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:

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
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


  • 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


  • 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.



*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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My Rating:

  1. 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?

    • Support @ 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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?

  6. 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!

    • Support @ 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!

  7. Marisa says

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

  8. 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!!!!

  9. 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!

  10. 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.

    • Support @ 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… 🤪

    • Support @ 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!

  11. 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

  12. 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.

  13. 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!

    • Support @ 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…

  14. 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……!

  15. 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!

    • Support @ 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.

    • Support @ 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 :)

        • Support @ 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

  16. 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.

  17. 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.

    • Support @ 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!

    • Support @ 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

  18. 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?

    • Support @ 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!

  19. 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

  20. 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 :)

    • Support @ Minimalist Baker says

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

  21. 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

  22. 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.

  23. 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!!

    • Support @ Minimalist Baker says

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

  24. 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!!

  25. 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!

  26. 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.

  27. 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??

  28. 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!

  29. 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?

    • Support @ Minimalist Baker says

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

    • Support @ 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!

  30. 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.

  31. 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!

  32. 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!!

    • Support @ Minimalist Baker says

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

  33. 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!

  34. 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!

    • Support @ Minimalist Baker says

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

  35. Dara says

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

    • Support @ 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!

  36. 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!!

  37. 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!).

  38. Jay says

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

  39. 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!

    • Support @ 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!

        • Support @ 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!

  40. 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.

    • Support @ 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!

  41. 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 :)

    • Support @ 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!

  42. Leigh Rauk says

    I’ve made this recipe twice now and it’s so good! One of my new favorite things to make. On my second batch I added a little bit of almond extract for a subtle hint of almond. I highly recommend trying this out!

    • Support @ Minimalist Baker says

      Hi Leigh, we’re so glad you enjoy them! Thanks so much for the lovely review!

  43. Kianna says

    Hey Dana!
    I have a possibly silly question. Just this week I learned the difference between cacao powder and cocoa powder. My instinct was that cacao powder would be a good replacement for cocoa in most cases since it’s more nutritious and less processed.
    Why here do you use half and half and would you generally recommend using cacao over cocoa?

    • Support @ Minimalist Baker says

      Hi Kianna, cacao powder is more chocolaty & bitter and cocoa powder is less chocolaty but has sweeter notes. So it depends what flavor you are going for. Hope that helps!

  44. Jennifer says

    These are absolutely amazing! The texture is so perfect! I made individual chocolates in a silicone mini muffin pan and they shaped up perfectly and didn’t stick at all. This is my new go-to chocolate fix! Thank you!

  45. Rachel says

    These didn’t satisfy the chocolate bar craving for me. I’ve never had the original, so maybe it’s just not to my taste. I used creamed honey and regular cocoa powder and didn’t love the flavors together. The texture was a bit dry, maybe because the honey I used was less liquid than most?

    • Support @ Minimalist Baker says

      Hi Rachel, it sounds like needed a bit more honey as they shouldn’t be dry. Better luck with the next one!

  46. Chris Parker says

    I tried this but substituted a blend of jaggery and maple syrup for the honey. It was delicious. Thanks for all your yummy recipes.

      • Callie V says

        Another hit! Yum! I used almond butter from Costco which is pretty runny so I had to add more cacao. I did half cacao and half cocoa as suggested and would do that again. I also added some flaky Maldon sea salt on top and 😍. One suggestion for recipes like this that use butters (especially in small amounts)—use an adjustable measuring cup, like the kind that twists to adjust the amount and to push the ingredients out. It’s so much easier to measure almond butter and I used one measuring cup for all of the ingredients.

        Thanks Dana for keeping me sane in this quarantine with your great recipes!

  47. Abby says

    This was awesome! So easy and delicious. I used half cocoa and cacao as recommended, and added a dash of cinnamon and vanilla. Perfection!

