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:
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
- 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
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
*Nutrition information is a rough estimate.
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!
Hi Leigh, we’re so glad you enjoy them! Thanks so much for the lovely review!
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?
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!
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!
Wonderful! Thanks for sharing, Jennifer!
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?
Hi Rachel, it sounds like needed a bit more honey as they shouldn’t be dry. Better luck with the next one!
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.
We’re so glad you enjoyed it! Thanks so much for the lovely review!
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!
We’re so glad you enjoyed them, Callie! Thanks so much for sharing!
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!
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.
Ha! We’re so glad you enjoyed it, Shannon! Thanks for sharing! xo
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.
So great! Thanks for sharing, Erica!!
Saba Daneshmand says
I love the texture of these bars. They have the perfect balance of sweetness.
Lovely! Thanks for sharing, Saba!!
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!
Whoop! Thanks for sharing, Annalee! xo
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 :)
Kaitlyn Modz says
Oh! I forgot to add that I used 3 tbsp of maple syrup for round 2 and liked that result better as well. Sorry about that.
Ah- makes sense! Thanks so much for sharing, Kaitlyn!
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!
Yay! We’re so glad you enjoyed it! xo
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!
Yay! Thanks for sharing, Michelle! xo
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
Great! thanks for sharing, Amy!!
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!
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!
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!
Lovely! Thanks for sharing, Anna! So kind.
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!
haha yay! Thanks for sharing!! So glad you enjoyed them.
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!
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
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!
Lovely! Thanks for sharing, Anna!!
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.
Lovely! thanks for sharing, Hannah!!
Pia says
Hello,
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?
Pia
cacao is less processed than cocoa! Cocoa usually has a deeper flavor.
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!
Thanks for sharing, Sarah! So great.
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!
Lovely! Thanks for sharing, Dina!
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!
Lovely! Thanks for sharing, Rebecca!
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!
So great! Thanks for sharing, Yasmine!
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!
Whoop! Thanks for sharing, Joanne!
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!
Lovely! Thanks for sharing, Tara!!
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!
How lovely! Thanks for sharing, Julija! If you get a chance to try Honey Mama’s, please do!
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!
Yay! Thanks for sharing, Andrea!!
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!
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!
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!
So great! Thanks for sharing, Amanda!!
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
So great! Thanks for sharing, Anissa! Definitely try Honey Mama’s – they’re incredible and have SO many great flavors!
Christina Ray says
So easy to make and so delicious! Highly recommend
Yay! Thanks, Christina!
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.
Yay! SMART! Thanks for sharing, Neha!
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!
Lovely! Thanks for sharing, Sarah!
Priti Jain says
These turned out awesome. Thank you for sharing an easy recipe !
Thanks for the kind review, Priti!
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.
Yay! Thanks for sharing, Rose! Glad to know the maple worked well. xo!
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 :)
That’s great! Thanks for sharing, Mark! I appreciate the thorough feedback!
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!
Lovely! thanks for sharing, Sarah!
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!
Lovely! Thanks for sharing, Laura!
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.
Lovely! Thanks for sharing, J!!
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! ;)
Yay! haha, lots of practice in styling / cutting. Thanks for sharing, Megan!
Baylee says
SO delicious and so easy to make!
Thanks, Baylee!
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.
So lovely! Thanks for sharing, Leslie! I LOVE those creative additions!!
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!
Lovely! Thanks for sharing!!
Jessica says
What a great recipe! I had all the ingredients on hand. Maybe a little dangerous to have around!
Lovely! Thanks for sharing, Jessica!
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.
Yay! Thanks for sharing, Paloma!
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.
Yay! Thanks for sharing, Carla! So helpful.
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!
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
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!
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
Nicole says
could i use peanut butter instead of almond butter?
Yes, we’ve heard others have had success with that!
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!
Lovely! Thanks for sharing, Felicia!
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!
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!
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!!!
haha right?! I’ve been enjoying the bars all week! Thanks for sharing, Hannah!
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!
Yay! Thanks for sharing, Annie! We still love buying Honey Mama’s, but in a pinch this is a similar treat! xo
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?
Yay! Thanks, Elena. I’ve not tried creamed honey with this recipe but let us know if you do!
Victoria Pereyra says
I made this! It’s so easy and incredibly delicious , LOVE IT!
Yay! Thanks for sharing, Victoria!
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.
haha yay! Thanks for sharing, Luna! So great!
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.
Yay! Thanks for sharing, Jaime!
