Chocolate Bars Recipe

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This chocolate bars recipe is the perfect sweet treat to stash in your freezer for sweet tooth emergencies!

And up close shot of a stack of homemade chocolate bars with pink ribbon around them, made from this chocolate bars recipe.

Chocolate doesn’t have to be unhealthy. While you still want to enjoy it in moderation (hello calories!), chocolate is actually perfectly healthy stuff!

What makes it unhealthy? Everything that gets added to it. So instead of buying chocolate bars at at the store that are totally unhealthy and bad for you, here’s how make them easily at home with far healthier ingredients!

And yes, these make great gifts for special occasions!

A front view of a stack of mini chocolates made from this chocolate bars recipe.

What You’ll Need

8 oz. unsweetened chocolate – Choose your chocolate carefully. The higher the cocoa content the healthier it will be! (Dark chocolate anyone?)

½ cup coconut oil – Use the virgin oil that is hard at room temperature. This is a critical ingredient for your bars getting hard enough in the fridge or freezer to actually become a bar instead of liquid chocolate.

1 ¼ cup granular sweetener – I used xylitol because it’s easier on my blood sugar. But any granular sweetener will work here. Try Sucanat, coconut sugar or even monk fruit!

¼ tsp. salt – I used pink Himalayan salt, but any fine salt will do the trick here.

Chocolate Bar Flavorings

If you want to add flavoring to your chocolate bars, here are some suggestions. Use one or all!

  • 1 tsp. vanilla extract
  • 1 ½ tsp. ground cinnamon
  • ½ tsp. cayenne pepper
  • 1/4 cup finely chopped nuts (almonds, pecans, walnuts or macadamia nuts will work well here!)
An overhead view of two stacks of chocolate bars. A stack of large bars and a stack of mini bars made from this chocolate bars recipe.

How To Make This Chocolate Bars Recipe

In a small slow cooker (you can use a double boiler too), melt your chocolate on low, stirring once or twice as it melts.

When melted, stir in the coconut oil and melt fully.

Stir in the remaining ingredients and mix well.

Pour the chocolate into chocolate bar molds and set in the fridge. Once they are a little solid, you can move them to the freezer if you need them to harden faster.

Remove from mold and keep in the fridge or freezer at all times.

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Chocolate Bars Recipe

And up close shot of a stack of homemade chocolate bars with pink ribbon around them, made from this chocolate bars recipe.

Chocolate Bars Recipe

This delicious spicy twist on good ol’ fashioned chocolate bars definitely ups the wow factor on these. The spices are, however, completely optional.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Freeze Time: 8 hours
Total Time: 20 minutes
Servings: 6 bars
Calories: 330kcal
Author: The Gracious Pantry

Equipment

  • Chocolate bar molds OR a small cookie sheet with sides

Ingredients

  • 8 oz. unsweetened chocolate
  • ½ cup coconut oil
  • 1 ¼ cup granular sweetener
  • ¼ tsp. sea salt

Instructions

  • In a small slow cooker (you can use a double boiler too), melt your chocolate on low, stirring once or twice as it melts.
  • When melted, stir in the coconut oil and melt fully.
  • Stir in the remaining ingredients and mix well.
  • Pour the chocolate into chocolate bar molds and set in the fridge. Once they are a little solid, you can move them to the freezer if you need them to harden faster.
  • Remove from mold and keep in the fridge or freezer at all times.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1bar | Calories: 330kcal | Carbohydrates: 42g | Protein: 1g | Fat: 19g | Saturated Fat: 16g | Sodium: 81mg | Potassium: 23mg | Fiber: 1g | Sugar: 41g | Calcium: 5mg | Iron: 1mg

This recipe from the Gracious Pantry® archives, originally posted 8/5/12.

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113 Comments

  1. Do you think this would also work with carob powder?

    1. graciouspantry says:

      I don’t see why not. It’s worth a shot!

  2. Eat.Style.Play says:

    yummyyy, I wonder if i can make a faux almond chocolate bar!

    1. graciouspantry says:

      Worth a shot!

