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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.
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 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:
my Dark Chocolate Cherry Nutella Granola
and these Skinny Pumpkin Cheesecake Brownies 
{ 41 comments… read them below or add one }
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!
i almost did eat all of those bars…! there’s no such thing as a chocolate overload.
I really want to try the chocolate bars. Do they taste like dark chocolate?
yes, they taste like dark chocolate!
What a great little bar. Love the idea of using them for chocolate chips!
Thanks Erin! Sugar free chocolate chunks would be a great addition to cookies. I’m going to try it soon.
What a delectable chocolate bar! I love how easy they are! I would eat them all too. So tempting.
Thanks Reeni. There’ snothing I love more than an EASY recipe, esp one that’s healthy and involves dark chocolate.
These look fantastic. I’m glad they taste like dark chocolate because it’s my fave! Om nom nom! If substituting for regular sugar, is it the same amount? I’m guessing so.
yes, I would assume so. You can always taste test it before freezing and add more sugar if you’d like.
I’m going to have to find some coconut oil! Those look amazing, and love that they are SF too!!
i love coconut oil! definitely a good staple to have.
This is a genius recipe. I am so excited! My dad is not supposed to have sugar…AND I just bought coconut oil. Perfect!
Dorothy @ Crazy for Crust recently posted..Nutter Butter Truffle Brownies
Perfect! Dorothy, these bars are SO good. They definitely don’t taste exactly like a real, decadent chocolate bar with all the sugar but they taste WONDERFUL nonetheless.
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.
kirsten recently posted..Variations of the crescent roll: apple cinnamon and chocolate chip
Has anyone tried Truvia instead of Splenda? Do you think it would work?
I definitely think it would work! Let me know if you try it and how it tastes.
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?
No they aren’t too bitter because you are adding Splenda or agave to sweeten them up. They are rich, though. Thanks Maddie!
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 :’[
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!
Any way to increase the melting point of this?
The recipe is really to make fudge or a hard brownie, not chocolate
My bars were very solid using agave and allowing them to freeze/chill. Try increasing the powder. Sorry!
Is there a alternative for coconut oil?
Hi Ruthie- there is no replacement for coconut oil- the solidification and creaminess of coconut oil is essential for the bars.
How Many bars makes this recipe?
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.
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 
Hi Kat – sorry that was confusing, yes line with parchment paper. Thank you!
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?
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!
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 :_
Hey Samantha! Yep, this is very dark chocolate. I hope you enjoy it with your protein powder! Thanks for reporting back.
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!
Hey Erika! Love that you layered the bars with peanut butter. I do that sometimes do. It’s SO good! Thanks for reporting back!
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”.
Ok that’s just pure genius, AmyRene! I’m doing that next time!
Wow, I love the idea of healthy chocolate! Is there any way to make it less like dark choc and more like milk choc?
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!
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.
Hmm. It sounds like you need to sift your cocoa powder. Some powders are more lumpy than others.
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