egg chapes and filled it with a “carmel” filling made with dried dates soaked in almond milk for a half hour, then blend them with a pinch of salt and tsp of pure vanilla extract – big hit, alternativel filled with natural nut butter heated with honey and natural dried rice
Anonymous says
I have to say, Katie: BLESS YOU! I have a daughter who is allergic to dairy and soy and the “enjoy life” chocolate chips make her stomach feel like a “rotten cat” (I don’t know what that means, but I think it is safe to say that it probably isn’t good). We just finished making this with maple syrup and threw them in lollipop molds. So excited! She is completely covered in chocolate and LOVES this!! This is so flexible and I’m really excited to play around with it! Seriously, this is going to be great for us and THANK YOU for putting this together and posting it.
Karalee says
Katie… I made this recipe last night and it tastes SO GOOD…. but I put some in the fridge overnight in a covered plastic container, thinking it would set up like a candybar, but no such luck. It stayed creamy like fudge, but I couldn’t even get it out of the container without a spoon. How can I get it to set up more like a candybar? Also, do you have to store these in the fridge, or can they be left at room temperature after they’re set up? Help, please! 🙂
Chocolate-Covered Katie says
Needs to stay frozen.
Laura says
Hi! This sound amazing but can i make it with the refined coconut oil??
Justine says
I am amazed at how delicious these are! Even my boyfriend–who’s a total dark chocolate snob–loves them and couldn’t believe what they were made of! I can’t wait to try different additions to the base recipe. Thanks!
Sarah says
OMG!!! MY FRIEND AND I JUST MADE THESE SO FREAKING GOOD!!!! I THINK I AM GOING TO MAKE MORE 😉
Alexis says
coconut chocolate would be yummy!
Hannah says
Hey Katie! I made these and they are AWESOME. But I have a problem! I keep them in the freezer but the second i touch them, chocolate gets all over my hands! Is there a way to prevent that? Have you ever had that problem?
Alyssa says
Oh my goodness! I used this to make the chips for the mini breakfast cookies. So rich and delicious. Deff going to repeat this one!
Amy Martinez says
I am going to try this recipe with Gogi berries and use a small candy mold for Christmas to make raw chocolate organic treats for my daughters Prescholl Christmas Party. Also might try this using sunbutter filled chocolates too.
Can’t wait to try it!!!!!
Tracy says
I have some Bullet Proof Raw cocoa and Some Bullet Proof raw cocoa butter. I adore these chocolate bars from Poco Dolce that are Bittersweet Olive Oil Bars with a touch of sea salt.
I want to make my own healthier alternative of the Poco Dolce bar with some Erythritol or Xylitol with a little stevia. I don’t like much Stevia.
Do you have any idea how much olive oil I should use? The olive oil gives the chocolate bar a creamier texture then a dark chocolate bar-More like the texture of milk chocolate.
I have Sweet Leaf brand of Stevia.
Thanks,
Tracy
Dyane says
I added crushed chili pepper flakes (not whole flakes) to the chocolate – AMAZING
Jacque Foster says
Just made this for the 10th time…we love this with the agave but it’s soft, not snappable. We tried the stevia powder but it has a specific taste to it…it’s VERY sweet but in an artificial way (though I know it’s from a plant.) Personally I’m not a fan, though Xylitol (also natural) isn’t sweet enough. SO today I tried this with Xylitol Plus (NOW brand), one packet per recipe in place of the agave. Results: Not as sweet, but tasted more natural. Next time I’ll do 1 1/2 packets per recipe.
We made “Spicy” (cayenne & pepitas); “Coconut” (added coconut extract); “Minty” (added peppermint extract); and Plain, for the kiddos.
BTW we put the ingredients into plastic baggies (sandwich size), zip & mix! Then, lay flat (don’t stack) to freeze. Voila! Chocolate bars with no dirty dishes (other than the measuring spoons & cups.)
IC says
Wow, so super easy. I just made a 1/4 of the version (I like making mini batches because I don’t want to commit to an entire). I ended up doing 1 Tbsp (a bit less) coconut oil, 1/8 + 2 tsp cocoa powder from TJ, 2 packets of splenda (since they were left over from a Starbucks run) and voila! I’m so excited to experiment with other flavor combos… or even dare to make one of your tempting PB cups (though that would require me getting PB as it’s just not as good with AB.
Thanks again!
btw – which Vitamix is the best?
IC says
Okay so double comment (most likely back to back). I was amazed at how easy this recipe was… I’m even more amazed that I literally just inhaled it! It was (dare I say) one of the best (def top 5) chocolates I’ve ever had in my ENTIRE life. I loved that it was less sweet and more bitter, but still super creamy and smooth (sometimes dark chocolate can be a bit dry).
Katie you are a superstar! Thanks again… you should have recipe section for “5 minutes or less recipes” 🙂
Aubrey says
Hey Chocolate Covered Katie! Thank you SO much for this delish recipe (and all of your healthy recipes)! My mother is on a strict diet and cannot have non-organic sugar or soy so this is very nice to have. I absolutely love chocolate and coconuts! Thank you so much and I love all your yummy recipes!
Nithiya says
I plan on trying your chocolate bars with some minor tweaks…I suppose nutty crunch (with cranberries or raisins) or chilli or caramel filling would be good.
Chocoholic says
I did not have coconut oil, so I used canola oil. Very greasy. I do not recommend.
Alanna says
See my other comment (and those of many, many others in response to similar questions about canola oil)… There’s a good reason it’s not recommended as a substitute. And yes, coconut oil is high in saturated fats, but they are medium chain fatty acids, which are not thought to be bad for you like long chain, animal-based fatty acids. But, lots of recipes without coconut oil if you’d rather not use it, and you CAN sub canola oil in the recipes that are cooked/baked (just not the solid chocolates and no-bake recipes). Hope that helps!
michelle says
can i use coconut butter instead of coconut oil?
Chocoholic says
I tried with canola oil and it turned out gooey and oily.
Chocoholic says
If this is a healthy recipe blog, then why so much coconut oil? Isn’t it very fattening?
Carolyn Copeland says
FYI Folks- canola oil is a gmo and very unhealthy. Don’t use it for anything!
Hannah says
These were good, except for the fact that I stink at heating things on the stove so it got grainy, but that was my fault.
I used dark chocolate cocoa powder and honey! Thanks for the recipe. I like your style!
Amy says
Hi Katie! It’s been awhile since I stalked your blog… But with the recent diagnosis of a gluten allergy for my toddler and I, I’ve opted to prepare ALL of the desserts for Christmas this year since those types of things are the most likely group to have gluten and I’ve turned to you for recipes and culinary inspiration! I made the “mounds bar” recipe tonight and it is AMAZING!!! My favorite candy is Mr. Goodbar, so I’m thinking of trying this chocolatebar recipe and replacing some of the coconut oil with peanut butter and adding chopped peanuts. Have you tried that before? So glad to see your blog is doing so well!!
Jime says
Hi Katie, I made these and they turned out great. I used stevia as a sweetener. The only thing is that they start melting in my hand as soon as I take them out of the fridge. I live in South America, it is very hot now (about 77 – 93 degrees these days) and even my coconut oil is liquid at room temperature already. Do you think there is anything I could add to help it stay solid? I do eat pastured butter (I eat primal/paleo), would it help if I use some butter to replace part of the coconut oil? Any advice will be welcome 🙂 Thanks in advance!
Kelli says
question about the ingredients list. You have it listed as 4 tablespoons of coconut oil and 1/4 cup agave. But I noticed in your other chocolate candy bar recipes that the ingredients are listed as 2-4 tablespoons of agave and 1/4 cup coconut oil such as Birthday cake reeses, reeses pumpkin peanut butter cups, copycat chocolate crunch bars, healthy mounds, chocolate monkey peanut butter bites, etc. So before I go wasting a bunch of expensive organic ingredients, can you please clarify that the amounts listed in this recipe are correct and if so why are the other ones different.
Michelle says
4 tablespoons is 1/4 cup. the 2-4 tablespoon agave is just for sweetness preference i guess
Malini Chandra says
I just got a good idea! How about you add caramel in there somewhere! I think that could be good if you figured out how to put the caramel inside so it was like a ghiradelli bar or something!
Morticia says
First, my vote for flavor is Anise/Black Licorice. If you love Black Licorice, you will faint at how good this combination is! Second, I cannot eat coconut or coconut products, so can I substitute cocoa butter? It seems it would add even more chocolate flavor, too, especially if using it in the unrefined form.
Chocolate-Covered Katie says
I haven’t tried. Perhaps you can!
Araceli says
Hi Katie,
I was wondering if I could use any cocoa powder out there. I try not get anything packaged with plastic, do you think the one from the bulk bins would work fine for this recipe? Any suggestions?
Chocolate-Covered Katie says
I think so!
Araceli says
Okay, thank you so much! I will definitely try this recipe!
Sherri says
Sweetened coconut inside or outside the bar. And/or crushed nuts, maybe dried fruit. I’ve been using baking chocolate, stevia & coconut oil but I think I’ll try these w/ Hershey’s Special Dark powder. Thanks !
Mr. Silverman says
I made these last night, froze it overnight in wax paper, and tasted it this morning. It was THE BEST chocolate bar I have EVER tasted. I didn’t even add extra goodies. This recipe is a money- and health-saver since it is cheaper and healthier to make chocolate bars with those three ingredients. I haven’t found a bar with ingredients up to my standards, but now I can stop looking. Mmmmmmmm….
dwanith says
it’s good! but haven’t tried it yet… shortly will
Hannah says
Hi!
I just thought I’d tell you that this recipe is so totally awesome. I use it all the time, literally. I sweetened it with honey.
Even my sister, who usually doesn’t like any of the healthy desserts I make in our house, positively loves this! So does my mother, who, at the moment, can’t eat dairy.
Thank you so much for it!
Alicia says
I made a batch of these (using honey) and halved it. One half stayed plain and the other was mixed with coconut flakes and chopped almonds. Absolutely delicious 🙂 I wasn’t a big fan of them melty-ness though and think I will less honey and more cocoa powder next time. But there will be a next time for sure!
Mike says
This is great! Thank you
Any way to make these so they are solid at room temp?
I would like to make some as gifts so they would need to be ok at say 80 degrees F.
Thanks!
Chocolate-Covered Katie says
Maybe use cacao butter in place of the coconut oil? But I haven’t tried it.
Mike says
Attempting to make this more solid at room temp I added milled flax, that helped a bit.
I also tried oat flour which helped a little as well.
Then I tried using Palm shortening as it has a higher melting point than coconut oil. That helped quite a bit but still not close to being a chocolate bar.
My latest attempt was with making coconut butter out of coconut flakes and using that. It is still more solid but definitely still not an actual bar.
I would try cocoa butter but seeing as how the melting point for it is the same or lower than coconut butter(which I used above) I don’t think that would do it either.
If anyone has any suggestions I would appreciate it.
Edward says
Actually cocoa butter melts at between 93 and 100 degrees F and coconut oil melts at 76 degrees F, so a bar made with cocoa butter should be fine at room temperature. That doesn’t mean it won’t soften, however, especially on a hot day where Katie lives! The reason cocoa butter is the base for chocolate bars is precisely because it is firm at room temperature and then melts in your mouth. I’ll try it too and report back here.
EdwardBe says
I bought cocoa butter and tried it. It worked like a charm! You just put the cocoa butter in a microwaveable Pyrex measuring cup so that you have a spout for pouring and then nuke it until it is liquid. Then whisk in cocoa powder until it gets thick, add Stevia to taste and pour it into your molds. It will be sticky at room temperature, but not so soft as to melt, at least not on a temperate day. The more powdered cocoa powder you manage to incorporate, the harder it will be, but don’t go overboard or you will have the problems I had with the baker’s chocolate. I don’t measure things so there aren’t any measurements here. Just ad lib your quantities; this isn’t like baking a cake or bread where everything has to be exact.
I also tried unsweetened baker’s chocolate, but it is a nightmare to deal with. It is difficult to melt and keep soft without a purpose made chocolate melter, and everything the melted chocolate touches it sticks to and is difficult to remove. Just add Stevia to the molten chocolate, pour into the molds. This will be very hard at room temperature and quite a ways above.
Mike says
Ok I broke down and ordered some Cacao butter off of amazon we will see 🙂
Raisha says
Hi! ^^ I wanted to ask can I use cane sugar, and cocoa butter instead of syrup & coconut oil? ^^ Please met know, thank you bye~! 🙂
Alice says
I just made this, but it was kind of strange. It turned thick very quickly, but the coconut oil did not all mix in. So I had a thick,brownie like batter with oil on the top. What did I do wrong?? Oh, and I used powdered stevia.
Mike says
Alice,
Did you melt the coconut oil before mixing in the sweetener and cocoa?
bobby says
Did you ever find out what kind of honey you could use? And how much I would love to find out
Kim says
is there something I could sub for the coconut oil? I am allergic to coconut in any form and tree nuts as well.
Melissa says
I just made these and want to shout from the rooftops how amazing they are! Holy cow!!! I’m seriously SO impressed. I followed the directions to a “T”. They are amazing!!! Thank you!
Emily says
Could you use powdered sugar in replacement of agave?
rave says
I made this today with my mint flavoured cocoa and it tasted heavenly! Will try the next batch with brown rice crispies. Thanks, Katie!!!!
Sarah says
Hi Katie,
I was just wondering what I could use instead of the stevia or agave as I cannot have either of these due to allergies. Can’t wait to try this chocolate though 🙂
Thanks,
Sarah
Emily says
Does unrefined and refined make a difference? I used refined coconut oil and agave and poured it into a mini muffin tin. When solid it stuck to the pan and the taste was horrible, very bitter. I didn’t think it tasted anything like chocolate.
Bek @ Crave says
How many servings would this recipe make? I saw in your Hot Chocolate Butter that you’d put it into 30g bars- but how many would you end up with? Thanks 🙂
Bobby says
so do we have to leave them in the frezzer because whenever i take them out of the frezzer they turn to mush. and would stevia (powder) packs work because that all i find in my store and how much for those?
meg says
why is it that when I made mine, the chocolate and agave separated from the oil and now its a weird mess 🙁
Gyasi says
Great recipe, I am about to grind up the bars and use them in a brownie recipe. I’ll let you know how it comes out as a chocolate chip replacement.
