How to Make Homemade Dark Chocolate Bars with Only Three Ingredients

Enjoy delicious homemade dark chocolate bars naturally sweetened with maple syrup with no refined sugar added. Super easy to customize! Learn how to make healthy chocolate bars with this step-by-step guide.

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Chocolate is one of my favorite indulgences. Luckily, dark chocolate is a healthier choice as far as treats go. Like these Chocolate Crunch Cups or these Chocolate Coconut Macaroons. How about an adult beverage to go along with it like this silky-rich Rumchata Hot Chocolate? Yum! Check out all of our Chocolate Recipes for inspiration.

Remember friends, dark chocolate has a healthy nutrition profile. the calories in this treat are nutritionally dense with minerals like magnesium and potassium. Great for after a workout because they help your muscles relax. Nice!

Ingredients And Supplies:

This recipe has a short ingredient list which I love. You only need three ingredients for the BEST dark chocolate bars.

• cacao butter wafers – using the wafers makes everything so much easier. Just measure and go.
• cocoa powder
• maple syrup

Chocolate bar making supplies:

• cutting board and knife
• measuring cups and spoons
• small saucepan
• candy mold
• small spatula

This is by far my fav chocolate bar mold. I find some are too shallow if you want to add any extras like nuts etc.

How To Make Homemade Dark Chocolate

First things first, I don’t use a double boiler. I know, I know. Most instructions you read for homemade chocolate usually involve some kind of double boiler action which is when you set a bowl over a pot of boiling water and melt your cocoa butter that way. I toss mine right in the pan over medium-low heat and go for it. I find the texture is always perfect so why make more dishes?

Using the wafers makes life so easy! No chopping up chunks of the butter and even melting.

It takes less than five minutes for the wafers to melt.

Next, stir in the cocoa powder. You want to stir it really well and break up any clumps.

Follow this by the maple syrup and keep stirring until the chocolate mixture is smooth as silk.

Finally, pour the mixture into the mold. This is where you would add any extras if you wanted to customize the chocolate bar. I did half plain and half with rice crispies for this batch.

Tap the mold on the counter a few times to get out any air bubbles then pop the mold into the freezer to set.

A useful tip is to put the candy mold on a small cutting board before pouring the chocolate mixture in. This makes it so much easier to transfer it to the freezer by making it stable and flat.

Serving Suggestions and Substitutions

• This is best stored in the fridge in a sealed container. It will definitely soften at room temperature.
• Substitute honey as a sweetener. I prefer a liquid sweetener to something like granular cane sugar. Stevia is another sugar-free substitution.
• You can substitute coconut oil for the cacao butter but it melts much quicker at room temp and isn’t quite as rich.
• Instead of cocoa powder try raw cacao powder from cacao beans.
• Add a teaspoon of vanilla – I prefer pure vanilla extract or even fresh from the bean if you’re feeling fancy. The taste of the real vanilla bean is incomparable.
• Anything crunchy is always amazing – nuts for instance like pecans, walnuts, macadamia nuts, etc. Rice crispies are another great way to add crunch.
• Another fav addition is essential oils like peppermint, orange, or lavender. Be sure to use quality food-grade essential oil products only!

More Healthy Chocolate Recipes

• No-bake Chocolate Coconut Cookies
• Healthy Crunch Bars
• No Bake Brownie Bites
• Chocolate Chip Cookie Dough Protein Balls
• Chaga Hot Chocolate – Vegan + Gluten Free

If you’ve tried my homemade dark chocolate bars, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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