Have you ever made your own chocolate bars?
It’s really the best treat, and I love that I have control over the amount of sugar that goes into them.
I know this recipe is nothing new, but hopefully you can gain something by watching the recipe in action.
The base recipe can be made your own by adding ingredients like mint extract (my fave!), goji berries, nuts/seeds, or dried fruit.
Though I don’t talk about it in the video, my favorite way to lower the sugar is to add about 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, though I like to mix a natural sweetener with stevia for best taste (no aftertaste).
However you choose to make this, I am sure you will love it! Enjoy!
Only five ingredients needed to make your own chocolate bars!
- 1/2 c . cacao or cocoa powder
- 1/2 c . extra virgin coconut oil
- 1/4 c . pure maple syrup or runny honey
- 1/2 t . vanilla extract
- pinch sea salt
- Combine all of the ingredients until smooth and creamy.
- Spoon mixture into chocolate molds of your choice.
- Freeze until hard and set.
- Enjoy!
- *Keep in the freezer for best taste/consistency, as they melt quickly.
Fat: 9.6 g Carbs: 6.4 g Sugar: 4 g Protein: 0.7 g; Nutrition facts are based on using cocoa powder and maple syrup. WW points (new system): 3
Adapted from this recipe
Have you ever made your own chocolate bars?
Yami says
September 3, 2018 at 3:24 amOs there a way to temper it and if yes, how?
lisa says
October 7, 2017 at 9:46 amHey looks tasty, simple & healthy. Thank you. Can please tell me , would this work using Extra virgin olive oil?
Lauren says
October 8, 2017 at 11:17 amI 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 says
September 30, 2017 at 4:14 pmI have regular honey and vegetable oil is that ok for this recipe??
Lauren says
September 30, 2017 at 5:46 pmHi 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 says
February 14, 2017 at 2:37 pmHi 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 says
February 16, 2017 at 6:26 pmHi 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 says
September 9, 2016 at 9:30 pmmilk chocolate please
Angela says
November 26, 2015 at 10:32 pmAmazing recipe! Super tasty! Better than the store bought stuff IMO. thx!
Lauren says
November 27, 2015 at 1:49 pmThanks Angela!
donna says
May 9, 2015 at 6:20 amHi…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 says
May 9, 2015 at 11:56 amHi Donna, I’m not sure what you are referring to by ‘original recipe’?…
Lauren says
May 9, 2015 at 12:00 pmIf 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.
Holly says
April 21, 2015 at 2:33 pmI just made a similar recipe you had posted in March of 2013, but now I can’t find it on your website. When I made it, I wondered if you had meant to put 3 T. of honey because 3 tsp. just wasn’t enough. (see the recipe of yours I posted below). Anyway, using cocoa butter was a brilliant idea! Thank you for introducing me to that! I love making treats & things with coconut oil, but wish that it didn’t melt at room temperature when I try to send it in my kids’ lunches, etc. I am definitely going to use more cocoa butter from now on! Yippee!!
5-Ingredient Chocolate Candy
Print
Prep time
5 mins
Total time
5 mins
Author: Lauren Goslin
Serves: 4
Ingredients
¼ c. cocoa butter, melted (coconut oil will work as well)
3 t. honey, warmed a bit to be mixed easier
1/16 t. sea salt
½ t. vanilla extract
4 T. cocoa powder
Instructions
Mix everything together in a small bowl until well combined.
Pour into molds or onto a wax paper-lined plate.
Freeze or refrigerate until hardened.
Enjoy!
The secret ingredient to homemade chocolate (I believe) is cocoa butter. While you can accomplish the task with coconut oil, it really isn’t the same. Cocoa butter adds that extra hit of chocolate and it doesn’t melt at room temperature!
It all starts with 5 ingredients…
Christy Toleman says
October 2, 2014 at 9:21 amLauren, 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 says
September 27, 2014 at 9:05 pmJust 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 says
September 28, 2014 at 2:38 pmWow, that all sounds amazing! 🙂
Amber says
September 25, 2014 at 10:13 amWow, 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 says
September 25, 2014 at 5:17 pmSorry Amber, I don’t know!
Joana says
September 19, 2014 at 9:12 amThank you 🙂 I’ll see how it goes with coconut oil! Best wishes!
Joana says
September 19, 2014 at 8:47 amHi 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 says
September 19, 2014 at 9:07 amUnfortunately not, as the coconut oil is what solidifies and holds everything together. You can try cocoa butter or regular butter though (same quantity)! 🙂
Chantelle says
September 16, 2014 at 11:21 pmSeriously, 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 says
September 17, 2014 at 8:58 amYou’re welcome Chantelle, they are the best! 🙂
Marfigs says
September 16, 2014 at 3:11 amYum! 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 says
September 16, 2014 at 9:09 amHi 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 says
September 16, 2014 at 11:42 pmThank you! I’ll definitely try that 😀
Claudia @Breakfast Drama Queen says
September 15, 2014 at 5:37 amThis looks so good! I’ve never thought of making my own chocolate – great idea!!
Carla says
September 12, 2014 at 4:11 pmI added dried fruit and coconut to what I made and it was great. Thank you
Lauren says
September 12, 2014 at 4:59 pmThat’s great Carla, I’m happy you enjoyed it! 🙂
Ceara @ Ceara's Kitchen says
September 11, 2014 at 10:31 amI 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 says
September 11, 2014 at 5:50 pmI hope you like it Ceara! 🙂
Ceara @ Ceara's Kitchen says
September 12, 2014 at 5:59 amEnded 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 says
September 12, 2014 at 7:48 amThat’s great Ceara! Thanks for letting me know. 🙂
Sara says
September 9, 2014 at 9:00 pmThis very recipe fueled the writing of my entire dissertation. The power of this stuff knows no bounds! 😉
Gabby @ the veggie nook says
September 9, 2014 at 6:31 pmI 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 says
September 9, 2014 at 3:51 pmYumm!!! 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 says
September 8, 2014 at 1:06 pmIs 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 says
September 8, 2014 at 11:35 amCan I use carob powder instead of chocolate?
Lauren says
September 8, 2014 at 2:50 pmSure! You might even be able to reduce the sweetener in that case, as carob is ‘sweeter’ than cocoa. 🙂