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Homemade Chocolate Bars

Homemade Chocolate Bars – made in under 5 minutes from start to finish, with just 3 ingredients!

Vegan Chocolate Bars

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

Homemade Chocolate Bars

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!

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Homemade Vegan Chocolate Bars

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!

How To Make Chocolate At Home

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

Easy Homemade Chocolate Bar Recipe (Vegan, Keto, Paleo)
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Homemade Chocolate Bars

How to make homemade chocolate bars the easy way with just three ingredients.
4.92/5 (76)
Total Time 5 minutes
Yield 1 large or 4 small chocolate bars


  • 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


  • *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


The recipe also makes a great frosting for Sweet Potato Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

4.92/5 (76)

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Published on August 16, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!

  2. 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!

      • 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….

  3. Shelley says

    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!

  4. joe says

    Have you ever tried adding a minute pinch of cayenne? It gives the chocolate an elusive taste which cannot be deciphered.

  5. 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.

  6. 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?

      • 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.

          • 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?

          • 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.

  7. 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.

  8. 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!

  9. 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.


  10. 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?

  11. 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!

  12. 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

  13. 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

    • 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.

  14. 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


  15. 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?

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