3 Ingredient Chocolate Bars.

 I’m the kind of gal who prefers vanilla over chocolate.  It’s true! I’m a sucker for funfetti and vanilla frosting over devil’s food any day.

But today I bring you a chocolate bar that I could seriously eat everyday for the rest of my life.  And I wouldn’t even have to feel guilty about it because they are completely vegan, and have heart-healthy-shiny-hair-stress relieving fats from coconut oil. Read here for more health benefits of coconut oil.

sidenote: there is no underlying coconut taste in these bars. So even if you loathe coconut, no fret! You won’t be able to taste it.

These bars took me a 5 whopping minutes to make. Make sure to store these in the fridge because coconut oil is almost liquid at room temperature. Feel free to add more or less splenda/agave/honey.  Adjust the sweetness to your tastes. Using honey or agave will produce a smoother chocolate bar (though with honey they’d no longer be vegan).  Splenda makes the bars lighter in color and a bit grainy.  I didn’t mind it though! Go by your taste preference.


Vegan Chocolate Bars

Print Recipe

This recipe is easy & quick. The dark chocolate bars are perfect for when you want something sweet!



Mix together melted coconut oil with splenda (or agave/honey). Add cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.  Pour into a parchment paper-lined flat container (I used a 5 inch square ramekin). Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars. Store in the fridge, since coconut oil is almost liquid at room temperature.

Sally's Tip: If you do not wish to use artificial sweeteners to your recipes, give agave or honey (will no longer be vegan if using honey) a try instead of the splenda. Using agave/honey will produce a smoother chocolate bar. 


Additional Notes:

from Chocolate Covered Katie

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Another healthy way I like to eat my chocolate is my Homemade Chewy Fudge Granola Bars:


my Dark Chocolate Cherry Nutella Granola


and these Skinny Pumpkin Cheesecake Brownies :)

Skinny Pumpkin Cheesecake Brownies


110 Responses to “3 Ingredient Chocolate Bars.”

  1. #
    Julie @ Table for Twoposted April 24, 2012 at 10:50 am

    very nice! i like that this is sugar free and vegan..i can probably eat all the bars and not feel guilty…ok, fine, maybe just a twinge of guilt 😉 these look great!


    • sallyreplied on April 24th, 2012 at 12:51 pm

      i almost did eat all of those bars…! there’s no such thing as a chocolate overload.


      • Ashleyreplied on August 30th, 2014 at 12:51 pm

        Agreed!!!!!!! I’ll probably die without chocolate! 😉

  2. #
    Jasminposted April 24, 2012 at 11:59 am

    I really want to try the chocolate bars. Do they taste like dark chocolate?


    • sallyreplied on April 24th, 2012 at 12:53 pm

      yes, they taste like dark chocolate!


  3. #
    Erinposted April 24, 2012 at 5:10 pm

    What a great little bar. Love the idea of using them for chocolate chips!


    • sallyreplied on April 25th, 2012 at 10:01 am

      Thanks Erin! Sugar free chocolate chunks would be a great addition to cookies. I’m going to try it soon. :)


  4. #
    Reeniposted April 24, 2012 at 9:13 pm

    What a delectable chocolate bar! I love how easy they are! I would eat them all too. So tempting.


    • sallyreplied on April 25th, 2012 at 10:00 am

      Thanks Reeni. There’ snothing I love more than an EASY recipe, esp one that’s healthy and involves dark chocolate. :)


  5. #
    kirstenposted June 6, 2012 at 5:20 pm

    love this recipe! i love the idea of making my own chocolate. these bars are quite tasty too! didn’t last long in my house.


  6. #
    Ginaposted August 6, 2012 at 11:44 am

    Has anyone tried Truvia instead of Splenda? Do you think it would work?


    • Sallyreplied on August 6th, 2012 at 11:58 am

      I definitely think it would work! Let me know if you try it and how it tastes. :)


  7. #
    Maddieposted August 8, 2012 at 2:28 am

    These look amazing! Are they very bitter though? I’m not the biggest fan of dark chocolate but I love the idea of sugar free coconut oil chocolate bars. :) Is there any way I could make them a little lighter for my picky palate?


