5-Ingredient Honey Mama’s Chocolate Bars

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Ceramic and clay tray with almonds, cacao powder, and homemade Honey Mama's Bars

We’ve been fans of Honey Mama’s chocolate bars for some time now. The rich, chocolaty texture is almost brownie-like, the flavors are incredible, and the ingredients are top-notch.

When a recent craving struck and we didn’t have any on hand, we decided to make our own. The result was a quick-and-easy chocolate bar made with wholesome ingredients you likely have on hand right now!

The best part? They’re entirely naturally sweetened, don’t require cocoa butter, tempering, or double boilers, and come together FAST. Let’s do this!

Clay and ceramic tray with honey, almond butter, salt, coconut oil, and cacao powder

One of the keys to this recipe is to start with high-quality ingredients, especially for the cacao and/or cocoa powder, almond butter, and honey. That’s because there are minimal ingredients and their quality can vary quite drastically.

We opted for a mix of cacao powder (which is more chocolaty & bitter) and cocoa powder (which is less chocolaty but has sweeter notes).

For almond butter, we used freshly ground from the grocery store as it’s smooth but maintains some texture.

And for honey, we recommend using a raw and/or local variety for ultimate freshness.

Using a fine mesh strainer to sift cacao powder into a bowl

The first step is to sift the cacao/cocoa powder. This helps break up any small chunks and allows for a smooth chocolate bar consistency.

We like to use a fine mesh strainer and gently tap the edge so the sifted powder falls into a bowl beneath it.

Bowl of honey, almond butter, and sifted cacao powder

Next, add almond butter, melted coconut oil, honey, and a pinch of sea salt.

The mixture is stirred until well combined and then adjusted as needed to achieve a slightly tacky, fudge-like texture (see photo below). Adding more dry ingredients (cacao/cocoa powder) helps if it is too thin, and adding more liquid (honey or oil) helps if it is too thick.

Note: If making larger batches, feel free to mix in a food processor!

Using a vintage spoon to mix the ingredients for DIY Honey Mama's Bars

At this point, the dough can be rolled into balls or, our preferred method (because it’s less messy), formed into chocolate bars!

To form into bars, place the dough onto one side of a piece of parchment paper. Fold the paper over and use a rolling pin to flatten to a ~1/4-1/2 inch thickness. Then remove the parchment paper and form into a square or rectangle.

And finally, it goes into the freezer to harden (or not, if you can’t wait that long)!

Using a rolling pin over parchment paper to roll Honey-Sweetened Chocolate into bars

We hope you LOVE these bars! They’re:

Fudgy
Rich
Chocolaty
Naturally sweetened
Quick & easy
& So delicious!

They’re the perfect treat to have on hand in the fridge or freezer for when chocolate cravings strike!

More Chocolate Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Lastly, don’t forget to support amazing companies like Honey Mama’s at your local grocery store! They make incredibly high-quality products that inspired this recipe! Much love to all the small businesses making the world go round and life a little sweeter.

Stack of homemade Honey Mama's Chocolate Bars on a tray

5-Ingredient Honey Mama’s Chocolate Bars

A homemade version of Honey Mama’s chocolate bars with just 5 simple ingredients required! Fudgy, rich, customizable, and oh-so delicious.
Author Minimalist Baker
Print
Honey, cacao powder, almonds, and homemade Honey Mama's Bars
4.95 from 131 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (1/4-bar servings)
Course Dessert
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 1-2 Weeks

Ingredients

  • 1/2 cup cacao or unsweetened cocoa powder, sifted (we used half cocoa half cacao for a mix of flavor)
  • 2 Tbsp almond butter (freshly ground from the grocery store is best, as it’s smooth but maintains some texture)
  • 1 Tbsp melted coconut oil (if oil-free, sub more nut butter and play with texture as needed)
  • 3 Tbsp raw and/or local honey (if vegan, sub maple syrup, but use slightly less as it’s sweeter and thinner in texture)
  • 1 healthy pinch sea salt

