3 Ingredient Chocolate Bars (Vegan and Paleo)

Melissa King Healthy Chocolate and Candy, Recipes

You need to try these 3 Ingredient 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 healthy chocolate bars.  These homemade chocolate bars are even dairy free!

 

3 Ingredient Chocolate Bars - My Whole Food Life

Here is a video on how to make them. Super easy! For more videos, you can subscribe to my You Tube Channel.

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!

3 Ingredient Chocolate Bars

3 Ingredient Chocolate Bars

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Prep Time 5 min Serves 3 chocolate bars     adjust servings

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

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.

by

Recipe Notes

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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422 thoughts to “3 Ingredient Chocolate Bars (Vegan and Paleo)”

        1. I am not sure it would work. I think that would still taste good, but more like a fudge than a chocolate bar.
          Reply
  7. I've been making these for about three years now. I adapted it from a recipe on an HCG forum called cocoa crack. I use equal parts coconut oil, raw cacao, a little liquid chocolate stevia, from there I mix it up. I pour them in mini muffin cups. Sometimes I sprinkle unsweetened coconut or add a teeny dollup of almond butter or chopped nuts. Everyone loves it. Even the teenagers... And believe me that's saying a lot .
    Reply
  8. I love the taste and especially the many health benefits of unrefined, organic coconut oil. Can't imagine a more enjoyable way to consume it. Who doesn't love chocolate? Thanks for all the great ideas!!
    Reply
  11. Pingback: Friday Finds | Whole and Heavenly Oven
  14. Is there a way to keep the bars from melting so easily? Everytime I use the coconut oil to make chocolates they melt faster than other chocolates. I'd love to find out anyone elses experience. Thanks.
    Reply
  16. These turned out great, but they do melt fast. I added cayenne to one mix and cinnamon to another also sprinkled salt flakes on top of some... All were fantastic! Endless ideas are running through my head now, haha. After making several batches (I used maple syrup) I suggest adding a small pinch of salt before molding to enhance the flavor. Thanks so much for the post! These ate very good :)
    Reply
  17. I have made these and love them. Ion place of the maple syrup I used blue raw agave. The agave helps if you are diabetic because it doesn't cause a sugar spike like sugar, honey and other sweeteners. After making them I keep them in the freezer.
    Reply
      1. I love love love this chocolate! I made a double batch tonight with 3/4 c coconut oil 1/4 cup coconut milk. I haven't tried it but noticed it seemed to become a little lumpy as I poured it onto the sheet pan. Do you think the coconut milk could make it curdle?
        Reply
  18. Just looking for suggestions on what to mold them in if I don't have a chocolate mold. Someone here mentioned a cupcake pan. Do they pop out easily from a metal one? I'm thrilled to find a healthier version for my chocolate addiction. Thanks!
    Reply
    1. You can use a mini muffin pan. I would line it with some kind of liner so it pops out well. It will also take longer for it to firm up in the freezer.
      Reply
  19. Hi Melissa! I just LOVE your recipes! Thank you so much for your time, energy and love into all you do! I so appreciate it from Western Mass. I made a 2nd batch for my son with chopped almonds and unsweetened coconut...a HUGE hit! I think I am addicted to coconut oil :)
    Reply
  20. These are absolutely delicious and so easy! My only problem is that I don't have a candy mold so I used a mini muffin pan and I did not line it! They are very difficult to get out. I figured that I would share so that others don't make the same mistake. They are still delicious though! Thanks for sharing!
    Reply
    1. Thanks for sharing! I really do think it would work well with liners. I have made peanut butter cups with my silicone liners and they came right out. I am pretty sure paper liners would work as well. Maybe next time you can grease the liners?
      Reply
      1. Just wanted to let you know that I am making them again and I ordered the candy mold that you linked to so that I don't have sticking issues! So yummy!
        Reply

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