Sasa says
I like this recipe as it is sugar and butter free. But can someone tell how to make chocolate bars that will be solid on a room temperature, just like real chocolate from the store?
Regarding the ideas, you may try to enrich the chocolate with rum and ginger. Think that will perfectly fit the coconut oil.
repunzel says
no mention of what size pan/candy mold you used?? yield for your recipe pls would appreciate!!! ball park estimate of cost of your recipe…retail for most of us i guess??!!
thank you kathy, am anxious to try
carolyn says
Double the recipe, pour half into a flat container and let it freeze, then take it out, spread a layer of peanut butter on the top and pour on the rest of the chocolate. Then freeze and you have delicious chocolate peanut butter bites!
Jay says
omg!!! this is perfect and actually looks like firm chocolate bars, and not the crumbly ones made with shortening! I’ll add skimmed milk powder for a ‘milk’ chocolate, then make dark chocolate chips, and make some sugar free bars for my mom……we just found out she has type 2 Diabetes, so this will be a very nice way to help her adjust to her new diet plan. You made my day!!!!!
Bee says
Thanks for this recipe! I made it last night with xylitol, and just like another commenter mentioned, the xylitol doesn’t melt down much. I’ve had other baking success with xylitol getting powdered up in a blender, so I’m going to try that next.
The end product was still deeeeelicious, and I dont mind the grainy crystals too much for now (it’s still chocolate, after all!). I used organic cocoa powder and chopped up some goji berries…antioxidant super power!
Shout-out to you on my blog:
http://pollenandwax.wordpress.com/2013/01/06/to-eat-list/
Chocolate-Covered Katie says
Aw thanks, Bee!
Heather says
Help!! My chocolate won’t harden! I kept it in the fridge for 9 hours, but it never even got to fudge consistency. So I moved it to the deep freezer and its been in there for three hours and only now has made it to fudge consistency. I used pure coconut oil, light agave nectar, and cocoa, but because I don’t like bitter chocolate I took your advice and tripled the agave. Is that the problem?
Chocolate-Covered Katie says
Hmmm… maybe the updated version I just posted will work better for you. Try this:
1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp agave. If you try it, let me know if that one works better! It’s a little sweeter than the original recipe, so hopefully it will work for you!
Mae says
Hi, in the recipe you said that some commentators used honey instead of agave/stevia… do you know what measurements were used in that? I’m not a huge fan of the stevia aftertaste but I would LOVE to try these! Thanks!
Chocolate-Covered Katie says
Try this: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp honey. I haven’t ever tried it with honey, though.
Poor Princess says
I’m so excited to try this –but I have to ask a similar question to above. We have a coconut/sunflower/tree nut allergy in the house–is there an alternative to coconut that would work?
Chocolate-Covered Katie says
Sorry, I’ve never tried. Maybe cacao butter?
Kelly says
I made these, and when they hardened, they look like cocoa powder mixed with chocolate. Did I not stir stir stir enough? I stirred for about 5 minutes.
Chocolate-Covered Katie says
Was your coconut oil in liquid form when you used it? It should definitely not be powdery after mixing.
Mariam says
Was about to hit the kitchen and make is… Then I remembered I don’t have coconut oil (well I’m totally not using the jar my sister dunks her hands into the jar to use as a hair mask) so do you think anything else wood work, butter maybe? (I know not good for you but if it works, I don’t care!)
Chocolate-Covered Katie says
Maybe cacao butter, but I haven’t ever tried.
casey says
T Help! I’ve tried to make this twice now using agave. It sticks in the plastic candy molds I used, once I pry it out, it is either really soft and/or gritty/crumbly. What am I doing wrong? I used 2 TB water (recipe says 2-4) I stirred it a good long time. REALLY want to be successful making this! Perhaps next I will try with stevia, but I find stevia has an odd aftertaste. Anyone tried a combination like 1/2 & 1/2? Or maybe maple syrup?
Chocolate-Covered Katie says
Recipe says to only use water if you use the stevia version. That’s probably what went wrong for yours.
Kristen says
I wonder if I can make it with regular extra virgin olive oil?
Kat says
Hi, I just tried to make this recipe .. only I used 2 tbsp coconut oil + 1 huge tbsp honey + 4 tbsp cocoa .. it was reaaly thick, so I had to kinda pat it in the container, but it worked… and I topped it with crushed oreos 🙂 I like my chocolate very bitter, so thats why i didn´ t add as much sweetener.. maybe I´ll try to add some liquer or milk next time, so it won´t get as thick …
Lesley says
Thank you so much for this recipe! I’ve made it a bunch of different ways now and it’s always sooooo delicious. I’ve tried crushed up peppermints, peanuts and sea salt, and most recently I’ve made peanut butter cups. I put a little bit of chocolate in a mini cupcake liner, put in a small disc of peanut butter, and pour more chocolate on top. Best ever!
Cheryl says
This is amazing! I can hardly wait to give them a try, but want to read through the comments first for additional ideas, and that is going to take some time!! Thanks so much for providing a treat I can actually TRULY feel good about!
Jenae says
Ok, I will just say that this recipe tasted absolutely terrible to me. Granted, I’m sure there are people out there that enjoy the taste of overwhelmingly bitter chocolate, but I am certainly not one of them. I don’t get it? There are so many people on here that say how delicious this is, but I just don’t see it!! I followed the recipe exactly twice. The second time, i used quite a bit more of the liquid stevia, and it still didnt even come close to tasting good. As a person who loves chocolate and is DYING to eat something sweet that is sugar free, I am super disappointed. Any ideas or tips would be great, but I think the only way to make this recipe taste good would be to dump 2 cups of sugar into it! Otherwise, yuck!
Chocolate Covered Katie says
Hi, What stevia brand did you use?
Kim says
I am highly allergic to coconut oil…is there another oil that could be substituted?
Chocolate-Covered Katie says
Sorry, I don’t know of one.
sarah says
OH. MY. GOSH. I am never one to comment on recipes, EVER. But, Katie, I had to… This recipe is amazing! I added a tablespoon of dark chocolate chips (whoops) and it was the best chocolate I have ever had. And so easy! You are my chocolate idol.
P.S. I used light agave nectar and that worked really well.
Lee says
How about bacon bits added? YUM!
Laura says
I don’t know why I waited so long to try this! Wonderful recipe. I couldn’t stop eating it. Thank you!
Chloe says
This is just awesome…. I am going to tell everyone I know about you Katie!!! Cxxx
Mandi says
I’m going to use this to make chocolatecovered strawberries for Valentine’s day. So excited to try this recipe!
Missy says
I think I’ll try this melted into heart shapes for my Loverman who’s allergic to soy and add cayenne! Love that sweet-spicy blend!
Stephanie says
i tried these and they were great! but i had a question, do you think you could add coconut milk or coconut cream to make it more of a milky chocolate? i felt that it was either too oily or too strong of a cocoa taste. maybe i just need to use higher quality cocoa.
A says
Do these chocolate bars need to be tempered? Could they be better if they were tempered?
See: http://www.davidlebovitz.com/2005/08/tempering-choco/
Anu says
Katie,
Thanks so much for the recipe. I just made this for Valentines Day and absolutely loved it. I have a food blog too and posted the recipe on there and shared your link as well.
http://www.loveandlentil.com/2013/02/deep-dark-chocolate-bar.html
Thanks again for the awesome and super easy recipe.
Torri says
I absolutely LOVE this. I made it once and it was perfect but I think I did the recipie wrong because when I went back to make it it was not sweet… AT ALL. I did 1/4 coconut oil, 1/4 agave, and 1/2 cocoa….. Is this wrong?
Vanessa says
You could try orange, lemon or lime zest! Or coconut or chopped almonds!
Wendy says
If you’re like me and don’t like the taste of coconut, replace the coconut oil with melted cocoa butter.
Anonymous says
This is amazing!! Seriously the best chocolate I’ve ever eaten, better than any store-bought chocolate. I added a few drops of almond extract and it really went well with the coconut and cocoa.
Joanna says
Can any one point me to a place that makes regular chocolate chips? I keep finding the alternatives, which I also need, but I can’t seem to find the different flavoros as in Milk Chocolate chips, Semisweet cholate chips, and perhaps even unsweetened chips?
Thank you very much for any help!
Sydney Barton says
I love your ideas! I mean homemade chocolate bars- thats just amazing. Keep on creating these healthy foods!
One of your biggest fans,
Sydney Barton
🙂 🙂
Sharon says
I used tart dried cherries. The tart chewy and sweet and crunchy combo worked
Margie says
I work in a health food store and we recently got in Khadrawi dates. They taste just like a honey caramel. I am looking use this chocolate to line a caramel mold, fill with processed khadrawi dates and minced pecans. I think that would be yummy!
jenny says
Sriracha adds a bit of a kick
Beverly says
wish the recipes could be printed by themselves. I hit print and it says 64 or 84 pages, I then select the page the recipe is on but I could be better than that.
Chocolate-Covered Katie says
Hi Beverly,
ALL new recipes as of last month have a print option :).
Fariahchiddiq says
Thanks you are the great !
Fariahchiddiq says
I want to know how to make a chocolate bar!
Jessica says
how long do the chocolate lasts without the optional ingredients?
Chocolate-Covered Katie says
Months if you keep in the freezer.
Judi Wolinsky says
I’d like to make bars like the ones pictured. Do you use a mold to get bars like these? Also, to make the 8 bars is this more than one recipe?
Thanks,
Judi
hannah says
i put cayane in this and it turned out AMAZING!!!!!!!
Pam says
Hi Katie, I absolutely love this recipe! It makes the most wonderful almond bark. I don’t mind the coconut flavor that the coconut oil gives but I would like to try some that didn’t have the hint of coconut. Have you ever tried cocoa butter instead of coconut oil? Would that just be an even substitution or would it require a completely new recipe?
Toma says
Since I’ve tried it, i stopped buying chocolate!!! This receipt is amazing Katie and super simple; thank you so much for sharing it! i prepare it few time a week experimenting with other ingredients like carob syrup and powder, grape syrup, dried coconut , different type of nuts and every time it tastes amazing! I even covered fresh strawberries with the mix for the valentine day, it was a divine experience
Gina W says
I thought these chocolate bars were bitter! Not good at all. I used English toffee liquid sweetener (that I use in my coffee) so I know I like the sweetener. I also added macadamia nuts, which I use in everything. I’m surprised people like this. This is the first recipe I’ve tried and I’m not impressed.
Maria Goldingham says
Thank you for the great recipes, i’m going to try this for my wee girl, would carob powder be best if shes diabetic?
hey says
Hey katie!Awesome recipe here but can i use maybe cacao butter instead?
Anonymous says
Lmfao good website I like it … It’s very detailed thankyou I will tell you my results when I’m done
Nicole says
Thanks for the recipe. I am pregnant and have gestational diabetes. I have been craving sweets like no other. When I cheat my numbers are too high. I went to Sees candy and they had a fantastic sugar free chocolate. Unfortunately, it also cost an arm and a leg. I know this recipe won’t be cheap either, but I can get a lot more chocolate out of the recipe, so thank you! Looking forward to some sugar free chocolate with Almonds! Yumm
Sam says
Would this work well in molds? Based on some of the comments on here, how long can it be out of the freezer before it’ll start to melt?
Chocolate-Covered Katie says
Yes about the molds.
Time left out depends on the air temperature. On a super-cold day, it can be left out for awhile. On a warm day… not at all!
Cassie says
Did you double this recipe to make them turn out like they did in your picture?? Mine are really thin and I barley got 7 out of them? and yours are thick and 8??
Edward says
I bought cocoa butter and tried it. It worked like a charm! You just put the cocoa butter in a microwaveable Pyrex measuring cup so that you have a spout for pouring and then nuke it until it is liquid. Then whisk in cocoa powder until it gets thick, add Stevia to taste and pour it into your molds. It will be sticky at room temperature, but not so soft as to melt, at least not on a temperate day. The more powdered cocoa powder you manage to incorporate, the harder it will be, but don’t go overboard or you will have the problems I had with the baker’s chocolate. I don’t measure things so there aren’t any measurements here. Just ad lib your quantities; this isn’t like baking a cake or bread where everything has to be exact.
I also used unsweetened baker’s chocolate, but it is a nightmare to deal with. It is difficult to melt and keep soft without a purpose made chocolate melter, and everything the melted chocolate touches it sticks to and is difficult to remove. Just add Stevia to the molten chocolate, pour into the molds. This will be very hard at room temperature and quite a ways above.
Dorrie says
ok, it ends up good, tho has a strong coconut taste, which is ok with me. But 5 minutes??!! stir stir stir? I stirred about 20 minutes, finally used an electric mixer on high for 10 minutes — then gave up and froze it anyway. Maybe because I’m in semi-tropical Belize? It seems to be fine frozen. I’m going to try it with your blond bean brownies and eat the rest straight from the freezer!! Thanks for wheat-free & sugar-free goodies.
Dana says
Going to try making this with cayenne pepper and agave!
Thank you for the recipe! : )
AmenFan says
LOVE the chocolate! I want to try 1 tablespoon of Sugar free Vanilla Coconut Milk instead of Stevia Vanilla next time and see if it creates milk chocolate. Have you tried this?
Chocolate-Covered Katie says
Sorry, I haven’t. But if it works, I’d love to know :).
Amanda Pearson says
My question is about the coconut oil. Do you measure out four tablespoons then melt. Or do you melt some and then measure out four table spoons? Does it even matter? Thoughts? Thank you.
Chocolate-Covered Katie says
I always melt my coconut oil first… I live in a hot climate, so usually I don’t even need to melt it!
Michelle says
I have tried this before and it’s delish! Melts in your mouth 🙂
Amanda says
Can you use refined coconut oil?
Cheri says
Ok I’m confused on the coconut oil. Am Supposed to use liquid or solid kind? Do I melt the solid?
