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. Hi Melissa! I love how absolutely simple these bars are! (I also love that I have everything in my pantry to make these!) My husband is a huge coconut fan, so I know he will love the subtle coconut flavor. Your molds make these bars look totally professional - nobody will ever know they are no questionable ingredients! :) Thanks for a great recipe - pinning now!
    Reply
  2. Pingback: Chocolate Coconut Tarts | My Whole Food Life
  3. I couldn't wait....had to make this immediately. Yum! I didn't even bother with molds of any sort, just lined a cake pan with wax paper & poured in a thin layer. Fast, delicious chocolate bark with just a few clean ingredients. Thank you!
    Reply
    2. Coconuts aren't nuts..so if it's an allergy issue it shouldn't be like eating peanuts or something along those lines.
      Reply
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  6. Fantastic! I just made these for a party and they were a great success. I did add a bit more Cocoa Powder to my mix which created a more truffle type flavor. I also played around with a few additions- I topped one with Ginger Sugar and another with Sea Salt. The next was Smokehouse Almonds (according to Blue Diamond, they are gluten free). Lastly I added Chili Powder to the mix, added Sriracha Peas (not gluten free) to each mold and topped with Ancho Chili Pepper. I did use a metal mini muffin pan in order to mold these. After a couple rough go rounds, I figuired out it was best to allow the chocolate to settle in the mold at room temperature for exactly an hour and twenty minutes then pop in freezer for ten minutes. One good upside diwn drop onto the counter and all the chocolates came out! Thank you for a great recipe.
    Reply
  7. I made chocolate dipped strawberries with this recipe and they turned out great. Literally took five minutes from start to finish. So much easier than melting traditional chocolate. I'm going to let my boys use the leftovers as a topping for ice cream (move over Magic Shell!) since I didn't chill or freeze it yet.
    Reply
  8. These are amazing! Thank you so much for sharing! I didn't have any chocolate molds so I lined a bread pan with parchment paper and they did perfect! I tasted the mix right before I put it in and decided it needed more honey. I drizzled the top with honey before putting it in the freezer. It turned out amazing. Almost like a chocolate bar with honey inside. This will defiantly help my chocolate cravings!
    Reply
  9. Melt in your mouth delicious! Definitely need to store in the freezer. I used Lego block molds. Worked perfectly. Kids loved it. Great low sugar sweet treat. Thanks.
    Reply
  10. WARNING- definitely freeze these, don't bother with refrigerator, they get a bit melty. Leave them in the freezer, and wrap it up in cling wrap so they don't get icy. I made these today.. I combined 3 different recipes from this site to make "organic dark chocolate bark with sea salt" I combined the coconut oil, honey, and cocoa, mixed thoroughly, poured it into a baking tray lined with baking paper, sprinkled it with crushed cashews, walnuts and pistachios, and let it set in the freezer for an hour and it was nice and firm. I ate a piece and it was nice, but slightly lacking flavour (more honey next time?) So I decided to sprinkle some sea salt on a piece and it was delicious! The salt gives it that zing that it's slightly lacking in. I also drizzled honey on top of a few pieces, peanut butter on another, and both on another! It's a great base to experiment with, and much better than store bought crap laced with carcinogens and bucket loads of sugar! I don't feel guilty at all indulging in a few pieces, so long as I exercise that day. I want to order some stevia and add that next time. You could even wrap them in aluminum foil and print out some designs and wrap them up like candy bars for your children. (They won't know the difference!) It's quite nice, it's a good size to make up in order to not be able to gorge out crazily. As someone with a previous sugar addiction, I was a little scared to have chocolate in the house, but at least it's healthy. Another good thing is the coconut oil makes you feel a little queasy if you eat too much, meaning you probably won't binge on it, even better! And I usually take a tablespoon of coconut oil each day for the health benefits, instead I can just have a few pieces of this chocolate and get the same effects. I ate a few pieces before I went running, and again after, still have more than half left.. Excellent thanks for sharing!
    Reply
  11. I just tried these. Excellent, quick, easy recipe. I used honey, and to me the honey taste was overwhelming. I do prefer dark chocolate, though, so that may be why -- just too sweet for my taste. I will try again with about 1/2 the honey, or maybe another sweetener with less flavor. But they are very tasty and easy. My kids will go gaga for them! I can't wait to experiment with other flavors - peppermint for sure. And they definitely satisfy a sweet tooth/chocolate craving.
    Reply
  12. OMG!!! Melissa, I am always a big fan of your recipes, but this one may be my ultimate favorite!!! It takes about 10 seconds and what a healthy alternative to my chocolate addiction. I through them in mini muffin liner and they worked perfectly!!
    Reply
  13. BEST SUGAR FREE CHOCOLATE EVER!! SO YUMMY!! I made these today. I used 2 TBS agave for the sweetener. I had a jello bean mold that is used to make jellybean sized jello and it worked perfect!! I brushed the mold with coconut oil, poured the chocolate in, let it sit on the counter for an hour than put it in the freezer for 30 minutes. They turned out perfect!! YUM!! Thank you for all your hard work :) My family definitely appreciates it!!
    Reply
  16. I made these today and they didn't turn out as I hoped. I used 3T maple syrup and the batter did not pour. It was smooth but I had to use a spoon to scoop into my chocolate mold. I placed them in the freezer for a few hours and I could barely get them out of the mold. They were stuck and not solid- thick and chewy. Any thoughts?
    Reply
    1. I'm sorry that happened. :( What did you mean by that batter did not pour? Just trying to understand what might have happened.
      Reply
      1. I whisked the batter and most of it stayed in the whisk. After I used a spatula to get the batter out of the whisk, I stirred the batter again and it was so thick on the bottom of the bowl. I had to then take a spoon and scoop the batter into the mold. Now that it's been frozen, it will not pop out of the mold. I have to take a fork/knife to scrape it out. :( Just not sure what I did wrong? I'd like to try it again, but maybe do something different?
        Reply
        1. I'm not sure what happened. It shouldn't have been very thick at all. :( Was the coconut oil hard? It should have been in a liquid state before mixing with the other ingredients.
          Reply
          1. The coconut oil was warmed to a liquid before adding it to the powder and syrup. I guess I'll have to try it again and see what happens. ;)
  17. Thanks so much, I really am enjoying making lots of your recipes! Would you ever use this chocolate, once its made, to melt and put in other recipes that call for melted chocolate?
    Reply

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