    • Sallyreplied on August 8th, 2012 at 8:39 am

      No they aren’t too bitter because you are adding Splenda or agave to sweeten them up. They are rich, though. Thanks Maddie!


  8. #
    new vegan megposted August 26, 2012 at 2:07 pm

    hey is this the chocolate you use in your recipes? or is there a chocolate that you buy for the recipes? for some reason i cant find egg substitute or vegan chocolate any where in my city :[ please help me i need chocolate or i will go crazy :'[


    • Sallyreplied on August 26th, 2012 at 3:48 pm

      I am not vegan, but for this recipe I used Hershey’s unsweetened cocoa powder, hwich is picured in the back of these photos. I have never used dairy-free chocolate chips in any of my recipes calling for chocolate chips, but I know they work just as well. Thank you for reading!


  9. #
    Mikeposted October 28, 2012 at 4:25 pm

    Any way to increase the melting point of this?

    The recipe is really to make fudge or a hard brownie, not chocolate


    • Sallyreplied on October 28th, 2012 at 4:31 pm

      My bars were very solid using agave and allowing them to freeze/chill. Try increasing the powder. Sorry!


  10. #
    Ruthieposted December 26, 2012 at 2:55 pm

    Is there a alternative for coconut oil?


    • Sallyreplied on December 26th, 2012 at 5:26 pm

      Hi Ruthie- there is no replacement for coconut oil- the solidification and creaminess of coconut oil is essential for the bars.


      • Paulreplied on December 22nd, 2013 at 1:00 am

        Why not cocoa butter?
        That’s solid at room temperature – It’s what I use…

  11. #
    Anndyposted January 3, 2013 at 8:06 pm

    How Many bars makes this recipe?


    • Sallyreplied on January 4th, 2013 at 5:50 am

      Hi Anndy – it depends how large or small you cut the bars and how large/small the container is that you put the chocolate in to set up. I got a 9×5 inch bar of chocolate.


  12. #
    Katposted January 20, 2013 at 4:33 am

    Hi, just a question :) I´d like to make this, but I´m little worried about getting it from the container.. Do put like wax or parchement paper in the container before you pour it in, or does it come out pretty easily? Thank you :)


    • Sallyreplied on January 20th, 2013 at 8:52 am

      Hi Kat – sorry that was confusing, yes line with parchment paper. Thank you!


  13. #
    Vianposted February 9, 2013 at 6:51 pm

    So I just made these and they are amazing! Im pregnant and have gestational diabetes and haven’t had chocolate but this recipe fits with the rule so it was soooo nice to have something sweet! Thank you so much for the recipe : ) But just to make sure do you measure out 4 tbls of coconut oil then melt it or do you measure 4 tbls of already melted coconut oil?


    • Sallyreplied on February 10th, 2013 at 3:11 pm

      Hi there Vian! So glad you love these chocolate bars. :) I measure out the coconut oil in its solid state then melt it. Thanks for reporting back about it!


  14. #
    Samantha J Kposted March 14, 2013 at 6:15 am

    I just made this and substituted the splenda/agave for liquid stevia. I also added chopped macadamias. I found it to be very true to dark chocolate (a tad bit too bitter) so I added a good scoop of my vanilla icecream whey protein powder. Excellentay it worked and it is still good for you. Fingers crossed it sets! Thanks for posting this recipe :_


    • Sallyreplied on March 14th, 2013 at 8:54 am

      Hey Samantha! Yep, this is very dark chocolate. I hope you enjoy it with your protein powder! Thanks for reporting back.


  15. #
    Erikaposted March 18, 2013 at 11:20 pm

    I used a generic no calorie sweetener and while it didn’t make it as creamy as I assume agave syrup wouldt, it was definitely a very spreadable texture. I did this twice and put a layer of melted peanut butter between the two to make healthier peanut butter cups. Love the recipe, and your blog! :)


    • Sallyreplied on March 19th, 2013 at 6:37 am

      Hey Erika! Love that you layered the bars with peanut butter. I do that sometimes do. It’s SO good! Thanks for reporting back!


  16. #
    AmyReneposted March 21, 2013 at 8:41 pm

    I made these using honey and maple syrup ( I ran out of honey) and put the mixture in an ice cube tray. Now I have mini chocolate bars! They are so good and definitely a great thing to have to satisfy that chocolate “fix”.