  3. cocoa and cayenne-oh yummmm! I once (ok more than once) had roasted coffee beans coated with chocolate and hot pepper-so good. So are they like chocolate cookie bars or chocolate candy bars? Either one sounds scruptious.

    1. graciouspantry says:

      They are just chocolate bars. Like a Hershey bar, only they taste different than a Hershey bar.

  4. These look great! I love finding sugar free treats!

  5. graciouspantry says:

    The salt is specifically for bringing out flavor. You can sprinkle it on top if you like. Enjoy! 🙂

  6. graciouspantry says:

    It will work. Mine was the same way.

  7. graciouspantry says:

    Awww, thanks so much!

  8. graciouspantry says:

    Hope you enjoy them!

  9. Mmmm great recipe! I guess the spices make all the difference – I loooove chili dark chocolate, so this must be marvelous 🙂

    1. graciouspantry says:

      Thanks! Hope you enjoy it!

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  11. Melaniediebolt says:

    Do these taste like coconut, or do you use a refined coconut oil?

    1. graciouspantry says:

      No, I used raw coconut oil. There is a slight coconut flavor, but it’s not overpowering.

  12. graciouspantry says:

    I’m not sure that would work very well. But you could try it.

  13. Kellyjs95 says:

    Hi Tiffany! I was introduced to your blog yesterday! Love it! Thanks for all that you do here for us to read and try ourselves! I tried this recipe just last night with organic extra virgin coconut oil and when my husband (who doesn’t like coconut) tasted them, he tasted the coconut. I didn’t add the cayenne, so would that mask the coconut oil more or is there another ingredient that I can add to disguise the coconut taste? Thanks again!

    1. graciouspantry says:

      It’s hard to say. The Cayenne does help, but you could also try orange or lemon extract.

  14. graciouspantry says:

    You could try black pepper, but I would just leave it out all together.

  15. graciouspantry says:

    It could have been the brand or type of oil? Honestly, I’m clueless here. Did you measure everything correctly? Did you change anything?

  16. Lee-Maree Gallo says:

    Oh wow I just whipped these up and they are delicious! I am a chocoholic and this is us up there as one of the tastiest chocolate treats to have passed my lips.

    1. graciouspantry says:

      Wonderful!!! I’m glad you enjoyed it!

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  18. graciouspantry says:

    Hmmm…. okay, let me know how it turns out.

  19. graciouspantry says:

    Awesome! So glad you enjoyed them!

  20. graciouspantry says:

    Definitely! Only, they will melt much faster than regular chips. So you’ll need to chop, freeze and add at the very last minute before baking.

  21. graciouspantry says:

    I hope you enjoy them!

  22. jennifaire says:

    This is SO delicious. Thank you so much! I’m a serious chocolate lover and recent ‘clean-eater’. This makes my occasional indulgence guilt free 🙂

  23. graciouspantry says:

    That’s tough. You need an oil that has a pleasant flavor and also solidifies when cold. I can’t think of anything off hand, but I’ll keep thinking…

    1. Cacao butter (food grade) will work instead of coconut oil. It’s a little harder when at room temp, but melts quickly in the double boiler. I found some at Natural Grocer, but I bet you can get some on Amazon.

      1. The Gracious Pantry says:

        Erin – Great idea! Thanks!

  24. Dana Bienvenue Cohen says:

    I thought I couldn’t love you any more after the Lemon Chicken Carbonara, but you’ve outdone yourself with this one!! Unfortunately, I can not stop eating them!!! But I don’t care!

    1. graciouspantry says:

      Haha!!! Oh dear. Well I’m glad you like them!

  25. graciouspantry says:

    Coconut oil is very healthy for you. I cook with it often. I also use olive oil, walnut oil, sesame oil and safflower oil. But for this particular recipe, coconut oil works best because it hardens when cool. Otherwise, you’d just have chocolate syrup.

  26. graciouspantry says:

    That’s what I love about these bars. A little goes a long way!

  27. graciouspantry says:

    These particular bars are pretty dependent on the coconut oil. But you can always order it from amazon.com. You’d probably get a pretty good deal on it that way.