  48. Shannon says

    I made a half batch because I wasn’t sure I would like it. HOW DARE I?! Make the full batch, heck, make a double batch because Minimalist Baker will never fail you. I used exclusively raw cacao, and it’s potent but delicious. I also subbed maple syrup for the honey and added more than expected because I solely used cacao. I’ll definitely be putting this on my list of regular recipes.

  49. Erica says

    This was delicious and soooo easy! Perfect for when you are craving chocolate and are feeling lazy :P I didn’t have almond butter, so I just used regular peanut butter and added some crushed almonds for texture. It came out a little goopy after thawing, but putting it back in the freezer for 10 minutes gave it the perfect texture and really brought out the flavor.

  50. Annalee says

    Well…these are amazing. Like a few other commenters, this saved us a trip to the grocery story! Made with PB instead of almond butter bc that’s what we had, and half cacao/half cocoa. Added a little extra coconut oil, and they were a great consistency. We froze them and they were fantastic!

  51. Kaitlyn Modz says

    The first time I made these I used natural peanut butter and maple syrup. I have a habit of refrigerating my peanut butter once opened and stirred, because keeping it cold helps to avoid the separating and saves you the time of having to keep stirring it with every use. So on the first go of this recipe, I measured the peanut butter still firm from the fridge. I wouldn’t recommend this; the result was pretty dry and crumbly and although usable, made the bars kind of powdery. I also used 2.5 tbsp of maple syrup that time and it wasn’t quite sweet enough for my taste. This might also have contributed to the texture.

    The second time around, lesson learned, I made sure the peanut butter was runny and used 3 tbsp of maple syrup, as well as an extra tsp of coconut oil. I like this result much better; the dough was a lot more pliable and the chilled bars are creamier/not powdery. Moral of the story is to use nut butter while it’s runny, and that the proportions in this recipe might need some tinkering for personal preferences. Overall enjoyed though and a great use of the cocoa powder sitting in my cabinet :)

  52. Nora says

    You are a LIFE SAVER! I have been craving chocolate but afraid to go to the grocery store! And I can’t have refined sugar! These were so easy and so so good – I refrigerated mine so they were fudgy still. I will literally make these for the rest of my life, thank you so much!

  53. Michelle says

    Oh my goodness! Thanks so much again, Dana! My picky eater and I enjoyed very much! I didn’t have almond butter and honey so I used PB and agave. Will definitely make again!

  54. Amy Vitaro says

    Absolutely delicious! My Trader Joe’s has been sold of the original for the last month so this recipe was perfect timing. Super easy – used all Trader Joe’s Ingredients-raw almond butter, raw honey, tripled filtered coconut oil, cocoa powder & Pink Himalayan salt Thank you for cracking the code on the recipe

  55. Debbie says

    These are so so delicious! I’ve made them twice already, once with almond butter and once with tahini (because I ran out of almond butter). They were great both ways though I prefer the almond butter. I’ll definitely continue making these for a sweet snack that is just sweet enough to satisfy the craving but still heathy overall. Also curious to try actual Honey Mamas bars now. Thanks for the awesome recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Debbie! And yes! Please buy Honey Mama’s bars. They’re a wonderful company to support and their products are fantastic!

  56. Anna Berki says

    These turned out exactly like the real deal honey mamas bars, I am so happy! My honey had crystallized slightly, and my almond butter was somewhat separated (not runny as suggested) so I melted the honey, almond butter, and coconut oil in the microwave together to make a homogenous liquid mixture. This seemed to make the mixing really easy and quick as well. Very impressed with this recipe, I’ll definitely make it again!

  57. cc says

    Dana doesn’t disappoint! I just made this and all I can say is that it is amazing. It was super quick and easy to make and has an AMAZING texture. I used peanut butter and added a little more cocoa powder to improve the texture. Yum! Thanks MB!

