3 Ingredient Homemade Chocolate Bars

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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

3 Ingredient Chocolate Bars


Prep time: 

Total time: 

Serves: 3 chocolate bars

3 Ingredients is all you need to make your own chocolate!
  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.
This chocolate has a mild coconut taste, but it is not overwhelming. These bars are best when they are stored in the freezer.

Chocolate Steps


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364 thoughts on “3 Ingredient Homemade Chocolate Bars

  1. I have an abundance of 1 oz. unsweetened baking chocolate squares. Can this recipe be adapted to use the chocolate squares, and if so, do you have suggestions for how I can replace the powder with the squares? I’m new to candy making, but this recipe sounds delicious. Thanks!

    1. I would try melting squares down and sweetening it with powdered sugar, honey, or granulated sugar. Be sure to let whichever one fully dissolve. Taste-test it and let it reset when it tastes right. The whole point of the coconut oil is to re-wet the cocoa powder with something that will set properly. Since you’re working with chocolate bars, all you have to do is melt, sweeten, and re-set.

    1. Yes they will. If you use cacao butter instead of coconut oil, they will be more stable outside the fridge.

  2. I tried this recipe and the layers ended up separating. I had a chocolaty maple syrup, bitter coco coconut oil, and a white layer on top. Any ideas?

    1. Ok so apparently my provlem is impatience. After letting then sit in the freezer longer the taste wasn’t quite so bitter. Or maybe I acquired a taste for it? I don’t know. But the possibilities this provides are numerous….I’m thinking of adding dried fruit, nuts, shredded coconut, or topping with sprinkles. Or putting some peanut butter at the bottom of a lined muffin tin and pouring the chocolate around it. Yum!

  3. I had an issue where the honey settled at the bottom (top) of the bars. The coconut oil was melted. Any suggestions?

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