    1. I drove into the city to buy some. I see why we need it! I didn’t realize that it’s a solid a room temperature! I made it last night – it’s very good. Its very soft though. I think I’ll add some more cocoa for next time, or cut back on the oil a bit. Thanks for the recipe! I’ll be coming back to this one!

  28. cschillero says:

    These are terrific!

  29. Made these last night and tried one today – SOOO good! Usually I don’t comment on recipes and such, but I enjoyed these more then regular old chocolate!

    1. The Gracious Pantry says:

      Awesome! Glad you’re enjoying them!

  30. I just made these and they haven’t hardened but OMG they are FANTASTIC! I didnt have chili powder and forgot the salt but they are still SO good. They would be great to dip fruit in before chilling.

    1. The Gracious Pantry says:

      Yes, fruit is great to dip in this while it’s warm!

  31. can u tell me why after stirring for a bit my ingredients separated or thinned out? I though maybe temp so I put them in the fridge they froze but with a whitish film on top.

    1. The Gracious Pantry says:

      Not sure what you mean by separated. Did the oil not combine with the chocolate somehow? The white film on top would have been the oil or fat rising to the top. So something definitely did not combine well. What types of cocoa powder and oil did you use?

  32. Louann pure coconut oil and herseys unsweetened coco powder…. I heated the oil in the microwave for 10 sec to make it softer for stirring… Could that be it? everything combined fine at 1st but I kept stirring for about 5min and then all of a sudden the mix thinned out … Kinda like gum after u chew it too long. So I rushed it to the freezer…. It doesn’t taste bad…doesn’t look like your pic either has an interesting pattern where the oil separated… Like cream cheese swirl brownies!

  33. I got REALLY excited about this as it was listed under vegan recipes. It’s not vegan though! Honey is unfortunately an animal byproduct 🙁 Could you recommend a different sweetener perhaps?

    1. The Gracious Pantry says:

      Sorry about that! Will fix immediately. Maple syrup or brown rice syrup should work as well. 🙂

  34. holy smokes these are awesome!! I used 100% cacao dark chocolate cocoa powder and had to make a few changes (be/c I didn’t have the ingredients) — I topped off the honey with some blue agave nectar, used vanilla almond milk instead of vanilla since I was out. These are just fabulous!! Thanks for the recipe!!

    1. The Gracious Pantry says:

      Crystal – Glad you enjoyed them! 🙂

  35. oh and to the person wanting a vegan sweetener..blue agave nectar is vegan and a low glycemic index food!

    1. The Gracious Pantry says:

      Crystal – But sadly, agave is not clean.

  36. I am so grateful for this recipe- this is some of the best chocolate I’ve ever had! I’ve played around with the recipe and omitted the chili powder, cayenne, and cinnamon and replaced it with peanut butter…very tasty!!

    1. The Gracious Pantry says:

      Tara – Oh yum! I might have to try that! 😀

  37. Oh…my! I put these together about 5 hours ago. I just couldn’t wait & cut a piece out. They were crunchy on top & fudgy on the bottom…YUM! Mine came out very coconut-y, which I really like. My only ‘complaint’, of sorts, is not spicy enough…will be doubling the cayenne next time. 😉 Thanks!

    1. The Gracious Pantry says:

      Amy – Glad you enjoyed them!

  38. These are great! I sprinkled half the sea salt over the top in addition to some organic cocoa nibs I had on hand for a little crunch. The parchment lined cover of a 9×13 pan worked as a great mold.

    1. The Gracious Pantry says:

      Emilie – Awesome! Glad you liked them! 🙂

  39. This recipe looks awesome! In fact all of yours do and it is perfect since I am cutting out sugar! Thanks for all the time you put into this website and the recipes 🙂

    1. The Gracious Pantry says:

      Erin – My pleasure! Let me know how you like them. 🙂

  40. I just made these smells great but I was wondering how long do they last in the freezer thanks

    1. The Gracious Pantry says:

      Stella – If you pack them up properly, they’ll be good for about 4-6 months.

