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

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


  • 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)


  1. 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.
  2. Pour into a parchment paper-lined flat container (I used a 5 inch square ramekin).
  3. Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars.
  4. 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.


Recipe Notes:

from Chocolate Covered Katie

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© 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



  1. Olivia on 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!

  2. Aretha on September 12, 2015 at 2:21 pm

    Can I use this to make vegan chocolate chip cookies???

  3. Amanda on March 8, 2016 at 11:35 pm

    Hi Sally,

    Thank you so much for this recipe. I too tend to err on the side of vanilla. My husband, a chocolate fan. However, we both LOVE this recipe. It is a staple in our house. He is constantly asking for it. I add a little vanilla to add depth, but otherwise follow exactly. I even played around a bit and made it into fudge over the holidays. Huge hit! Thank you again! 

  4. Willow on May 30, 2016 at 2:14 pm

    Hey Sally. This looks really good. Can you use unsweetened cocoa powder?

    • Sally on May 30, 2016 at 3:19 pm

      That’s what I use, yes!

  5. Eliot on November 12, 2016 at 9:17 am

    What is the serving size, and how many calories are in this treat?

  6. Adrienne on May 2, 2017 at 4:37 pm

    Hi Sally, I was wondering if there is another oil I could use instead of the coconut? I was hoping to make these with my son for his teacher but she is allergic to coconutit’s for teacher appreciation and I wanted to do something special for her. We love your website thanks to you my kids have awesome breakfasts, cakes, cookies, and much much morethank you so much!



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