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Homemade Chocolate Bars

4.99 from 391 votes

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!

Trending Right Now: Chia Pudding Recipes – 5 Delicious Flavors

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.

You May Also Like: Keto Protein Bars – 4 Ingredients

Above, watch the video of how to make chocolate bars

Easy Homemade Chocolate Bar Recipe (Vegan, Keto, Paleo)
Pin it now to save for laterPin Recipe

Homemade Chocolate Bars

How to make homemade chocolate bars the easy way with just three ingredients.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 large or 4 small chocolate bars
5 from 391 votes


  • 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

Published on August 16, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
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.

Learn more about Katie

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  1. 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?

  2. 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?

    • 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.

    • - 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

  3. 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?

  4. 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.

  5. 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.

    • 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.

    • 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!!!

  6. 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!

  7. 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!

  8. 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?

      • 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 🙂

  9. 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!

          • 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.

  10. 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

  11. 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…

  12. 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!!

  13. 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.

  14. 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!

    • 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

  15. 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

  16. 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?

  17. 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.

  18. 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!!!

  19. 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!

  20. 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.

  21. 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.

  22. 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!

  23. Ashton says

    Hi katie! I just made it!! Way good! Try using 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!

  24. 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!!

  25. 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! 🙂

  26. 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!

      • 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!)

  27. 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?!

  28. 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!

  29. Char @ 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 :-?.

  30. 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.

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. 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!

  38. 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

  39. 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)

  40. 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.

  41. 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 :(.

  42. leah says

    Add a second layer made up of coconut oil, sweetener of choice, shredded coconut and chopped almonds. Viola! Healthy Mounds Bars.:)

  43. 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 🙂

  44. 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!

  45. 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. 🙂

  46. 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

  47. 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!

  48. 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..

  49. 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?

  50. 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!

  51. 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.

  52. 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

  53. 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-covered strawberry
    chocolate-peanut butter
    cookies ‘n’ cream
    trail mix

  54. 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!)

  55. 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!

  56. 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!

  57. 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!

      • 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!

  58. 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?

    • 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.

  59. 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 😀

  60. 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!

  61. 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.

  62. 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!

  63. 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?

    • 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.

  64. 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 🙂

    • 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.

  65. 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 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!

  66. 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.

  67. 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!!

  68. 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!

  69. 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!

    • 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.

  70. 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!

  71. 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.


      • 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!

          • 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?

  72. 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!!!

  73. 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

      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!

  74. 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!

  75. Emma says


    I just kept mine plain, and they were terrific! I think I’ll be making them every single day from now on :).

  76. 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… calories! I use them to flavor my morning coffees…

  77. 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.

  78. 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.

  79. 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! 🙂

  80. KellyB says

    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!

  81. 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!

    • 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

            5 stars
            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 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.

  82. 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.

  83. 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!

  84. 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!

  85. 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!

  86. 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!

  87. 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 😉

  88. 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!

      • 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

  89. 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.

  90. 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. 🙂

  91. 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!

  92. 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!

  93. 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!

  94. 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?

  95. 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.

  96. 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.

  97. 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!

  98. 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!

  99. 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?

  100. 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!


  101. 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!

  102. 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.

  103. 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! ^^

  104. 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.

  105. 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?

  106. 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!

  107. 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!

  108. 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

  109. 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!

  110. 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

  111. 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!

  112. 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)

  113. 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?

  114. Rita Johnson says

    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.

  115. 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.

  116. 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!

  117. 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. 🙂

  118. 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!

  119. 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!

  120. 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

  121. 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.

  122. 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.

  123. 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.

  124. 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.

  125. 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 🙁

  126. 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?

  127. 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.

  128. 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. 🙂

  129. 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.

  130. 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!!!

  131. 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?

      • 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!!

  132. 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!

  133. 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?

  134. 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…)

  135. 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

            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!

          • 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!!

  136. 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.

      • 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!

  137. Christina says

    Any substitutions for coconut oil then?

    These look great though! I’d sure love some for Easter 🙂

  138. 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.

  139. 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

  140. 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’

  141. Amber says

    What brand of coconut oil do you use/which would you recommend? I would like the Easter Bunny to bring me some!

  142. 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!!

  143. 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!!

  144. 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!!!!

  145. 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!

  146. 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. 🙂

  147. 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!

      • 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!!

  148. 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!!

  149. 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?!

  150. 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!

  151. 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

  152. 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

  153. 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 🙂 🙂 🙂

  154. 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!

  155. 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!

  156. 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!

  157. 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.

  158. 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?


  159. 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?

  160. 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… 😉

  161. 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.

  162. 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.

  163. 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!!!

  164. 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.

  165. Dawn says

    I made this today and very yummy! I put raisins in mine since I used to love Chunky Bars with raisins.

  166. 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 😀

  167. 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!

  168. 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!

      • 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.

  169. 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. :)~

  170. 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.

      • 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.

          • 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.

  171. 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.

  172. 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!!

  173. 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.

  174. 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!

  175. 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! :))))

  176. 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!!!

      • 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???

  177. 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.

  178. 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?

  179. 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!!

  180. 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.

  181. 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 🙂

  182. 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

  183. 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!!!

  184. 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!

  185. Kristina says

    I’m thinking of crushing up come coffee beans and making it into an espresso bark… coffee + chocolate= heaven!

  186. 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?

  187. 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?

  188. Kathy says

    These turned out FABULOUS!!! Thank you for sharing a better alternative for those of us who like chocolate without the extras.

  189. 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.

  190. 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?

  191. 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!

  192. 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!

  193. 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!!

  194. 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!

  195. 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!! 🙂

  196. 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……

      • 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!!)

  197. 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.

  198. 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

  199. 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!

  200. 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.

  201. 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…..

  202. 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.

  203. 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.

  204. 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.

  205. 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!! 🙂

  206. 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??

  207. 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!!

  208. 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!

  209. 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.

  210. Johanna says

    Can you use brown rice syrup or stevia packets instead of agave? What about adding coconut! Looks great, must try! Thanks.

  211. 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.


  212. 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.

  213. Karen says

    I am wondering how well these chocolate bars would travel? In other words how likely are they to melt in a suitcase?

  214. 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).

  215. 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….

      • 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.

  216. 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

  217. 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.

  218. 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!

  219. 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.

  220. 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).

  221. 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?

  222. 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! 🙂

  223. 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!

  224. 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!


  225. 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 ;).

  226. 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

  227. 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.

  228. 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! 🙂

  229. 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!

  230. 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?

  231. 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!

  232. 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!!!!!

  233. 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.



  234. 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.)

  235. 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?

  236. 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” 🙂

  237. 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!

  238. 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.

    • 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!

  239. 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!

  240. 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!!

  241. 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!

  242. 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.

  243. 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!

  244. 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.

  245. 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?

  246. 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 !

  247. 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….

  248. Hannah says


    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!

  249. 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!

  250. 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.


  251. 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.

  252. 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~! 🙂

  253. 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.

  254. 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!

  255. 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!!!!

  256. 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 🙂


  257. 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.

  258. 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?

  259. 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.

  260. 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.

  261. 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

  262. 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!

  263. 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!!!!!

  264. 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:

  265. 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!

  266. 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!

  267. 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?

  268. 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.

  269. 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!)

  270. 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?

  271. 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 …

  272. 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!

  273. 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!

  274. 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!

  275. 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.