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I absolutely love chocolate, a bit of a chocolate addict. This homemade chocolate recipe is so awesome and the best part is it only requires three ingredients!
Also this chocolate is completely dairy-free so it is perfect for chocolate lovers that don’t consume dairy or are lactose intolerant.
If you have a craving for a rich delicious dark chocolate make it at home. This homemade chocolate is super duper easy to make, and comes together in minutes. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make this super simple dark homemade chocolate you need just three simple ingredients:
- Coconut oil – You can also use food grade cocoa butter. Although that is certainly more expensive a bit harder to find. Make sure your coconut oil is refined and NOT unrefined. If you use unrefined it will have a strong coconut oil taste.
- Cocoa powder – Use the unsweetened cocoa powder, I generally use the Hershey’s brand. You can also use dutch processed cocoa powder.
- Powdered sugar – Also known as icing or confectioner’s sugar. There are other sweeteners you can use as well, like honey, maple syrup, and agave nectar.
Tools
- Bowl
- Whisk
- Sifter
- Silicone molds or other chocolate candy molds
Step 2: How to make homemade chocolate
Begin with the coconut oil, or food grade cocoa butter. If your home is warm, chances are the coconut oil will already be in liquid form. If not, it will be a solid. Place it in a bowl and put it in the microwave for a few seconds to melt it. Or do it on the stovetop.
If using cocoa butter, you will need to melt it, because it will be a solid.
NOTE: Cocoa butter tends to make the homemade chocolate more stable at room temperature once it is made, but it is more expensive to buy, and harder to find then coconut oil.
Add the powdered sugar and the cocoa powder to a sifter and sift half of it into the bowl of melted coconut oil. Whisk until combined.
Sift in the rest of the cocoa powder and powdered sugar. Then whisk until all combined and smooth. You can taste it with a spoon now if you like. You can add a bit more powdered sugar if you want it sweeter. Or add in some honey, etc.
And just like that the homemade chocolate is ready. Pretty simple right?
Pour or spoon the melted chocolate into your choice of mold. There are so many to choose from. If you want more of a candy bar look this one is pretty good. This candy bar mold would be good as well.
After you fill the molds to your liking, place them in the fridge or freezer for 20 to 30 minutes so the chocolate can set. Depending on how thick the chocolate is, will determine how long it needs to stay in there. A very thin bar will be done in 20 to 30 minutes.
Once the homemade chocolate has set, remove the molds from the fridge/freezer and then pop the chocolate out of the molds. Enjoy!
NOTE: Sometimes you may see a whitish discoloration on the chocolate, it won’t effect the taste of the chocolate. It just means the fat from the oil/cocoa butter separated and went to the bottom.
How long does homemade chocolate last?
This chocolate doesn’t last as long as commercial mass produced chocolate. It will last a week or two in the fridge, or a few months in the freezer. Make sure to store it in the fridge, if left out at room temperature it will most likely melt.
Here are a few other chocolate recipes you may like:
Oreo Twix Cookie Bars
Snickers Crisper Copycat
Chocolate Balloon Bowls
Thin Mint Cookies
Homemade Crunch Bar
Homemade Kit Kats
Copycat Rolos
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5 from 7 votes
Homemade Chocolate 3 Ingredients Dairy-Free
This homemade chocolate recipe is so easy to make and only requires 3 easy to find ingredients. It is a rich dark chocolate that is also Dairy-free. It comes together in minutes and is ready in about 30 minutes. If I can do it, you can do it!
Prep Time5 minutes mins
Cook Time0 minutes mins
Chilling Time30 minutes mins
Total Time35 minutes mins
Course: Candy, Dessert
Cuisine: American, South American
Keyword: decadent, easy, rich, sweet
Servings: 8 people
Calories: 154kcal
Equipment
Bowl
Whisk
Sifter
Silicone molds or other chocolate candy molds
Ingredients
- 1/2 cup refined coconut oil or food-grade cocoa butter (120 ml) Food grade Cocoa butter can be used, but it is pretty expensive, depending on where you live. It will make the chocolate more stable at room temperature.
- 1/2 cup unsweetened cocoa powder You can also use Dutch Processed cocoa powder. (50g)
- 1/2 cup powdered sugar, icing sugar, confectioner's sugar You can also use honey or agave nectar, or other sweeteners. (50g)
Instructions
Measure out the coconut oil into a medium bowl. Make sure the coconut oil is in liquid form, if not, you can melt it in the microwave or on the stovetop. If it is cold in your house, chances are it has solidified.
Add the powdered sugar and the cocoa powder to a sifter and sift about half of it into the bowl of oil. Whisk it in until smooth, then sift in the remaining bit. Whisk until all combined. Just like that, it is ready. Super easy right?
Spoon or pour the melted chocolate into whatever chocolate mold that you like. They also have specificchocolate/candy bar moldsthat you can try as well.
