Stacks of DIY Dark Chocolate Almond Bars tied with twine
4.67 from 15 votes

DIY Dark Chocolate Almond Bars

Easy, 6-ingredient dark chocolate bars made from scratch and topped with toasted almonds and sea salt. Refined sugar free, vegan and gluten-free, and seriously satisfying.
Author: Minimalist Baker
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 12 (bars)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? 2-3 weeks


  • 1 cup cocoa butter* (I like this brand*)
  • 1/3 - 1/2 cup maple syrup (amount depending on preferred sweetness)
  • 1 cup cacao powder or unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup roasted almonds*
  • 1/8 tsp sea salt


  1. Melt cocoa butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
  2. Once melted, remove from heat and add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk to thoroughly combine.
  3. Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).

  4. Pour the chocolate into candy molds (if you have them), mini paper cupcake liners, or simply line a baking sheet with parchment paper and pour the chocolate on top. Top with roasted almonds and sprinkle of salt.
  5. Set in the refrigerator or freezer to harden for 30 minutes to 1 hour.
  6. Once completely solid, break or cut into pieces/bars. These can be kept at room temperature for serving. But for best freshness, store chocolate in an airtight container or freezer bag in the refrigerator for 2-3 weeks, or the freezer for 1-2 months.


*If you can't find cocoa butter, you can try to sub coconut oil (1 cup (240 ml) coconut oil per 1 cup (218) g cocoa butter). However, I did find it to make the texture and mouth feel more oily and a couple of readers have suggested it doesn't mix as well with the maple syrup. In this way, I highly recommend using cocoa butter.
*If your almonds are raw, roast on a baking sheet at 350 degrees F (176 C) for 8-12 minutes, or until fragrant and slightly golden brown.
*The link above to the cocoa butter is an amazon link that gives us a small commission if you choose to make a purchase.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 12 bars)