It's so easy to make your own homemade chocolate bars and so much healthier than store-bought versions. It takes just FIVE simple ingredients and about 30 minutes of (mostly hands-off) time!
Have you ever made your own chocolate bars?
With food prices up, it's good to be able to know how to make your own food from scratch. That, of course, includes chocolate bars!
This really is the best treat, and I love that I can control the amount of sugar I use. These are actually quite addictive! I catch myself nibbling on them throughout a day when I have a batch.
This is an easy recipe, in that you simply stir everything together, pour it into a chocolate mold, and let it chill until solid.
Some homemade chocolate recipes call for a double boiler, but my method is more of a 'need it now' kind of deal.
Ingredients and substitutions
Coconut oil - This is what creates the solid texture of the bar. The downside to coconut oil is that it will melt quickly at room temperature. To remedy this, you could substitute cocoa butter in its place.
Cocoa powder - This gives the bar its chocolate taste! You can also use cacao powder, if you like.
Maple syrup - A runny honey could also be used, though I prefer maple syrup for sweetness.
Sea salt - Salt really brings out all the flavors, so don't skip it! I actually like to add a few dashes to create a kind of salty dark chocolate taste.
Vanilla extract - This is optional, but it adds a lovely flavor to the bar.
How to make a homemade chocolate bar
Whisk all of the ingredients together.
Pour the mixture into chocolate mold(s) of your choice.
Freeze until solid.
See the video below the recipe card for full details and instructions!
Flavor variations
The base recipe can be made your own by adding some of the following ingredients:
-Mint extract (my fave!),
-Goji berries,
-Nuts/seeds,
-Dried fruit and/or coconut
I also have a Peanut Butter Chocolate Bar on the blog that may interest you, NO sugar!
A great option that I have yet to try is to add some healthier rice cereal for a kind of Nestle crunch bar!
Tips and tricks
You can lower the sugar by substituting 8 drops of liquid stevia in place of two tablespoons of the maple syrup. You could also make it totally sugar-free by doubling that amount and eliminating the sweetener altogether. I like to mix a natural sweetener with stevia for best taste.
Be aware that the less maple syrup you add, the 'crisper' the bar will be.
Be sure your ingredients are all at room temperature when you begin. Coconut oil will clump if mixed with anything cold.
If you're looking for a chocolate bar that will hold together better at room temperature, try substituting melted cocoa butter for the coconut oil.
I like using these chocolate bar molds. You could also make small chocolate 'cups' using silicone muffin cups or just pour the mixture into some type of small-ish Tupperware container(s).
Other chocolate recipes
No-Bake Chocolate Peanut Butter Cups
Easy Homemade Chocolate Bars (Just FIVE Ingredients!)
Equipment
Ingredients
- ½ cup cacao or cocoa powder
- ½ cup coconut oil melted
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- pinch sea salt
Instructions
- Begin with room temperature ingredients.
- Whisk everything until smooth and creamy.
- Spoon mixture into chocolate molds of your choice.
- Freeze until solid.
- Break apart and enjoy!
Video
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday
K Clark
So yummy and easy and healthy 🙂
Jacquie Harris
Love this!
Can I substitute grand marnier or another liqueur for the maple syrup?
If so, would the proportion be the same?
Lauren
Thanks, Jacquie! I'm not certain what that is, is it syrup-like in texture? If so, that should be okay.
Yami
Os there a way to temper it and if yes, how?
lisa
Hey looks tasty, simple & healthy. Thank you. Can please tell me , would this work using Extra virgin olive oil?
Lauren
I actually have tried it with olive oil, and it worked pretty well. It definitely has an olive oil taste and doesn't harden quite like coconut oil though, so beware of those two points.
Clarissa
I have regular honey and vegetable oil is that ok for this recipe??
Lauren
Hi Clarissa,
Vegetable oil won't work here, as you need the oil to solidify. Butter would work, if you have that. The honey should work, as long as it's runny in consistency.
Donna
Hi Lauren, I've made your recipe before in the past. It's been a while and thought I would make some today. Well I used carob which I know is fine...but once I added the maple syrup, the carob and coconut oil were already combined, the whole thing got clumpy6and quite gross. This has never happened before. Do u have any ideas as to why? I melted the coconut oil poured tat over carob stirred that then added MS and vanilla. Was so sad. Coconut oil was still warm from melting if that matters or not. Ty!!!