Stacy says
The solid will become liquid at room temperatures below 77 degrees? Use the melted coconut oil. It will “firm” back up in the freezer.
Karenna says
Im allergic to most sweeteners that are not regular suga.r. can I substitute sugar?
Chocolate-Covered Katie says
Sorry, I am not sure how a granulated sugar would work :-?.
Debbe says
I’d put peanuts or almonds or sunflower seeds in them. Some kind of nut/seed. I LOVE the choc sweet/salty thing. 🙂
AND LOVE your site, always! My Pinterest has a cck board! 🙂
sarah says
I cant wait to try this! I bet it would be great with some almonds extract.
Denise says
I am thinking lay out a bed of almonds and pour the chocolate over them, then freeze!!!! YUM!!
Cupcake says
You should try chocolate and caramel! That would be soooo good! 🙂
Jenn says
For people who are using liquid sweetners (honey, agave nectar, etc.) & having their chocolate turn out thick & truffle-like, I have a great suggestion! 🙂
My suggestion:
Just stir your liquid sweetner of choice with hot (not scalding) water.
*1/2 tbsp liquid sweetner + 1/2 tbsp hot water = 1 whole tbsp
*1 tbsp liquid sweetner + 1 tbsp hot water = 2 whole tbsp
This helps thin out the consistency & will make the chocolate turn out just like Katie’s.
Hope that helps! 🙂
Alia says
I made these yesterday! Sooo delicious, but when I combined the ingredients (I used normal sugar) I tasted them and found the chocolate really dark, and bitter! I hate bitter chocolate so I added a few tea spoons of soya milk, that made it a LOT better. A word of warning to anyone who uses normal sugar, it makes the texture MUCH thicker so I would a few teaspoons of a liquid.
Sydney says
Oh my can’t wait to try this!
Mel says
Oh my gosh. I had this recipe bookmarked for a long time, and just made it today.
I can’t stand eating chocolate that has Soy Lecithin in it, and I was just about desperate to find a natural chocolate… and this is my answer to everything.
The first batch was pretty much gone within ten minutes. My sister says that it’s the best chocolate she’s ever had. I used the 1 tablespoon of maple syrup as the sweetener, and it was perfect. Wonderfully dark and so smooth from the coconut oil. I LOVE IT!!
Thank you so much for the amazing recipe.
-Mel
P.s. I LOVE THIS BLOG LIKE SO MUCH. Just saying. 😀
Kimberly Fox says
This is a good recipe the only problem is the coconut oil will not hold up to baking or room temperature. If you swap the coconut oil for cocoa butter you can use it for baking. It will be solid not soft at room temperature…. you can also add orange zest for a new refreshing flavor…..
Jen Bianchi says
I am trying to make sugar free brownie mix in a mug and came across your website. I use stevia “in the raw” and hershey’s 100% cacao in the recipe and every time it is bitter. I even reduced the chocolate by 1/4 and still a bit bitter, and can hardly taste the chocolate. Since you have seemed to work with this and artificial sweeteners I thought maybe you could help. What am I doing wrong?
I made it with almond butter and NOT chocolate and it was not bitter at all so I am assuming it is the chocolate, but how do you get the bitter taste out?
mary wright says
Could I use either sugar or golden syrup???? I dont like sweeteners and mapel syrup is quite an expensive option. Xxx
Sarah says
How long does it take to freeze? Mine has been in the freezer for about 6 hours, so far and it’s not rock hard yet.
Rhonda says
How about some coffee beans mixed in?if you could figure out how to make a SF ‘salted caramel’ this is a really hot flavor these days. I love it. Then perhaps you could use that salted caramel as a sauce too. Hmmm?
Lindsay says
I haven’t made these yet, but when I do, I am going to add coarse sea salt (maybe 1.5 or so teaspoons) and two tablespoons of chopped unsalted almonds. I am hoping it will be similar to my favorite chocolate bar, Ghiradelli Sea Salt Soiree.
Samantha&Nicholas! says
Anyone use a different oil? I’ve never used coconut oil before and I don’t really want to buy any because I have 2 olive oils and a canola oil in my pantry at present :/ IDK if I’d even like it and I thought it was kind of expensive, as well?
Stacy says
You need an oil which will firm up/ harden, when it gets chilled. Coconut oil hardens, much like shortening, when temperatures are cooler.
Tortoise & Hare Body says
Dying to try this recipe! What would you suggest as a substitute for the coconut oil? Something readily available off of Walmart shelves and low in calories?
Thanks!
T&H Body
heather says
can u use xylitol ?
Heddi says
Excellent and easy recipe! My son has multiple food allergies, and this is a safe chocolate bar alternative for him. Thanks so much.
Jewell Sloan says
This was so delicious! I added 2 tablespoons of honey for the sweetener and it really does taste like dove chocolate! I love all your recipes, thank you!
Stephanie Connell says
I find when I use the coconut oil it does have a bit of coconut taste, not that I don’t like the flavor but a chocolate bar should have a chocolate taste…Can you sub the oil for something else? I saw some one said Earth Balance but which kind and could you use something else? I am lactose intolerant and love the Enjoy Life Boom CHOCO Boom bars but they are pricey…would love to do this instead because I miss S’mores and candy bars!
Chocolate Covered Katie says
The only thing I can think of would be melted cacao butter, but I have not tried it.
Jessica says
Can I use cacao powder instead of cocoa powder?
Unofficial CCK Helper says
Yes, these are inter-changeable.
Wendy Sheppard says
I Love Terry’s Chocolate Orange and Nutella Hazelnut spread.
So I think Orange flavoring or Hazelnut would be awesome in it.
Katie says
Where the heck does one find unrefined coconut oil or NuNatural vanilla stevia drops? I’ve never even heard of “stevia drops”.
Stacy says
A health food store should have both.
Natalie says
How long does it take for you to set the chocolate (cool) and what is the yield for the recipe above?
Denise van Niekerk says
Hi tried your chocolate bars and they came out perfect! I am so thankful that i can now eat chocolate! I have Lupis and am on a strict diet! Here in SouthAfrica one chocolatier makes rose flavored and gardenia flavored chocolate and it really tastes good! How would you suggest i try to incorporate this, especially a few drops of rosewater, in the recipe without making it too runny? Is there a way to make them iso that they don’t need freezing?
Stacy says
I use maple syrup as my sweetener, but, I still use the amount of cocoa called for when using stevia (1/2 cup). Sometimes, I even add a bit more syrup. As such, it is thicker. A few drops of rosewater shouldn’t hurt at all. You do not have to freeze it. The coconut oil will harden at anything colder than 77 degrees, I believe. The refrigerator should work just fine, it just may take a bit longer to harden, but, I wouldn’t believe it would too much longer.
Anonymous says
caramel
Chaille says
I’ve made this using the unrefined virgin coconut oil and adding almonds. Tasted much like an almond joy! All the delicious taste, with none of the carbs that spike your sugar. Good stuff. 🙂
Flynn says
I’ve made 3 batches now. Use dutch-processed cocoa for less “bite.” NuNaturals Stevia plain and then added vanilla (1tsp). Stirred in toasted coconut and sliced almonds. All 3 batches turned out slightly different, but delicious. My favorite includes 1/4 t. instant coffee granules, 3 T. heavy whipping cream, almonds, coconut, dried cranberries and sea salt on top. Bravo.
Sarah says
Hi Katie!
I am so in love with your site!!! Why give up treats when I can make them healthy?! I’m forever sharing your posts and following your blog.
I was wondering if you could offer some suggestions for me. Coconut tends to hurt my belly so are there and alternatives you think would render similar results?
Unofficial CCK Helper says
Maybe you could try melted cacao butter.
Holly says
Is there anything you could use to substitute the coconut oil? I’m allergic to it
Stacy says
I would presume any oil which will harden at cooler temperatures. Try an organic shortening.
Pattiemelt says
Orange zest!!!!!
dbirdie says
What is pepitas? I’ve never heard of it.
Stacy says
Pepitas are pumpkin seeds, out of the shell.
Tonya Dugan says
How about raisins as an add in? Or various types of crushed nuts, depending on your preference.
Stacy says
I made it, adding a heaping teaspoon of cayenne pepper. Amazingly good.
Melissa says
My husband is a type one diabetic and I cannot wait to make this for him (with Stevia of course). ^_^
surkhab says
Looks delicious and very easy to make…
Katerina says
What cocoa powder do you use?
Chocolate Covered Katie says
You can use any unsweetened cocoa or cacao powder (regular, not dutch… although I’ve never actually tried dutch. It might work as well). I usually use Navitas or Dagoba.
Jessica says
Last weekend I made my own homemade chocolates with the recipe. However, my mixture never thickened up, it remained thin. I started off with 1 cup liquid extra virgin coconut oil and 1 cup cacao powder, then I added 1 tsp. of vanilla extract and 1 packet of Stevia. What a fiasco that was. I put in some almonds and put it all in a pyrex dish, spread some almond butter on it–but it just fell through the chocolate mixture–into the freezer it went. When I finally tried some it tasted like I was eating raw coconut oil from the container. I was wondering how I could fix this (besides obviously melting it all back down). Also, I noticed that most of your recipes call for bananas (i.e. ice cream, fudge, etc.). I can’t have any sugar of any kind including fruit, agave, syrups, etc. What could I use as an alternative to a banana to get the same effects?
Julie says
Help! Did I miss something? How long do you stir? How thick does it get? Mine never really got past liquid form. Then, when poured into a plastic bag it became so thin it will end up being chocolate shavings when I get them off. Tips? Please!
kathleen says
Hi – do these melt at room temperature? thx
Emma says
What about adding ginger? Or chia seeds? 🙂
Julie says
OMG I love your website! I am OBSESSED!!! Your recipes are amazing! I had a quick question. For the NuNaturals Pure Liquid Vanilla Stevia that you use in your recipes. Do you have the one that is alcohol free? Because I have seen versions that contain grain alcohol, and ones that do not. I was just wondering which one was better taste wise? Thanks so much! You have a new fan here! 😉
hannah says
this recipe is AMAZING!!!!!!!!!! i love this! i madethis for my family and they ate it ALL! i didnt get any!. iam a totalfoodieand this recipe ismy favorite!
Holly says
Can you break this up into small pieces and bake it into cookies? Will it hold up in the oven?
Rochelle Hutchinson says
Mann this is soooo cool. Going to try this once I free up some space in the freezer
Infantylna says
Aww, that’s just simply awesome! <3
Jeanine Ford says
Can I use powdered stevia and liquid vanilla? If so, how much
Erica says
Makinglifesimple just did this recipe in a video! Excited to try this! I think I’ll add sea salt to my bars… Yummmmmm
Sarey says
I just made the chocolate using apple juice concentrate as the sweetener – it turned out brilliant!
Alyssa says
I bought some bars of 100% cacao while in Peru…I thought I could modify your recipe to make them into chocolate bars, it worked one time, but today I used a bit of coconut oil, cacao bars, and then I blended up a bit of sugar so it wouldn’t be too grainy and added it. The chocolate was so grainy! Is grainy chocolate a solve-able problem?
Kathryn says
I realize this is an old post but I am hoping for some help. I made this using dutch process cocoa powder, expeller pressed coconut oil (good quality), and liquid vanilla stevia. They were beautiful and hardened easily but they tasted like plain cocoa powder! I re-melted added about 40 more drops of stevia and even a few packets but it still tasted so bitter I couldn’t eat it and I LOVE dark chocolate. I re-re-melted added more stevia and a little honey. They aren’t as bitter but with so much stevia they taste like stevia. Any ideas?
Unofficial CCK Helper says
What stevia did you use? You should use nunaturals for the best taste.
Kathryn says
I used Sweet Leaf because it was all I had. Seriously it was awful.
Chocolate Covered Katie says
I would recommend NuNaturals if you are using stevia.
Darla says
Can you give me some idea how much stevia to use?
Katherine says
Katie.
Katie, Katie, Katie.
I just made these… I think I died. I used dark cocoa and maple syrup. So good. 🙂
keely says
could you use the stevia sachets instead of the liquid drops?
John says
Recent reviews of nunaturals vanilla stevia claim that the quality of the product has decreased. Many claim that the product has been reformulated an now has a bitter aftertaste. Have you experienced any change in the quality of the nunaturals stevia? I realize you may not have purchased any of their vanilla stevia recently depending on how much of it you use. Could you recommend the next best vanilla stevia in your opinion?
Chocolate Covered Katie says
Sorry, I hadn’t heard anything about that so I really don’t know.
Cassandra Sypulski says
Has anybody tried this with chia seeds? I don’t know if it will turn out. I will make this, this weekend. I can’t wait.
Tara says
I am a fan of dark chocolate, but mine were very bitter. I used quite a bit of stevia liquid. Is there a way to make them more of a milk chocolate taste (without cow’s milk) or less bitter tasting? I’m trying to stick with stevia as my body doesn’t do well with sugar in any form (honey, syrup, etc.)
Sammy says
I love this! I am really craving some chocolate right now..
hollis lynn says
what molds do you use that are easy to pop the bars out? YUM!
;0)
holli
Kathy@paleo snacks says
Great blog Katie! I’ve been searching for a blog that will give me snack and dessert ideas for my kids and I am so glad my search led me to your site. Can’t wait to try your recipes for some yummy desserts using healthy all natural ingredients. Finally my two kids will have a frequent servings of all natural snacks. Thank you for this great find, I’ll surely be frequenting this site for more recipes.
Lynn says
I used a Spicy Hot Cocoa (organic, fair trade) powder instead of the sugar and cocoa. I poured it over rice krispies that my kids weren’t eating. Absolutely wonderful. And it uses up the hot cocoa mix that nobody was drinking!
Pastafarian says
Wow wow wow.
I was dubious (my 3 year old lives the date fudge balls but I don’t really like dates) but this is incredible. Lindt, at a fraction if the cost!
Thank you!
Lisa says
Hi, Katie,
Why do you reduce the cocoa by half if you add liquid sweetener? Thanks!
Lisa
Allison G says
I made something exactly like this instead I used some cocoa butter and then I crushed up some pork rinds mixed it up and laid flat and froze. Very crunchy and delish
laina says
i love this chocolate!
