Homemade Chocolate Bars – made in under 5 minutes from start to finish, with just 3 ingredients!
These homemade chocolate bars pretty much make themselves.
It’s especially fun to customize the flavor – Chocolate Mint? Chocolate Coconut? Chocolate Chai?
The sky is not the limit with these addictively delicious chocolate bars.
They taste like eating the coating right off of a chocolate Dove bar.
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Seriously, I think I am obsessed.
I know… I say that about a lot of the recipes on here.
I am a sucker for chocolate recipes that are easy and quick to make.
Then you can spend less time on preparing them and more time on the fun part…
EATING them!
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Homemade Chocolate Bar Flavors
Crunchy Mint Chocolate: Add a few drops pure peppermint extract to the melted chocolate. For a fun texture, feel free to also add cacao nibs or rice crispy cereal.
Dark Chocolate Almond: Stir a handful of chopped almonds in with the other ingredients. This can also be done with diced walnuts, peanuts, or cashews.
Chocolate Coconut: Stir in a handful of shredded coconut, or sprinkle it over top before chilling the chocolate bars.
Chocolate Sea Salt: After pouring the melted chocolate into a container, sprinkle a small amount of sea salt on top.
Rocky Road: Add mini vegan marshmallows and chopped nuts of choice to the mixture before refrigerating or freezing.
Peanut Butter Swirl: After pouring the chocolate into a container, use a spoon to swirl in melted peanut butter or almond butter. Chill until firm.
Espresso Chocolate Bars: Stir 1/8 tsp instant coffee granules in with the cocoa. For a stronger coffee flavor, you can increase this amount as desired.
Other flavor ideas and add-ins include chia seeds, hemp seeds, freeze-dried strawberries or banana, dried blueberries, crushed pecans or pistachios, a pinch of cayenne, rainbow sprinkles… the possibilities abound!
Sugar Free Chocolate Bars
For low carb, sugar free, and keto chocolate bars, combine the following in a bowl until smooth: 1/2 cup cacao or cocoa powder, 1/4 cup melted coconut oil, and vanilla stevia drops to taste.
Pour into a small shallow container or candy molds (If it’s too thick, add 1 additional tbsp oil), and chill until hard. Store leftovers in the refrigerator or freezer.
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Above, watch the video of how to make chocolate bars
Homemade Chocolate Bars
Ingredients
- 1/4 cup cacao or cocoa powder
- 3 tbsp coconut oil (For coconut-free, try these Easy Chocolate Fudge Bars)
- 3 tbsp pure maple syrup, honey, or agave (A sugar-free option is written out above)
- optional extracts, cocoa nibs, chia seeds, or other add-ins
Instructions
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Chocolate Recipes
Novice Guy Cook says
Hi Katie!
Personally, I love your website and all of the neato recipes that you have shared.
I made this recipe! Wow Wee Baybee! It is a very simple recipe and super tasty to boot!!
My Dr has mandated me on a very restrictive sodium diet. This recipe is ZERO sodium!! I am now forced to literally make everything from scratch as virtually anything edible, that is commercially canned, frozen, produced is congestive heart failure in a box, all FDA approved!
In my version Katie, of your simple sweet chocolate treat, I added the following ingredients, by taste:
1 tsp – – cinnamon powder
1 tsp – – 100% pure vanilla extract (Kirkland)
1/4 cup walnuts, diced
4 tsp – – sessame seeds
As I do not have a chocolate candy ‘mold’, I used a small rectangular microwave frozen dinner tray, eg., an empty ‘Smart Ones’ frozen dinner tray; it is flexible and may be twisted to aid chocolate removal.
I poured the chocolate mix & add-ins into the tray, spreading the mix out flat, with a spoon. I scooped out as much as I could into the tray, and heh heh, licked that remaining tasty chocolate on the bottom and sides of the bowl!! As my 2021 late CoVid wife, at times commented…yes it true, “guys are animals!”
I placed the tray in the freezer for about an hour.
Using a knife, I carefully score the chilled chocolate into squares.
Twist the tray, the squares fall out. As the solidity is derived from chilled coconut oil, the portions not consumed need be chilled remain solid.
In my next version, I plan to experiment by leaving out the sweetener, which in my case, I used raw agave syrup. I want to try sweetening the mix, by dicing frozen red globe grapes into it. As a bit of trivia, my very good late friend of 30 yrs, a Jewish gentlemen, and a long term skating buddy, would freeze seedless red globe grapes, served and eaten frozen!! He called it ‘gnosh’, and there is something about freezing the grapes, that amplifies the sweetness as well as the inherent natural grape flavor. (My friend Leo died of prostate cancer in 2017.) In any case, it’ll be just fine. Katie, it is such a simple recipe, and it just begs to be experimentally replicated!!
Thank you for sharing such a tasty and simple recipe with us Nettizens!
Larry says
Thanks, I Love this , I’ve had deep inner Dreams about Making my own Healthy Nutrient Chocolate Bars, and Lots of other Dreams I’m Working on, but I came across Your Site, and I Just Love it, it’s chocolate Beauty, I just cut some mint off my mint plant I want to simmer it in coconut oil first, Hmm Mmm lol I subscribed, well God Bless
Katie says
This recipe is great! Used cocoa, honey, vanilla and coconut oil with just parchment paper. The vanilla keeps it nice and smooth- but beware, if you don’t check on it regularly in the freezer you’ll get frozen oil chunks! Keep in the fridge for really nice, smooth fudge- like chocolate.
Ella says
tastes great and easy to make, however we added some salt and it kicked up the taste. Used maple syrup as a sweetener.
Nan Rose says
Uh oh!!!! This was SOOOOO yummy and wayyyyyy too easy to make!! I had made apple honee so I used that as the sweetener. Really really good. Thank you!!!!
Mel says
Would it work to use chop the bar up into chunks for baking cookies?
ali says
nice work.
Rachel says
I have a few questions. Has anyone made this with about 1/2 the amount of sugar. I’m looking for something similar to the 72% chocolate bars. I assume cutting down on the sugar would work?
Approximately how long would this last in the freezer before getting a funny taste?
This might be a dumb question, but how can you make coca butter to replace the coconut oil so that the chocolate doesn’t melt as fast when taken out of the freezer? R is there a better option?
Thanks so much
Melanie says
This was and is a great quick recipe! Flavor is like a smooth dark chocolate bar from a specialty shop! This is the most perfect recipe for teaching! I have used in my High School foods class and plan to use it during our foods club as well! Perfect for Special Needs class as well!! Can’t wait to make it with Grand Babies!!
Sherri says
I teach HS foods class once a week to Sped students. Small level IV needs school with a tight budget and it’s hard finding new things to make each year. Any suggestions for sites to get ideas?
Charlene says
Hi! Just wondering, for the Sugar free version. Wondering if one could use the Stevia pwdr packets in replacement of the liquid? If so, would you have to know how much to use? Tysm