Instructions

  • To a small mixing bowl add sifted cacao or cocoa powder, almond butter, melted coconut oil, raw honey, and salt. Gently stir with a spoon to combine into a thick paste. NOTE: If doubling recipe, you can try combining your ingredients in a small food processor. Otherwise, a mixing bowl is easiest / quickest for making a single batch.
  • Depending on your nut butter consistency, type of sweetener, and if you use oil, you may need to play with your ratios. If too thin, add more cacao or cocoa powder. If too thick, thin with more honey or oil. You’re going for a fudge-like dough with some tackiness to it.
  • At this point you can choose to form it into balls by scooping out roughly 1-Tbsp amounts and rolling into balls (then dusting in cocoa powder to prevent sticking). Or, you can form it into a bar one of two ways: 1) Plop the mixture on one side of a piece of parchment paper, fold the parchment paper over and use a rolling pin to roll into a flat bar (~1/4 – 1/2 inch thick), then unfold parchment paper and use a spatula or similar tool to form into a square or rectangle. 2) If you're making a double batch, you can line a small loaf pan with parchment paper and press the mixture in, then top with another layer of parchment paper and use a flat-bottomed object to press the mixture into a flat bar. (A loaf pan is possible only with a larger batch size as single batches won’t fill but half of a loaf pan.)
  • Enjoy your bar as is (fudgy style!). Or, transfer your bar to the freezer to firm up for 20-30 minutes (we prefer ours cold).
  • To serve, cut bar(s) into squares or desired shapes. We also recommend dusting with a little cocoa or cacao powder at this time to prevent sticking. They are firm when refrigerated or frozen. But the longer they sit out at room temperature, the softer they’ll become.
  • Store leftovers covered in the refrigerator for up to 1-2 weeks, or in the freezer for 1 month or more.

Video

Notes

*Recipe makes 2 bars.
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 quarter-bar servings Calories: 86 Carbohydrates: 10.3 g Protein: 2.4 g Fat: 4.5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.56 g Monounsaturated Fat: 1.38 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 149 mg Fiber: 2.4 g Sugar: 6.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 27.59 mg Iron: 0.94 mg

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  1. Mallory Cervas says

    Would love some more flavor options for this type of bar. These are a hit with my girls. I do buy the actual bars when they are on sale but would love a back up option. Do you plan to do maybe the cake batter flavor? ❤️

  2. Lili says

    Can I please get the recipe for the lavender rose? that’s the only honey mama’s I’ve tried and I am addicted! :)

  3. Janet says

    Question: I always try to choose chocolate bars that are at least 70%? What percentage of chocolate would you put these bars? Thanks!

  4. A says

    I know it’s one of the selling points of the recipe that it doesn’t require cocoa butter, but would that be an acceptable sub for coconut oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we haven’t tried this recipe with cocoa butter, and while it might technically work we think the final taste and texture might not be as good. Coconut oil has a more mild flavor and softer consistency (especially at room temperature) which helps these bars stay fudgy. Hope this helps!

  5. Georgette says

    Discovered Honey Mama’s fabulous chocolate over Christmas, then found your recipe. Have been playing with it since – who knew you could use cocoa powder to make your own version of super dark chocolate bars (I have Trader Joe’s on hand, works fine)? THANKS for sharing the revelation!
    Comments: 1) No need to freeze, refrigerating works fine. 2) After melting coconut oil I throw in the other ingredients and work them in the pot, seems easier when warm. Have also doubled and gone the cuisinart route but it isn’t truly necessary. 3) No real need to roll out with wax/parchment paper, there’s enough fat to ensure it won’t stick if you use a glass container and pat out or tamp. 4) Tried it with peanut butter, toasted coconut flakes, slivered almonds, salt flakes – all good! 5) 1/2 or 2/3 the sweetener, whether honey or maple syrup, was enough for me. Cheers!

  6. iris Moore says

    I love this recipe! It is deliciously bitter and gives a whole new dimension to chocolate. I have used tahini instead of almond butter. and also just put almonds into a coffee grinder to make the almond butter.

  7. Kelly says

    I had never heard of Honey Mama’s until this recipe, but have made it a few times now with soy butter, peanut butter, and sunflower butter. If you are expecting the solid consistency of a Hershey bar this ain’t it, but the chocolate turned out delightful and satisfying every time. Finally tried Honey Mama’s for the first time yesterday and I have to say it: This recipe is better.