Beth says
Chocolate Covered Katie has awesome recipes. Every sweet treat we have tried is fabulous and easy. These are our go to vegan snacks !
Nicole says
Would this work with Dutch baking cocoa?
Chocolate Covered Katie says
I’ve never actually tried. Hmmm…
Silvy says
candy molds? can’t find them. Where did you get them Katie? Thank you for your delicious blog 😀
Silvy says
I mean … rectangular as the ones you show , thanks again 😀
Rebecca says
You can buy chocolate bar molds on Amazon. I bought a silicon one that you can easily pop the chocolate out of once frozen, then break apart into small rectangles like you would a commercially produced chocolate bar.
Karina says
I know I’m late but I hope I get a response! I’m newly gfcf and desperately missing milk chocolate. Hate dark chocolate and notice people call this bitter. If I add almond milk and sugar, do you think it would taste more like milk chocolate? Also, how much sugar would you recommend? Don’t care that its unhealthier than the original recipe, just need it to taste authentic!!
Maryam says
gah!… I guess you can’t do it with packets of truvia, it needs the liquid to absorb?
Katy H. says
Thanks for the yummy recipes, Katie. I saw on the chocolate butter page you said you make 30gram bars. I’m low carbing so I’m trying to figure how many carbs each has. How many bars do you usually get per batch? (I’m also wondering how many tablespoons a batch of the chocolate butter makes…so I can calculate carbs per tablespoon. I’m going to post a request on that page, too, but if you want to answer both here, that’s great, too!).
Thanks, 🙂
Katy
MJ says
Thanks for your recipe. I am not familiar with using liquid Stevia. Could you give an approximate starting point for how much to use…2 drops, 10 drops, 20 drops?
Thank you*
Unofficial CCK Helper says
Try this: https://chocolatecoveredkatie.com/stevia-conversion-chart/
Alyssa B says
Could these be used in your chocolate bar or chocolate fudge pie?
Unofficial CCK Helper says
Hmm that’s a good idea. If you try it, be sure to leave a comment back saying how it went. I’d like to try it too!
Katie says
Is there another thing you can use other then coconut oil?
teri says
I just bought some molds to make my own chocolate bars! SO glad to have found your easy recipe. Have you tried adding fruit and/or nuts? If so, do you have directions for doing this? I’m wondering if it would be better to mix in and pour into molds OR pour the chocolate into the mold and then press in nuts and fruit.
Unofficial CCK Helper says
Just sprinkle some dried fruit into the molds after pouring in the chocolate.
Isabelle says
Do you think we can make some chocolate milk bars ?
My boyfriend loves chocolate, but only if it is milk chocolate.
He still ate all of the ‘reese cups’ I’ve made but 🙂
I tried to look at the comments to see if anybody have done it but I havent find.
Unofficial CCK Helper says
Maybe try adding a little milk to this recipe?
Isabelle says
Oups I am very confused I thought that I was on the ‘Reese Cups’ page 🙂 I will try adding a little milk as soon as I get coconut oil !
Ida says
I am going to turn these into CHOCOLATE BARK! They look so good!
Patricia says
Is it possible to substitute solid, unsweetened or bittersweet, chocolate for the cocoa powder?
Chocolate Covered Katie says
I would think so but haven’t tried.
Rebecca says
This recipe is fantastic! I use the suggested ratios for maple syrup, and it is delicious. I’ve been thinking about substituting half of the coconut oil for melted coconut butter, and wonder if anyone has tried this. Maybe it would be healthier because of the added fiber?
Arielle says
Have you had any problems with this chocolate melting? How long is it good for?
Thank you!
Arielle
Unofficial CCK Helper says
It needs to be kept cold because of the coconut oil. But in the freezer it will last for months.
Ryan says
Wicked recipe. Thanks for sharing…….
Vickey M says
My husband likes dark chocolate but I prefer milk chocolate…..could milk or cream be added or subbed to make this more of a milk chocolate type?
Yammie @ Yammie's Noshery says
Hey Katie! These look awesome! I was just wondering though, what are they like at room temperature??
Chocolate Covered Katie says
Chocolate sauce 🙂
Sami says
How long do these stay good in the freezer? If I take them out of the freezer, will they melt?!
Chocolate Covered Katie says
Yes, they will melt at room temp. Frozen they last months.
nisha kaul says
can i use honey as a liquid sweetener? thanks, Katie!
item says
i have just discovered through online reviews that NuNaturals changed their formula a few months back. has anyone found a better stevia with no bitter aftertaste?
Robin says
Silly question .. Do you melt the coconut oil before or after you measure it???
Robin says
Oh never mind saw the answer scrolling up!
francesca says
Thank you very much,for your recipes…you are my new cooking guru!! I loooove tour healthy recipes. Really, thank you so much!!
Anna says
so…need to try this…would like to make sugar free MILK type chocolate, any suggestions?
Kelly says
Whatever you do, don’t use actual sugar haha. I tried it and it came out terrible! Tastes like pure cocoa and it’s gritty and wouldn’t break up. But anyways I’m putting a later of chocolate, a layer of “peanut butter” (which is soy butter but tastes like actual peanut butter) and then another later of chocolate!
Janis says
I would like to try these but I was wondering, by using coconut oil, wouldn’t the chocolate taste like coconut?
Thanks.
pookiemoose says
I am new at making chocolate, so sorry if this these are stupid questions.
Could I temper this after I make it? That is, melt down the bars that I have made, do all the temperature raising and lowering stuff, and then remold them, to make them shinier and harder? Or should I do that while I am making it the first time? Is this even possible with bars made from coconut oil?
Susan-Marie says
Hello,
I do appreciate your healthy recipes, but I was wondering if you ever tried real sugar in your chocolate bar recipe. If so, what would the amount of sugar be? If you haven’t that’s fine, it just looked so good and you had me hooked when you said it tasted like Dove chocolate which is my favorite, but I have had some challenges with Stevia and sugar substitutes. Thanks for sharing!
Kara says
Oh dear god thank you! I have been struggling with my weight ever since I was a child, and now I have a crushed disc in my spine so I have the choice to loose weight or be on painkillers for the rest of my life! My biggest problem is I have such a sweet tooth, and honestly this recipe has saved my life!! Your blog is amazing. My nutritionist recommended you, and I’m so glad she did!!
Chocolate Covered Katie says
Thank you so much, Kara! 🙂
Danielle Merriott says
This is a fantastic idea! I am really excited to try these out!
Daphne says
Your link to the nutritional facts link for this recipe takes you to a Hot Chocolate Butter recipe. Do you have the nutritional info for the Chocolate Bars?
Sylvie says
You say “add Stevia to taste” but could you give me a starting point? 2 drops? 20 drops? Help!
Sylvie says
FYI, I did see the comment above with link but it only shows conversions for sugar amounts, which doesn’t help because there’s no amount of sugar listed in the recipe to use for converting…
Chocolate Covered Katie says
It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
Jonathan says
Wondering if you can help. Made this recipe but it came out like thick frosting, even with the extra water added. I had to heat it on the stove to make it pourable, and even then was too thick still. I used the 1/4c oil, 1/4c cocoa, 1 Tbls pure maple syrup. Any ideas?
Unofficial CCK Helper says
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Emily says
What type if cocoa do you use? Is it unsweetened?
Chocolate Covered Katie says
yes
Desiree says
Thank you for this recipe! It has been frustrating trying to find chocolate chips to make cookies, etc. and they all have soy or “natural flavors” – and then the natural stuff can be so spendy – this way I can make as much as i want and try different sweeteners, etc. Have a blessed day!
Lisa C says
I’m curious, Katie…you indicate Vanilla stevia drops “to taste,” but could you share what quantity you use for your personal preference? I’d like to try them your way the first time, and adjust from there. 🙂 Thanks!
Lorena says
Can I use vegetable oil instead of coconut oil? I don’t have coconut oil and my parents don’t have any time to buy any.
Caitydid says
Dear Katie,
I’m so happy that I stumbled across your website last year because I love eating dessert, but not eating conventional desserts that are high in sugar. On to my comment, I love this recipe as does my chocolate loving friend. She said this is the smoothest, least bitter dark chocolates (I made it quite strong) she has ever tasted. However, I had one issue with the end result; the chocolate wouldn’t harden completely at room temperature. Any way to fix this?
Justine says
I just made mine with mint extract! It smells so delish! I can’t wait for it to harden up! Tic toc:) thanks for the recipe!
Virginia says
Hi Katie! I’ve tried this already twice and although tasty, did not resemble a chocolate bar. Do you have the measurements in grams?
Lynsey says
Can this recipe be made using granulated coconut palm sugar as the sweetner? If so what ratio would you recommend?
libby says
When I made these the chocolate never got thick…was I supposed to stir it over the heat after I melted the coconut oil? Also mine had a white residue on the top…like left over oil..is that normal? It still tastes great..but next time I will need to make a bigger batch, this barely made any! 🙂
lynsey44 says
I just made this but I used honey and it came out amazing. I poured it onto a cookie sheet and added raisens and sunflower seeds. Then once it froze I chopped it up like a bark. It was amazing. Also im not sure what others are using that complaine of a coconut taste resulting from the coconut oil but what I use is completely flavor and oderless. I buy LouAna pure coconut oil. So for those of you that dont like a coconut flavor try that. even my picky husband loved it (who hates coconut and honey)and has requested more! I have a big sweet tooth and im confident that I can swap this as a more healthy alternative to my typical indulgences. Its also less expensive and can be made right at home. No more late night gas station runs when the chocolate monster comes calling.
John says
Hi,
I’m on the Adkins diet and I can’t eat sugar products or carbs. I think that your three ingredient candy bar may be carb free? Anyway, I’m on-line searching for candy bar molds (about the size of Hershey bars) and can’t find them. Do you know where or possibly a product name?
Yes,
John
Laura says
Hey Katie, I’ve got a question and it would be really lovely if you’d answer it!
When you measure 1 cup of cocoa powder and 1 cup of melted coconut oil, how much does each of it weigh in grams? I live in Germany and we don’t use cups as a measurement here. I’ve been trying to find the answer to this question via Google but the problem is that the results were always different. And since I use your recipes a lot (love them by the way) it would probably make sense if I used YOUR result. Thanks in advance. (:
~ Laura
Sophie Leigh Thompson says
I am just wondering, roughly how long does this chocolate last? In terms of best before?
Thank you,
Sophie
Victoria says
I love all your recipes!! Your latterly my savior!! Where do you get the sugar free sugar and the sugar free chocolate chips?
brooke says
I love the idea! Imade two batches today one with pepermint. I used everyting organic coconut oil, cocoa powder and pure maple syrup. But I must have done something wrong. They were soooo bitter.. only thing I can think is I didnt stir forver and poured it put while tthkin. They hardend great and the last two (poured some into molds) were not solid and I think mostly syrupy but they were yummy but the others were icky for my taste. Any help maybe just stir better?
Tami says
This made wonderful chocolate covered raisins!
Anna says
How thick should the final product be? My still was sort of watery >___<
I tried adding in instant coffee!! 😀 I don't think the coffee dissolved though, so there'll be an additional crunch 😀 hehehe
Drew says
Aloha Katie,
I tried this recipe exactly, but the bars come out kind of powdery for me. Any idea what I might be doing wrong? I can’t find any bars in the grocery that don’t have cane sugar any more (my favorite brand now uses cane), so I am really eager to nail this one!
Also – can you recommend how many stevia drops are the right amount, at least for you, as a starting point? I think I went skimpy on them and so they are bitter for me – would be great to have a general guideline.
Warm mahalos!
Drew
Unofficial CCK Helper says
I’m not sure what you could be doing wrong, but have you checked out Katie’s troubleshoot FAQ page for help? Here’s the link:
https://chocolatecoveredkatie.com/faq-page/recipe-questions-and-troubleshooting/
Crystal says
Wow these look amazing! Sooo gonna make them.
How many drops of NuNaturals stevia do you recommend putting in? I just received my stevia today via amazon. Can’t wait to try it!
Alexandra says
Do they have to be stored in the freezer? I tried making a recipe with cocoa butter which involves tempering and i failed miserably..If i used cocoa butter in replacement of the coconut oil in this recipe would i have to store it in the freezer?
Tea says
After I freeze the chocolate and I leave it out on the counter for awhile, will the chocolate melt? My previous chocolates have done so, so will this recipe melt or actually stay hardened?
Andrea Ramirez says
chocolate in general (and this is due to the cocoa butter and dairy butter) starts to melt at around 70-72 degrees the recommended temp to store at is no higher than 70 but usually about 68 is fine. Freezer is your best bet since if you refrigerate you’ll get blooms (when there is a white discoloration).
Terry says
Can you use corn syrup instead of maple syrup or stevia.
Pat says
Good day to you….on the chocolate bars…why must they be stored in the freezer? They’d be awfully hard to eat as other candy bars are…..
Amy @ A Little Nosh says
I think it’s because of the coconut oil. When it’s cold, it’s harder, but when it’s room temperature it can turn to liquid very easily. I made mine thin enough that it wasn’t hard to eat at all.
Janet says
So I made these the other night and they turned out bitter. Did I not add enough Stevia drops? Do you have to add alot?
Clyde says
I do not understand the directions for the 3 Ingredient Chocolate Bars.
Is there no cooking or heat? There is not mention of it. And, do you mean 1/2 cup of powder and then another tablespoon of the same thing? Also, can you use honey?
Megan Miller says
Could you use powdered Stevia in this recipe?
Carolyn says
How many drops of Stevia do you recommend? It’s hard to know what to try until after the first time. Thanks.
Andrea Ramirez says
Has anyone used the packets of stevia for this recipe or know how stevia packets convert to the stevia drops also how many about did you use in the recipe?
Amy @ A Little Nosh says
I just made these today and I think I must have not stirred it for long enough? I can taste/feel the cocoa powder quite a bit. How long should it be stirred?
JMPowers says
Question for you. I do NOT like artificial sweeteners. How can I make the Hershey Bars w/ normal sugar?
