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

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: serves 3-4
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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*


  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.


  1. Sweetener: 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.
  2. Adapted from Chocolate Covered Katie.

Keywords: vegan chocolate bars


  1. 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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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally