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. Hello. I was hoping to add this recipe, which is delicious by the way, to trail mix. It melts the second you touch them. Any ideas?
    Reply
    1. I think if you use cocoa butter instead of coconut oil, the chocolate becomes more stable outside the freezer
      Reply
  2. These were delicious! I used organic raw coconut butter instead of oil, cocoa powder and 2 tbsp maple syrup, and topped it with a few raw almonds. I spread it on parchment and put it in the freezer. It was ready to eat 10 min later. Rave reviews from my hubby!
    Reply
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  6. All of the homemade sugar-free chocolate recipes have coconut oil/butter in them. These, along with other tropical oils and butters are forbidden in many diets due to their high saturated fat content. Are there any substitutions for these fats and oils that are healthier?
    Reply
    2. Tania, coconut oil is very healthy. Actually one of the healthiest oils you can find. And it's kind of saturated fat is not harmful to our health. There are lots of research out there showing that saturated fat is no bad as we were made believe. Unless it come from animals raised in confinement w/ pesticides (GMO foods) and antibiotics, GMO crops or loaded with pesticides.
      Reply
    3. The poster below ALMOST had it right. Nuts and seeds ALL have the good saturated fats. The Bad fats are from eating ANY ANIMALS and ANIMAL PRODUCTS (not Specifically animals confined w/ pesticides! wtf?!? Roundup type pesticides and herbicides are carcinogens. They have nothing to do with fats, good or bad.
      Reply
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  9. I just made these and found them so creamy and delicious. I love salt and sweet so once they were in the mold I added a tiny bit of Himalayan salt to each little chocolate. Then I wondered if adding a little bit of chopped almonds, walnuts, or pecans would work. What do you think? I couldn't find a bar mold so am using a mold that holds 18 chocolates and gives the top a design.
    Reply
    1. Yes! The recipe is super versatile so add in whatever fixings you like. :) Sometimes I like to add shredded coconut or puffed rice.
      Reply
  10. Hi! I saw this recipe, and it looks really delish! I have a few questions on it, though - Can this be used to make a peanut-butter cup? I was planning to make it with this. Is the chocolate sweet, like milk chocolate, or bitter, like dark chocolate? Or maybe it's in-between? Thanks! :D
    Reply
    1. It can be used to make a peanut butter cup, but you will have to keep them in the freezer. It is sweet, but not as sweet as milk chocolate.
      Reply
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  14. I just wanted to share my funny with you, I just recently got some candy mold so I wanted to try your candy in them. I was using honey as I have plenty on hand. I offered my son the spoon to lick after I had gotten all the honey I needed and he started making noises and gagging like I had handed him something bad. He kept telling me that the spoon had to of been dirty before I used it because it had a sour, nasty taste. I was confused because I knew it was clean. When I was putting everything up I noticed that the honey was a sourwood honey, and naturally has a sour flavor, lol. Guess we will have some sour chocolate once it sets.
    Reply
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  18. I love this recipe, thanks!! I use dark cocoa powder, add a bit of salt, spread over wax paper on a baking sheet, then sprinkle with chopped almonds before putting in the freezer. Once it's firm I break it into lots of pieces and store in a glass storage container in the freezer. Perfect for having a little nibble here and there and soooo good!
    Reply
  19. Hi! I was wondering, is it possible to store it in the room temperture? I wanted to send some of my chocolate to my friends, and I am worried if it is going to melt... Do you maybe have an advice for me?
    Reply
    1. Sadly, the recipe as it stands is very melty out of the freezer. However, if you replace the coconut oil with cacao butter, it should be more stable outside the freezer.
      Reply
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