  58. Rebecca says

    The fudge like texture is so amazing! It’s not to rich in chocolate it’s just right. I used crunchy almond butter and it turned out so yummy! I did add a little extra honey and that helped the consistently stay fudge like. They are so good and also not too sweet either! My husband loved them too! Thank you for the recipe and only 5 ingredients! Wow!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Rebecca! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  59. Anna says

    Amazing!! My favorite Honey Mama’s bar is the nibs & coffee so I thought I would try to add in some of those ingredients for a fun addition. Didn’t have cacao nibs but I added roughly a tbsp coarsely ground coffee and some shredded coconut into this mix and it turned out great! Added slightly more coconut oil to keep the consistency, but big fan! With such simple ingredients, these bars may become a new staple. Thanks!

  60. Hannah says

    Just made these for the first time. I topped them with an extra pinch of sea salt before putting them in the freezer. Magnificent. Just sweet enough, decadent, rich, and satisfying. I recommend drizzling with a little extra almond butter when serving, and for good measure, pairing with a glass of red wine.

  61. Pia says

    That sounds amazing and will make them once all the Easter eggs are eaten ? can’t wait!
    Just a question out of curiosity: what is the difference between cacao one cocoa? I thought they were the same?

  62. Sarah says

    Back in SF I had Honey Mama every other week because I LOVE IT SOO DANG MUCH (when in Portland I even DM’ed them on social to hear if they have a Flagship store to visit lol). So when I moved away earlier this year I imagined that era would be long over. And enter this recipe!! It’s of course not 100% the same but still very delicious. I added shredded non-sweetened coconut and it was PERFECTION!
    Thank you!

  63. Dina says

    I only had Dutch Processed Cocoa on hand and creamed honey, so I modified the recipe using these swaps. Turned out so delicious! A little too bitter for my liking, but could be the type of cocoa used. The creamed honey seemed to work just fine to achieve the desired texture and flavour. Will definitely make again and play around with other cocoa/cacao and maybe add a little extra honey. Yum!

  64. Rebecca says

    Delicious! Made today and found they were quick and easy to whip up. Subbed out almond butter and used tahini instead. Will be trying again and adding some orange zest or a drop of peppermint oil for a flavour twist!

  65. Yasmine says

    A great recipe! So quick to make, ready fast, and looks beautiful so can be used as a gift or to bring to a party. I subbed the honey for agave purely for price reasons and it was delicious still, and I dusted with a bit of cayenne pepper for the colour and a taste twist. It seems with some salt flakes or finely cut nuts like almonds, they can be decorate a bit more too! I will try this next time :)

    They are really fudgy and smooth, and this recipe is very adaptable – I am super happy! I think maybe smooth 100% peanut butter could also replace the almond butter to save money (at least in Europe, almond butter is up to 4 times more expensive than peanut).

    Thank you for posting this – as always very clear instructions and useful and stunning pictures as a reference point!

  66. Joanne says

    Delicious and easy to make. We rolled teaspoon size portions in shredded coconut and are keeping them in the fridge. A perfect, little treat!

  67. Tara says

    Delicious! I love Honey Mama’s chocolate and this is a great make at home version. I can’t eat almonds, so I used walnut/cashew butter. They turned out great. I didn’t put it in the freezer and just left it in the fridge for several hours, which turned out fine. I think when I make them again I might add a little cinnamon. Thanks!

  68. Julija says

    I’m from europe and have never had a Honey mama’s bar before, so I thought I’d give it a go. Do not regret it in the slightest! It turned out amazing, even though the ingredients were a bit hard to mix at first, everything blended together perfectly. I used 100% cacao powder and raw lavander honey (perks of living near the seaside) and topped it with lavander flowers. Will do it again shortly, no doubt about that!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How lovely! Thanks for sharing, Julija! If you get a chance to try Honey Mama’s, please do!

  69. Andrea says

    Huge fan of honey mamas bars. DANA you did it again. Omg this chocolate is so good. I love how easy and inexpensive they are and the flavor is perfect. I think just a little less sweet than honey mamas but I prefer it that way. So good. Thank you!

  70. Shifra says

    These came out delicious! They were so easy to make and used pantry staples, which I love.

