Dairy-Free Soy-Free Chocolate Bars

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}

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.

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!

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

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!

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.

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. ❤️

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