Do you know how ridiculously easy it is to make your own chocolate bars? Oh. My. Goodness. First of all, let’s get one thing straight right away: these are HEALTHY!!! I know, I know, you probably don’t believe me that they are delicious. There isn’t a stitch of refined sugar to be found in these babies. One bite in and I was in 7th heaven. Additionally, they take about five minutes to make and only about 15 minutes to freeze. But lets get back to how insanely delicious these bars are. Hershey doesn’t hold a candle to these babies. For real.
This summer I made some raw Chocolate Cream Caramel Bars from This Rawsome Vegan Life. Not only were the bars delicious, the chocolate cream layer was shockingly delicious. That was an inspiration for these chocolate bars. You can’t stop at just dark chocolate though, I got a little crazy and made Chocolate Peanut, Peanut Butter Chocolate, Salted Dark Chocolate, Chocolate Almond, and Toasted Hazelnut! I love how they look exactly like a store bought bar! This Break-Apart Chocolate Bar Silicone Mold
makes that possible! Once frozen, I first wrapped them in aluminum foil then this gorgeous wrapping paper I picked up a Crate & Barrel (I am LOVING gold this season!!). Voila, you’ve got yourself a pretty awesome, very easy, super tasty, and wonderfully healthy gift!
Homemade Dark Chocolate Bars
Forget the store bought Dark Chocolate Bars, this homemade version is 10x better AND you can pronounce all of the ingredients. Out of this world delicious, these make great gifts!
Ingredients
- 1/4 c. coconut oil
- 1/4 c. cocoa powder
- 1 1/2 tbsp. maple syrup
- 1 1/2 tbsp. honey
- 1/2 tsp. vanilla
Mix In Of Choice
- Chopped Peanuts
- Chopped Almonds
- Fleur De Sel Sea Salt
- Chopped Toasted Hazelnuts
- Peanut Butter
Instructions
-
In a small sauce pan on medium-high melt together the coconut oil, cocoa powder, maple syrup, honey, & vanilla. Whisk until completely melted.
-
Pour in to candy bar mold. If using a mix-in (except peanut butter, if using PB add to everything else being melted), add to candy bar mold prior to pouring chocolate.
-
Freeze at least 15 minutes until hardened. Store in freezer.
Recipe Notes
Adapted from My Whole Food Life
Homemade Dark Chocolate Bars // Forget the store bought chocolate bars, this homemade version is 10x better AND you can pronounce all of the ingredients. Out of this world delicious, these make great gifts! | Tried and Tasty
Homemade Baking Spice Mixes // Tried and Tasty
Homemade Savory Spice Mixes // Tried and Tasty
100% Whole Wheat Pancake Mix Gift Set // Tried and Tasty
No Knead Bread // Tried and Tasty
Homemade Nut Butter // Tried and Tasty
Fresh Whole Wheat Baguettes // Tried and Tasty
Almond Joy Granola // Tried and Tasty
Holiday Popcorn Snack Mix // Tried and Tasty
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
TAS
This made a bar with the perfect amount of sweetness & is so delicious!! Thank you for the recipe!! (I used bourbon infused maple syrup ~ YUM!)
I didn’t like dark chocolate, So I add some milk to it, and then the chocolate taste is fabulous.
Logan
This is an interesting recipe, but mine turned out more like coconut fudge than dark chocolate. Personally, I think the coconut flavor is very overwhelming and it wasn’t as hard as I hoped (but maybe it just needs more time in the freezer). If you don’t mind coconut flavor, it’s a good, rich chocolatey treat!
Ann
Delicious!! My kids loved it. Perfect when kept in freezer and eaten immediately. I did replace 1/4 of the coconut oil with butter because the kids didn’t like the coconut oil flavor. We added almonds and shaved coconut. Thank you for the recipe.
When I read your article, I couldn’t believe it. But, when I tried, the outcome was astonishing. It was actually chilled and ready to eat in max 20 minutes. I liked the taste. My son’s birthday is coming; I will make choco bars for his friends. Thank you!
