Homemade Chocolate or Carob Bar

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Here is a great recipe for a homemade chocolate and/or carob bar.

This recipe tops everything. 🙂

What I mean is that you can basically put it on anything (anything that you want to be sweet, that is) that needs a chocolaty topping, or you can just eat it by itself.
Homemade Chocolate or Carob


I found a version of it on Whole Approach, a website dedicated to helping folks recover from systemic candida.  The support there is wonderful, the knowledge base is solid and the recipes are a great help for anyone dealing with candida, or just trying to go sugar free and/or avoid excess carbohydrates.

But I digress.  Back to the desserts.

This versatile bar can top Homemade Protein Bars or go under Homemade Almond Joy Bars, for starters.

Of course,  it can also be eaten alone :-).

I am going to give alternative sweetener and oil options.  Have fun trying different options that you have available.   I'm sure that you will find a way to use it no matter how it turns out!

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Homemade Chocolate or Carob Bar


  • 8 Tbsp coconut oil (organic palm oil works well too, or butter)
  • 8 Tbsp almond butter (any nut or seed butter would work. See Homemade Nut and Seed Butter)
  • 1/2 cup sugar or appropriate substitute*
  • 5 slightly rounded Tbsp carob or cocoa powder (use carob for AIP)
  • 9 tsp honey or other liquid sweetener**
  • 1/2 tsp vanilla


  1. Melt coconut oil and almond butter over a simmer. To ensure a smooth product, you may wish to sift your carob. Stir in the carob and the granulated sweetener and combine thoroughly. Mix in remaining ingredients. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla. Pour the mixture into an 8x8 pan if serving alone, or top your favorite bar or candy with a thick layer.
  2. Depending on the consistency of your butter, and whether or not you have sifted the carob, your final product may have small chunks in it of carob and/or nuts and seeds. I also recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a cleaner taste.
  3. Place in fridge or freezer to harden.


Recipe Notes

Variation: Add ½ cup coconut or chopped nuts or seeds after removing from heat.

* For candida diets, xylitol and erythritol work well. Approx. 6 scoops stevia extract (read How to Use Stevia) is a good alternative as well. Use coconut sugar for AIP.
**For candida diets, use vegetable glycerine. Approx. 3 scoops stevia is a good alternative as well. Use honey or maple syrup (read Choosing Maple Syrup) for AIP.

I hope you like this as much as my kiddos did!  It sure is a better price in the sugar free version than the $3.75 bars at our local health food store! 🙂

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Thanks for sharing your awesomeness.

  2. Nice 😉 made some lastnight but altered recipe some. They came out great!!

  3. Last step is to place them in freezer. 😉 That’s how they get hard.

  4. Brandy Kuykendall says:

    How many servings is this? Before trying to make this I put the recipe into http://www.caloriecount.com/cc/recipe_analysis.php and got 2,383 calories for 1 serving, Yikes !!!!!!

    I used the version with Cocoa powder and honey.

  5. How many calories in the whole batch?

  6. Susan Studler says:

    How much is the T in your recipie. Is that teaspoons or tablespoons?
    Example 8 T coconut oil

    • Hi – it’s a tablespoon. I just made it more clear. The tsp later in the recipe indicates that the T would be Tablespoon but thanks for pointing that out :).

  7. How many calories per ounce is this? Is there a way to cut down the fat content?

    • Oh I have no idea. There are several nutrition calculators on the internet you could use. I don’t think there’s a way to cut back on fat content except to eat less. But if you use a good fat you are actually nourishing yourself. Not medical advice of course, but I used to be low fat and am not any longer.

  8. Hi,
    I was thinking about trying your grain-free protein bars for my baby, do you think I can only use cocoa butter and coconut oil , and skip on the nut butter, since I don’t have any and no Vitamix to do it with…

  9. Could I use cacao butter in place of the coconut oil for this recipe?

  10. Hi Adrienne,
    Thank you so much for this delicious recipe!! I can’t eat chocolate too much and was looking for a carob bar recipe that was better than those awful carob bars in the store. With your recipe I have found something I enjoy more than chocolate- Thanks!
    I also find that I can use less sweetener, only about 3 tbs. of zylitol and maybe a 1/4 tspn of stevia.
    Thanks again!

  11. I made this to top the protein bar, using cocoa. I used 1/4 sugar and some stevia. After adding the honey, it was still pretty bitter. Maybe I had too much cocoa? So I added more honey and still wasn’t totally excited. I decided to use most of it for the bar. But then I had, maybe 1/2 cup left. I added one drop of peppermint EO and spread it out to make a bar. OH. MY. GOSH! It is so good! If you like chocolate and peppermint, you’ll love this!

    • Sounds great! I know carob has some inherent sweetness so perhaps that is why??? I love choc and mint. You are saying you added the peppermint to the mixture….did you see my Mint Chip Ice Cream? And Mint Chocolate Chips? 🙂

  12. hey there! i am trying to recreate a Coconut Secret Classic Coconut Bar for a friend on GAPS (well, me too, these bars are amazing, and I KNOW you’d agree with me!). They are dipped in a thin lovely chocolate they sweetened w/ coconut crystals. Do you think this chocolate (melted) would work well for dipping? The almond butter has me wondering….

    • Hi Tessa! I would probably just not let it harden and then melt it. I would just try it from the melted stage and not let it get thick. Conversely you could try my chocolate chip recipe. These coconut oil based recipes are a little finicky and I am having a little trouble manipulating them once they are melted. I am no food scientist so I am not sure why but there is something chemically going on that makes them get all hard. I read one post where it seemed to indicate that it was bc of getting a little bit of water in it. There’s another blogger whom I may need to ask bc I believe she went to culinary school.

      Anyway, I did make my choc chips the other day and before letting them cool I was able to mold them into chocolates and I’m hoping to get a fancier version up on my blog by Fri.

      I look forward to seeing your bar recipe!

  13. Hi Adrienne,
    I would love to try this recipe w/ the stevia, however I was wondering what 6 scoops of stevia is? Also in your protein bar recipe similar to this you mention 2 tbsp sweetener and wondered if that would also be the same for measurement for stevia. I have both the powder and liquid. I am new to using it in baking and need all the help I can get 🙂

    • Hi Christy!
      Stevia is TONS sweeter than sugar, especially the extract, so it depends what kind of stevia you have. The extract is measured in scoops and the scoops measure 1/32nd of a teaspoon, believe it or not! The 2 Tbsp sweetener would be a regular strength sweetener like regular sugar, sucanat, honey, or alternatives like xylitol or erythritol. Let me know if you need anything else! Thanks for stopping by and hope you like it!

  14. Sounds wonderful, now that I’ll have my own stash of carob I can make this soon! Have a great day & keep up the good work. I’m enjoying learning & growing with the help of your blog.