    Question – my bars came out small and very thin, while yours look both large and thick. I know to roll it out less but then they would still be small. My only thought is, is there a difference in measuring cocoa powder sifted vs unsifted? I measured 1/2 cup unsifted and then sifted it into the bowl. Should i be measuring it sifted/is there a difference?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I measure it and then sift! If you want thicker bars, definitely roll to like 1/4-inch thickness. You can also double the recipe! Thanks for the kind review, Shifra!

  71. Amanda says

    This quarantine has me hankering for sweets! I decided to continue on with my snacking and make this chocolate. I’ve never had a honey mama chocolate bar, so I don’t have much to compare it to. However, it was very easy to put together, the flavor hits the spot, and the texture leaves you wanting more! I’m totally keeping this recipe on hand and chocolate in our fridge! Thank you!

  72. Anissa says

    I made these today and they came out super nice! I used peanut butter (instead of almond butter) and only cacao powder (no cocoa) and it was definitely sweet enough for me. I usually like 70-75% chocolate but not a lot higher as it’s too bitter for me (to indicate sweetness of this bar with cacao). I never had an actual honey mama’s bar but I’m very curious to try one now

  73. Neha More says

    This is my first recipe by you and it was amazing! I doubled the salt and put kosher salt actually. I also added crushed pretzel sticks to add more texture.

  74. Sarah Mowery says

    What a great recipe! It came out so fudgy and delicious. Just chocolatey enough. I followed the directions exactly, though I realized at the end that I forgot the healthy pinch of salt. Oh well! They are still in the fridge, and I might just sprinkle some salt on top as a little treat when I eat the next piece. I’m sure these would be great as truffles rolled in cocoa powder, but I love the bar!

  75. Rose says

    They’re amazing! I love them and they’re so simple!
    I used two and a half tablespoons of maple syrup instead of honey and it worked perfectly.

  76. mark e says

    Fair warning, Honey Mama’s Chocolate has been my absolute favorite chocolate ever since I discovered it an my annual trip to Portland about six years ago. I live in Oklahoma and at the time had to wait for my next trip to Portland to have more. These days I can buy it at my local Natural Grocers and I give it to all my guests and friends because it’s pretty much life-changing. Which is to say, this recipe has big shoes to fill!

    I just gave the recipe my first attempt. Unfortunately, I totally forgot the salt! Haha, oh well. The appearance and texture are pretty right on. This attempt didn’t have the same depth of rich sweetness as the real bars. I’m sure the missing salt played a part in that. Next time around I may add a little more honey and/or coconut oil to further balance out the cocoa/cacao content. Will report back. For now I’m going to give the recipe four stars, likely my own fault, and plan to change my vote to five stars if the next batch comes out better. Whatever the case, I’m so happy to have stumbled across the recipe! You’re doing the world a favor, bringing this idea to the masses :)

      • Sarah says

        The taste and texture of this is perhaps the best of any dessert! The recipe is also incredibly simple and quick. While I love Honey Mamas, this is a way more affordable option that appears to be fully customizable. I can’t wait to make another batch with different add ins!

  77. Laura says

    I made these and they are so simple and yummy. I used peanut butter because it is what I had and they turned out great!

  78. J says

    Soo yummy! I’s definitely describe it as more brownie-like. Perfect timing, as we’re getting low on our chocolate stores…

    I used Trader Joe’s crunchy almond butter, and still really loved it! I also used a silpat to roll it out with a wine bottle :)

    Better than Honey Mama’s (too sweet for me), I loved being able to control the sweetness with all the good flavor & texture.

  79. Megan says

    Wow wow wow! I love Honey Mama bars and the texture + flavor of this recipe was SPOT ON. 10/10 will make again. I don’t know how you got yours to look so pretty but luckily no one will be seeing mine as they are almost gone now! ;)

  80. Leslie A says

    Dana, your recipes are some of my favourite ones on line and they always turn out exactly as expected. These bars are amazing! I’ve made two double batches just today. In the first I added crushed pistachios and in the second I added puffed rice cereal (my daughter’s request). Both turned out so fantastic that I’m afraid I’ll have to hide them.