    • Sallyreplied on March 22nd, 2013 at 9:31 am

      Ok that’s just pure genius, AmyRene! I’m doing that next time! :)


  17. #
    Kellyposted April 2, 2013 at 4:38 pm

    Wow, I love the idea of healthy chocolate! Is there any way to make it less like dark choc and more like milk choc?


    • Sallyreplied on April 3rd, 2013 at 8:52 am

      Hey Kelly! Not unless you add some sort of milk product. Unfortunately, I’ve never attempted it before because I like dark chocolate better. Let me know if you try it out!


  18. #
    Kaylaposted May 22, 2013 at 3:33 am

    I love all your recipes! It’s amazing. i tried these chocolate bars, but when i stir them, i doesn’t look so smooth. It has lumps. Fyi, i use honey. :)


    • Sallyreplied on May 22nd, 2013 at 5:10 am

      Hmm. It sounds like you need to sift your cocoa powder. Some powders are more lumpy than others.


      • Kaylareplied on May 26th, 2013 at 9:28 am

        Ooooh! o.O Thank you. I’ll try to sift them next time. When you stirred the batter do you use lots of energy on it (i mean do you stir like really hard and fast)????

        • Sallyreplied on May 26th, 2013 at 1:19 pm

          Not any faster than I stir together my coffee or tea. It doesn’t take much effort, but sifting will rid your mixture of the lumps.

  19. #
    Sarahposted June 1, 2013 at 1:21 pm

    I made these as a gift for my mom (a devoted atkins-dieter). They’re great and really easy! Plus they really don’t taste like coconut at all! Thanks for the recipe!


    • Sallyreplied on June 3rd, 2013 at 1:24 pm

      Exactly! No coconut flavor at all. The cocoa powder’s chocolate flavor is so strong and condensed – very potent! Glad you made it!


  20. #
    Kimberlyposted July 5, 2013 at 4:37 pm

    How long does it take for it to freeze? And can I add peanutbutter to it? :O


    • Sallyreplied on July 5th, 2013 at 6:58 pm

      About 30 minutes. I’ve never tried peanut butter – but I dont see why it wouldn’t work. Maybe 1/4 cup to the mixture before freezing.


  21. #
    Erin @ Texanerin Bakingposted July 15, 2013 at 8:46 am

    Did you make these with refined or unrefined coconut oil? I do the cocoa powder + coconut oil + sweetener thing all the time, but if I use unrefined, I can always taste the coconut. But never with unrefined. :)


    • Sallyreplied on July 15th, 2013 at 10:44 am

      I believe I used unrefined. I’ll have to double check!


  22. #
    Jenna @ Sensationallyseasonal.composted July 15, 2013 at 12:53 pm

    This may be my favorite post of yours ever! I am all about trying to eat clean and lighten up my favorites, and I have been in love with coconut oil for awhile now. These chocolate bars look amazing. Thanks for sharing!


    • Sallyreplied on July 15th, 2013 at 6:19 pm

      Thanks Jenna! You have to give them a try.


  23. #
    Linaposted July 19, 2013 at 10:09 pm

    Sally, you mentioned you should measure out 4 tablespoons coconut oil in solid state then melt it. It’s been so hot that our oil is always in liquid state. Do you know if there’s any difference between doing that and just measuring 4 tablespoons liquid oil? Looking forward to trying this!


    • Sallyreplied on July 20th, 2013 at 8:32 am

      Hi Lina! There is no difference. So just use 4 Tablespoons melted coconut oil.


  24. #
    Joelleposted July 31, 2013 at 11:42 am

    I was wondering about possibly incorporating some chocolate protein powder in this recipe. Any suggestions?


    • Sallyreplied on July 31st, 2013 at 8:03 pm

      Hi Joelle – I’ve never ried it before. I’m afraid it wouldn’t taste very good. Sort of chalky. If you try it, let me know!


  25. #
    Ruthposted August 1, 2013 at 7:48 pm


    I love, love, love your recipes!!!

    I have quite the sweet tooth but try to eat healthy! I have a question. Have you used stevia in any of your recipes?


    • Sallyreplied on August 1st, 2013 at 7:55 pm

      Hi Ruth! Thanks so much. No, I don’t use stevia. I don’t like it very much.


