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
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!
Honey Chocolate Bars
- 4 Tablespoons coconut oil
- 4 Tablespoons honey agave, or powdered Truvia
- 1/2 teaspoon vanilla extract or other flavors/oils
- 1/2 cup + 1 Tablespoon cocoa powder
- 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!
* 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
Sugar-Free Chocolate Bar
Honey Chocolate Bar with Almonds
Sugar-Free Chocolate Bar with Crisp Rice
Samir Azmi says
Can I use cooking oil instead of coconut oil?
Sarah Jane says
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.
Sue says
Hi, I usually use agave but wondered if stevia is worth a go. What do you think? Thanks.
Sarah Jane says
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.
Amy Tong says
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.
Sarah Jane @ The Fit Cookie says
Thanks! Have a good weekend!
shawna says
Yum! I’m going to try these this weekend.
Sarah Jane @ The Fit Cookie says
Have a good Mother’s Day, Shawna! ; )
frugalfeeding says
Delicious! What an absolutely wonderful idea!
trialsinfood says
looks yummy!