  81. LFFH says

    These are a good alternative if you’re craving dark chocolate. I put it in the freezer for 30 mins and then in fridge over night and the texture is fudgy- next time I might add some toasted hazelnuts for some crunch and enhanced flavour. They are delicious as is though- both of my fussy parents approved lol!

  82. Paloma Vieira says

    wow just wow. I had never had a honey mama so wasn’t really sure what to expect. But wow so rich so delicious so satisfying! And so easy to make :) thank you thank you for this one.

  83. Carla says

    Delicious! Made this as a treat for my boyfriend and I and we both loved it. Left out some of the honey (about 1/2 to 3/4 tbsp) because I was afraid it would be too sweet for my personal taste, and it was still sweet enough for me. Loved the bitterness of the cacao, sweetness from the honey, and nutty-ness from the almond butter. Will be making this regularly.

  84. Leslie A says

    I added crushed pistachios, sprinkled on top just before the last roll out. These are so good! The perfect pick me up!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing, Leslie! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  85. Mj Sedeno says

    Amazing! Easy, simple, rich. I added about a tablespoon of almond flour for more texture. Will be making there at lease once a week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s great! Thanks for sharing, Mj! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  86. Felicia says

    YUM! I had a sweet tooth and whipped these up in 10 min!! Couldn’t help but to sample it before putting it in the freezer. So good and cured my craving for chocolate. Thank you for always bringing us the best recipes!

  87. Lauren M says

    Used Nuttzo in place of almond butter since it’s what I had on hand and subbed extra tbsp of that for the coconut oil. Omg, so delicious. I’ve never had a Honey Mamas bar but won’t even bother at this point since this recipe tastes amazing and is so easy to make!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Lauren! I love that you enjoyed the recipe! And I strongly encourage you to still try Honey Mama’s because their flavor combinations are brilliant!

  88. Hannah says

    This is amazing!!! I have never had a honey mamas bar and was honestly doubtful anything so simple could satisfy my chocolate cravings. I should never doubt Minimalist Baker — so incredible. Mine weren’t as pretty, and I didn’t have coconut oil so I used olive oil, but oh my goodness!! I could only ever eat these for my chocolate cravings from now on. Thank you!!!

  89. Annie Robison says

    I have been waiting patiently for this recipe to drop, as ALL Honey Mommas are OUT at my grocery stores at the moment! These did not disappoint! They taste INCREDIBLY similar to the real thing! Absolutely in love!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Annie! We still love buying Honey Mama’s, but in a pinch this is a similar treat! xo

  90. Elena says

    I made these last night and they are super yummy using regular honey I have. I didn’t have parchment paper, so I just used plastic wrap to form it in bars and once frozen the plastic peeled off without a problem. Also used a mixed nut butter and it was delicious. I’m wondering if I can use creamed honey, will it mix in as well or have any issues?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks, Elena. I’ve not tried creamed honey with this recipe but let us know if you do!

  91. Luna says

    This is the easiest thing ever! I was craving some chocolate and this certainly satisfied that craving. I couldn’t find almond butter so used a 3-nut spread (almond, brazil, cashew) and also used EV olive oil instead of coconut oil. Don’t know what the original would taste like but this one tastes just like a very good dark chocolate. I also only have unsweetened cocoa powder so I just added more honey, no problem. Thanks for this super easy delicious recipe.

  92. Jaime says

    Okay, so these are dangerously amazing! I followed the recipe exactly. They are so rich! I cut mine into 16 pieces, as they are so intense. You just need a little bit to curb the sweet tooth.

  93. Janelle says

    Your new website is hard to navigate and loads weird. Like it flashes weird code every time you load a new page.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Janelle! We just switched things up last week and are still working out some kinks. Thanks for the feedback! We’re on it.

