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This easy recipe for healthy homemade chocolate bars makes delicious dark chocolate that melts in your mouth. Only three ingredients! It’s perfect to use as a Paleo-friendly or refined sugar-free alternative in any recipes calling for chocolate chips or chunks. You can also use this recipe for homemade vegan chocolate bars!
I’m super excited to be sharing this post with you today, because it’s such an easy recipe that creates the most delicious, melt in your mouth chocolate. You can snack on it when you need to fix a chocolate craving, and it’s also perfect to use in place of traditional sweetened chocolate chunks for baked goods.
I’ve used these paleo chocolate chunks in my Paleo Chocolate Chunk Banana Bread and my Paleo Chocolate Chunk Pumpkin Bread, and they stay melty and delicious.
You could also use it in my Paleo Chocolate Chunk Cookies or Paleo Chocolate Chunk Blondies…you see, I use these chunks in a whole lot of delicious ways, and they couldn’t be easier to make.
Ingredients for homemade chocolate
You only need three ingredients to make this recipe, with two optional additions!
- Cacao Butter or Coconut Oil: whichever of these you choose is the base of the chocolate. See below for more details about the differences, but if you go with coconut oil, make sure to use refined for no coconut flavor.
- Maple Syrup: for sweetness! You can also use honey or another liquid sweetener if you prefer. I recommend sticking with liquid sweeteners here, because granulated sweeteners can be gritty.
- Cacao or Cocoa Powder: either will work – cacao is just a raw version of cocoa.
- Vanilla Extract: this adds a little extra flavor, but it will still be delicious if you don’t add it.
- Salt: I love a little salt in everything, but skip it if you don’t!
Cacao Butter vs. Coconut Oil
Cacao butter, or cocoa butter (cacao is just the raw version of cocoa), is made from the cacao tree and is the traditional base of chocolate. Coconut oil comes from the coconut plant, and tastes coconutty unless you get the refined version. I prefer cacao butter for this recipe but it can be more expensive and harder to find.
- Cacao butter (or cocoa butter) will result in a firmer, more shelf-stable chocolate, whereas coconut oil will need to be stored in the fridge and will melt more easily.
- If using coconut oil, make sure to use refined coconut oil to avoid any coconut flavors (unless that’s what you want!).
- Cacao butter chocolate will bake into treats a bit better, and stay firmer, though both will work.
How to make healthy homemade chocolate
This homemade chocolate could not be easier to make!
- Melt the coconut oil or cacao butter in the microwave or over the stove. If you’re using cacao butter and choose to melt over the stove, I recommend using a double boiler to prevent the cacao butter from burning.
- Once melted, add good quality cocoa or cacao powder, maple syrup, if you’d like a sprinkle of salt and/or a splash of vanilla extract, and whisk it together.
- Pour into a pan or chocolate bar mold and add any toppings if using.
- Place the chocolate in the fridge to set. If using for a recipe, chop into chunks to use and enjoy as you’d like!
Want to make homemade chocolate bars? Use a chocolate bar mold and chill until solid. You can (and should) add any of your favorite mix-ins to this, like nuts, seeds, dried fruit, coconut, or a nut butter swirl. The limits are endless!
Where to store this homemade chocolate
I recommend you keep this homemade chocolate in fridge, especially if you used the coconut oil base, because in a hot kitchen they’ll melt into chocolate flavored coconut oil, which isn’t what we’re after! It will be more shelf-stable if you use the cacao butter, but still avoid keeping it in a warm spot, the way you would with any chocolate.
This seriously tastes like delicious dark chocolate, but there’s the benefit of knowing exactly what went into it. You can adjust the honey or cocoa amounts to make it darker or sweeter to suit your tastes.
Now you don’t have to guess whether your chocolate is dairy-free, or refined sugar-free, or vegan, or Paleo-friendly. You know that it is! Try it out – I think you’ll be impressed with how easy it is to make chocolate yourself. Enjoy!
Use your homemade chocolate in these recipes…
Paleo Chocolate Chip Cookies (with a Vegan Option)
This recipe for Paleo Chocolate Chip Cookies is my go-to cookie recipe! My taste testers had no idea these cookies were gluten-free, grain-free, paleo, and refined sugar-free! This is one of my most popular recipes. You can easily make the cookies vegan.
Fudgy Vegan Gluten-Free Brownies
These Vegan Gluten-Free Fudge Brownies have a 10 minute prep time and are better than a box mix! They are naturally sweetened, dairy-free, super-rich, fudgy, and satisfying.
