Name: Guilt Free Dark Chocolate Bars (Dairy Free)
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8 servings
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

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

Plain sugar free chocolate bars

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.).

Honey Chocolate Bar with Almonds

Sugar free chocolate bars with crisp rice

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

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate bars, dairy free chocolate

Prep Time: 10 minutes

Cook Time: 2 minutes

chill time: 30 minutes

Total Time: 12 minutes

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
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

* 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

Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

Sarah Jane Parker

Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist

Comments

Resa says
December 21, 2018 at 10:26 am

How many Hersey size bars will this recipe make?
- Sarah Jane Parker says
  December 22, 2018 at 8:13 am
  This will make about 2 Hershey sized chocolate bars (I’m estimating)
Samir Azmi says
January 17, 2018 at 3:56 am

Can I use cooking oil instead of coconut oil?
- Sarah Jane says
  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.
Sue says
July 8, 2016 at 9:36 pm
Hi, I usually use agave but wondered if stevia is worth a go. What do you think? Thanks.
- Sarah Jane says
  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.
Amy Tong says
May 11, 2012 at 3:17 pm
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
  May 11, 2012 at 5:02 pm
  Thanks! Have a good weekend!
shawna says
May 11, 2012 at 8:30 am
Yum! I’m going to try these this weekend.
- Sarah Jane @ The Fit Cookie says
  May 11, 2012 at 5:02 pm
  Have a good Mother’s Day, Shawna! ; )
frugalfeeding says
May 10, 2012 at 5:18 pm
Delicious! What an absolutely wonderful idea!
trialsinfood says
May 10, 2012 at 5:14 pm
looks yummy!