  94. Catherine says

    Made these today… so easy and delicious. Love the texture! I’m going to try next with carob powder because I’m now out of cacao…

  95. Elizabeth Kerrison says

    Hello, if we are a nut free house can use normal butter instead or what would you recommend? Kind regards

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d recommend seed butter! Others have had success with both sunflower butter and tahini!

  96. joan nass says

    I just made these yummy bars. (In the freezer now)
    I used peanut butter and I added golden raisins.
    I have tried some of your recipes and always had success.
    Keep up the good work.
    Stay healthy.

  97. Mary says

    SO good! Chewy, fudgy texture and delicious chocolatey, honey flavor. I especially love how most people already have these ingredients at home so it’s ridiculously easy to make!

  98. Hazel says

    Perfect for a little hit of something sweet when you get that craving. I’m stashing this in the freezer and plan on just cutting a little square when I’m Jones-ing for a little something-something. Great texture and the added sea salt is delish!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Hazel! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  99. Bee says

    I’ve never had the real deal to compare them to, but these are decadently delicious! I used half honey, half maple syrup since I was low on honey.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’ll have to try Honey Mama’s sometime! They’re incredible. But in the meantime I’m glad you enjoyed our spin!

  100. Amber says

    Super easy and delicious! I was craving something sweet but didn’t want to spend too much time in the kitchen. These were perfect! Dana can do no wrong in my opinion.

  101. Marci says

    Made these last night and they are family approved! Great job, Dana, on an awesome, simple, ingredients on hand recipe! Keep them coming! :)

  102. Neelofer says

    Hi Dana! We just have crunchy peanut butter in the house. Do you think that could work instead of creamy almond butter? I’m imagining not because of the texture but thought I’d ask! Many thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would be great! It would affect the flavor and texture but not necessarily in a bad way. Good luck!

  103. Betsy says

    Hello WHAT these are amazing!! I’ve never had a “real” Honey Mama’s or anything else quite like these for that matter. SO easy and the perfect wholesome treat. I made the recipe as written and ended up cutting into 16 half bars – a little goes a long way with these baddies.

  104. Aisha says

    Just made this using Tahini instead of Almond Butter – worked a treat! Will defs make it again once I’ve made Almond Butter. Great recipe.

  105. Susie says

    These are easy, fast, and delicious – just as described! We made them with peanut butter because that’s what we had on hand, and topped with course sea salt. YUM! Thank you!

  106. Amy says

    Absolutely delicious and easy. Made this exactly following recipe, easier to mold than I anticipated. The quickest and perfect satisfying chocolate dessert.

  107. Vivian says

    I try to stay away from chocolate (too addictive, haha!) so I’m wondering how carob powder might work. I love it, and can eat it without getting crazy cravings. Thoughts?

  108. Laura says

    These sound so great–thank you! I love your 1-Bowl Fudgy Banana Chocolate Chip Muffins, and I want to make a batch today with my freckled bananas, but I am out of chocolate chips. Could I make these chocolate bars and cut or break them into small pieces to sub for the chocolate chips in the muffin recipe? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jeff, you can definitely try starting with maple. Although we have found that maple can have a tendency to make almond butter seize up when used in large quantities vs. honey. If you give it a try, let us know how it goes!

  109. HyeMi Jung says

    I have never heard of mama honey chocolate but when I saw this I had to make!! and I just did & tried! It was amazing!! Thanks for making something that I can share with my toddler :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nicole! In that case I 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!

  110. Samantha says

    I had to make these as soon as I saw you shared the recipe. I’ve never had a Honey Mama bar, but these are DELICIOUS! For anyone wondering how well this recipe works with maple syrup, I used about 2.5 tablespoons of it and had no issues with shaping the bars whatsoever. I also subbed half the amount of almond butter for tahini, and used cocoa powder instead of cacao. This is such an easy, simple recipe and I will definitely be making it again.