Vegan Oatmeal Chocolate Chip Bars
These Vegan Gluten-Free Oatmeal Chocolate Chip Bars are like an oatmeal chocolate chip cookie, pressed into perfectly portable chewy bars! This easy vegan dessert will become a hit, and they only take 30 minutes to make from start to finish.
Healthy Homemade Chocolate (Bars and Chunks)
Ingredients
- ¾ cup cacao butter, 163g or refined coconut oil (172g),cacao butter will result in a firmer chocolate that bakes better whereas coconut oil will be softer and melt more easily
- ¾ cup 64g cocoa powder
- ⅓ cup 111g maple syrup or honey
- 1 teaspoon vanilla extract, optional
- ⅛ teaspoon salt, optional
Instructions
- First, melt the cacao butter or coconut oil. If using cacao butter, I recommend melting it in a double boiler over low heat. Coconut oil can be melted in a saucepan on low heat. You can also melt either in the microwave. Start by heating for about 30 seconds, stir, and heat in 15 second increments, stirring between each, until melted.
- Stir the cocoa powder, maple syrup or honey, and if using, vanilla extract and salt, into the melted cacao butter or coconut oil until completely smooth.
- Pour the mixture into a lined baking pan or sheet, or to make homemade chocolate bars, pour into a chocolate bar mold. You can add extras like nuts, dried fruit, or coconut either mixed into the chocolate or placed on top of the still-warm chocolate.
- Refrigerate until chilled, about 1 hour. If you’ll be using the chocolate for baking, chop it into chunks. Store in the refrigerator.
I made these last week and loved them. I used 1/4 of recipe (1 cup chunked) to make the chocolate chip cookies (also delicious!). I cut the remainder from the sheet pan into thirds, wrapped in wax paper, then placed each in a quart-sized freezer bags, and popped them into the freezer. So, the recipe makes enough for 4 batches of cookies. That’s WAAAAAY cheaper than store-bought paleo chocolate chips!! This week I took out one portion, let it soften, mixed unsweetened coconut and slivered almonds into it. Then I put them in the fridge to reset. I now have Almond Joy bars!! They’re yummy too!!
Thanks so much for the review, Eliza. Your mix-ins sound fabulous!
I had trouble with this recipe. I warmed up the cacao butter in a double boiler, and then mixed the other ingredients together in a separate bowl. Then I added them to the melted cacao butter and it did not want to mix together. I had to pull out my immersion blender and really work to finally get it to incorporate and then it still wasn’t smooth and creamy. Any idea what I did wrong? Thanks!
Hi Chels, I would recommend mixing the ingredients right into the cacao butter as recommended, I imagine mixing the sweetener and cacao powder together first would thicken that mixture enough that it would become pretty lumpy and make it harder to incorporate into the cacao butter. I’m not sure why it wouldn’t be smooth and creamy – was the maple syrup cold enough that it could have solidified some of the cacao butter?
Okay I’ll try that next time!! My maple syrup was cold – right out of the fridge so maybe that was the culprit too! I’ll try it again sometime and let you know!! Thank you so much for your reply!!!
Hi Chels, I’m guessing that was it! If you keep your syrup in the fridge, you can add it in with the cacao butter while it’s melting to heat it up.
Hello, How do you think this recipe would work as melting chocolate to dip things like cookies and cake pucks?
It should work perfectly! Before it’s set it’s just like melted chocolate, and it can always be remelted.
Thank you so much, I can’t wait to try this.
Can’t wait to make these. What size baking pan should I use? I don’t have chocolate molds.
Depends on the thickness you’re after, I usually use a small rectangle pan (like a loaf pan) or an 8×8 square baking dish.
It worked perfectly! Thanks ( from a 7th grader (girl) )
So glad it turned out well for you, Kezia!
This recipe looks great! I am planning on using it for easter. I have a mold and am hoping to put the little chocolates in plastic eggs to hide around the house. Will the chocolate melt if it’s not in the fridge?
Hi Ryla, I recommend using the cacao butter – that will be more stable at room temp than the coconut oil. Hope you love the recipe!
About how many bars of chocolate does this recipe make when compared to a typical dark chocolate bar size? Excited to try the recipe soon!
It depends on how thick you make them, but generally about 3-4!
Great, thank you!
How long is it good for in the fridge when using the coconut oil version of the recipe.
It should be good for at least a few weeks, if not longer!
I made these with homemade date “syrup” and little bit of vanilla monk fruit. Came out delicious!!
Hi Lorin, sounds fabulous! So glad you’re loving it :)
Hi! How long is the chocolate good for? And is it possible to freeze to keep for longer? Thanks!
Hi Robyn, it’ll last a few weeks in the fridge or pretty indefinitely in the freezer, definitely ok to freeze but would keep it in an airtight container.