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!

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

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

What makes it unhealthy? Everything that gets added to it. So instead of buying chocolate bars at the store that are totally unhealthy and bad for you, here’s how to 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.

About The Ingredients

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

Coconut oil – Use 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.

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!

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
  • ¼ 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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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
  • 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!

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