I almost always have these homemade chocolate bars in my freezer. It’s great to have around if I want a little square of dark chocolate, but don’t want a store-bought one loaded with processed sugar and preservatives! This chocolate bar can also make a great gift. You can wrap it in wax paper and give it away to friends, just try to keep it cool because if it’s too hot it can melt!
Homemade Chocolate Bars:
1/4 cup coconut oil (where to buy coconut oil)
1/2 cup cocoa powder
1/2 cup powdered palm sugar
3. Line a standard sized loaf pan with wax paper. The chocolate will make a different amount of bars depending on how thick you want it to be. You can freeze several loaf pans at a time and make a few thin bars or 1 or 2 thicker bars. Pour chocolate into loaf pan and put into freezer.
4. It won’t take very long for the bar to freeze maybe 15-30 minutes. However, if you do want there to be lines on the bar so it breaks into squares like in the picture, take the chocolate out of the freezer a little less than halfway through, so it is slightly hard, but not fully hardened. Then, take a knife and cut the lines in the bar. If you forget to take the chocolate out of the freezer before it completely hardens (Like me! Oops!) you can heat a knife over fire or under very hot water and cut lines in the chocolate.
5. Store in the refrigerator or freezer.
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i want this now!!!
This look fantastic! I am going to try to make them this evening for a special treat. You know, chocolate is the best way to kick off the weekend! 😉
-Katie
Hope you enjoy them Katie!
Can you use raw honey instead of palm sugar?
Nevermind the question 🙂 I just made some with raw honey and it tastes excellent!!! It’s in the freezer setting up right now.
How much honey did you use?
This looks delish – Substitutes are definitely going to be required for any vegetarians (who are so due to ethics or environment) as Palm Sugar is a big no-no, unfortunately – as i’m sure it’s widespread damage isn’t reflected in its taste 🙂
Does it make dark chocolate?
Just changed from refined to unrefined sugar and so far (besides honey and agave) I only have coconut sugar. Do you think that would work? I’ve been wondering if any of those sugars can be pulverized to make a powdered sugar.
Yep, palm sugar and coconut sugar are the same thing 🙂
Could I use raw sugar?
I think that would work, just make sure you powder it, like in the instructions.
hi jz wanna know if i can use this in baking or in any desserts that requires chocolate
These are now our family’s favorite “candy”!
Awesome! I usually have some in the freezer and take out a square when I want a little something sweet 🙂
Can I use cacao instead of cocoa?
Yes
Thanks!
I am in chocolate vegan heaven! I can’t wait to make these healthy, easy chocolate bars. I usually avoid sweets, but these are actually kind of good for you! Glad I found you on VGN and Frugal Days, Sustainable Ways.
Hi! I wanted to make a meltable chocolate that is dairy free and nut free. We have both allergies in our family. Is there an oil you would suggest substituting for the coconut oil? I have pressed palm oil (a natural dairy free shortening substitute), but it’s the consistency of shortening. It does melt, so not sure if I could use that or if you have a suggestion for another oil (vegetable oil or something else that might work better?).
Thanks!
Hmm, I may have just answered my own question… I think I remember my sister in law telling me the other day that she’s been using coconut oil a lot and that it’s the consistency of shortening but meltable. So maybe I can use my pressed palm oil?
We recently found out that our 5 year old is allergic to dairy. He has been really sad about not being able to have chocolate. I licked the spoon when I was done making this and it tasted like real chocolate to me. He’s going to be so excited. 🙂
Aww! So glad to hear that! 🙂
Do you measure the palm sugar before or after you grind it?
I recently had to go dairy-free too. Have you tried adding anything crunchy to the Chocolate? (Ex: I LOVE Chocolate bars with a little crunch to it like Kit-Kats or Nestle Crunch) But no nuts because I’m allergic. I’m curious because I think if you add ‘crunchy stuff’ to the melted Chocolate before it hardens then the ‘crunchy stuff’ might get all soft and not crunchy anymore. Suggestions?
Could butter be used instead of coconut oil… Like I Can’t Believe It’s Not Butter?
No, I would never recommend using “I Can’t Believe It’s Not Butter”. It is full of unhealthy processed oils. You can read more about healthy oils here: http://healyeatsreal.com/5-cooking-oils-think-healthybut-arent/