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 sugar free, carb free, vegan, and have heart-healthy-shiny-hair-stress relieving fats from 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 and 3 seconds to eat. 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. Splenda makes the bars lighter in color and a bit grainy. I didn’t mind it though! Go by your taste preference.
3 Ingredient Sugar Free Chocolate Bars (vegan)
- 1/2 cup plus 1 tablespoon cocoa powder
- 4 tablespoons coconut oil (melted)
- 1/4 cup Splenda No Calorie Sweetener Granulated (or 1/4 cup agave or honey, which makes a smoother bar)
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.
*Store in the fridge, since coconut oil is almost liquid at room temperature.
*If you do not wish to use artificial sweeteners to your recipes, give agave a try instead of the splenda. Using agave will produce a smoother chocolate bar. Splenda makes the bars lighter in color and a bit grainy. I didn’t mind it though! Go by your taste preference.
*adapted from Chocolate Covered Katie
© Sally’s Baking Addiction 2012 photos
Another healthy way I like to eat my chocolate is my Homemade Chewy Fudge Granola Bars:
and these Skinny Pumpkin Cheesecake Brownies