Unofficial CCK Helper says
None of Katie’s recipes use artificial sweeteners. Neither stevia nor maple syrup is artificial.
Terry says
If you use sweet ground chocolate instead of cocoa and coconut oil, I used 1 cup of sweet ground chocolate and 8 tbsps. of coconut oil and very very good.
Terry says
I used only sweet ground chocolate and coconut oil, yum.
Marah says
I used honey in place of maple syrup and it worked out flawlessly!! Loved these chocolate bars.
Jane says
Hello dear Katie,
Today I ‘ve tried your recipe 3 ingredient chocolate bar, but you don’t mention how much of the Nu naturals Stevia drops will we use..If we choose stevia powder instead of drops, how much is the equivalent? Thank you in advance
Jane
Jane says
Hello dear Katie,
Today I ‘ve tried your recipe 3 ingredient chocolate bar, but you don’t mention how much of the Nu naturals Stevia drops will we use..If we choose stevia powder instead of drops, how much is the equivalent? Thank you in advance
maria elena says
I love your bonnies, and really want to make some of those, I bought the plastic bunny mold, some chocolate wafers, but I need to improve the flavor, do you put in any almond flavors???? Thanks I love your site
Rick says
When I found this recipe I thought ‘Too easy to be true…’ and, at least for me, it was. I was going nuts waiting for my shipment of Green & Black 85% Bars so I decided to try these. I used organic coconut oil an organic cocoa powder. I pulled out a silicone ice cube try I use when freezing pesto into handy 1 inch cubes and dropped a couple of toasted (organic) cashews in each compartment. I had my local (I live in Mexico) organic agave syrup on hand so I used it along with the 1/4 c each of cocoa and coconut oil as directed above. and….It never turned into anything but oil with cocoa powder floating in it. I stirred until it was pretty thick and went ahead and poured it into my molds. the oil and cocoa separated immediately. I went ahead and froze them and ate them – can’t waste all those great ingredients – but I would never show them in public.
Nicole S says
Hey Katie, this is great and simple. Thanks. I actually used this and tried with the liquid stevia first and it came out a bit too bitter maybe I just wasn’t used to using it and didn’t use enough but I was also afraid of making it too sweet or having an aftertaste. My friend told me about swerve which is safe for diabetics and it can be used just in same proportion as sugar. That seemed to be much better since I’m more of a semi-sweet girl. I just thought I’d share that tip in case… I’m glad you posted this though. It really is a trick to find diabetic friendly treats like this that actually turn out well and taste good and that everyone can enjoy. I actually have a little melting pot that I used to blend this all and melt the coconut oil in first before I added the rest…worked pretty well just in case people were wondering. I’m kind of a gadget girl like doing things like that.
Luna says
Okay, so I tried this out and believe it is a wonderful recipe! However, one problem occurred: I used honey as sweetener and when the chocolate was done freezing it sank to the bottom of the pan I used and did not distribute very evenly which resulted in certain parts of the chocolate tasting a bit too sweet and other parts a bit too bitter (most parts were delicious though!). I wonder if this happens due to the honey or does that generally happen with liquid sweeteners?
And has anyone weighed how many grams/oz of chocolate the recipe makes? Unfortunately mine was gone before I had the chance to do that myself. 😉
Luna says
…Or maybe I did not stir it long enough?!
emma says
thanks for this recipe! i am currently on the Body Ecology Diet and have been thinking about making some raw cacao chocolates for when i have a craving. these look perfect!
Liz says
Wondering if I break these into chocolate chips if they will hold up in baked goods? 🙂
Tammy says
I just saw this recipe, made it, hated it. 🙁 Came back here to pout, and realized- I messed up the recipe! How you can mess up just three ingredients, I don’t know, but I did. I did a full cup of cocoa (plus the tablespoon), and kept all the other ingredients to the same measurement. Won’t make that mistake again, ha ha! Making up a new batch later tonight. What I made turned out to be the perfect bittersweet chocolate though. 😉
Erika says
This is fantastic! I love having a little glass of red wine and dark chocolate for dessert. I use to try and melt bakers chocolate and sweetened it with stevia- which is a pain. This works so muck better and I have complete control over the quality of my ingredients. Thanks Katie!
Debbie says
While you are organizing your website could you please include a print button that contains only the recipe? We would appreciate it, thanks and LOVE your recipes. You have been a great help in me being able to go paleo for my health’s sake.
Unofficial CCK Helper says
To print, highlight just the recipe itself and right-click “Copy.” Then, open a new Word document and right-click “Paste.” You can name this file, save it in a CCK Recipe folder, and easily print from that point on.
Rachel says
You can also highlight recipe, and press print button and select “print selection only” (or highlighted portion only). Very easy to print recipe only.
Rachel says
THANK YOU SO MUCH!!! Just made this chocolate bar recipe with my 5 year old son and he was jumping around saying “Yay!” & “Yummo!” He hasn’t had a chocolate bar for awhile now and really misses them. Thanks so much. I can not verbalize my gratitude. 😀
CJ says
Using coconut oil raises a person’s triglycerides. Can you replace the coconut oil with canola oil?
kyleigh says
I tried and screwed up
Tony says
I looked through your 3 ingrediant chocolate bars. Ive tried similar recipes, and they never work. I want to make homemade chocolate for me and my kids. milk chocolate and dark chocolate. All I ever get is chocolate that never hardens, stay soft, chewy, gooey and sticky.
I know hard chocolate is supposed to be cooled, then reboiled at a certain temp and length of time, then put in molds to cool and harden. But I cant find anywhere to show me how to do that
Liz says
I think one of the reasons coconut oil chocolate doesn’t harden up is that it’s just not as solid as the naturally occurring fat in chocolate. Room temp cocoa butter can be cut into pieces and is harder than butter. Room temp coconut oil is more creamy. If you want it to harden up, maybe try it with cocoa butter? The process you’re describing for making the chocolate hard/snap is tempering. I did it years ago and if you search the term you should definitely be able to find instructions on how!
Camille says
Katie, I absolutely adore your recipes. This one is exactly what I’ve been looking for, but I have a question: I have a peanut and tree nut allergy and can’t have coconut anything. Are there any substitutes that I could possibly use?
Unofficial CCK Helper says
Try cacao butter, melted.
Amelia says
How many drops of Stevia do you use? I can’t wait to try this recipe. Thanks so much. PS My kid with a dairy allergy was so excited that he will get to eat a candy bar.
JJ says
In a reply to another comment, Katie wrote: It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
(I had it copied to make a note on Pinterest 🙂 )
Yellena says
You make me happier every day!
Maureen Green says
I have wanted to use coconut oil for ages but my head is saying – “it’s fatty oil!”. But I may try this with the kids and see how they like it. Thanks CCK
Josie says
Katie, you are so patient with all the questions that have been asked and answered a billionity times! I made this tonight as written and it is perfect. Snappy, shiny and delicius plain or with peppermint oil. Three cheers from Australia!
Chocolate Covered Katie says
Thank you for making them!
Anna says
Another awesome recipe from Katie. I made mine with half raw honey and half maple syrup (three tablespoons each) and I think I could reduce that to only a 1/4 cup total for a good, dark chocolate bar.
I topped it with shredded coconuts and almonds!
Peggy says
Does anyone know if these are oven stable for choc. chip cookies?
Liz says
I would guess that they aren’t since they get melty just at room temp. I’m still going to try and cook with them though because, well, chocolate!
Lucy says
Does anyone know if this would work subbing some of the cocoa powder for milk powder to make milk chocolate? I’m not vegan and all of the healthy chocolate you can make or buy is dark. Thanks
Liz says
I tried this once and it came out grainy and cruddy. Might have been the powdered milk I used. If you end up giving it a go, let us know what you find out! And what milk powder you use 🙂
Liz says
Inspiration! I’ve had chocolate made with coconut oil before and I always found it too oily/melty (and too coconuty) + too sweet. But you have given me an idea! I took an unsweetened (100%) chocolate bar, melted it down, added liquid stevia and broken up bits of coconut date rolls (they’re cheaper than whole dates and they’re already mushed up and soft!), stir stir stir, and then pressed it into parchment paper like you suggest and popped the whole thing in the freezer. 30 minutes later – chocolate! It’s still pretty melty (in part because it’s not tempered – this happens with any chocolate you melt and re-solidify), but it’s less sweet, less oily and I’m pretty excited to try it out in one of your wonderful cookie recipes. <3
Jess Scarbrough says
These look awesome! I see that it says to store in the freezer but how would try do at room temp? Is there a way to make them more stable? I’d love to do these in a variety for family stocking stuffers if I can get them to hold up.
Unofficial CCK Helper says
You could try replacing the coconut oil with melted cacao butter, but you will have to experiment.
Judy L says
help me out here?
I’m dealing with dry Stevia, but attempted to dissolve it in water prior to adding it. (trying to match the “liquid” sweetener mentioned.
How much? 10 Tblspoons and the chocolate was still a bit bitter.
PLUS it had already become thick in the pan…
heating it back up again only made the oil separate!! LOL!
Help! I’m letting it cool down to see if I can whip it back together again.
(I did add some powdered red chile & a Tblsp of instant coffee for flavor!)
Judy L says
whoops!
I forgot to mention, that I doubled the recipe!!!
Unofficial CCK Helper says
Here is a chart!
https://chocolatecoveredkatie.com/stevia-conversion-chart/
pam says
I was so excited to try this! However, my turned out bitter. I used the NuNaturals vanilla stevia drops and Hershey’s cocoa powder. Any suggestions as to what I might be doing wrong? The recipe says stevia drops “to taste”. Maybe I used too much or too little? Any suggestions would be appreciated!
anonymous says
Is this a serious question or are you joking?
Obviously if they are too bitter, you need to add more sweetener…
pam says
No, I wasn’t joking. The stevia is a highly concentrated sweetener and I kept adding it to no avail. I would not have assumed this recipe would require more than a quarter of a bottle. I wanted to get some feedback on how much of the NuNaturals stevia drops others have used successfully.
JJ says
Mine was bitter too, I used 10 drops. I found in another comment Katie said: It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
Next time I’ll use more 🙂 hope it works for you with more stevia
JJ says
I just realised you used a quarter of a bottle! Sorry my reply won’t be of any help :-/
Shelby says
Does it need to be liquid sweetener?
Tracy says
Would this work if you heated the mixture for awhile first? It seems to me that cocoa powder has a more concentrated chocolate flavor if it is “melted” first. thanks!
Angeles says
I loved this recipe!! I am just wondering why does it take so long for the chocolate to get solid as it has been already for quite a while in the freezer and it is still not a proper hard chocolate bar. Could you please provide some advice? Thanks!!
Susan says
Hi Katie :
Is there any way to make this a “milk chocolate” version?
Thank you.
Unofficial CCK Helper says
Katie says she has not tried, but you can always experiment with replacing the water with milk or something. If you do experiment, be sure to report back!
Sadia says
Katie!
O.M.G. These are divine. So simple. SO DELICIOUS. PERFECT. You know the way to our hearts.
xo
Megan says
I know the last comment on here is pretty old, but hopefully I can get some help! I am new to using Stevia and I bought the kind you suggested and tried to make the bars today, but I don’t think I used enough drops. How many would you suggest to use for following the recipe exactly like you have above? Thanks!
Matea says
If I was to chop up the chocolate bars for chocolate chunk cookies, would it work? I once made cookies out of chocolate bars (coconut oil, sugar, and cocoa powder) and (in the oven) the chocolate completely melted (it was delicious but aesthetically it kinda failed.) I think it was the coconut oil that made the chocolate melt so quickly, but I’m not 100% sure.
cath says
Do you put the ingredients for the chocolate bars over heat or just stir without heat.
Unofficial CCK Helper says
No heat needed.
Julia says
Can I use a different oil instead of coconut oil? For example, maybe canola or vegetable oil?
Aenia says
It won’t harden! Coconut oil is solid at room temperature, that is why it is perfect for this kind of recipe. It freezes/solidifies and melts very well. Canola/vegetable oil would probably result in a gooey sauce. A substitute that might work would be butter, non-hydrogenated shortening, or another saturated fat at room temp. with similar properties.
jenny says
When I made the three ingredient chocolate bars, the chocolate part got thick, but the oil and aguve wouldn’t mix with it. What did I do wrong? I did the 1/4 cup cocoa power, 1/4 cup coconut oil and 3 tbsp of Aguve syrup. It looked like a blob of chocolate brownie texture and then all the liquid.
jenny says
Thank you for writing “no heat” required. I cooked it on the stove that is why did didn’t work.
Anonymiss says
Hello, I was wondering if there was a way you could make these chocolate bars snappy without the coconut oil. The oil is expensive, and I’ve tried butter and vegetable oil all with failurers. Is there any successful substitute?
Pamela says
I would like to know the nutritional information for the chocolate bars. The link takes me to a page about chocolate sauce, not the nutritional information.
Thank you.
Renate Hoornstra says
I just made these with date syrup instead of stevia or maple syrup (homemade, it’s just dates and water) and it’s great !! thanks for this recipe. Can I please translate it and post it on my dutch and italian websites for hypothyroid patients (most of them have to eat gluten free) with a link to your original recipe?
Aenia says
THANK YOU for this recipe! I finally got around to trying it today, and it tastes just like a chocolate bar. I used a combination of liquid stevia and 2 packets of stevia, as well as raw cacao powder. It was slightly bitter, but I enjoy bitter dark chocolate. I will now make these regularly, as I love to eat chocolate 🙂
Julia says
I made this today too, and it tasted fantastic! My mother loved it since she’s a huge fan of dark chocolate! 🙂
Shawna says
I just made some of this with orange essential oil . . . it’s in the freezer now and I’m chomping at the bit waiting for it to set. 🙂
Shawna says
Oh . . . I used honey as my sweetener!