  26. #
    Mareneposted August 26, 2013 at 4:18 am

    So good!! creamy and smooth! not too sweet


    • Sallyreplied on August 26th, 2013 at 7:56 am

      Glad you enjoyed this chocolate Marene!


  27. #
    Genevieveposted October 15, 2013 at 10:05 pm

    Hi sally! If I want to bring it out for a girls night out. Will the heat melt the chocolate out? It is quite hot where I live .


  28. #
    Lyndaposted November 1, 2013 at 2:13 pm

    Hi Sally,
    I would like to use beet sugar for this recipe. Do I use the same amount as the Splenda? Thank you!


    • Sallyreplied on November 1st, 2013 at 7:33 pm

      I’m not sure, Lynda. I’m not at all familiar with beet sugar. I would assume you could use the same amount.


  29. #
    Vanessaposted November 13, 2013 at 9:53 pm

    Oops, no coconut oil but had dire chocolate craving so I used olive oil instead. Flavor is amazing for dark chocolate lovers but 30 mins in the freezer did not a chocolate bar make so no substitution for the oil next time I make this Still, it’s great for a fudge treat!


    • Sallyreplied on November 14th, 2013 at 8:08 am

      Olive oil doesn’t solidify like coconut oil does, so that is why your chocolate didn’t turn out properly.


  30. #
    Leeposted November 17, 2013 at 2:04 am

    Hi Sally,

    Do you have the nutritional value of these dark chocolate bars, before I overeat them?



    • Sallyreplied on November 17th, 2013 at 9:27 am

      Hi Lee! No, I do not.


  31. #
    Shirlposted November 21, 2013 at 3:12 am

    May I ask if it’s possible to mix coconut oil, cocoa powder and honey by hand, or do we need to use a whisk?
    Thanks for the great recipe. Can’t wait to try it :)



    • Sallyreplied on November 21st, 2013 at 11:49 am

      Using a whisk is mixing by hand.


      • Shirlreplied on November 26th, 2013 at 3:39 am

        Sorry, I mean mix with a spoon or fork. Thanks.

  32. #
    Elizabethposted December 19, 2013 at 1:29 am

    These look great, but if I used agave or honey and fed them to my diabetic grandma, she would keel over. They look excellent though and I’ll probably make them someday, but I do think there ought to be a disclaimer just in case someone out there gets the idea that agave is diabetic-friendly or free of calories like Splenda (you could easily use stevia too).


  33. #
    Jennyposted January 9, 2014 at 1:29 pm

    Oh my! These are heavenly!! Sooo delicious! I absolutely love them!
    I just took them out of the fridge and ha a first bite- hello chocolate craving!
    I made them with honey and just love the smooth, honey-sweetness. It’s so much better than the sugar taste. This recipe will be on my standard list for chocolate substitue from now on- or actually, this is better!!

    But…no need for the storage information- these sweeties won’t live to see the end of the night 😉

    Thanks for the recipe!


    • Sallyreplied on January 10th, 2014 at 6:28 am

      These bars never last around here either. I’m so glad you tried them! I prefer them with honey too.


      • Jennyreplied on January 10th, 2014 at 8:26 am

        After extensive testing last night I think I might try them with nuts the next time. I think almonds would go wonderfully with the taste. Or add a little bit of grounded chili or sea salt. Love spices in my chocolate :)

        • Sallyreplied on January 10th, 2014 at 8:38 am

          I’ve tried them with almonds chopped up – amazing. You’ll love it Jenny. And the chili and/or salt. Yes! I love spicy or salted chocolate.

      • Jennyreplied on January 10th, 2014 at 5:51 pm

        I tried another batch with cashew nuts today and it’s simply awesome!
        Highly recomendable :)

      • Jennyreplied on January 10th, 2014 at 9:41 pm

        *recommendable of course 😉

  34. #
    Jennyposted January 10, 2014 at 1:33 pm

    Btw. because it came up somewhere in the comments- i calculated the calories for the recipe.
    Using honey and non sweetened cocoa the complete recipe has 880kcal.
    So just divide by the number of pieces you make out of it.