  8. Ellisa says

    I have loved Honey Mama’s bars for years – first discovered at a community space, The Convent, in SF, and always excited when they launch a new flavor. Would love to try this recipe but need to substitute the almond butter (allergic to almonds): any suggestions?

  9. Mikaela says

    I just made this. Can I just say that I love you? Incredible! The best chocolate I ever tasted! Even my picky husband that doesn’t eat dark or healthy chocolates rated this 8/10. He never goes higher than 9.

    Can I just ask if I could use raw cacao nibs instead of cacao powder? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and high praise, Mikaela! We’re so glad you both enjoyed. We haven’t tried this with cacao nibs but it might work! Let us know how it goes if you give it a try!

  10. Marisa says

    These are amazing. Such a quick, simple, wholesome way to satisfy a sweet tooth. I’m obsessed. Dana, you’re a wiz!

  11. Eva Wood says

    OMG……Died & went to Heaven…..have been on a strict Candida diet combined with huge restrictions because of food sensitivities. So have felt really deprived…no “sweetness” in my life….until someone told me about your recipe…..(we were talking about how I loved Honey Mama’s bars).
    I substituted Swerve granulated & it was PERFECT!!!! Needed more coconut oil & sweetener than recipe called for of course.
    My life is perfect again now!!!!! THANK YOU, THANK YOU, THANK YOU!!!!

  12. Aretouli says

    This is the very first recipe I tried from Minimalist Baker! I love it! I make small changes every time and it always turns out amazing. I am reviewing all my favourite recipes today. Thank you for all of them!

  13. G says

    The consistency of these is nothing like honey mamas and it tastes more like almond butter than anything. I was excited to make these because I miss honey mamas since moving to Alaska. It tastes ok, but if you’re looking for Honey Mamas, this isn’t it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear that was your experience! This one is a reader favorite and several other readers have mentioned it tastes exactly like Honey Mama’s. We’re wondering if it’s possible that something went wrong? The quality of ingredients here is important- is it possible the almond butter was old or not good quality?

      • Kristine says

        The recipe itself is great and I felt it was going super well until… I added the coconut flakes with the food processer. I felt it became really oily. Sharing so no one else makes the mistake I did… 🤪

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, they will keep at least 1-2 weeks in the fridge, or longer in the freezer. For future reference, you can find this information for our recipes just above the ingredients header. Hope that helps!

  14. Heidi says

    I love these bars, they’re so easy to make and SO delicious and satisfying! I sometimes add a heaped tablespoon of hemp seeds to the mix. Thank you so much for this energising recipe xx

  15. Jocelyn says

    I’m in love with this recipe. I love chocolate bars but I don’t eat refined sugar. This is a true chocolate-lovers treat and easy to make with ingredients I usually have on hand. I doubled the recipe this time, they are delicious. The only problem is they are so good I can not stop eating them!! They’re little gems of chocolate bliss.

  16. Nas says

    Wow! I made this first time with cocoa powder and only 1 table spoon of honey and it was FANTASTIC! Just amazing, just like the store bought or even better. But then I tried making it with cacao powder and it was just not as good. why is that? Is cacao just not as flavorful as cocoa?

    Thank you for this amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nas, cocoa powder tends to be a little sweeter and less bitter. Or perhaps it’s just a difference in brand?

      • Maryanne says

        A couple weeks ago, All our adult “kids” pulled off a surprise birthday visit and my hubs chose a slew of honey mama’s as my “cake”. Gotta say, each flavor is delicious and so good. But hey HEY, this recipe is def an authentic replication of Honey Mama, so much so that I just made a quad recipe in the food processor—- it is that good. I subbed organic Nutzo and used fair trade organic ditched cocoa, which is distinct from raw cocoa. I shaped part of it into a slice and eat log, then rolled that in a mix of hemp seed, coconut and chopped walnuts. The rest of it I pressed into small candy bar molds. Wrapped each in Brown parchment paper , tied with jute and now have valentine gifts ready to go! Can’t wait to play with flavorings…

  17. Carrie says

    I discovered Honey Mama’s on trip in Oregon a few years ago and picked up EVERY flavor at every stop we made throughout our trip…Came home and got out local health foods store in Kona, Hawaii to carry them!
    Your recipe is AMAZING! Thank you for cracking the code! I’ve made them 2x now…once with some peppermint essential oil, cacao nibs, and grated coconut added and another time with orange zest, cacao nibs, and grated coconut.
    Heavenly bliss……!

