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 just made these into little chocolate hearts using honey and they were AMAZING! Just what I needed at the end of my clean meal. My whole family loves them!
    Reply
  2. Wow these are sooo good! I just can't get enough of them! I may try these with some chopped up hazelnuts next time. thank you for the recipe! Xx
    Reply
  3. These are SO delicious but I'm having some issues with it melting too much at room temperature. I've read that tempering chocolate can help prevent this - can this recipe be tempered?
    Reply
    1. I don't think this chocolate can be tempered. It does melt fast at room temp. I have had readers say that adding cocoa butter helps it stay a bit more stable, but I am not sure how much to add.
      Reply
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  5. I made these for the first time this evening and they are DELICIOUS!! I made them in our silicone chocolate molds and used maple syrup for the sweetener. We are nut-free due to my daughters allergies so I tried three different nut-free flavors - unsweetened coconut flakes, sunflower seeds, and a homemade boiled berry mixture (that we normally use to flavor yogurt, top toast, etc.) After pouring the chocolate into the molds, I placed some add-in onto each chocolate and used a toothpick to stir it in. I've tried all three flavors and they are all excellent! Thank you so much for this very simple recipe that goes above and beyond when it comes to satisfying a chocolate craving!! :)
    Reply
  6. thank you for posting the recipe! I really want to try them, but am worried about the ease of melting. I want my toddler to have some of it (since she loves chocolate). What other oil would you recommend using so it stays firmer longer? Would butter or ghee work better? Also, is the texture at all grainy? Thank you!
    Reply
    1. The texture is not grainy if you use a liquid sweetener and mix very well. I have heard of people using cocoa butter to help them hold their shape longer. I haven't tried it yet though.
      Reply
  7. Hi, Thanks for the recipe, here are some thoughts. I tried this recipe today and I kinda felt that the cocoa, honey and the oil separated into different layers as the mixture was setting. I put it in a 4" Dia cup. Now I am wondering if maybe sticking to smaller moulds help the smaller pieces of chocolate to have all three layers. Also here in India, coconut oil is semi solid at room temperature even in the winter season, so my chocolate melts from just holding it. :( Butter stays solid all year round, so guess I'll substitute the oil with butter next time. :)
    Reply
    1. I haven't had the experience of it separating. Sorry that happened to you. :( I think the cocoa butter should make it more stable outside the freezer.
      Reply
  8. I made this last night for the first time! It is delicious. Even the kids love it. I don't have any moulds yet, so just put them in cake cases. It never set properly for me though - has a consistency of buttercream (but still yum!!). I did add a bit of vanilla essence to it, so maybe that's why.
    Reply
    1. Do you have some mini muffin pans? It should work with those. Or you can pour the mixture onto a parchment lined baking sheet and spread it thin?
      Reply
      1. I used a mini muffin pan and put a teaspoon in each one and smoothed it out. Never fully set. Will keep trying. Might buy some chocolate bar moulds :) Thank you for the reply.
        Reply
    1. Yes it will melt at room temp. Some people have replace some of the coconut oil for cacao butter to make them more stable. I have not tried it though.
      Reply
  11. I use this recipe for "Magic Shell" chocolate sauce for ice cream (usually homemade from coconut milk). I make it just before serving ice cream. Then I pour it on the ice cream while it is still liquid. Of course it hardens into a nice shell shortly after coming in contact with the ice cream. Left overs go in a glass container where it will solidify. To use it again I just heat it up a little by putting the glass container in a bowl of hot water or just setting the container on top of a hot stove. The consistency can be varied from a fudge to a sauce by letting it heat up more.
    Reply
  12. Sorry, but I'm a chocolate fanatic. Your recipe doesn't make a chocolate bar. It makes a chocolate-flavored bar. If you aren't using cocoa and cocoa butter (i.e. baking chocolate), you aren't making chocolate. Your recipie calls for cocoa powder - typically it is 10-15% cocoa and 0% cocoa butter. If your recipie used dark cocoa powder, you are only using 25% cocoa and 0% cocoa butter. For that matter, if you are trying to make chocolate, use alkali (i.e. chalk) free baking chocolate. The dutch process (i.e. chocolate processed with alkali) destroys the antioxidants (e.g. flavonoids) that make chocolate healthy. Final note, if you are worried about your health, stick to alkali free dark chocolate (i.e. 70%+). The high levels of sugar in semisweet (i.e. 50%) and milk chocolate (i.e. anything <50%) negate the health benefits of the antioxidants.
    Reply
      1. Thank you so much Melissa, here in the Philippines its hard to find cocoa butter. I am just a starter making homemade chocolate bar like a week ago but almost stop because no cocoa butter, and i am very glad it was not hard both in finding your site and making chocolate bars using your ingredients. I am your new follower.
        Reply
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  20. I'm making these for the first time and I'm NOT a Baker. I was wondering what the "T" stands for in the recipe is that Tablespoon or Teaspoon?
    Reply

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