  35. #
    Beckyposted January 20, 2014 at 11:53 pm

    They wouldn’t be vegan if you use the honey :(


    • Sallyreplied on January 21st, 2014 at 8:50 am

      Yep! And I note that in the recipe.


  36. #
    Kaylaposted February 9, 2014 at 7:06 pm

    Just fiy, suggesting honey kind of de-veganizes the recipe. I want to try this, though. Could I use those liquid sweetener drops for this?


    • Sallyreplied on February 9th, 2014 at 7:12 pm

      Hey Kayla! That’s why I note it in the recipe and post. And I’ve never tried with liquid sweetener drops. Taste as you add it until you think you’d added enough. I’m not sure if they have an aftertaste though.


  37. #
    Granola loverposted February 10, 2014 at 2:19 pm

    Hi Sally!

    Is it possible to use normal sugar or powdered sugar instead of the sweetner? It would still be vegan I assume but I’m not sure about the texture, please let me know! Thanks xxx

    (PS You create the best quick, tasty and easy recipes ever! )


    • Sallyreplied on February 10th, 2014 at 3:42 pm

      Regular granulated sugar or powdered sugar would both be just fine!


      • Granola loverreplied on February 11th, 2014 at 8:50 pm

        Just made some using powdered sugar, loved it! Thank u xxx

  38. #
    Robinposted February 13, 2014 at 9:13 am

    Hi! This is awesome!! I was wanting to use this dark chocolate to make frozen bananas for Valentine’s Day. Can this chocolate be melted so that it can be drizzled on top or better yet so the banana can be dipped in it?? Thanks for the recipe!


    • Sallyreplied on February 13th, 2014 at 9:28 am

      Definitely, Robin! That would be so good.


  39. #
    Kellyposted February 18, 2014 at 11:31 am

    I made these for my honey for Valentine’s Day. He loves dark chocolate and loved these. They are not my favorite at the moment b/c we have the I guess unrefined coconut oil and everything we cook with it tastes like coconut. And I like coconut but imagine making scrambled eggs in it… Great recipe though. Thanks.


  40. #
    Charlene Woelfelposted March 6, 2014 at 4:03 pm

    Hi, Sally! I made these bars this afternoon. They came out wonderfully! Thank you for the wonderful recipe. :)


  41. #
    Feliciaposted March 21, 2014 at 8:17 pm

    This recipe is AWESOME! I have been trying to find something like this for so long. It’s simple, delicious, and healthy. I have been off sugar for a while now so it just makes all the difference to have a sweet fix to get rid of that chocolate craving :) Definitely making again.


  42. #
    Natasha Saeedposted March 26, 2014 at 5:39 pm

    Oh my god!The chocolate taste SOOO good and I’ve used them as chucks for cookies and they worked PERFECTLY! You are amazing for coming up with this! Thank you!!!!


  43. #
    Paulaposted April 4, 2014 at 5:10 pm

    Love this recipe! I added unsweetened shredded coconut and dried cranberries to my first batch. My second batch I rolled into balls and coated with unsweetened shredded coconut…..amazing!


  44. #
    Tiandaposted April 10, 2014 at 1:12 pm

    Hi I made these a couple days ago and they are absolutely delicious! Perfect for that time of the month! (Sorry for the overshare) haha. I was just wondering how long they are good in the fridge for and if I could cut them up into little pieces and use them as chocolate chips in a cookie recipe I have? Thanks again for sharing!


    • Sallyreplied on April 10th, 2014 at 2:27 pm

      They would be great chopped up to use in cookies, yes – make sure the bars are super cold before chopping and adding to the dough. These bars don’t last long in my fridge – I’d say about 1 week max shelf life.


      • Tiandareplied on April 10th, 2014 at 3:21 pm

        okay great thank you!

  45. #
    Danielleposted April 15, 2014 at 4:20 am

    I’m so glad I tried this! I love dark
    chocolate, added 1/8 tsp salt and 1/2 tsp vanilla. Also chopped up some almonds to throw in. So delicious!


  46. #
    Virginia Greenposted May 2, 2014 at 7:52 pm

    Hi Sally!
    I made these this afternoon with almost 1/2 cup honey and the rest pure grade A maple syrup for the sugar. I just tasted a piece (or 3) after letting them set in the freezer. As a major dark-chocoholic who has tried many different kinds of chocolate, I can honestly say these are my absolute FAVORITE and will be my new go-to chocolate! I can’t wait to try them as chocolate chunks in cookies!! Thank you for this amazing, healthy, fast and easy recipe!!!