Becky says
Hi, these sound amazing! I love dark chocolate! My only question is, does it HAVE to be unrefined coconut oil? I only have refined, will that make a huge difference, do you know? Thanks so much!
ellie says
Hi I just stumbled upon your blog. I make chocolate this way, but just sort of eyeball/taste usually. I have not tried your specific recipe so I apologize if this is irrelevant. Iwas trying to read through all the comments to get see if this was mentioned..but there are just SO many. I have not tried your specific ratios but I know typically when I have made coconut oil chocolate it melts fairly easy and it will soften if not refrigerated. Is this the same with your ratios? If so any recommendations on additions for making it stay harder? (I am vegetarian and gluten free)
maddi says
About how many bars does this recipe yield?
Bobbi says
I’m wondering why you specifically say unrefined coconut oil. My family hates the tastes of coconut and the refined doesn’t have any flavour. I’m assuming it would work the same but unrefined is not processed so therefore better?
Unofficial CCK Helper says
You can always experiment. Be sure to report back if you do!
Yvette says
How much sugar should I use, if I wanted to use organic evaporated cane sugar? Thank you.
regina says
hello, could you plzzzz give a starting point or guideline for the stevia extract so as not to waste…..thanks a bunch 🙂 how much do you use?
michelle says
I tried these with the maple syrup alternate version and they didn’t firm up in the freezer, has anyone had the same problem or did I screw it up somehow? I made them for valentines day and my boyfriend ate them with a spoon, still yummy though – guess it’s the thought that counts!
Unofficial CCK Helper says
Sounds like either your coconut oil was bad or freezer was not cold enough. Virgin coconut oil will freeze as soon as it’s chilled if it is good. Mine firms up even in the fridge!
Morgan says
These were amazing! Thank you so much for this awesome recipe! I made a batch two days ago and my mom made me make 3 more batches that night! It was so good I could not stop eating it! I’ve already given the recipe/your website link to two different people =D
Rachel says
Can you substitute the coconut oil with something like flaxseed/linseed oil? Or would that mean it wouldn’t set? I really don’t like coconut!
Irini S. says
Thank you for seeing me on your page
The recipe for the chocolate is very good
I will fix it with popcorn for my grandchildren who love chocolate
Shula says
Just a note that the link that says “View Homemade Chocolate Bars Nutrition Facts ” on page https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/ goes someplace else.
Lynn says
Can you make a ganache with the finished product?
Love your recipes. Recently I have been finding that eliminating white flour and white sugar from my diet mostly eliminates my knee pain, and your recipes have been a godsend!
Unofficial CCK Helper says
Sure you can! Just refrigerate the frosted product to set the ganache.
mariah says
Can i ise powdered stevia? If yes whats the ratio?
olivia says
This sounds very easy and tasty so might try it.
Heather says
Can you use a powdered Stevia or does it need to be liquid??
Shari says
Can you please tell me how many drops of the liquid stevia you use?
JJ says
Katie replied in another comment saying: It *really* depends on your taste buds. I use 20 or so, but some people use up to 40.
Holly says
Hi…your directions don’t tell you to mix the cocoa in with it….
simone says
I made this with agave today and it satisfied my chocolate cravings. 🙂 I was wondering how many drops of the vanilla stevia you usually use.
Ashley says
Hi katie,
Can you make these with stevia or sweetener packets instead of drops?
Stacey says
Is there any coconut flavour to these?
Judy Bass says
I put in to search for a recipe WITHOUT coconut oil or coconut….always get sent to recipes WITH coconut !!!!
RiaEH says
Hi Katie! I’ve never thought of asking you about this before. What do you think about carob powder? Is it alright to substitute this for cocoa powder? Thanks very much!
Ria
david says
how do you get them cut so uniform and without breaking?
Kakungulu says
I’m trying to find recipes that use real chocolate, like 100% cacao “unsweetened” bars. I can only find ones that use cacao powder and other fats, like coconut oil. This looks great though and I’ll give it a try if I give up on finding the chocolatier secrets…
Two comments from an annoying purist:
1. Technically, if the fat holding your chocolate-flavored candy together isn’t the cacao butter that’s processed from the cacao bean, it’s fudge, not chocolate. In my home country it is even illegal to call it chocolate.
2. Nothing is really “unsweetened”, because there’s no sense in taking something that’s sweetened and then extracting the sweetener out of it.
Thanks for a great post
Judy says
These are amazing. I used the added cocoa nibs which gave them the added crunch. Who would ever need regular chocolate again after eating these! Thanks for making sweetness healthy!
Deanna Davidson says
Does anyone know if these will melt or get mushy if kept at room temperature stored in the fridge instead?
Tania says
All of the homemade sugar-free chocolate recipes have coconut oil/butter in them. These, along with other tropical oils and butters are forbidden in many diets due to their high saturated fat content.
Are there any substitutions for these fats and oils that are healthier?
marissa brueshaber says
so what oil does one use if they have a hard time with coconut and palm fruit oil stuff..i have not figured this one out yet
cara says
how much stevia should I add in drops?
Genevieve says
I am so excited to try this recipe! I really NEED in that way one needs chocolate, a sugar free chocolate recipe.
Could you tell me how much Stevia you use??? That would be really helpful for me as a stevia newbie, to have a place to start from.
Genevieve 🙂
Beth Browne says
Thanks, I love your recipes! This one also makes a wonderful chocolate “shell” on ice cream!
Lauren says
How much stevie do you use. I added several stoppers full and it was terrible. Not sure what I did wrong. I added to the coconut oil and then the cocoa powder and stirred it. It kept getting thicker no matter how much liquid I added and never was sweet at all. Please help.
Evette says
Gd recipe… I think I go try it out.i am doing a class project on advertising and I hope to make my own chocolate for this task.
sophie says
could i use honey as my liquid sweetener?
Sherri says
How long can they be out of the freezer before getting soft? I was thinking of gifting but concerned about them melting too fast. Thanks!
Chocolate Covered Katie says
They’d have to stay refrigerated or frozen and can only be left out for short periods (like up to 10 minutes)
Holly says
Maybe I am doing something wrong? I have tried twice now and it never freezes to solid. =( I did 1/4 c cacao powder, 1/4 c unrefined coconut oil, 3 tbl maple syrup. Any advice?
Michelle says
Same problem here. It seems like the original recipe with the stevie drops has a lot higher dry-to-wet ingredient ratio. Maybe it should be 1-1/4 c cocoa powder to 1/4 c coconut oil and 3 tbsp of maple syrup?
Unofficial CCK Helper says
Are you putting it in the freezer? Sounds like maybe your freezer is not cold enough? Coconut oil should harden within minutes in a cold enough freezer! 🙂
Holly says
I don’t think it is the freezer. The freezer is cold enough to turn water to ices, and sometimes it frosts up, but in the previous place I lived, I had the same problem. Maybe I should try putting more coconut oil? It just seems like when using maple syrup as a sweetener, there is just as much maple syrup as there is coconut oil. It doesn’t stay liquid, but it is just soft, not hard like a chocolate bar. And in the original recipe, it only calls for a few drops of stevia. Should I try reducing the maple syrup then?
Jill says
How much stevia (drops) do you use?
Haley Alexander says
Is there anything you could substitute for the Stevia drops?
Chocolate Covered Katie says
The maple syrup option 🙂
KAREN KING says
Katie, before I found your website and recipe, I tried making chocolate bars with Baker’s unsweetened baking chocolate squares. I’m not a cook, and have NEVER tried making candy before. They turned out pretty well, but my recipe needs tweaking. I didn’t measure anything, so do you have some measurements for using baking chocolate? I used coconut oil and honey, poured a small amount into cupcake liners to make patties, and left them on the counter to cool overnight. They are a little soft–somewhere between fudge and icing. Do you think I used too much oil or honey? I prefer honey over sugar and other sweeteners.
Merel says
I made them from carob instead of cocao and with salted almonds! They were always my favorite from Cote’dor but since I changed my diet had to miss those… But now, they’re back in the house,.. and even better! 🙂 Thanks a lot, nice recipe!
Brad says
This sounds awesome and delicious…and I’m diabetic so this would work for me. I bet for a little kick it would probably be good to throw some espresso beans in the mixture. I used to love eating chocolate covered espresso beans.
Brad says
This sounds awesome and delicious…and I am diabetic so this would work for me. I bet for a little kick it would be good to throw some espresso beans in the mixture. I used to love eating chocolate covered espresso beans.
Vicky says
I make something like this with baker’s chocolate, butter and erythritol. Love it!
Mary says
How fast do these melt if left out like regular chocolate
Chocolate Covered Katie says
Depends on how hot it is in your kitchen, but usually within ten minutes.
Julie says
I’m confused why to use less cocoa if you use more liquid (sweetener)?
Sanjna says
THANKYOU SOOOOOOOOO MUCCHHH
these are the BEST
they r better than store bought(a LOT) PLUS these are healthy
the last time i made healthy chocolate it tasted like coconut oil with a little chocolate
only i had to double the recipe cause i ate half the batter(haha)
Tanya says
I made this chocolate bar tonite – maple syrup for sweetener option – couldn’t even wait for it harden completely. The texture is beautiful and not overly sweet. Will be experimenting with add-ins and molds. Congrats on this great recipe!
Pia says
Hello wonderful Katie! I LOVE your book and pre-ordered it on Amazon. I’ve made so many of your gorgeous recipes and I’m spreading the word over here in the UK 🙂 I love to make your homemade chocolate bars but is there any way I can make them more like milk chocolate? Could I add dried milk powder maybe? Many thanks and look forward to your reply! 🙂
Chocolate Covered Katie says
Thank you so much!! I’ve not tried it, but you can definitely experiment, and please be sure to report back if you do. I also recently saw a new product called powdered coconut milk… haven’t seen it in stores yet though!
Harold says
I make these all the time. We love them.
Taylor says
Would this work well for making chocolate covered pretzels?
Chocolate Covered Katie says
I’ve not tried, but you can definitely experiment! 🙂
Chocolate Covered Katie says
Unfortunately no, as coconut oil is a liquid when heated.
Trisha says
Can you tell me how many bars this recipe will make? Also, if I were to substitute powdered stevia how much should I use?
Thanks
Katie says
I make these all the time, thanks for the recipe! My only problem is because of the coconut oil they melt too easily to pack and bring anywhere…any possible sub for the coconut oil?
Mae says
This seems great but my dad is extremely allergic to coconut. Is there anything else I can use? Please reply quickly.
A H says
I’d use one of Katie’s many other recipes that don’t use coconut.
Lilly says
Hi, I want to try these but have a question–will they stay solid if they are not refrigerated? Do they act like regular chocolate bars?
Thanks!
Lilly says
Hi, I’m excited to try these but have a question–will they stay solid if they are not refrigerated? Do they act like regular chocolate bars?
Thanks!
A H says
Because of the coconut oil, they need to be refrigerated.
Donna says
This recipe looks awesome, but is there any alternative to coconut oil? I’m highly allergic…
chana says
I just made a dove rose so cute
Harriet Tubman says
Please dont endorse Hersheys. In addition to being a low quality product, they use child slave labor.
Kris says
Could you use honey instead of stevie or maple syrup?
Julie Dove says
Yes
Carolyn says
These look good! Do these bars melt at room temperature?
Julie Dove says
Yes they do because of the coconut oil.
Dominika says
I think I quadrupled the recipe using honey and cut them up into choc chips. They’re tasty but didn’t really work out in my cookies. Is it because of too much oil or just because they melt easily? (Cookies are still edible, though. The chips that were around the edges melted)
Jenn says
This looks like a great idea! I’m going to try it, but with maple syrup (after all, I’m Canadian).
Christina Seebold says
A question….In the chocolate bar recipe why is there only 1/4 c cocoa powder instead of 1/2c in the recipe for substituting 3 tbls. agave or other syrup for the drops of stevia?
Mindy says
How many drops of NuNaturals liquid vanilla stevia do you recommend? Or could you give us a range? TIA.
Julie Dove says
Really depends on your tastebuds and how sweet you normally like your chocolate bars! Some people like super dark while others like much sweeter.
Amy Green says
I am not yet experienced with using the stevia drops – I bought them specifically for this recipe. I kept adding more till I had almost used half the bottle and the chocolate was still way too bitter – and I like really dark (85% etc) chocolate! What amount of stevia drops do you use? I didn’t want to use the whole $12 bottle just for this!
Kim says
Hi, are you suppose to stir it all over heat? Or just in a bowl?
Kelly says
UGH! How many drops of stevia do you need to add? I added *80* drops to the above recipe and….OMG…STILL bitter and very little sweetness to it. What did I do wrong? I followed the measurements to a T, and even had to add an extra Tablespoon of oil. The ONLY thing different was I didn’t buy vanilla stevia, but plain. Would it have made THAT big a difference??
Jason Sanford says
The vanilla stevia is much better. It also depends on the brand. What brand did you use?
SJ says
How do you make a milk chocolate version?
chocobidule says
Bonjour ! I love your chocolate bars ! I write a new blog in French about “How make chocolate”. Go for it and let me know about your experience ! http://www.chocotruc.wordpress.com !
Your admirer, chocobidule
Au revoir !
Chez says
Can I add skimmed milk powder to make it into milk chocolate?
Riz says
Hello! Could I do something similar with solid unsweetened chocolate bars? Wondering how to make the adjustments. Willing to experiment! Thanks!
Jason Sanford says
Sure! Just melt the chocolate, add whatever you want, and freeze to harden. https://chocolatecoveredkatie.com/2015/10/26/chocolate-peanut-butter-candy-bars/
Riz says
Thanks!
Allora says
Can I use butter instead of coconut oil?
Theresa says
Can I use palm shortening in place of coconut oil and get the same results
Jason Sanford says
You can definitely experiment. Be sure to report back for other readers if you do!
Rami says
Do you think powdered swerve would work as the sweetener?
