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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
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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
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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 Vegan Chocolate Bars
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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
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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.
4.94/5 (69)
Total Time 5 minutes
Yield 1 large or 4 small 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

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

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More About The Cookbook

4.94/5 (69)

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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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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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1156 Comments

Leave a comment or reviewLeave a rating
  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!

  3. 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!

  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.

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