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!
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)
Ingredients
- 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
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
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Vicki says
If I wanted to use natural sugar in place of the honey could I do that and if so how much.
Sarah Jane Parker says
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.
Resa says
How many Hersey size bars will this recipe make?
Sarah Jane Parker says
This will make about 2 Hershey sized chocolate bars (I’m estimating)
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!