Cathy Valley says
Thanks so much for this recipe…I recently had a “pre-diabetes” test, and even though it came out as not in a “danger-zone” range, I am seriously re-thinking my diet, and decided to swear off all desserts with sugar….I’ve been reeeeaaallllyyyy missing CHOCOLATE!!!!!!!!! ….I just made a very small amount of this recipe, and I’m Thrilled, b/c it gives me a worry-free chocolate “FIX”!!!!!!!!!! Thanks so much,
Cathy
Scott Fabian says
Just tried this recipe for the first time yesterday and loved it. It takes less than 10 minutes to make and they look and taste great. Some variations I tried were Mexican chocolate bark by adding cinnamon and chili powder to taste, potato chip bark (amazing!), chocolate covered Oreos, and peanut butter cups. I even used some leftover Star Wars Jell-O molds and made peanut filled chocolate treats that look like Star Wars characters for the kids. I was really surprised by how great they looked considering that the molds worked terribly for Jell-O. I will make another batch tomorrow and take some pictures since the kids already scarfed em up!
Scott Fabian says
Here you go!
Jason Sanford says
Ha, these are awesome!
Regnwyn says
lol, this is awesome! I saw them after my post where I wished Katie that the chocolate be with her!
Scott Fabian says
I see a lot of negative comments about this recipe, but if you you just add more coconut oil till you get it smooth it always turns out great. Also we are not always super health conscious so I cheated and used confectioners sugar for sweetness. You just have to add more oil till you get the desired texture.
Regnwyn says
Gosh, cannot count how often I have made these already! So simple yet so yummy to make homemade chocolate! Today I put pieces of four Mazafati dates on top. Excited to taste the outcome! Thank you for your wonderful recipes, Katie! May the chocolate be with you always.
Evan says
Can you use a different powder, like matcha or wasabi or strawberry milkshake powder and have a flavoured chocolate-like bar?
Jason Sanford says
Sounds like a delicious experiment – please be sure to report back for the rest of us if you experiment!
Sidra says
Can you use a substitute for coconut oil?
Misty says
Interesting! All chocolate recipes I have seen use more fat than cacao powder. For example, Sarah Wilson’s basic chocolate recipe uses 1 cup cacao butter or coconut oil (or a combination of both) and 1/3 cup raw cacao powder (3:1 fat to cacao powder ratio). I made that recipe and thought it needed less fat so next time I used a 2:1 fat-cacao ratio. I still felt it needed less fat so last time I used equal parts butter and cacao powder (1:1 ratio).
This is the first recipe I see that uses more cacao solids than fat – almost twice as much! It’s also funny how if you use a liquid sweetener -adding liquid- you adjust by using *less* cacao powder instead of more, lol. I clearly understand nothing about creating recipes XD
Megan says
Can I substitute vanilla stevia for vanilla extract? What is the difference between them?
Will Jelbert says
Can you use Cocoa butter instead of Coconut oil?
Jason Sanford says
Sounds like a fun experiment. Be sure to report back if you experiment!
Eileen Patterson says
I’ve been meaning to try these for awhile now, and I fin as lily got around to it today. I made a batch with half stevia and half agave nectar and stirred in some chopped pecans. That batch turned out more like fudge, but still good. I made a second batch with all agave nectar and stirred in some chopped pecans, and those are AMAZING! like I don’t even usually like chocolate, but they were so good! Thanks for the idea!
Natalia says
Can I use Xylitol or powder stevia as sweetener? How much would be?
Sharon says
Love the recipe..I do have a question..the coconut oil I use isn’t flavorless and my sister hates the taste..Could I use butter perhaps in its place?
Jason Sanford says
Try refined coconut oil, which doesn’t have a coconutty flavor as much
Yetza says
Has anyone tried doing something like this with 100% cacao baker’s chocolate bars?
Jason Sanford says
I don’t see why it wouldn’t work!
Maya says
This looks delicious! Do you think Ghee or Grassfed aged Butter would work in the place of the maple syrup?
Maya says
Sorry, I meant… Do you think Ghee or Grass Fed Butter would work in place of the coconut oil?
Jana says
am I able to substitute the coconut oil with anything else?
Jason Sanford says
I’d just use this recipe to make bars instead of chips, and use the “version for baking” that has no coconut https://chocolatecoveredkatie.com/2018/07/09/sugar-free-chocolate-chips-vegan/
anonymous says
is there any way to make this a milk chocolate bar
Tracy says
Does anyone know if I can use Cocoa Butter instead of Coconut Oil?
Jennifer R says
I think I’m really late to the game on this, but I scrolled through the comments before asking this question. Do you know how many drops of the NuNaturals liquid stevia I would need to use? From what I understand it’s pretty strong and don’t want to over sweeten. That would just be a wast of ingredients.
Brittany says
HI I am using allulose the liquid version as my sweetner and when I add it the mixture gets really really thick and not smooth and pourable. its almost gritty once I do that. Any ideas why its happening?
Joyce says
How many drops of the vanilla stevia did you put? I have the same one but not sure how much I should use!
chris usti says
1/2 cup + 1 tbsp cacao or cocoa powder? what do you mean by this?
Jess says
How many drops do you use with the vanilla stevia? 🙂
Rusty says
Hi Katie-
Just read your candy switch email. YUMM! My favorite candy bar is Milky Way Midnite. SOOOO awesome. Any chance you could come up with a healthy switch for it?
Thank you for all the awesome recipes!!!
Jason Sanford says
Definitely putting it on the list of things she’ll try!!
Jason (media relations)
James says
Thanks for the recipe! So simple… Have avoided chocolate for years due to all the bad ingredients. Didn’t realize it was this easy to make.
Making this tomorrow with some coconut flour, chia seeds, cocoa nibs, dates and cinnamon. Can’t wait 🙂
Amanda says
Just in case it helps other people – you can make these with regular uncut stevia. I tried the vanilla liquid but it had a really funny aftertaste to me. So I kept trying with regular stevia, but it drove me crazy that it says the amount “to taste” because you don’t know until they’re done how it will taste, so how do you know how much to add? They taste different once they are solid chocolate and it took me a few tries of making these to get it right! A rounded 1/8 teaspoon seems to be about perfect, but you can adjust this depending on your tastes – at least it gives a starting point though! Mine started out with way too little and I had a few batches that were almost inedible. Also this makes it easier – 4 tablespoons of coconut oil = 1/4 cup. I’ve found it’s much easier to fill the measuring cup once than to do 4 separate tablespoons. If you live in a climate where your coconut oil is solid at room temperature, make sure it’s heated first so that it’s liquid and stays liquid until you’re done stirring. I found out the hard way that once the cocoa is mixed in, it is too late! You can’t stir it once it starts to solidify and it doesn’t work to put the mixture in the microwave – it becomes a mess. So… first, heat the oil, measure 1/4 cup and put it into a bowl. Add in a rounded 1/8 teaspoon of the uncut stevia. stir. then add the cocoa powder. (which you should spoon into the measuring cup because I also found out the hard way you can’t really pour cocoa without it getting everywhere!) this is also much better with a little bit of salt! just a large pinch of regular salt really balances it out. I love you Katie and I love your recipes and I hope you don’t feel I’m stepping on your toes with these tips, but just wanted to add them because it took me a few batches to get these right and I was about to give up! Hoping I can save others some of that frustration because they really do turn out great once you get the proportions down and start with warm enough oil so that it doesn’t start to solidify as you stir! Thank you for all of the awesome recipes!
Ders says
Wow, this is some elementary shit right here. I can’t believe anyone is impressed by this basic bitch recipe.
Jason Sanford says
Pretty sure wasting your time to leave trolling comments on a food blog is as elementary as it gets 😉
Wayne says
Hi Katie, I want to make my own chocolate has I your recipe seems straight forward. However is it really only 4 tablespoons of coconut oil, or is it a cup of oil?
Also I love peppermint chocolate, do you need any mint oil or is there a certain brand for this.
Many thanks, and look forward to trying the recipe.??
Jason Sanford says
Hi, the recipe calls for 4 tbsp of oil. I’d buy pure peppermint extract at the store (most grocery stores should have it), and use a few drops in the mix.
Jason
Wayne says
Hi Jason, many thanks, look forward to trying it when I’ve made. ?
Wayne says
I made this chocolate for the first time today, and i must say its superb. I will make this all the time has this is a far healthier alternative to chocolate off the shelf.
I used manuka honey for the sweetener , although i only put a little bit in, a really nice bitter taste.
Thanks for the recipe 🙂
Amy says
Can someone tell me how much Stevia to use in this recipe and is it liquid or powder? Thanks
Katie Connor says
OH MY GOODNESS!!!!!
I made this a few hours ago and just tried the first bit and oh my god.
I did 1/4 cup cocoa, 1/4 cup coconut oil, 3 tbsp agave nectar & 3-4 tbsp shredded coconut.
This is the most delicious, simple, amazing, easy, decadent and closest taste to chocolate I’ve ever had. You’re a good genius and I officially love you ?
Katie Connor says
Food not good ?
Taylor Stolt says
How long does it take for these to completely harden in the freezer? 🙂
Thanks!
Taylor Stolt, RDN, LD, CLT
Jason Sanford says
Depends on how cold your freezer gets, but should be completely hard within an hour!
Eva Vanya says
I just made these, but I added unsweetened coconut shreds, and almonds. They seriously taste like gourmet chocolates. I don’t know if I’ll ever buy expensive chocolate anymore, because these are incredibly smooth and rich, ridiculously easy to make, and completely versatile depending on what you’re craving. I followed the recipe exactly, using *good* quality ingredients: dark maple syrup, non-alkalized cocoa powder, and unrefined extra virgin coconut oil. I spooned them into a silicon mold meant for small treats, and then topped each one with an almond. Stuck them in the freezer for about an hour, and they easily popped right out the mold, so I highly recommend those, if you’re looking to make individual bites rather than bars. And as others have commented here, unfortunately the coconut oil makes these melt very easily, so they’re best left in the refrigerator all the time, unless your ambient room temperature is well under 75F. THANK YOU SO MUCH!
Sweet Bites says
Hey, Such a nice recipe .
I love making chocolates, I will definitely try your recipe.
Thanks!!
Kate says
It does not state about the sugar and carb amount in the nutrition facts?
Jason Sanford says
Hi, if you use a sugar free sweetener then there is no sugar in the recipe so it’ll be 0g :).
For more precise nutrition facts based on the exact ingredients you’re using, try this: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Becky Liu says
I made this and it was so surprisingly DELICIOUS o.m.g ! Thick velvety dark chocolate!!
I added dried goji berries, chopped up walnuts and a couple of drops of vanilla essence! Also having the issue of it melting quickly 🙁 is there anything we can add to stop that? I know its the coconut oil that melts at room temperature
Jason Sanford says
Try cacao butter instead!
Cheryl says
How much does this make (i.e. what size mold will it fill)? Also, your “view nutrition facts” link doesn’t take you to nutrition info, it takes you to another recipe page on your site.
Brenda says
How many teaspoons of liquid stevia did you use??
Baker Judy says
This would save me lots of money on sugar free chocolate!
However, I don’t like stevia. No matter what brand, I am sensitive to aftertaste–just like some people don’t like cilanto.
How can I use either Lakanto Monkfruit or Swerve? They are both dry sweeteners. I know I can’t add water. Thank you so much.
safdar says
nice
Caitlyn says
Can I use vegetable oil instead of coconut oil
Jason Sanford says
Unfortunately not here, because veg oil doesn’t harden when chilled.
Renee says
Could I sub the coconut oil for mct oil?
Michelle Donnatien says
This chocolate recipe was amazing! I used cocoa powder, coconut oil, and maple syrup. Delish and smooth!!! Thank you so much for posting this message! God bless you!
Newbie Foodie says
Hello! I’m newer to cooking, so maybe that’s why i’m struggling, but how do you keep the ingredients properly mixed? I tried to make some chocolate with the liquid sweetener ratio, but when i took the chocolate out of the freezer, the maple syrup and coconut oil seemed to separate; some of the oil moved to the top of the mold and the maple syrup became more of a filling to a dark chocolate shell. Is there a specific way i need to mix the ingredients?
Thanks and have a good day!
segundo says
Hi Newbie Foodie,
I have the same problem. Have you found a solution?
AB says
It soundalike maybe adding more coconut oil to make sure its more of a liquid when it sets might make it better? Because yes even when i put in the fridge overnight they were just goopy *but delicious* globs. I’m going to try and add more coconut oil tonight and be sure that, when when im mixing, its not so thick….
Shelley says
Hi
I wanted to try this recipe for a while. Since my coconut oil was already melted I did not hear it beforehand. The amounts we’re also off, I got this gooey chocolate paste which I thought would be better if put in the microwave but then it got cooked! Not recommended for candy coating !
CCK Media Team says
Hi Shelley, it will be soft until chilled so dip candy in when it’s soft and then refrigerate to harden the shell. Definitely do not microwave the recipe once combined, as chocolate burns quickly!
Lexi Sanchez says
they turned out perfect!
joe says
Have you ever tried adding a minute pinch of cayenne? It gives the chocolate an elusive taste which cannot be deciphered.
CCK Media Team says
Um that sounds fantastic!
RBR says
My mixture was clumpy but i think my oil may not have been melted enough. The recipe doesn’t make a lot of servings. I made caramel filled chocolate but the coconut oil’s taste overpowered it so next time i will probably use regular oil.
Brooke says
Can I use cocoa butter instead of coconut oil?
ann says
yes
Andrew Hayes says
Do I use the same amount as the coconut oil?
Thanks, Andy
Andrew Hayes says
Sorry I asked below, but do I use the same amount of coco butter as coconut oil? Thanks!
Ana says
Hi! Could you use them in baking? Or would they melt too fast?
Thank you!
Arlene Mowles says
Hi, can I use butter instead of coconut oil to make the chocolate candy bars?
Gentleman Jester says
Hey, I’ve tried my hand at making this. The chocolate has been in the mold, in the fridge, for about 3-4 hours now, and they’re still somewhat soft. How long does it usually take for the chocolate to harden?
CCK Media Team says
Should freeze right away. Did you use coconut oil?
Gentleman Jester says
I did use coconut oil, yes. However, the only oil I could get my hands on was the sprayable kind, which I figured was meant as a substitute for olive oil, but thought it would still work for this recipe.
Chocolate Covered Katie says
Hi, what do you mean spray oil? Like, the kind that comes in a can with a nozzle? If so, how would you even measure that out for the recipe? Just trying to understand 🙂
Gentleman Jester says
Yeah, with the nozzle. I sprayed it about 20 or so times into the measuring spoon. I’m guessing that’s the wrong one to get?