  47. #
    Hannah W.posted May 10, 2014 at 7:34 pm

    Just made these- WOW! Absolutely amazing! I added a drizzle of caramel and a sprinkle of sea salt on top for a sweet-salty taste. Next time I’m thinking of layering in some sweetened shredded coconut and topping with almonds to make a kind of dark chocolate Almond Joy! Thanks again for such an addicting recipe.


  48. #
    Sarahposted May 22, 2014 at 10:57 pm

    This is tasty. This is *really* tasty! You know what it is good with it? Fruit preserves. Cut up a few pieces, mix it up (say if you’re down to just the little bit of preserves left, right in the jar!). Chocolate fruity goodness.

    Your recipe is the first Pinterest recipe I’ve made. Congrats!


  49. #
    Paulaposted June 9, 2014 at 1:23 pm


    I have made these twice and they are really yummy. However, they totally taste like coconut (which I expected and do not mind)! My mixture is never thick, even if I used more cocoa than the recipe states. I used half honey, half granulated beet-sugar and I just end up with a very thin plate of chocolate. Any idea what I might need to do different?


    • Sallyreplied on June 9th, 2014 at 4:38 pm

      Hi Paula! I always make sure to use refined coconut oil if I’m not looking for a heavy coconut flavor. I find it doesn’t taste at all like coconuts. I can’t imagine how to thicken it up without simply adding more cocoa and perhaps less oil?


  50. #
    Chantalposted June 28, 2014 at 4:35 am

    I just made a double batch and added peanut butter….YUM!!! I love dark chocolate and this was amazing…it’s soo dangerous to know I can MAKE chcoolate anytime I like hehe. Thanks again for another excellent recipe! 😀


  51. #
    Guinposted September 27, 2014 at 7:54 am

    Hi Sally! I am just wondering what the texture of these bars is. Are they quite hard, or chewy? I’d like to chop them into small pieces as an add-in for chocolate ice cream. Will they be very hard and crunchy in the ice cream? Thanks.


    • Sallyreplied on September 28th, 2014 at 3:20 pm

      Depending how thin you make them, the chocolate bars are hard.


  52. #
    Janaposted October 13, 2014 at 5:00 pm

    I would love to try these, but they can’t be carb free… How many carbs do they have?


  53. #
    Annaposted October 24, 2014 at 9:12 pm

    Is Baking Cocoa the same as Unsweetened Cocoa Powder?


  54. #
    Enyaposted December 8, 2014 at 10:54 am

    Hi! Just a question, will these melt easily if I take them out of the fridge? :) How long do they usually stay solid at room temp?


  55. #
    mananposted January 8, 2015 at 6:44 am

    can we put some chopped almonds


  56. #
    Tiandaposted February 1, 2015 at 10:57 pm

    hi sally, i have made these before and they are absolutely delicious! i’m making some granola bars and my husband wants the chocolate on top but i have no coconut oil and can’t get any till friday so i was wondering can i use olive oil? i’m not going to be freezing the chocolate i’m just going to make it and then put a layer on top of the granola bars and put them in the fridge. Will it still work that way?


  57. #
    Stacyposted February 11, 2015 at 2:18 am

    I am so incredibly happy with this recipe!!! I saw that one other commenter had considered adding peanut butter and you suggested about 1/4 cup… So I added 1/4 cup almond butter and it was phenomenal!!! I used agave for the sweetener which went well with the almond flavor. Your recipes are a huge blessing. Thank you for all you do!


  58. #
    Judyposted February 24, 2015 at 1:40 pm

    amazing..delicious, easy and unbelievable !!!!!!!!!!!!!!!


  59. #
    Oliviaposted July 5, 2015 at 8:42 am

    I just made these and omg I love it! I made mine with honey because it was handy and it tastes divine! It’s so hard not to eat the whole lot in one sitting!!!! Thank you Sally!



  1. Pingback: skinny peanut butter swirl brownies.

  2. Pingback: Mugs Adventures in Baking: “Healthy” Banana Bread « The Life of Mugs

Leave a Comment