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!
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.
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.
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!
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)!
We hope you LOVE these bars! They’re:
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
- 5-Ingredient Vegan Dark Chocolate
- Creamy Vegan Milk Chocolate (Low Sugar)
- DIY Dark Chocolate Almond Bars
- 2-Ingredient Dark Chocolate Truffles
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.
5-Ingredient Honey Mama’s Chocolate Bars
- 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.
*Nutrition information is a rough estimate.