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!
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!
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!)
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
Equipment
- Chocolate bar molds OR a small cookie sheet with sides
Ingredients
- 8 oz. unsweetened chocolate
- ½ cup coconut oil
- 1¼ 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
Nutrition
This recipe from the Gracious Pantry® archives, originally posted 8/5/12.
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
Do you think this would also work with carob powder?
I don’t see why not. It’s worth a shot!
yummyyy, I wonder if i can make a faux almond chocolate bar!
Worth a shot!
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.
They are just chocolate bars. Like a Hershey bar, only they taste different than a Hershey bar.
These look great! I love finding sugar free treats!
The salt is specifically for bringing out flavor. You can sprinkle it on top if you like. Enjoy! 🙂
It will work. Mine was the same way.
Awww, thanks so much!
Hope you enjoy them!
Mmmm great recipe! I guess the spices make all the difference – I loooove chili dark chocolate, so this must be marvelous 🙂
Thanks! Hope you enjoy it!
Do these taste like coconut, or do you use a refined coconut oil?
No, I used raw coconut oil. There is a slight coconut flavor, but it’s not overpowering.
I’m not sure that would work very well. But you could try it.
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!
It’s hard to say. The Cayenne does help, but you could also try orange or lemon extract.
You could try black pepper, but I would just leave it out all together.
It could have been the brand or type of oil? Honestly, I’m clueless here. Did you measure everything correctly? Did you change anything?
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.
Wonderful!!! I’m glad you enjoyed it!
Hmmm…. okay, let me know how it turns out.
Awesome! So glad you enjoyed them!
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.
I hope you enjoy them!
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 🙂
Awesome!
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…
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.
Erin – Great idea! Thanks!
Wonderful!
Thanks!