  41. Great recipe, I’ve made 4 batches by now and me and my co-workers love them. I just realized the last one I forgot the salt, but I didn’t notice any change in flavor and I like the smoother texture anyway so I think I will nix the salt from now on. Maybe this is just regional lingo, but I would not call these “bars”; it has the consistency of a piece of fudge straight out of the fridge/freezer. Unless it’s straight out of the freezer I would eat it with a fork or it will melt all over your fingers. At (slightly warm) room temperature the consistency is almost like frosting, so I plan on using this recipe on a summer cake if the opportunity ever comes up.

    1. The Gracious Pantry says:

      Kevin – Great! I love it when a recipe has more than one use! 😀 Glad you enjoyed it!

  42. It wasn’t until after I got hooked on these that I noticed how expensive coconut oil is, which this recipe obviously uses lots of. But, once I did the math the cost was not as high as I feared. For anyone who cares, based on local prices of $15 for a can of Bereans virgin coconut oil and $7-8 for a jar of raw unfiltered honey (the 2 most costly ingredients), this recipe costs me about $9 to make. I cut a batch into 12 pieces for $0.75 per piece, which I think is ok (not cheap or too expensive).

    1. The Gracious Pantry says:

      Kevin – I love that you figured that out! Thanks! 😀

  43. Stephanie says:

    I would love to make these, but I’m allergic to coconut. Can these be made with any other type of oil?

    Thanks

    1. The Gracious Pantry says:

      Stephanie – Sadly, I don’t know of another oil that will solidify like coconut oil will.

  44. We absolutely LOVE these! We added oats to give it a little more texture. Two months ago I started eating as clean as possible, to feel better and lose weight.The great part is that one bar satisfies many different cravings for both my husband and me.

    1. The Gracious Pantry says:

      Amy – That’s wonderful!

  45. Re choc bars. Its noy clean eating if it has cocco and honey. That’s a big no no for someone that on a clean eating diet.

    1. The Gracious Pantry says:

      Kylie – How do you figure? Raw honey is perfectly clean, as is raw cocoa powder. Grant it, they are special treats, not everyday foods, but there is nothing unclean about them.

  46. Michelle morgan says:

    I have just made these and they are in my freezer. Wowsers!!! I licked the bowl and that’s all I can say and also thank you!!!! I’m addicted to sea salt chocolate so I put a whole tsp of sea salt in and omitted the chilli (kids might not appreciate it!) but sprinkled some chilli flakes on the top of 1/4 of the slab. I’m very excited about making my own Chocolate!

    1. The Gracious Pantry says:

      Michelle – Fantastic! Enjoy! 🙂

  47. these were amazing!! I’m working on cutting sugar out of my diet but taking small steps! I’ve cut out refined sugar, and am slowly working on decreasing the amount of sweets I eat in general. These are incredibly satisfying with a small piece! I actually cut them into 32 pieces.

    1. The Gracious Pantry says:

      Sonia – Ya, these will really take care of a sweet tooth with very little! Glad you enjoyed them. 🙂

  48. Made these tonight and snuck a taste (or two) before they were fully hardened. Oh my, these are good!! I am out of cayenne but will definitely add that next time too. Yum! Now, to not eat the whole batch!!!

    1. The Gracious Pantry says:

      Natalie – I thought that would be my problem too! But the good news is, a little goes a long way. They are very satisfying, so 1 bar is generally enough.

  49. Darlene @ fieldstone hill design says:

    I am assuming that I need to heat this while mixing. Is this correct? Can’t wait to whip these up tonight. I need a chocolate fix!

    1. The Gracious Pantry says:

      Darlene – Correct. Keep the heat low.

  50. Darlene @ fieldstone hill design says:

    Thank you! I tried these, and OH my goodness! Love this! Now… self control. self control. self control. haha!

    1. The Gracious Pantry says:

      Darlene – Haha!!! Ya, but thankfully they are rich enough that a little will go a long way. Enjoy!!

  51. Someone added oats- how much and how did you add it? That sounds really yummy!

    I don’t really like coconut, but I think I’d have to make an exception for these. 🙂

  52. I’ve never used coconut oil. Do I measure it cold and then heat it while I whisk the ingredients together or can I liquify the oil first??