Once the molds have the chocolate in them. Place them in the freezer or the fridge for 20 to 30 minutes until it sets.
Once the chocolate sets you can remove the molds from the fridge and then remove the chocolates from the molds. Pretty awesome! Enjoy!
Video
How to Make Chocolate with Cocoa Powder | Three Ingredient Chocolate Recipe
Notes
Note: You can also add chopped nuts, like almonds, pecans, etc. If you wanted.
Note: This type of chocolate needs to be stored in the fridge or the freezer. It will get very soft at room temperature.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nutrition
Calories: 154kcal
Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it.If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Tags
easy fun sweet
Matt Taylor
YouTuber and food blogger with a passion for cooking, eating, being outdoors and watching movies. Did you know I wrote an ebook cookbook called "All Things Chocolate: 30 of my favorite chocolate recipes."? Help support the food blog and YouTube channel by buying a copy in my shop. :)
20 Comments
Anne
October 2, 2023 at 3:11 pm·Reply
thank youMatt Taylor
October 3, 2023 at 8:39 am·Reply
You are welcome!
Karen
September 13, 2023 at 9:21 am·Reply
Just the recipe l have been looking for. Is the calorie & nutrition facts for the whole batch?,
thanksMatt Taylor
September 13, 2023 at 9:28 am·Reply
Hello Karen, no that information is per serving. It makes about 8 bars each bar has 154 calories, 14g fat, 9 carbs, 2 dietary fiber, 6g sugar, 1g protein. You are welcome!!
geetha
June 8, 2023 at 2:26 am·Reply
Hi Matt,
I tried this chocolate today and everybody at home just loved it. I have couple of questions though.
1. Will the texture be bit rough and not very smooth? I can it a bit grainy. I have used powdered sugar and have sieved it.
2. As i have used Virgin coconut oil i have teh coconut fragrance a bit which is fine. I want to try with butter or coaco butter next time. Should i be melting it on stove and make it liquid before i mix the dry ingredients or should it just be at normal room temperature?Thanks in advance!
Matt Taylor
June 8, 2023 at 8:54 am·Reply
Glad you tried it and liked it! The texture will be a little grainy, it is almost impossible to get it smooth without using a chocolate machine called a “melanger”. Normal butter will not work. Cacao butter is the best to use because that is what is really in chocolate, it should be melted. You are welcome!
Geetha
June 14, 2023 at 2:12 am·Reply
Thanks for your response. Should the quantity of cacao butter be 1/2 cup after melting?
Matt Taylor
June 14, 2023 at 8:34 am·Reply
You are welcome, and yes that is correct.
Jack
May 15, 2022 at 1:32 am·Reply
Can we use olive oil instead of coconutMatt Taylor
May 15, 2022 at 8:30 am·Reply
Hi there, no sorry olive oil just won’t work very well. It doesn’t solidify as coconut oil does. You can try ghee/clarified butter as well. But you can always try olive oil, it is a super easy recipe to experiment with. The very best thing to use is cacao butter, because that is what is in actual chocolate.
Darlene Strong
April 5, 2022 at 11:21 pm·Reply
For molds I will use the clear plastic cover from my 5 dozen egg package. I have been saving them and now I know why! I will be using powdered Stevia and non-refined coconut oil. Maybe I can add an almond and have a faux Almond Joy. I was looking for a simple recipe and bingo. Gilbert, Az.
Matt Taylor
April 6, 2022 at 7:27 am·Reply
Hi Darlene! Great use of the egg carton cover. Unless you want a coconut flavor I don’t recommend using unrefined coconut oil, it will make the chocolate taste like coconut, but if you don’t mind that, then definitely try it. Yep, you can definitely add almonds. And this recipe is definitely simple to play around with. Have fun and let me know how it turns out. Also keep in mind, unless you have a professional chocolate melange, it will turn out a little grainy/gritty, no matter what you do.
Kendall
April 12, 2021 at 7:28 pm·Reply
How much does this make? Oz? Thanks!
Matt Taylor
April 12, 2021 at 8:45 pm·Reply
Hi there, it makes about 8 servings for a total of 8 ounces. But it is incredibly easy to make if you need to make more.
Julia
November 24, 2020 at 6:05 am·Reply
Wow, these are absolutely stunning and so delicious. Thank you for a detailed tutorial, so helpful!!Matt Taylor
November 24, 2020 at 7:32 am·Reply
Thank you, so much!
LAURA REESE
November 24, 2020 at 12:08 am·Reply
This is a fantastic recipe! I loved making this myself.Matt Taylor
November 24, 2020 at 7:32 am·Reply
Thank you, Laura! 🙂
wilhelmina
November 23, 2020 at 4:47 pm·Reply
Wow!!! This is so awesome! This is perfect for holiday projects and gifting. I am so amazed that it is so easy to do!Matt Taylor
November 23, 2020 at 7:27 pm·Reply
Thank you! 🙂
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