  111. Lauren says

    YUM! So easy, so good! The perfect little treat. Used PB instead of almond butter and froze into thinner bars, which allowed me to get 6 small servings. Thanks for this wonderful recipe!

  112. Tasnim says

    First of all, I love following you on Instagram! saw this recipe today and had to make it right away!
    Gonna start with how easy this recipe is: ingredients that probably most people have laying around in their pantry! So if you’re craving some chocolate today, go ahead take a 5 min break (literally took me 5 mins to make it) and make it ASAP! You won’t regret! Tastes like the original bar (if you tried it before)! Will be making this on repeat and probably never buying chocolate bars that often anymore! Thank you for this amazing recipe!

  113. Nina says

    Hi Dana – I’m a big fan of your site and love many of the recipes I’ve found here. I’m not sure if you switched to a new site host but your once beautiful and classy site is now overrun with ads. It makes it really difficult to follow your posts and I miss the beauty and simplicity from your photography amidst all the noise. Hopefully there’s a way to tone it down because I find the new site pretty off-putting.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Nina! We just switched to a new website design and we are working out the kinks. We’ll look at the ad placement.

  114. Elizabeth says

    These are so delicious! I used sun butter (your recipe) and they turned out so fudgy and good. Will definitely make again!

  115. MacleanNash says

    I dont think any recipe could be easier! I will be making this again and again!
    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Emily! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  116. Sarah says

    Do you think you could substitute peanut butter or tahini for the almond butter?

    (Thank you for all your great recipes! Your awesome salad recipes started me into making new items every day!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the kind words, Sarah! Yes, we’ve had people share that both tahini and peanut butter work!

  117. Alison Charbonneau says

    Ooohh I haven’t heard of Honey Mamas but saw you post this on IG. It looked so good. Making this with today but with PB since my husband is allergic to tree nuts.

  118. Kristine says

    These were so quick and easy to make if you’ve got a sudden sweet tooth! Love a recipe that uses all pantry items I already had. Super delicious and satisfying :)

  119. Celia says

    These are so easy and SO TASTY! Just made them with half agave, half maple syrup instead of honey. Also used chunky peanut butter which added little peanut chunks in them. Will definitely be making them again!

  120. Joelle says

    Thank you so much for this! I love the Honey Mama with coconut, rose petals and lavender. Could I use coconut instead of almond butter?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, coconut butter? Perhaps if used when melted. I wouldn’t recommend coconut milk. Let us know how it goes!

  121. Jhonattan says

    Dana and Team, thank you so much for putting simple recipes like this out into the world. Now that we’re staying at home we’re making just about everything we find. It is my first time commenting, but we have made dozens of your recipes, and consistently share your site as a vegan resource. Thank you, thank you, thank you.

  122. Salena says

    I was having an extreme chocolate craving, but only had cocoa powder in my kitchen, so I was so happy to find this recipe. It came together in less than five minutes. I substituted 3 tbsps agave syrup for honey to make them vegan and topped it with a bit of course sea salt before placing them in the freezer. So good! Next time I’ll double the recipe to make more. Highly recommend!

  123. Allison Nerbas says

    OMG yum!! Definitely trying this. Would love to see your recreation of the “perfect bars” too!

  124. Borrady says

    Saw the video, was amazed. Read the rest of the story, I just had to try. Never made chocolate from scratch like this. Naturally I had to make a double batch. Made some into ice cube trays, penguin shaped, fruit shaped and made one “bar”. Some of them have shredded coconut, some of them have an almond, some have puffed rice and the bar just has cacao nibs. I didn’t have cocoa powder but I added a bit of extra honey (by accident actually haha). They’re in the freezer right now, excited to try them! Thank you for sharing this recipe. <3

    • Borrady says

      Update: they came out of the freezer beautifully. Didn’t miss the cacoa flavour, not too fudgy, they will definitely fulfill your chocolate cravings. Would make this again!!! <3