3 Ingredient Homemade Chocolate Bars

Tomorrow is Valentine’s Day!  What could be more fitting for Valentine’s Day than homemade chocolate bars? This 3 Ingredient Homemade Chocolate recipe is so easy, you will never get store bought again.  You probably already have the ingredients to make these homemade chocolate bars.  These homemade chocolate bars are even dairy free!

Homemade Chocolate Bars - My Whole Food Life

Here is a video on how to make them. Super easy!

These homemade chocolate bars are so good.  I wish I had made more of them.  The chocolate mold I bought was the perfect size for this recipe too.  I will be ordering another one right away.  If you don’t have a chocolate mold, don’t worry.  You can make this by using mini muffin pans as well.  It just may take a little longer to harden back up.  One of the things I like the most about this is that it requires no boiling or stirring over the stove.  Just mix, pour and viola! homemade chocolate.  This recipe is gluten free, vegan and paleo.  You can also make a magic shell out of this recipe.  Just mix and pour over ice cream.  Yummy!

 

Homemade Chocolate Bars

Yields 3 chocolate bars

3 Ingredient Chocolate Bars

3 Ingredients is all you need to make your own chocolate!

5 minPrep Time

5 minTotal Time

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Ingredients

Instructions

  1. In a small bowl, whisk all ingredients well. Make sure there are no lumps. It should only take a minute.
  2. Pour the mixture into molds. If you use chocolate bar molds , it should take about an hour for everything to firm up. If you use something larger, it may take a bit longer.

Notes

This chocolate has a mild coconut taste, but it is not overwhelming. These bars are best when they are stored in the freezer.

http://mywholefoodlife.com/2014/02/13/3-ingredient-chocolate-bars/

Chocolate Steps

 

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402 thoughts on “3 Ingredient Homemade Chocolate Bars

  1. Just a tip to anyone who has made these and have them come out bitter – the coconut oil MUST be unrefined. Refined coconut oil has no taste or smell, I accidentally bought it once and realized this! Using unrefined coconut oil will give your chocolate much better flavor 🙂

    1. Thank you so much for this important tip. I’m making my 27 year old daughter some milk-free chocolate in preparation for her radioactive iodine treatment that she’ll be receiving for her thyroid cancer. It’s hard to find delicious things for her that have no salt, milk, or eggs, but this recipe is IT!

    2. I always buy the oil that is flavorless because I loathe the taste of coconut. I added a few drops of peppermint oil to the mix so I can’t say if it was bitter or if the mint covered the taste. At any rate the bars were delicious! Getting ready to make another batch now! Yummy!

  2. I did not have succes with this recipe. I had to melt my coconut oil because it had solidified, then I added the cocoa powder and maple syrup. Turned into a oily mess. I stirred and stirred but could not get it to combine. Do you have any suggestions?

    1. You can use cocoa butter in place of coconut oil for a more stable chocolate bar outside the fridge. Not sure how to incorporate the butter, though.

  3. Is there any problem using granulated sugar Instead of the honey (or syrup)? I made them with the liquid sweetener (and coconut oil) and they turned out great, but a bit sticky or viscous in the middle, so I’m thinking too wet, no?

    1. You can use honey, I have used honey approximately 2-3tb spoons on 1/2 cup of cocoa and 1/2 cup of coconut oil. Anyways try it to make sure that is the right amount for your taste 🙂

  4. I have granulated Swerve, Splenda and Truvia packets and vanilla extract… Could I sub one or combination of those instead of honey/maple?

      1. Perfect! I have liquid stevia, actually. Do you know approx how much I would add? I’m going to be pouring the chocolate in molds with walnuts and making walnut chocolate bars.

        1. Not sure how much. Just add a drop at a time until you reach a desired sweetness. I’m guessing just a few drops, though. 🙂

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