CCK Media Team says
Yes, definitely use real oil, not oil spray.
Gentleman Jester says
Well, trial and error! It’s a shame all these amazing-looking recipes are based in America. Grocery selection is quite different here in Scotland 🙁
Gentleman Jester says
Alrighty, tried again. I think I’m either using a mould that’s too deep, or not enough coconut oil because although the top of the chocolate is firm when I tap it, whenever I push, it breaks into softness. I’ll leave it overnight in the fridge again and if that fails, I’ll go for the mould that you specifically recommended.
Ter says
I can’t wait to make these chocolate bars for Christmas gifts. Can they last a while out of the freezer or will they just melt into one big blob? If I substitute the coconut oil for another oil (such as olive oil) will this prevent the chocolate bar from melting at room temperature? Thanks.
Ann Hoffmann says
My kids and I are loving these on Halloween! Thank you for sharing the delicious recipe!!
CCK Media Team says
Thank you so much for trying them 🙂
Patty says
Oh my, SO empowering this recipe! I can be my own superfood choclatier! Thank you! I am saved from my craving and guilt over it by this ever-so-simple recipe. Amazing!
Caitlyn says
Can you use olive oil instead of coconut?
Neel Sengupta says
House
BJ says
I made the sugar free version and it was pretty good. The finish was a bit dry tasting. Is there a way to remedy that? More coconut oil? Add vanilla extract? I used 100 toffee stevia drops for the sweetener.
Thanks.
B
Jen S says
I accidentally bought coconut butter instead of coconut oil. Have you ever used it in recipes? Think it could be subbed in these?
CCK Media Team says
Coconut butter will work!
McKelvey says
Could this be poured into shaped chocolate molds or does it need to be in a bar form? Also, would making this with cocoa butter instead of coconut oil to make it shelf stable? Thank you!
Cal Turner says
Refound this recipe after running out of chocolate(!) I made raw choc from a kit years ago, and gave it up because it was a massive faff and used cacao liquor that could only find the one place.
This was so easy; no heating, and ingredients I already had. I used hemp seed oil, and needed the extra tablespoon to take it from sticky paste to thick liquid. A heaped teaspoon of set honey lifted the flavour and made it more manageable.
Freezer was full, and the coldest part of the fridge set to ‘soft fudge’ at about an hour and a half. Don’t have moulds any more, so put in a tub and cut after half an hour
Wanda jefferies says
I have made these a couple of times. Set ok and delicious although they were a bit claggy in texture. Please advise how I could tweak the ingredients to stop that’s element
Anonymous says
Hi!I tried this recipe,but all I could taste was coconut oil.Can I use unsalted butter instead of coconut oil?
CCK Media Team says
Hi, what type of coconut oil did you use? Unrefined coconut oil should have a very neutral flavor. Also, you can add a few drops of peppermint or vanilla extract or even some instant coffee granules to change the flavor. We haven’t tried the recipe with butter so can’t say how that might work.
Esmeralda Naylor says
Hi there, I made and it came out too softly firms. What is your suggest to add them to harder firms?
gracie hanson says
your chocolate bars were delicious and they were absolutely worth getting yelled at by my parents for making them lol thank you for the amazing recipe
xoxo luv ya
~Gracie~
anonymous says
what can i use instead of coconut oil?
Nay says
Hello, I’m looking for a chocolate bar recipe that will be able to hold its shape in the post if I suction seal it. Does this bar only remain hard if it’s in the freezer?
Mama2two says
Can this be used as dipping chocolate? Thank you ❤️
CCK Media Team says
Sure!
Cindy Rumsey says
I make these at least once a week. We love them. What is the percentage of cocoa in this recipe?
Jenifer says
Can I temper this chocolate?
Anusha says
Hi..Thank you for the recipe.
I want to ask a question.
Won’t the coconut oil get hardened in fridge and the white oil would be visible on the chocolate once it is set.
It happened with me. Please help.
K.E.S says
You need to melt the coconut oil properly, so it is thoroughly mixed in
Though most chocolate packaging say that it is natural fo the cocoa butter to go to the top of the chocolates. So in this case, the cocoa butter is probably the coconut oil oil. Yeah so if it shows then you didn’t mix the chocolate properly, or it’s probably natural.
Serena says
I made a smaller batch just for a little treat, so I did 2 tbsp coconut oil (measured in the solid form) and 3 tbsp cacao powder. I added in a tsp of vanilla extract for sweetness along with some cinnamon, and just slowly simmered everything on the stove. I added roasted hazelnuts before pouring the chocolate to set. I didn’t want more than a gram of added sugar and the richness is amazing even without the sweetener! Will keep this on hand whenever I have a craving for deep chocolate flavor!
CCK Media Team says
Thank you so much for making them 🙂
Mahendrakumarj says
what a wonderful blog thanks for this posting all children’s will like very much.
Annie says
Do you think you can use Ghee instead of coconut oil?
Mahendrakumarj says
very nice blog thank you for posting.
All you need to know is that I LOVE chocolate says
Are you Persian because at the start of the page you wrote chocolate chai and I being an American from Persia knew that chai is Persian for tea. (I knew this mostly because most Persians are obsessed with tea including me)
Mahendrakumarj says
very wonderful blog thanks for posting.
Tina says
I love that this recipe is so simple, but somehow I messed it up! Mine are fudge like. I put them right in the fridge for a couple hours then moved to the freezer when they weren’t firm. A day later still fudgy, maybe the fridge part messed them up.
CCK Media Team says
Hi! Are you using coconut oil? It turns hard when chilled (should work in fridge or freezer), but other oils won’t.
Caitlin says
Oh my gosh! This chocolate is 100% going in my ‘good recipes book’!
logan says
idk if i did something wrong but it melts when it is done cooling
CCK Media Team says
Coconut oil needs to be chilled to stay firm 🙂
Manisha says
Hi any idea why Chocolate turns gooey n grainy ?even before spreading it on Mould?is it the Heat of Hot water underneath Glass Bowl?or Ratio of 3 ingredients needs to be right?I use Date syrup as sweetner n Cacao powder n Cold pressed Coconut oil?
RL says
Monk Fruit sweetener (dry) ???? How much to put in ???? Thank you
Jabby says
These were delish, thanks!
H. says
I love these!
Hal says
Super delicious!
Veggie says
Hey these were so great! I am a new vegan 🙂
V. says
Absolutely perfect, thank you so much for this recipe!
Aaron says
I don’t buy Chocolate at the store because of this website… I only use Cacao powder, Coconut Oil and Coconut Sugar normally, but now I’m entering a whole new level of Insanity…
I just got a Melanger and I’m going to use Cacao Nibs with pure Monkfruit and then Geek out on adding Mint, Orange, Coffee etc…
I can make a 3 oz. all Organic bar for about $1.10, completely obliterating the now normal price of $2.49 at the store. The Melanger will pay for itself in no time!!!
World Domination is mine!!!
Bea says
Love these chocolate bars! Please make a white chocolate version too!
M says
This is my favorite chocolate recipe!
jien says
This was awful. Used Ghirardelli cocoa, Nutiva coconut oil, and stevia drops with a tsp. of pure vanilla. It yielded the most biter taste. I continued to add sweetener, including allulose AND peanut butter to try and mask the taste. The final texture (firm) was the only positive that came out of this recipe.
CCK Media Team says
Hi, we are not sure why you would add a full teaspoon of vanilla extract to such a small recipe. That definitely does sound awful!
Tammy Blalock says
Oh my!!!!! How awesome is this recipe, it’s like magic because it’s done so quickly. I used Hershey’s dark chocolate cocoa powder, chopped pecans, salted Land of lakes butter and fresh pure honey.I molded them in a small ice tray and I actually made it for another recipe but they were so good we ate them like chocolate drops. The big bonus is the recipe is very simple I will definitely experiment with it.
CCK Media Team says
Thank you so much for trying it 🙂
Tran says
Thank you for easy and healthy recipe! I enjoy it!
Lisa says
Thank you so much for this recipe!
Any one know if ‘xyletol simple syrup’ would work to replace honey or maple syrup?
ie – a xyletol syrup made and carefully prevented from crystalizing.
Thanks!
Liz G says
Can I dip Christmas cookies in this and put them in the fridge to harden? I plan to use cocoa butter instead of coconut oil so it can be room temperature. But, will it work on cookies?
Janele Hawkins says
These are ridiculously easy and sooooo good.
olivia says
love this, the best chocolate bars ever
Shannon Militello says
What about making unsweetened chocolate bar for baking. Do you have a recipe for that?
Lucie Cronje says
I love this. Considering that so many storebought chocolates and even some other foods are being recalled, this is a perfect solution.
Mandy says
I love so many of your recipes!
I just made this because I was having a craving for a chocolate combo you can’t find in a store… I love figs and thought the texture of the dried fruit and poppy little seeds would work well in a chocolate bite. I was right! I soaked 2 dried fruit in coffee overnight to soften the skin then mashed and drained which came to about 1.5 Tbsp. I added only 2 Tbsp of hunny because of the sweetness of the fig, and didn’t want to affect the consistency of the final product. It was just as good as I hoped it he would be!!
Kim W says
My honey and coconut oil won’t mix together. They stay separated. Even when I add the cocoa and mix the three ingredients together a coconut oil and the honey stay separated. Any suggestions And how to get the two of them to blend together?
Holly says
I’ve made this several times now and I like it best with something in it, like peanuts. Being we prefer very dark chocolate, like 90 or 95 percent dark, I reduced the maple syrup to 2 teaspoons and added a 1/2 teaspoon of pure vanilla extract. It was a huge hit. I have had several requests for this recipe so I keep sharing. Thank you for this simple DIY tasty treat that is.sure to satisfy.
colton says
i like this but what if i do not have a molde
colton says
also is it dark cocalte and is it good
colton says
can you use sugar
Jenna says
Tastes good as a chocolate bar but not good for melting as a dipping chocolate. When heating chocolate in the microwave, the oil separates from the mixture and the chocolate becomes both dry and oily.
Joy Z. says
All coconut milk in London on.Doesn’t label if it’s full fat or not. How can you tell?
Margaret Mayfield says
I made this using agave nectar. Next time I will use 2 Tbs. instead of 3 and see how that is. Very easy recipe!
Kylie J says
Have added coconut and dried cherries to these to something similar to the Cherry Ripe bars we have in Australia and they are delicious!
fakedetector says
this is impossible. chill until solid??? just 3 ingredients mixed together??
how
Evelyn says
Hi, I’m a bit confused. You said to use cacao powder or cocoa power But to use cacao power, don’t I also have to use cacao butter too in the mix? And wouldn’t that change the consistency of the chocolate? Thank you for sharing.
Becky says
Question…..I live in place that makes real coconut oil from the farms……I made this but tastes like is coconut oil…..is this normal….did I not stir enough….or is it the coconut oil isn’t processed…..I love the idea…..I just dont know
Novice Guy Cook says
Hi Katie!
Personally, I love your website and all of the neato recipes that you have shared.
I made this recipe! Wow Wee Baybee! It is a very simple recipe and super tasty to boot!!
My Dr has mandated me on a very restrictive sodium diet. This recipe is ZERO sodium!! I am now forced to literally make everything from scratch as virtually anything edible, that is commercially canned, frozen, produced is congestive heart failure in a box, all FDA approved!
In my version Katie, of your simple sweet chocolate treat, I added the following ingredients, by taste:
1 tsp – – cinnamon powder
1 tsp – – 100% pure vanilla extract (Kirkland)
1/4 cup walnuts, diced
4 tsp – – sessame seeds
As I do not have a chocolate candy ‘mold’, I used a small rectangular microwave frozen dinner tray, eg., an empty ‘Smart Ones’ frozen dinner tray; it is flexible and may be twisted to aid chocolate removal.
I poured the chocolate mix & add-ins into the tray, spreading the mix out flat, with a spoon. I scooped out as much as I could into the tray, and heh heh, licked that remaining tasty chocolate on the bottom and sides of the bowl!! As my 2021 late CoVid wife, at times commented…yes it true, “guys are animals!”
I placed the tray in the freezer for about an hour.
Using a knife, I carefully score the chilled chocolate into squares.
Twist the tray, the squares fall out. As the solidity is derived from chilled coconut oil, the portions not consumed need be chilled remain solid.
In my next version, I plan to experiment by leaving out the sweetener, which in my case, I used raw agave syrup. I want to try sweetening the mix, by dicing frozen red globe grapes into it. As a bit of trivia, my very good late friend of 30 yrs, a Jewish gentlemen, and a long term skating buddy, would freeze seedless red globe grapes, served and eaten frozen!! He called it ‘gnosh’, and there is something about freezing the grapes, that amplifies the sweetness as well as the inherent natural grape flavor. (My friend Leo died of prostate cancer in 2017.) In any case, it’ll be just fine. Katie, it is such a simple recipe, and it just begs to be experimentally replicated!!
Thank you for sharing such a tasty and simple recipe with us Nettizens!
Larry says
Thanks, I Love this , I’ve had deep inner Dreams about Making my own Healthy Nutrient Chocolate Bars, and Lots of other Dreams I’m Working on, but I came across Your Site, and I Just Love it, it’s chocolate Beauty, I just cut some mint off my mint plant I want to simmer it in coconut oil first, Hmm Mmm lol I subscribed, well God Bless
Katie says
This recipe is great! Used cocoa, honey, vanilla and coconut oil with just parchment paper. The vanilla keeps it nice and smooth- but beware, if you don’t check on it regularly in the freezer you’ll get frozen oil chunks! Keep in the fridge for really nice, smooth fudge- like chocolate.
Ella says
tastes great and easy to make, however we added some salt and it kicked up the taste. Used maple syrup as a sweetener.
Nan Rose says
Uh oh!!!! This was SOOOOO yummy and wayyyyyy too easy to make!! I had made apple honee so I used that as the sweetener. Really really good. Thank you!!!!
Mel says
Would it work to use chop the bar up into chunks for baking cookies?
ali says
nice work.