This chocolate bar recipe uses only four main ingredients and is full of high immunity antioxidants, as well as mood-boosting and anxiety-lowering powers. Plus it is so easy to add in your favorite add-ins. The resulting bar is gluten-free, dairy-free, vegan and the recipe even has a keto option.
Chocolate Bar Recipe with Sprinkles
Well, it is a wonderful day and age when we can create our own chocolate bars, clear of ingredients we don’t want and full of ingredients we do! And that day is today! I love keeping these in my freezer, and breaking of a square as I walk by. Perhaps 1 or
12 times 2 times a day.
Make Your Own Chocolate for Health and Lower Anxiety
Studies show that dark chocolate can boost the brain, mood, memory and lower anxiety. Specifically this happens when there is a high percentage of cacao from cacao beans in the chocolate. Cacao beans are high in soluble fiber, vitamins and minerals including magnesium, phosphorus, potassium and zinc.
And cacao contains amino acid tryptophan that your brain uses to produce the neurotransmitter serotonin, which controls your feelings of overall happiness. Serotonin levels rise with the amount of cacao you eat, so it’s best to eat dark chocolate with a high percentage of cacao, 70% or higher. And, of course, it’s best to eat chocolate with few preservatives.
How to do that? Make it yourself! Plus, think of the control you’ll regarding add-ins.
What are the Ingredients in a Chocolate Bar?
Well my recipe has only four.
Cacao butter is probably the only ingredient you might not have in your pantry. The other ingredients are cacao powder (or cocoa powder), maple syrup and coconut oil. And any fun things you’d like to add to your chocolate such as cacao nibs, goji berries, raisins, nuts, and more. Oh, and simply swap the maple syrup for monk fruit syrup if you want to make keto chocolate bars.
What is Cacao Butter?
Cacao butter comes from the same beans that are used to produce chocolate and cacao or cocoa powder.
It is commonly used as a lotion but it is often included in food because of its health benefits.
Cacao butter is full of both omega-3s and omega-6 fatty acids, and antioxidants, kind of like olive oil.
How to Make This Chocolate Bar Recipe
It only takes 10 minutes to mix up the bar, and an hour to harden. This is a lovely healthy snack that won’t give you the sugar drop and artificial ingredients commercial bars can provide.
Measure out a bit more of cacao butter in dry form, so once melted you can measure out exactly 2/3 cup in liquid form. Just allow the leftover melted cacao butter to re-harden in the refrigerator and store in a cool dry place, like your pantry.
Melt the cacao butter in a heat-resistant container, such as a pyrex measuring cup. Set that cup into a pot of boiling water and stir so the cacao butter melts, about 5 minutes. Measure out exactly 2/3 cup and add in the coconut oil, stirring again until it melts. Add in the cacao powder and maple syrup, stir until smooth. Taste-test to be sure it is sweet enough. As written, the chocolate is not that sweet.
If you check my recipe video, you’ll see that I have a clump or two in the first bar. To avoid that, whisk harder or blend in a blender for a bit. Some will say sift the cacao but I didn’t find that useful.
Add toppings to your mold and then pour the chocolate into the mold. Freeze for one hour, unmold and eat. Keep it stored in the freezer or refrigerator. Yum!
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Chocolate Bar Recipe with Sprinkles
Make Chocolate Bars
- Melt the cacao butter in a pyrex measuring cup sitting in a pot of boiling water. Stir until melted, about 5 minutes. Measure out 2/3 cup of cacao butter, melted, and pour the rest into a container, refrigerate until it is solid and store in a dry cabinet.
- Add in the coconut oil and stir again until melted.
- Stir in the cacao powder and maple syrup. Taste-test and add more maple syrup if you need it sweeter. I also suggest considering adding a pinch of salt and 1/4 tsp of vanilla to boost the flavor.
Prepare the mold
- Sprinkle toppings into mold. I have sprinkled rainbow nonpareils, or cacao nibs or even goji berries.
- Pour the chocolate into molds. I used silicon molds to create a shiny surface to the top of the bars. But rubber molds or even cupcake papers are fine too.
- Freeze the chocolate for 1 hour and remove from mold and store in a sealed container in the refrigerator.
- The bars stay fresh a week in the refrigerator and 2 months in the freezer.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.