Sugar-Free Dark Chocolate Candy Bars {Nut, Dairy & Gluten Free}

Sugar-Free Dark Chocolate Candy Bars are perfect for those with allergies and very easy to make at home!

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See those two little squares of chocolate just waiting to be bitten?? These little squares of deliciousness are completely sugar-free! They have only 118 calories in those two pieces, 2 grams of protein and fiber!! Making your own candy at home is simple, affordable and not to mention so versatile!! Add in’s are endless!

Most, if not all, store bought chocolate and candy today has sugar in some form and preservatives in it. There are about two brands at Whole Foods that are sweetened with stevia and taste great, but very expensive. One 3 oz bar I found was $6.99!! Much cheaper to make your own is what I say, don’t you think?

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 But besides the cost of buying healthier chocolate at stores let’s talk about cravings shall we?! Giving in to chocolate cravings can be the biggest downfall when it comes to practicing a healthy lifestyle and/or trying to lose weight. But not indulging in chocolate just because you might lead a sugar free way of life or think you can’t possibly have it now that you need to lose weight, could put someone into depression! The key factor here is not so much enjoying chocolate, but it’s about the kind you are enjoying .

If you are indulging in typical white sugar filled, preservative filled store bought candy bars then yes, the sugar in them causes cravings for more. But when you choose to make candy bars at home and use healthier ingredients and sugar free alternatives, your body will be satisfied, won’t have that typical spike in blood sugar and it certainly won’t make you crash after eating any. No spike in blood sugar means you won’t be craving more and more after indulging in a few pieces.

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With just a few ingredients and a candy bar mold, you’ll be enjoying your creation to curb your sweet tooth which of course will help you keep on focus with your healthy eating track!

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If you’re not a fan of dark chocolate or need a dairy free option this candy bar is made with coconut butter, you can tell by the lighter color than the chocolate bars at the top of the post. This recipe is exactly the one I used for making my No Bake Chocolate Coconut Butter Bunnies last year for Easter! Just melt and pour into candy bar molds. I honestly don’t think it has a coconut flavor because the chocolate flavor is more prominent, but you can be the judge as this takes literally less than 5 minutes to make and 30 minutes or so to harden.

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  • You can use whatever milk of choice you like although I have only tried it using 1% dairy milk.
  • For a dairy free option I would suggest unsweetened almond milk or coconut milk.
  • To make the coconut butter bars, just follow this recipe for my No Bake Chocolate Coconut Butter Bunnies and pour into candy bar molds.

4.1 from 10 reviews
Sugar-Free Dark Chocolate Candy Bars {Nut & Gluten Free}
Nutrition Information
  • Serves: 8
  • Serving size: 2 squares
  • Calories: 118
  • Fat: 12.8g
  • Saturated fat: 9.2g
  • Carbohydrates: 4.5g
  • Sugar: .1g
  • Sodium: 76mg
  • Fiber: 2.4g
  • Protein: 2g
  • Cholesterol: 0mg
Prep time: 
Cook time: 
Total time: 
  • 4 ounces (100 %) unsweetened cacao or baking chocolate
  • 3 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons milk of choice
  • 1 teaspoon liquid vanilla stevia
  • 1 1/2 tablespoons powdered stevia
  1. Melt all ingredients in a sauce pan over low heat on the stove until completely smooth.
  2. Pour into candy mold and refrigerate or freeze until hardened.
Weight Watchers PointsPlus: 4*



  1. Paige McBride says

    This looks really good and I am definitely going to make it but wondering about the powdered stevia. That seems like a lot but maybe it’s the right amount? I assume this is pure powdered Stevia extract (I have NOW brand here) and not something like Truvia, right? It is so concentrated, that it looks like 1 1/2 Tablespoons would be a lot…. thanks!!

    • Brenda says

      It appears that the one used & linked into the recipe is a blend with inulin. It states that 2 Tablespoons = 1 Cup sugar on that link.
      You’d have to do the math with whatever equivalency applies to your product. I have Kal stevia extract (only ingredient is stevia) & I will be researching the equivalency before making this recipe, which looks mighty delicious by the way.

  2. edna says

    hi brenda……….i live in ontario canada and i have never seen powdered stevia………..would you have any idea where i could get some or exactly what it is…….ie……can i just take stevia and blend in down in my proccesor to a powder……sure would
    like to have a chocolate bar after 2yrs being diagonised diabetic…….love your recipes and they sure have helped me
    to be able to eat more like a “normal person”………thanking you in advance

      • edna says

        hi brenda…….thanks for your advice but now there is 1 other small problem……we only get granulated stevia here
        in canada………..was in a city with 6 health food stores and they do not have any liquid stevia……i was sure i would be
        able to purchase it down there…….no one here in any cities around my small town have heard of it……..what can i do i was just going to used the granulated stevia……….yes or no…………….so terribly sorry to keep having to bother you but i am 67 yrs old and having to relearn how to cook and bake……………my apologies once again…………thanks

        • Brenda says

          You are so sweet worrying about bothering me, it’s no problem at all! You could purchase online for the brands I use, but you could still use granulated.

