Name: Homemade Chocolate Bars
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup cocoa powder (unsweetened); 1/4 cup coconut oil (measured when solid); 1/4 cup pure maple syrup or agave; 1/2 teaspoon vanilla extract; Pinch of salt; Optional add-ins: chopped almonds, shredded coconut, dried cranberries, mini chocolate chips, sea salt flakes

Rich, melt-in-your-mouth homemade chocolate bars made with just a handful of wholesome ingredients. I love how naturally sweetened and customizable they are, making them perfect for a healthier chocolate fix. Whether I’m adding crunchy almonds or a sprinkle of sea salt, these bars satisfy my sweet cravings in the most delicious way. Plus, they’re vegan, dairy-free, and refined sugar-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup cocoa powder (unsweetened)

1/4 cup coconut oil (measured when solid)

1/4 cup pure maple syrup or agave

1/2 teaspoon vanilla extract

Pinch of salt

Optional add-ins: chopped almonds, shredded coconut, dried cranberries, mini chocolate chips, sea salt flakes

Directions

I start by gently melting the coconut oil in a small saucepan over low heat, or I use a microwave-safe bowl for convenience.

Once melted, I whisk in the cocoa powder, maple syrup (or agave), vanilla extract, and a pinch of salt until the mixture is smooth and fully combined.

Then, I line a small baking dish or silicone mold with parchment paper—or I go straight to candy molds for a more polished finish.

I pour the chocolate mixture into the prepared dish or molds, spreading it evenly.

At this point, I like to sprinkle on my favorite add-ins, like chopped nuts or sea salt flakes.

I place the chocolate in the freezer for at least 30 minutes, or until it’s completely firm.

Once it’s set, I remove the chocolate from the molds or slice it into bars if I used a dish.

I store any leftovers in the fridge or freezer to keep the texture just right.

Servings and timing

Prep Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories per serving: 120 kcal

Variations

I love how flexible this recipe is. Sometimes I add a spoonful of peanut butter for a nutty twist or swirl in a bit of tahini for something more unique. When I want more crunch, I go for chopped roasted almonds or sunflower seeds. For a tropical vibe, shredded coconut does the trick. And if I’m in the mood for extra indulgence, I’ll mix in mini vegan chocolate chips. The options really are endless depending on what I’m craving or have on hand.

Storage/Reheating

Since these bars are made with coconut oil, they’re best stored in the fridge or freezer to keep their shape and texture. I keep them in an airtight container and they last up to two weeks in the refrigerator or about a month in the freezer. I don’t recommend leaving them at room temperature too long, as they can soften quickly.

FAQs

What can I use instead of coconut oil?

If I want to avoid coconut oil, I sometimes use cocoa butter for a firmer texture. Keep in mind that the flavor will be slightly different, but it still works beautifully.

Can I use honey instead of maple syrup or agave?

Yes, but only if I’m not keeping the recipe vegan. Honey works as a natural sweetener, though it does make the bars slightly stickier and changes the flavor a bit.

How do I keep the bars from melting at room temperature?

I make sure to use a firm fat like coconut oil or cocoa butter and always store the bars in the fridge or freezer. If I need to take them on the go, I use an insulated container.

Are these chocolate bars keto-friendly?

As written, they’re not fully keto since maple syrup and agave contain sugars. But I can make them low-carb by using a keto-friendly sweetener like monk fruit syrup or stevia drops.

Can I double the recipe?

Absolutely. I often double the recipe and pour it into a larger dish or several molds. It freezes really well, so I always like having extra on hand.

Conclusion

Making my own chocolate bars at home has completely changed how I enjoy chocolate. I love knowing exactly what’s in my treats and being able to customize every batch to suit my mood. These bars are quick, easy, and endlessly versatile—perfect for a guilt-free indulgence any day of the week.

Recipe: