Listen up, because I’m about to drop some knowledge on you. Most grocery store chocolate bars are packed with artificial additives. We’re talking highly inflammatory soybean derivatives like soy lecithin, refined sugars, and dairy. That’s not what you want in your body.
But here’s the good news—you can make your own chocolate bars at home using cacao instead of cocoa, plus a few simple ingredients I’m about to share with you.
Here’s the deal with cacao: it’s the raw version of cocoa. That means it’s the least processed and way more nutritious. We’re talking essential vitamins and minerals packed into every bite. Yes, it’s a bit more bitter, but when you add a sweetener, it’s pure magic.
So why settle for less when you can create something amazing right in your own kitchen? On top of all that, it's Soy-Free and Dairy-Free! Let’s do this!
CACAO BAR 🍫
Ingredients:
- ½ cup cacao powder (not cocoa powder)
- 6 tablespoons coconut oil
- 6 tablespoons of agave nectar or date syrup (sweetener)
- pure vanilla extract* (optional)
- Popped quinoa* (optional) gives it a nutty taste with a crunch! Just place uncooked quinoa in a skillet on med-high, no oil, and roast for a minute or 2. It will begin popping. Remove from skillet.
Recipe from @plantbaed. You should follow her!
Additional Options for Popped Quinoa:
Puffed Quinoa
Crushed Walnuts or Brazil Nuts
For additional options/flavors. Feel free to have fun and mix with below or make different and separate flavors.
HOW TO MAKE SALTED CARAMEL:
Place the following in a blender:
- 6-8 soaked dates (for at least an hour)
- 1/2C of agave or coconut nectar
- 3TBSP of Walnut Butter
- 1/4C of melted Coconut Oil (Cold-pressed/Unrefined as all of your oils should be)
- 1TSP vanilla powder/extract (optional)
- Blend until almost perfectly smooth. Taste. Add more of something if you need. Then add 2 dashes of Sea Salt.
If you want just Salted Caramel flavor, skip to “HOW TO”!
HOW TO MAKE PEA-NOT BUTTER:
In a glass or ceramic bowl, place in the following:
- 1c Tahini
- 3 TBSP Coconut Oil
- 1 TSP Pure Vanilla Extract (optional)
- Whisk all together, then add
- 1 pinch of sea salt, then whisk summo!
- 1 TBSP Date Syrup, whisk again!
If you want just a peanut butter bar, place in a mould or ice cube tray and freeze for at least one hour.
HOW TO:
- First off, whip all your peanut butter/salted caramel fudge ingredients together in a food processor (hold off on the quinoa puffs for now) until it’s all smooth and dreamy.
- Next, move your mix into a bowl, add those quinoa puffs, and stir them in until they’re all coated in that luscious caramel sauce.
- Pour or spoon your mixture into your favorite moulds.
- Freeze for about 15 minutes until it’s set and firm. Enjoy your creation! Yes, it’s that easy!
SIDE NOTES:
- I know you’re going to ask, so here it is: you can get both mini and regular-sized chocolate bar moulds from Hobby Lobby, eBay, or Shein.
- Keep these treats stored in an airtight container and enjoy them straight from the freezer.
- No chocolate bar moulds? No problem! Pour your mix into cupcake cases, ice cube trays, or any other moulds you like, keeping the layer thinner to make bite-sized fudge coins or medallions.
- I’ve gone light on the puffs/nuts for a fudgier finish with a slight crunch, but feel free to adjust to your taste!
- If you want the puffs/nuts hidden inside your bars and not showing on the surface, pour a bit of caramel into your moulds first to create a base layer. Then add your puffs to the remaining mix and top it off. This way, the puffs are a surprise inside, just like in this reel—same great taste, just a different look!
Alright, get in that kitchen and make some magic! You got this!
For any ingredients that you're not familiar with, just Google it. It's one of my best friends! :)