Lauren
Hi Donna,
Sorry for the delay, I've had that happen as well. I'm not entirely certain what causes it. If none of your ingredients are cold (thus seizing up the coconut oil), then I would just add a bit more oil to see if that helps. I hope your ingredients weren't wasted!
Claudia
milk chocolate please
Angela
Amazing recipe! Super tasty! Better than the store bought stuff IMO. thx!
Lauren
Thanks Angela!
donna
Hi...the original recipe is completely different than the recipe at the end of your post? Am I missing something? Coconut butter vs oil abd far less sweeteners etc. Thx for clarifying.
Lauren
Hi Donna, I'm not sure what you are referring to by 'original recipe'?...
Lauren
If you're meaning where I adapted it from, my version is different than that one. That is from a different blog, and I made changes based on my personal preferences.
Christy Toleman
Lauren, I made these chocolates and used dark chocolate powder and they came out great. I did have one issue I had a question about. After freezing them and taking them out of the molds, the maple syrup had separated in some, not all, of the candies. Do you know why this may have happened? Do I need to mix better? Please let me know.
I just came on to your website a few weeks ago and I have tried 3 recipes and they all taste AMAZING.. Thank you for the recipes.
JoCo
Just made this tonight to go on top of banana ice cream and black bean brownies. I like the idea of using it as a syrup. Before freezing, it has a wonderful consistency and putting it on the cold ice cream make it almost like those chocolate shells I used to have as a kid. I love healthy nostalgia.
Lauren
Wow, that all sounds amazing! 🙂
Amber
Wow, I never knew this was easy to make! I like how you can control the sugar content in this recipe, but I was wondering if there is a way to control the fat content? The fat content is too high to my liking for a snack.
Lauren
Sorry Amber, I don't know!
Joana
Thank you 🙂 I'll see how it goes with coconut oil! Best wishes!
Joana
Hi Lauren,
I've just put the mixture in the freezer! While I'm waiting to taste I have one question: this time i did the recipe with coconut oil but as I'm not a big fan of it could you tell me if this recipe could work with olive oil? And would it be the same quantity?
Thank you 🙂
Lauren
Unfortunately not, as the coconut oil is what solidifies and holds everything together. You can try cocoa butter or regular butter though (same quantity)! 🙂
Chantelle
Seriously, why do I ever buy expensive organic chocolate bars when I know its this easy to make and sooooo much better! Thanks for the reminder Lauren, good to have a stash in the back of the freezer.
Lauren
You're welcome Chantelle, they are the best! 🙂
Marfigs
Yum! I love making my own chocolate but usually keep it basic - this looks uber tasty though! This may be random but have you ever added other liquids such as coffee to yours? Every time I add something water-based, even some extracts, the chocolate immediately goes funny and hard - very bitter! Have you experienced this before/know what I can do to get my coffee-flavoured choc on without disaster?
Lauren
Hi Margaux,
I think what you're referring to is 'seizing', and yes, I've had some trouble in the past. If you want to add coffee, you might be better off adding the grounds, as opposed to the actual liquid. Hope that helps! 🙂
Marfigs
Thank you! I'll definitely try that 😀
Carla
I added dried fruit and coconut to what I made and it was great. Thank you
Lauren
That's great Carla, I'm happy you enjoyed it! 🙂
Ceara @ Ceara's Kitchen
I have made chocolate in a similar way to this before but didn't using maple syrup!! Will be trying your delicious and simple recipe tonight! Pinned!
Lauren
I hope you like it Ceara! 🙂
Ceara @ Ceara's Kitchen
Ended up making these this morning Lauren and I love them! I halved the recipe and it was just enough for my heart shaped chocolate molds 🙂 I added in some unsweetened coconut as well - LOVE!
Lauren
That's great Ceara! Thanks for letting me know. 🙂
Sara
This very recipe fueled the writing of my entire dissertation. The power of this stuff knows no bounds! 😉
Gabby @ the veggie nook
I am a fan of making my own chocolate as well- so much better because then you can make all of your own custom flavours 🙂
Mary
Yumm!!! I've never made my own chocolate but had a suspicion it wouldn't be too hard. I (obviously) will be trying it now!
Mike @TheIronYou
Is it really that easy? I never thought you could make chocolate without cocoa butter.
i'm so going to give this a try tonight.
Thanks for the recipe and (as usual) loving the video!
Cyndy
Can I use carob powder instead of chocolate?
Lauren
Sure! You might even be able to reduce the sweetener in that case, as carob is 'sweeter' than cocoa. 🙂