  3. maribel says

    I am fairly new to using coconut oil, so am loving all the new recipes with this ingredient. Can’t wait to try this one. Has anyone tried adding chopped nuts to this recipe? Would like to know if it works.

    • Brenda says

      It’s a fairly new recipe but I think you could certainly do that and maybe sprinkle them in before you pour the chocolate into the mold. My boys are allergic to nuts.

  4. Kitty says

    Hi There.
    I just want to know, i see you use cocomut butter and oil a lot, but it is very high in saturated fat, is that not unhealthy?
    And is there no healthy plant oil alternatives one can use, for example the Sugar-Free Dark Chocolate Candy Bars ?

    “Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.[1]

    Many health organizations advise against the consumption of high amounts of coconut oil due to its high levels of saturated fat

    Love your recipes overall, all the way here from South-Africa.

    Kind Regards,

  5. Michelle says

    I just found your website and the recipes seem great! I just tried the chocolate candy bar recipe as I am craving treats so badly and can’t have them. However, I found the final product to be quite bitter. Did I do something wrong? Are there any parts I might change? I used almond milk. I can’t link your powdered stevia as I wanted to see if I used the same, but I think I used the right product. Thanks.

  6. Mary Ann says

    I too found this recipe to be very, very bitter. In fact, I had to spit it out. I am use to the taste and baking with stevia. I used KAL brand pure stevia and Sweet Leaf liquid stevia. I wonder if the 1 1/2 Tablespoons is just too much. I felt as thought my Dagoba chocolate was wasted. Wanting to save the product, I reheated it, added homemade sweetened condensed coconut milk and homemade coconut milk caramel sauce and some yacon syurp. I then added some roasted salted cashews. I put it on a cookie sheet, spread it out, sprinkled on some Enjoy Life mini chips and put it in the refrigerator. Two hours later I took a taste and found it to be much less bitter and something I will be able to eat. I will probably try your recipe again using only the brand products you used, but with the cost of them, I will use much less powdered stevia. Thanks for all you do to provide sugar free recipes to all of us.

      • Brenda says

        I just checked and fixed the link so it should be all set now, it is the Sweetleaf brand in the green canister.

    • Brenda says

      I’ve never used Kal sweetener for stevia and not sure how sweet or not sweet it is. I truly has seen just in using NuNaturals and Sweetleaf a big difference in sweetness. The bitterness would not be because too much was used, it is often that not enough is used. I’m sorry with all that happened but happy you could still salvage it. I’ve made the recipe twice since I’ve posted it and had no problems, but I like the taste of a dark chocolate. I will try it with a different brand of powdered stevia, I have one form Trader Joes I can try and will post the update.

      • Mary Ann says

        Thanks Brenda for your feedback. I was not aware of the bitterness of stevia in relationship to how much or how little is used. I will keep that in mind next time I use the KAL brand. I usually use Sweetleaf but was out and had the KAL in the pantry. I too love dark chocolate so that was not the bitterness I was tasting. Next shopping trip I will get more Sweetleaf, and try the recipe again. Thanks for your help.

  7. Krista says

    Brenda, I just have powdered stevia and was wondering if I could use all powdered? If so how much would i use of the powdered to replace the liquid? Thanks for your post and time!

    • Brenda says

      If it is pure powdered extract without fillers I would only use 2 teaspoons, if it is a stevia baking blend then you could use 2 tablespoons. Just add some a little at a time once melted and before refrigeration to harden and adjust as needed.

      • lorrindah says

        Hi Brenda,
        Can I use Agave Syrup instead of the Stevia?
        Also, will adding a bit of Polydextrose help at all & how much? A teaspoon?
        Looking forward to making this

        • Brenda says

          You can certainly use agave although I don’t use it so not sure how sweet it is. Maybe try 1/4 cup and taste the mixture before it hardens.

  8. Alex says

    These are amazing. I’m someone who appreciates a subtler taste and these are rich without being too sweet. I used almond milk and also xylitol instead of stevia. Nice if eaten when still soft.

  9. Kathleen Loveland says

    Used this the first time 2 weeks ago, have made it at least 4 times since! I do paleo so this works for me! And I love dark chocolate, so it Really WORKS for me. I remelt to coat coconut candies, use it in bullet proof coffee for a mocha, and just eat it!

  10. Michaella says

    HI. My consistency is definately not pourable. It is goopy. What am I doing wrong? I used 1/2 cup chocolate, 4 oz by measure, should I weigh it instead?


  11. Theresa says

    This did not come out well for me. The consistency is good but the taste is super bitter. At first I didn’t add all the powdered stevia called for because it seemed like a lot of stevia for just the one bar. I wanted to taste as I went. I gradually increased hoping the sweet would outweigh the bitter but I just couldn’t seem to get it right. I took a small bit and mixed it with honey and that tasted much better. But, honey is too high in sugar for me so I was excited about using stevia. Not sure where I went wrong but I still appreciate the recipe!

    • Brenda says

      What brand of powdered stevia did you use? Each brand of stevia differs in sweetness. If it was bitter to you then you needed more sweetener.


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