Make some allergy friendly dark chocolate bars at home easily! You can even make these sugar free and add your own mix-ins, like crisp rice or dried cherries

stack of homemade vegan dark chocolate bars

Homemade dark chocolate bars? Yes please!

I love chocolate, but don’t always love the extra ingredients in them that I can’t have (dairy and soy) or all of the sugar in them. Allergy-friendly and healthy sugar-free chocolate bars can be a bit pricey, so I decided to make my own chocolate.

So, I thought it was time to try the recipe for Hot Chocolate Bars off of the blog Chocolate Covered Katie. I had the recipe on my Pinterest board for a while, but finally decided now was the time to make them.

I didn’t have liquid Stevia, so I used powdered Truvia instead. I experimented a little bit and added some of my favorite mix-ins, like almonds and crisp rice. Yummy!

stack of homemade dairy free dark chocolate bars

Variations with this recipe:

Honey Chocolate bars
Plain sugar free chocolate bars
Honey Chocolate Bar with Almonds
Sugar free chocolate bars with crisp rice

Note: The oil used in this recipe MUST be an oil or fat that is solid at room temperature, such as coconut oil, palm oil, or cocoa butter. This will not work if you sub out coconut oil for a liquid oil (like canola, olive, etc.).

Guilt Free Dark Chocolate Bars (Dairy Free)

Make some allergy friendly dark chocolate bars at home easily! You can even make these sugar free and add your own mix-ins

Vegetarian, paleo, gluten-Free, Can be made vegan; Free of: dairy, eggs, soy, peanuts, cane sugar, corn

4.86 from 7 votes

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Course: Desserts

Cuisine: American

Keyword: chocolate bars, dairy free chocolate

Prep Time: 10

Cook Time: 2

chill time: 30

Total Time: 12

Servings: servings

Calories: 105kcal

Author: Sarah Parker, Adapted from a recipe by Chocolate Covered Katie

Ingredients

4 Tablespoons coconut oil
4 Tablespoons honey agave, or powdered Truvia
½ teaspoon vanilla extract or other flavors/oils
½ cup + 1 Tablespoon cocoa powder

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Instructions

In a small bowl, microwave the coconut oil and honey or powdered Truvia until melted, about 40 seconds. If you use agave or liquid Stevia, you can probably add them after the coconut oil is melted.
Stir in the vanilla extract
Stir in the cocoa powder and stir well.
Add mix-ins, such as chopped almonds or crisp rice and stir well.
Spread the chocolate onto wax paper-lined sheet or into candy molds and put in the fridge or freezer until hard. This is best kept chilled to keep it firm. Enjoy!

Notes

* For powdered Truvia: place Truvia in a small grinder/food processor with a flat blade and process until fine and powdery. Measure for recipe after the Truvia has been powdered.

I made a third batch of this chocolate with the liquid Stevia. I used 40 drops to make it sweet enough for my liking, and it is still quite dark. My favorite of all the sweeteners is the honey. It has the best flavor and texture compared to the others. I am still tweaking this recipe to perfect it! More updates to follow

**Oil used in this recipe MUST be an oil or fat that is solid at room temperature, such as coconut oil, palm oil, or cocoa butter. This will not work if you sub out coconut oil for a liquid oil.

Nutrition

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Sarah Jane Parker

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.

18 thoughts on “Guilt Free Dark Chocolate Bars (Dairy Free)”

Would non-dairy butter work instead of coconut oil?

Sarah Jane Parker

January 25, 2023 at 9:39 am

Hi Kalli, I don’t think that dairy free butter will produce the same result. Coconut oil gets pretty hard when it’s chilled, similar to how cocoa butter acts. But dairy free butter won’t get that crisp hardness to it once chilled like coconut oil can. You can try using it, but it will be soft and might end up being like a spread vs a chocolate bar.
Reply

I think this sounds great. I am going to make this soon!

Sarah Jane Parker

June 14, 2022 at 7:59 am

Let us know what you think!
Reply

If I wanted to use natural sugar in place of the honey could I do that and if so how much.

Sarah Jane Parker

April 16, 2020 at 7:18 am

Hi Vicki, if you wanted to use sugar, I’d probably use powdered sugar instead of granulated sugar. If you use regular granulated sugar it might end up gritty. You could start with 2 Tablespoons of powdered sugar to see how it turns out.
Reply

How many Hersey size bars will this recipe make?

Sarah Jane Parker

December 22, 2018 at 8:13 am

This will make about 2 Hershey sized chocolate bars (I’m estimating)
Reply

Can I use cooking oil instead of coconut oil?

Sarah Jane

January 17, 2018 at 6:53 am

Hi Samir, only coconut oil or palm oil will work in this recipe (or even cocoa butter) since they get firm when refrigerated. Regular cooking oil doesn’t firm up in the fridge, so I wouldn’t use that in this recipe.
Reply

Hi, I usually use agave but wondered if stevia is worth a go. What do you think? Thanks.

Sarah Jane

July 9, 2016 at 5:54 am

You can certainly use Stevia! It will cut the sugar content the recipe down. I think the liquid stevia drops work the best in this recipe (rather than baking Stevia) unless you use a concentrated Stevia powder. I love that Stevia drops come in lots of flavors (like vanilla, toffee, and orange) so you can add some flavors to your chocolate as well.
Reply

Oh yes please. These sound wonderful and I love the ingredients you used. 🙂 Now, I can indulged more often without feeling guilty. Wish you a wonderful weekend.