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. 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!

  2. 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.

  3. graciouspantry says:

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

  4. 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!

  5. cschillero says:

    These are terrific!

  6. 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!

  7. 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!

  8. 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?

  9. 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!

  10. 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. 🙂

  11. 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! 🙂

  12. 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.

  13. 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! 😀

  14. 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!

  15. 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! 🙂

  16. 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. 🙂

  17. 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.

  18. 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!

  19. 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! 😀

  20. 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.

  21. 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!

  22. 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.

  23. 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! 🙂

  24. 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. 🙂

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