Janelle says
Your new website is hard to navigate and loads weird. Like it flashes weird code every time you load a new page.
Hi Janelle! We just switched things up last week and are still working out some kinks. Thanks for the feedback! We’re on it.
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…
Lovely! Thanks for sharing, Catherine!
Alessandria says
Absolutely delicious and so quick and easy to make!! Thank you for the amazing recipe!
Whoop! Thanks for sharing, Alessandria!
Elizabeth Kerrison says
Hello, if we are a nut free house can use normal butter instead or what would you recommend? Kind regards
I’d recommend seed butter! Others have had success with both sunflower butter and tahini!
Krysta says
These are absolutley amazing! Thanks for this recipe. These are so addicting!
Yay! Thanks for sharing, Krysta!
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.
Wow great additions! Thanks for sharing, Joan!
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!
Agreed! Thanks for sharing, Mary!
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!
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
Hazel says
I was so smitten with the Honey Mamas I forgot to give it a rating! My bad. Another 5-star recipe!
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.
You’ll have to try Honey Mama’s sometime! They’re incredible. But in the meantime I’m glad you enjoyed our spin!
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.
Haha yay! Thanks for sharing, Amber! So kind.
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! :)
Yay! Thanks for sharing, Marci!
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!
I think that would be great! It would affect the flavor and texture but not necessarily in a bad way. Good luck!
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.
That’s amazing! Thanks for sharing, Betsy!
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.
Whoop! Thanks for sharing, Aisha! Good to know tahini also works!
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!
Thanks for sharing, Susie! Super helpful. xo
Amy says
Absolutely delicious and easy. Made this exactly following recipe, easier to mold than I anticipated. The quickest and perfect satisfying chocolate dessert.
Great! Thanks for sharing, Amy!!
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?
I think that would work well! Let us know how it goes.
Nicole says
Hi,
Just wondering if carob powder will work too?
Hi Nicole, yes I do think that would work. Let us know if you give it a try!
Nicole says
Hi Dana,
Carob powder worked wonders. I also used Adam’s peanut butter instead of almond butter. :)
That’s wonderful! Thanks for sharing, Nicole! xo
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!
Oh yeah, you can definitely just use chopped chocolate. Best of luck, Laura!
jeff says
Honey is so unnecessary. Why not just start with maple?
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!
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 :)
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
Nicole says
I can’t use coconut oil because of an allergy. Would another oil work? These look amazing! ❤️
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!
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.
That’s great to know! Thanks for sharing, Samantha! Sounds amazing.
Tyna Brady says
Can you sub cocoa powder for cacao powder?
Yes, you can use them interchangeably.
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!
Yay! Thanks for sharing, Lauren!!
Sydney says
These were so easy to make! SO yummy and we ate them in one sitting… perfect Sunday treat!
Whoop! Thanks for sharing, Sydney!
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!
Yay! Thanks for sharing, Tasnim! So kind.
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.
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.
Elizabeth says
These are so delicious! I used sun butter (your recipe) and they turned out so fudgy and good. Will definitely make again!
Whoop! Thanks for sharing, Elizabeth!
MacleanNash says
Delicious!
I dont think any recipe could be easier! I will be making this again and again!
Thank you!
Whoop! Thanks for sharing! So glad you enjoyed it!
Sabina says
Literally came out EXACTLY like the actual chocolate bars! I am in love!
Whoop! Thanks for sharing, Sabina!!
Michelle says
Sooooo tasty!!!!! Tastes just like Honey Mama’s and so easy too :)
Thanks for sharing, Michelle! xoxo
Emily says
I subbed tahini for the almond butter, tasted fantastic!
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
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!)
Thanks for the kind words, Sarah! Yes, we’ve had people share that both tahini and peanut butter work!
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.
Let us know how it goes, Alison!
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 :)
Lovely! Thanks for sharing, Kristine!
Emily says
Going to try and sub tahini instead of almond butter!
Yes! Others had success. Let us know how it goes!
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!
Wonderful! Thanks for sharing, Celia!
joan nass says
Can I use peanut butter, haven’t any almond butter? This recipe looks so yummy.
Yes others have had success. Let us know how it goes!
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?
Hmm, coconut butter? Perhaps if used when melted. I wouldn’t recommend coconut milk. Let us know how it goes!
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.
That’s so kind! Thanks for sharing! xo
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!
Whoop! Thanks for sharing, Salena!
Allison Nerbas says
OMG yum!! Definitely trying this. Would love to see your recreation of the “perfect bars” too!
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
So great! Thanks for sharing, Borrady!!