  18. Yulee says

    Turned out exactly like store bought! I made them using half peanut butter/half almond butter and they were delicious. What mix-ins/toppings would you recommend for next time?Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Yulee! Thanks so much for sharing! You could try any of the add-ins in your favorite flavors- for example vanilla extract, mint extract, rose petals, or lavender.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Radhika, we haven’t tried it, but it looks like a couple other readers have done so with success. We wouldn’t think they would firm up quite as well though. Let us know if you try it!

      • Radhika Jhaver says

        I bought coconut oil and followed your recipe and it was reallly good. Can’t wait to make this again! Thank you :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it, Radhika! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Honey Be says

    OH M GEE. Thank you I am thrilled with the outcome. I used sunflower seed butter, yum! Excited to share with friends.

  20. Shelley says

    Hi, I made this & the chocolate was delish! Question: Can you pretty please work on a HU Chocolate-inspired chocolate bar? They are so good, and have few ingredients.
    Cheers,
    Shelley

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Shelley! And great idea- we’ve added it to our ideas list. Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Mimi says

    Mine are in the freezer now! Can’t wait to bite into them—the dough was so yummy! Question—if I wanted to try and recreate the lavender Honey Mama’s and I have lavender oil, do you think adding 1/2 tsp. of it to the recipe would work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mimi, we haven’t experimented with that so we’re not sure. But we think that sounds like a lot. Maybe start with less and work your way up? Let us know how it goes!

  22. Marci says

    Oh my yumminess, so simple and delectable. So excited to make these at home during a time when money is tight, thank you kindly

  23. Aruna says

    Honestly, I prefer this to all store-bought chocolate now (dairy-free or not)! Thanks for indulging my sweet tooth, which keeping me a slight bit healthier :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Kate =) Thanks so much for the lovely review! xo

  24. JoAnn says

    Thank you so much for this! This is so easy and affordable to make to satisfy that honey mama’s craving! It is totally addictive! I’ve tried several variations so far ie with spices like cayenne, ginger, cinnamon and added flax or hemp seeds to boost it up. I reduce the honey to just 2 Tbs and up the nut butter and it works great

  25. Cece says

    I needed something sweet and had all the ingredients on hand for this recipe. My husband and I LOVED it and it has helped us quit ice cream 😂 (but we do need to try your banana ice cream recipe ASAP)! Thank you for another simple but amazing treat.

  26. Rita says

    Wow! So grateful for this one. I used a homemade toasted coconut-cashew butter instead of the almond butter. So delicious! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rita! And that nut butter sounds amazing! Thanks so much for the lovely review!

  27. Deb says

    So, we actually just came across these chocolate bars and I was thrilled to see your recipe. Amazing!! We even already had all the ingredients on hand. The only difference is that I added some non-alcohol vanilla extract. Super easy and yummy!! Will be making these often. Thanks!!

  28. Ulwi says

    Yummy!!! Tastes like chocolate fudge and very easy to make. I used cocoa power instead of cacao and grapeseed oil instead of coconut oil. Thanks for a great recipe!

  29. Elena says

    These taste exactly like Honey Mama bars. It’s wonderful. Mine are always a bit too sticky and I keep in them in the freezer the whole time, but I was in it for the taste and less the look. They are yummy. I’ve tried making them like a bar and in little ball form, both are great.

  30. eva says

    This recipe was super easy to make. I used a Nut Butter from Costco that was a mix of things- nuts & seeds. Cacao powder only- didn’t have the cocoa powder. Sprinkled crumbled almonds on top. Very easy- very tasty. Who knew that it was this easy to make chocolate bars??

  31. Katelyn Baquero says

    I’ve been wanting to make this recipe since you first posted it, and I’m so sad I waited so long! These are so heavenly and delectable and evening my toddler loves them! Only thing I did slightly different was using crunchy almond butter, which I don’t think changed much. Definitely a new staple in my house!

