Homemade Mint Chocolate Bars With No Added Sugar

These homemade chocolate swirl mint bars are a simple treat with a cool mint flavor and a creamy texture. They’re made with stevia-sweetened chocolate chips, cocoa butter, and a little almond butter or tahini. You don’t need special equipment beyond a chocolate bar mold, and the mixture comes together on the stovetop in just a few minutes.

This recipe makes four bars. Keep a batch in the refrigerator for a quick chocolate treat whenever you’re in the mood for something minty.

Why Make Chocolate Bars at Home?

Making chocolate bars at home lets you choose the ingredients and adjust the flavor to suit your taste. Here, cocoa butter helps the melted chocolate set into bars, while almond butter or tahini adds a smooth, creamy quality. Mint extract gives the bars their refreshing flavor.

Chocolate contains naturally occurring plant compounds called flavanols. The amount varies with the type of chocolate and how it’s processed, so these bars are best enjoyed as a treat rather than as a health food.

Ingredients

• 1 cup Pascha green-box stevia-sweetened chocolate chips
• 5 small rounds of food-grade cocoa butter 1” diameter like brand ‘Foods to Live’, preferably organic
• 1 teaspoon Garden of Life organic MCT oil (coconut)
• 2 tablespoons almond butter or tahini
• 1 teaspoon mint extract

You’ll also need: A chocolate bar mold. Shop the chocolate bar mold on Amazon⁠.

How to Make Chocolate Mint Bars

1. Prepare the mold. Set a clean, dry chocolate bar mold on a level surface. Make sure it is completely dry, since even a small amount of water can affect melted chocolate.
2. Melt the cocoa butter gently. Place the cocoa butter in a small pot or heat-safe bowl. Warm it over low heat, stirring until melted. Remove it from the heat before adding the chocolate chips so they can melt gently without scorching.
3. Add the chocolate chips. Add the chocolate chips to the melted cocoa butter and stir slowly as they melt. The residual warmth should melt them without scorching them. Keep stirring gently and avoid returning the pot to high heat.
4. Mix in the remaining ingredients. Stir in the MCT oil, almond butter or tahini, and mint extract. Mix until evenly combined and smooth.
5. Fill the mold. Pour the mixture into the chocolate bar mold. Gently tap the mold on the counter to help release air bubbles and level the chocolate.
6. Chill until firm. Refrigerate the mold until the bars have set. Carefully remove the bars and store them in a covered container in the refrigerator.

Tips for a Good Batch

• Keep everything dry. Water can make melted chocolate seize or turn grainy.
• Use low heat. Gentle heat helps prevent the chocolate from scorching. Turn off the heat before adding the chips, then stir until they melt in the warmth of the cocoa butter.
• Adjust the mint to taste. For a milder mint flavor, start with less extract. Stir, taste a tiny amount, and add more if you like.
• Choose almond butter or tahini. Almond butter gives the bars a familiar nutty flavor; tahini has a deeper, slightly savory taste.
• Let the bars set fully. Chilling them until firm makes them easier to remove from the mold.

Storage

Store the bars in an airtight container in the refrigerator. Cocoa butter softens when warm, so keep the bars chilled until you’re ready to serve them.

Frequently Asked Questions

Can I use another chocolate mold?
Yes. Any clean, dry chocolate bar mold should work. The final number and size of bars will depend on the mold.

Can I make these without mint?
Yes. Leave out the mint extract for a simple chocolate bar, or try another flavoring that pairs well with chocolate.

Why turn off the heat before adding the chocolate chips?
Chocolate can scorch if it gets too hot. Turning off the heat and stirring the chips into the melted cocoa butter helps them melt gently.

Do these bars need to stay refrigerated?
For the best firmness and texture, keep them in the refrigerator, especially in a warm room.

Enjoy one as a small homemade treat, or make a batch to share with family and friends.

If you enjoy chocolate-topped treats, try my Skin-Healthy Frozen Halva Recipe with Rocky Road Coating