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. Unfortunately that will not work for this recipe. Can you have cocoa butter? That will work in place of coconut oil
      Reply
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  5. This chocolate is so awesome and the peanut butter cups are heavenly! I will be putting this recipe and the peanut butter cups recipe (with credits to you, of course), molds and ingredients into Easter baskets for my adult children for Easter this year! No more Reese's or Justin's peanut butter cups ever again!
    Reply
  6. hi there, i find it dificult to get hold of coconut oil difficult to get hold off at a reasonable price here, do you know of a subdtitute i can use?
    Reply
    1. The only other thing that might work is cocoa butter, which might be equally hard to find. I can only get it on Amazon. :(
      Reply
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  8. Pingback: Homemade Chocolate Bars - My Whole Food Life - Pinterest Family Recipes
  9. Hello! Im really looking forward to trying these out! Would you happen to know the nutrition facts for them?? Thank you!
    Reply
    1. Thank you! I am sorry I don't, but I think you can upload the recipe into My Fitness Pal for a rough estimate.
      Reply
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  11. I made these and I really like the flavor (used dark chocolate cocoa and 2 T of maple syrup). The only problem was that they were pretty thick and so didn't pour. I had to spread it out on the bottom of a bread pan. Didn't look nice at all like yours but like I said, they taste great!!! Any thoughts on why it was so thick?
    Reply
    1. Did you measure the coconut before melting? Or was the syrup cold when you mixed everything together? It should be more runny than thick,
      Reply
  12. Hello! I was in the middle of making your chocolate chip cookie recipe that I wrote down and came to the mixing part and it said to add almond flour. I went looked at my ingredients list and i forgot to write it down and i also didn't PIN the recipe. However i pinned the 'homemade chocolate bars' link so I know it is on your website somewhere. I searched the website and haven't found it. So, I winged the recipe and added a 1/2 Cup of almond flour. Well... I ended up with one big flat cookie but they are delicious and I must have this recipe please!! Thank you, Amy
    Reply
    1. Hi Amy! The only chocolate chip cookie recipe I have with almond flour is my sweet potato cookies. Are you sure it was mine?
      Reply
  13. I tried this using Hazelnut flavored organic Agave Syrup, found in the coffee creamer section, instead of honey. Absolutely delicious.
    Reply
      1. Hey Melissa I keep trying to make chocolate recipe but the chocolate keep tasting coconuty ? What can I do ?? and does the fact that I don't heat my coconut oil affect this ??
        Reply
    2. You might want to do more research on agave before using. From what I've read, you're better off using high-fructose corn syrup (Monsanto poison) than you are agave.
      Reply
      1. No, Agave is nutritionally superior to HFCS. Agave has a low glycemic index so it releases glucose slowly on an extended time release (yams and sweet potatoes are also low glycemic vegan foods) and HFCS your body reads as immediate sugar and spikes glucose levels.
        Reply
  14. Are these served cold? If I'm making your strawberry creme truffles with this chocolate, should it be served right from the freezer? Thanks
    Reply
    1. If you use this chocolate for the truffles, they need to be served frozen. The chocolate will not hold up in the fridge.
      Reply
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  20. My baby is allergic to dairy so I have been trying to find a vegan chocolate option. This looked great. I poured it into a small baking dish lined with wax paper and broke it into pieces. I ate about a third of the recipe. Quite tasty. But shortly after I started feeling really bad and have thrown up for an hour. Must be the coconut oil because I am uses to chocolate powder and maple syrup. I eat coconut a bit so its not a coconut allergy on my part. I don't usually use coconut oil though except as a beauty product. Guess I'll have to keep looking for another vegan chocolate option. :(
    Reply

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