My first try: it mixed together into a smooth liquid… until I tried to adjust the sweetness. Then the sugary/chocolate part became a thick, dark glop with a lighter colored liquid part that wouldn’t mix in. I think I cooked it too long. It tastes great but I had to spoon it into the baking cups instead of pouring. Next time I’ll have everything ready and pour it quickly.
Baffled
Are you all kidding?? I cant get this to produce anything short of chocolate topping for Ice cream or maybe soup. I even tried cornstarch to thicken to no avail…..what am I doing wrong? I’ve tried it 3 times with the same results
Akanksha
Maybe you are putting too much oil. Tryna add more powder to it
Crash
This is a recipe for chocolate syrup. Melts immediately at room temperature. No way to wrap and give these as gifts as the pictures portray, unless your recipient lives at the north pole and keeps the heat at 60 degrees.
Sue
Nutrition values are based on serving size, which is not defined anywhere…or else I missed it…🙂…can you advise?
Yvonne
Hi Sue, great question! The serving size is one chocolate bar – and if you prepare the recipe as described, it will make four chocolate bars total. This can of course vary a bit based on which optional mix-in’s are included. Hope that helps!
Lelette Branch
Can I use agave syrup instead of maple syrup?
Lara
I read somewhere you could you food grade cocoa butter instead of coconut but I’m not really sure.
Valeria
How much peanut butter?
Sounds amazing. Never tried making this before. Thanks.
Simon
Yvonne
Definitely a great recipe, I hope you’ll give it a try!
Debbie
How long did you cook it for. I tried it but my chocolate did not come out of the mold easily, it was more toffee base in the middle. I’m not sure if I didn’t heat it long enough.
Yvonne
I only cook it long enough to melt it down. Once it’s liquid I fill my molds and then after it’s frozen solid it will easily come out of the mold. What type of mold are you using? I used silicone.
Linda
Do these have to be stored in the freezer or refrigerator once they’ve set up? Will they return to a more liquid state if left at room temperature?
Yvonne
Yes! It’s important to keep them cold. Especially in warmer climates/temperatures. Coconut oil liquifies I believe somewhere around 70 degrees. Even a bit cooler than that and your bars will be soft and messy.
Eric
Can I skip coconut oil or with a substitute? I’m not a fan of coconut.
Yvonne
You know, the coconut oil is pretty crucial in this recipe because it solidifies when cold, unlike any other oil. Unfortunately, I think this may not be the recipe for you. Good luck in your quest!
Niki
Instead of coconut oil…how about trex or ‘crisp and dry’ which goes hard when cold? Can you taste the coconut oil??
Yvonne
I’ve never heard of trex or ‘crisp and dry’ I’m not certain how that would work. I personally can’t taste the coconut oil, but that’s because I use it all the time in my cooking – so I’m not certain for someone who doesn’t use it often or like it would be able to taste it!
Sarah Hosein
Me neither I hate coconut
Hey y’all
There’s a coconut oil that doesn’t taste like coconut! It’s refined. TerrSol has one.
Also Cacao butter should would…I’m gonna try it…
Amanda
Yvonne, how big was your chocolate bars after you made them? The height (thickness of the chocolate bar), length and width. I’m making custom designed candy wrapper for it (like your gold wrapping paper), and wanted to know the dimensions of the candy, if you could help. :) Going to be trying this recipe soon!
Yvonne
I just looked up the specs on the mold and it looks like this is what the final dimensions are of the actual bar: Cavity Size: 6.3-inch x 3.1-inch x 0.4-inch.
This is perfect! I love it.
Yvonne
Thanks! I can’t believe how amazing they are and EASY!!
Emma Matthews
I tried the homemade. Dark chocolate bar it was horrible the recipe did not work I had a pan full of oil very little chocolate maybe u left something out of the recipient
Carla
My first try did the same, because the heat was too high. 2nd try, I melted on low heat and wisked just until everything was melted together. In the freezer now, so we will see!