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Desserts Recipes Valentine's Day

Dairy-Free Soy-Free Chocolate Bars

Jump to Recipe·Print Recipe

These Dairy-Free Soy-Free Chocolate Bars are so easy to make and customize to your liking! From different shapes and sizes to the amount of sweetness your palate craves, you can make your own chocolate bars in a matter of minutes! {Paleo or Vegan}

Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

These. Just these. Dairy-Free Soy-Free Chocolate Bars, HEART-SHAPED and all. I now live in la la land where all food comes in the shape of a heart. This recipe was born from a chocolate craze (or as the 8-year-old called it back in the day “choo-keh-let”) I was in a few years ago, likely the result of that weekend of chocolate movies. But, really, there is no need to blame when it comes to choo-keh-let. It is ALWAYS THE RIGHT ANSWER. ALWAYS.

Dairy-free milky, melty, buttery-soft chocolate. Does it get any better than that, Spiriteds? No. No it does not. Even for The Gram, for whom chocolate was an entire food group unto itself. She had a tee shirt that read, “So much chocolate, so little time.” Truth. Preach it, Gram, preach it.

When Dove chocolate changed their formula, you can rest assured The Gram noticed and took the opportunity to write them and share her findings. She noted how she tried to melt the delicious bars but without success. Yep, The Gram put her Dove bars by the window. Then she put them in the car during the summer. Finally, she put them out on the patio. No melty.

Dove WROTE HER BACK AND GAVE HER A LARGE (and I do mean large) box of free chocolate. Spiriteds, that’s how it’s done. The Gram was forever undone by their kindness. No complaints from her after that.

Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

So, it’s possible that people in my family take their chocolate seriously, K-Hubs included. Especially if he can dip cookies in it. Excuse me, now, while I go dip cookies in melted chocolate. Join me, if you like. But finding a chocolate that is gluten-free, dairy-free, AND soy-free is like looking for Atlantis. Maybe it’s out there, but no one has found it yet.

I kept thinking, there has to be a way to enjoy choo-keh-let as a good old-fashioned bar without allergens. If Juliette Binoche can change an entire village through chocolate, Johnny Depp included, we Spiriteds can transform our kitchens and late-night snacking forever, too.

So let’s do this! Even if we aren’t in an actual movie about chocolate, we can pretend like we are!

Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

Dairy-Free Soy-Free Chocolate Bars are

  • Dairy-free and soy-free (hence their name!)
  • Gluten-free
  • Paleo or vegan
  • No-bake
  • Ready in about an hour
  • Easy to store
Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

Dairy-Free Soy-Free Chocolate Bars ingredients

  • Coconut oil, melted
  • Cocoa or cacao powder
  • Ground cinnamon
  • 100% pure honey (paleo) or agave nectar (vegan)
  • Vanilla

NOTE: It’s best to work with a syrup-like sweetener rather than a granulated sweetener.

While I have grown to appreciate darker, more bitter (bitterer?) chocolate, I’m a milk chocolate girl at heart. Hence the agave (or honey) and vanilla. However, you can adjust the amount of sweetener you want depending on the flavor you desire!

Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

Tips to make your own chocolate bars

  • Whisk thoroughly and a little longer than you think you should. This will help blend the cocoa powder and cinnamon into the mixture.
  • Let the sweetener and vanilla sit at room temperature for a few minutes before adding to the coconut oil and cocoa powder. You could even microwave them for a few seconds. This will prevent the coconut oil from solidifying too quickly when you combine it with the honey/agave and vanilla.
  • Leave a little chocolate in the mixing bowl. As the chocolate bars set in the fridge, they may sink a little (especially if you’re using silicon moulds). Whisk the chocolate in the bowl again and then lightly pour it over the top of the solidifying chocolate bars. Repeat this step another time or two until the chocolate has set and isn’t sinking into the center anymore.
  • If using a silicon mould to create your chocolate bars, rather than pushing the mould out from the bottom, pulled from the sides of the mould first. This will help separate your chocolate bar from the cavity without breaking the chocolate.
  • If using muffin cups, foil works best and is less likely to stick to the chocolate.

NOTE: Yields will vary, depending on the size of the mould used. Larger silicon moulds usually yield about 6 bars, while muffin tins usually yield about 12 small bars. Either way, you’ll be working with about 1 1/2 cups of chocolate mixture.

These lovely beauties can also be molded into something other than a heart. For example, one might use a mould in the shape of that candy from Pennsylvania. Or drink it straight out of the bowl. No judges here.