  32. Muskan Verma says

    Hey. Mine turned out a little bitter. Any idea why that is? I used cocoa powder. Does the quality of cocoa effect the taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it could be the brand of cocoa powder! We’d suggest adding more honey, to taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, we would recommend using a bit more honey mixed with nut butter. Coconut oil hardens when chilled which is mainly why it’s used. Other oils don’t really freeze like coconut. Let us know if you give that a try!

  33. Arun Sengupta says

    This was such a lovely recipe to try out and the funny part is that I am not even a good cook, I am just trying this for my wife during lockdown, and really enjoyed the video and the well written post.
    Much appreciation from India, and thank you for posting such awesome blogs with beautiful images (drool dripping down :P).
    Hope to try out more in the near future.

  34. Amanda says

    Just made these, so so so amazing. I think this is the first review I’ve ever left anywhere, I just had to. They’re really rich and full of flavor. I think next time I’m gonna add some toppings to them!

  35. meazechelle torres dakanay says

    I want to say thank you for all your recipes. I am new to the plant-based diet and I have been following your recipes and they are absolutely delicious and so easy to make. You are a blessing to me and my family. Please continue doing what you do, you are amazing at it!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Jessica! Thanks so much for the lovely review!

  36. Rachel says

    I rarely leave comments on recipes but this was so delicious i just had to. I ended up just making my own almond butter with a touch of vanilla and cinnamon bc i was out. But i will be making these again and again. Soooooo good!

  37. Jenny says

    I made these recently and added walnuts and a dash of cinnamon. I also only used 1 tbsp of maple syrup. I think Honey Mama’s seem a little “meatier” if that makes sense, but I am happy with how these turned out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Jenny! Cinnamon & walnuts sound like lovely additions!

  38. Dara says

    These were amazing and so easy! I’d love to play around and add dried fruit and/or nuts. Loved this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Dara! And we think that would work- let us know if you do some experimenting!

  39. Maddie says

    I made these a few days ago and they went so fast! Such a great afternoon treat! :) I just made them again with some peppermint extract, which I’m sure will be fab!!

  40. Lindsay McNavage says

    These were so good! I made them with only cacao powder and they were delicious and not too sweet (which is how I like them!).

  41. Jay says

    Really nice :) used peanut butter instead of almond butter and added a few drops of vanilla extract, so good.

  42. Natalie says

    Hello! I saw online that Honey Mama’s makes a version of this bar with cayenne and cinnamon. If I were to try adding those ingredients to this mix, do you have any suggestions for the measurements? Or at least some general ballpark idea for how much of each to add? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Maybe 1/4 teaspoon cinnamon and a pinch of cayenne? Let us know if you do some experimenting!

      • Daliah says

        Hi! These were great I’ve made a few batches to enjoy. Question- any tips to stop melting so fast? .. after 5 minutes of taking them out of the freezer they become pretty mushy and leave a mess. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Daliah, It’s the coconut oil that causes it to melt (above 75 degrees F). Perhaps more cocoa powder and/or replacing some of the coconut oil with more nut butter? It will change the texture though. Let us know if you do some experimenting!

  43. Kate Arthur says

    Made these tonight, used all cacao powder and a few good pinches of salt, topped them with even more salt too. They are SO GOOD! Might add walnuts next time for a little crunch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kate. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Kate Arthur says

      I made them again today, used PB instead of almond because I ran out. They are still delish and so easy to make!

  44. D says

    Mine ended up sticking to the parchment paper… I watched your video and yours didn’t, is that normal? Since it was sticky I couldn’t form it into a square, I just put mine in the freezer and I’m hoping it turns out fine. Super excited to try it nonetheless :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like it needs additional cocoa powder. We’d recommend trying that next time to prevent sticking!

      • Heather O'Toole says

        I rolled them in small chocolate chip size balls and keep them in the freezer. i love the texture from frozen and tgey are really yummy with coffee ice cream!

    • Angel says

      I’ve made this twice now and they are amazing! I’ve never had Honey Mamas chocolate, but these are my new favorite easy treats to make!

      I didn’t have access to fresh almond butter and I keep my almond butter refrigerated. I found that after melting my coconut oil in a bowl I add my cold almond butter and mix! The texture turned out chewy and delicious! I usually add 4.5 TBSP of honey, and a few walnuts! Amazing recipe!