    1. The Gracious Pantry says:

      Sonja – Either way. 🙂

  53. I LOVE your recipes! I make at least one per week, and have shared your website with all my friends! I have lost 40 pounds by switching to a clean eating lifestyle, and slowly but surely I am converting them all to clean eating! Thank you!

    I had a question about this recipe. My friend and I made fudge with coconut oil and it was awful! Just tasted like oily coconut. Is there something else you could sub for the coconut oil? I love Hershey’s bars, and its been hard to give them up!

    1. The Gracious Pantry says:

      Susan – Not on this one. You need an oil that will solidify. I suppose you could try butter, but I have no idea how that would work out. I have to say though that these do not taste like oily coconut. At least not to me!

  54. Can I use wax paper instead of parchment paper? Also if I want to add peanut butter how much?

    1. The Gracious Pantry says:

      Jennifer – You could, but wax paper is not the healthiest way to go. The wax particles get into your food. I wouldn’t add peanut butter to the bars themselves. I would just spread some on after they have been frozen. That, or layer the chocolate with peanut butter in muffin papers to make peanut butter cups.

    1. The Gracious Pantry says:

      Jennifer – My pleasure!

  55. I made these today and they are good but very rich and more like fudge. Is that how they are suppose to be?

    1. The Gracious Pantry says:

      Jennifer – Yes, they are very rich. A little goes a long way.

  56. I just made this recipe as their is an allergy to tree nuts in our home so I avoid them all and used with butter. They smell delicious and in the liquid form it is heaven. Cannot wait until it hardens some to let you know the final outcome. So far though they are amazing!! thank you for all of these wonderful recipes!!

    1. The Gracious Pantry says:

      Nikki – Thanks! But if you have a tree nut allergy, wouldn’t that also include coconuts? Just curious. Don’t want anybody to get sick!

  57. Yes, We avoided them and used Butter instead of coconut oil. They taste amazing! EVERYONE in the home cannot get enough.

    1. The Gracious Pantry says:

      Nikki – Oh good!!! Glad to hear the butter worked! 😀

  58. Christiane says:

    Do you taste the chili powder? Do you have to use it?

    1. The Gracious Pantry says:

      Christiane – No, you don’t have to use it. It gives them a little spice, which in hindsight, I would not do again. But they were good!

  59. I mixed carob powder & olive oil, for a lovely texture. Then I tried to add vanilla extract. Then it started to get rough & lumpy. Added honey but it doesn’t seem to blend. I scooped them into the mold anyway, Hoping it set later in the chiller. Will try another round later with only 1 tsp of vanilla extract & a pinch of salt.

    1. The Gracious Pantry says:

      Elaine – It could be the carob. I’ve never tried it with carob. Try adding the vanilla after the honey and cutting it in half. Maybe that will help. Let me know how it goes!

  60. I’ve a girlfriend who loves chocolates. Who doesn’t, but after taking chocolates, she’ll release very stinky human gas. Hence I’m trying to use carob as a substitute. But the cocoa is not that strong & the vco is a bit strong. Any suggestions?

    1. The Gracious Pantry says:

      Elaine – Maybe try adding some extracts?

  61. What’s the difference between essence & extract? Does chocolate/cocoa extract contain traces of cocoa?

    1. The Gracious Pantry says:

      Elaine – An essence is usually chemically derived and would not be considered clean. Opt for extracts that are pure. (no added sugars or flavorings)

  62. Due to some health reasons I have to avoid any kind of sugar subsitue. My doctor also forbid to eat fruit sugar or any other sweetener since all that feeds the Candida albicans. Basicly I can just eat vegteables and meat and stuff like that. So I am searching for alternatives. Do you think this recepy would work with any sweetener at all or would it taste too bitter?

    1. The Gracious Pantry says:

      Gwen – It would be pretty darn bitter. Have you asked about stevia? Stevia is not a sugar at all and may allow you to have something at least moderately sweet. It’s worth asking your doctor about!

  63. Yes, stevia is allowed. Thanks! I’m gonna try this recipy then. 🙂

    1. The Gracious Pantry says:

      Gwen – Great! I hope you enjoy it! Just be aware of the conversion between sugars and stevia. Stevia requires much less!!

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