Homemade dairy-free chocolate bars on a parchment-lined cooling rack with milk in the background.

If you’re in the mood for more chocolate recipes, then bookmark these treats!

  • Chocolate Almond Butter Brownies
  • Dairy-Free Hot Chocolate
  • Delectable Dairy-Free Chocolate Tart
  • Paleo Mug Cake
  • Vegan Chocolate Cashew Clusters

Spiriteds, I hope this recipe finds you well! I’m glad you’re here. ❤️

Print

Dairy-Free Soy-Free Chocolate Bars

Print Recipe

These Dairy-Free Soy-Free Chocolate Bars are so easy to make and customize to your liking! From different shapes and sizes, to the amount of sweetness your palate craves, you can make your own chocolate bars in a matter of minutes! {Paleo or Vegan}

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: Varies
  • Category: Desserts
  • Method: No-Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup coconut oil, melted (measure after melting)
  • 1 cup cacao powder
  • 3 tablespoon cinnamon
  • 1/4 – 1/3 cup honey (paleo) or agave nectar (vegan)
  • 1 – 1 1/2 tsp vanilla

Instructions

  1. Whisk together cacao and melted coconut oil in a bowl. Then stir in the cinnamon, agave nectar, and vanilla.
  2. Next pour the chocolate into desired moulds (see notes below) and chill in the refrigerator for about an hour.
  3. Store in moulds or remove and store in a glass container.
  4. Keep refrigerated.

Notes

  • Whisk thoroughly and a little more than you think you should. This will help blend the cocoa powder and cinnamon into the mixture.
  • Let the sweetener and vanilla sit at room temperature for a few minutes before adding to the coconut oil and cocoa powder. You could even microwave them for a few seconds. This will prevent the coconut oil from solidifying too quickly when you combine it with the honey/agave and vanilla. 
  • Leave a little chocolate in the mixing bowl. As the chocolate bars set in the fridge, they may sink a little (especially if you’re using silicon moulds). Whisk the chocolate in the bowl again and then lightly pour it over the top of the solidifying chocolate bars. Repeat this step another time or two until the chocolate has set and isn’t sinking into the center anymore.
  • If using a silicon mould to create your chocolate bars, rather than pushing the mould out from the bottom, pulled from the sides of the mould first. This will help separate your chocolate bar from the cavity without breaking the chocolate.
  • If using muffin cups, foil works best and is less likely to stick to the chocolate.
  • Yields will vary, depending on the size of moulds used. Larger silicon moulds usually yield about six bars, whereas muffin pans usually yield about 12 smaller chocolate bars. Either way, you’ll work with about 1 1/2 cups chocolate mixture.
  • If the coconut oil and cocoa powder remain fairly thin while you’re making the chocolate bars, you’ll likely end up with a consistency that resembles the hearts pictured. If the coconut oil starts to thicken as you make it, or you have just under a cup of coconut oil, your chocolate bars will more likely resemble the chocolate cups pictured.

Did you make this recipe?

Tag @SpiritedMorgan on Instagram and hashtag it #SpiritedRecipes

You May Also Enjoy These Posts...

Easy Paleo Apple Chicken Salad
Buttery Almond Cookies
Agave-Infused Homemade Lemonade
Sprinkled Almond Coconut Cookies

Desserts Recipes Valentine's Day


4 Comments

About Spirited and then Some

I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community.... Click Here to Read More

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Comments

  1. Kerrie says

    September 13, 2018 at 1:51 pm

    Hey I tried this vegan chocolate bar recipient with the coconut oil and it went like slop, did I overwhisk it? It’s very hard baking with coconut oil because of its consistency, I was using an electric whisk, do I have to bin it now just?

    Reply
    • Spirited and then Some says

      September 15, 2018 at 1:35 pm

      Hello! Coconut oil is always a little interesting. Once you’ve whisked everything together, pour the mixture into your desired moulds and then refrigerate for several hours. This should solidify the bars right up! Cheers! M

      Reply
  2. Sarah says

    December 13, 2018 at 7:27 pm

    So there should be 1 cup of melted coconut oil correct? Also is there a certain type of cocoa powder you would recommend buying? Thanks

    Reply
    • Spirited and then Some says

      December 15, 2018 at 11:20 am

      Yep! One cup coconut oil. As for cocoa, I try to find options that are pure cocoa or cacao, with no added sugar or other ingredients. Where I live, sometimes the brands offered change with the holidays. So I make a point to read a lot of labels! 🙂 I hope you enjoy these!

      Reply

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I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community. Learn more…

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