Homemade Chocolate Bar – Simple, Crunchy & Addictive

Once you’ve had real cacao, there’s no going back. Any store-bought chocolate just doesn’t hit the same. If you’re anything like me – a lifelong chocolate lover – you’ll love this homemade chocolate bar recipe. It’s ridiculously simple, packed with pure cacao, and you get to choose exactly what goes in.

Think crunchy nuts, chewy dried fruit, and a touch of sea salt over a deep, rich chocolate base. Sound good? Let’s make it.

Perfect for a daily treat, birthday parties, Christmas, Easter, Halloween, baby showers, as a thoughtful gift, or just because you deserve it.

Ingredients

🍫 100g Jungle Delicacy pure cacao (Balinese cacao is ideal)
🥥 3–4 tbsp coconut oil
🍯  40g Jungle Delicacy coconut sugar jaggery, finely grated (adjust for deeper caramel sweetness)
🥜 3–4 tbsp peanut butter or almond butter (optional, but adds creaminess)
🌰 Handful each of dried cranberries, coconut flakes, and chopped pistachios or walnuts
🧂 A couple of pinches of sea salt

Optional swaps:

👉 Want it a little sweeter? At some extra Jungle Delicacy’s coconut sugar jaggery—a beautifully rich, unrefined sweetener straight from Bali. It adds a deep caramel-like sweetness and blends perfectly with the bold flavors of cacao. Start with 1 extra tablespoon, taste, and adjust to your liking.

👉 For the toppings? Any sort of toppings you desire, such as chopped nuts, dried fruits, candied citrus peel and flowers.

Method

1. Melt the cacao & coconut oil using a double boiler (place a heatproof bowl over a pot of simmering water) or microwave in short bursts. Stir until fully melted and silky smooth.
2. Stir in the maple syrup, nut butter (if using), and a pinch of sea salt until well combined.
3. Mix in half of the cranberries, coconut flakes, and nuts.
4. Pour the mixture onto a parchment-lined tray and smooth it out until it’s about 0.5 cm thick.
5. Sprinkle the remaining nuts, cranberries, and coconut flakes on top.
6. Place in the freezer for 15 minutes or until completely solid.
7. Remove, break into rustic chunks, and store in the freezer or fridge until ready to enjoy.
   

Pro Tips

✔ Best eaten straight from the fridge or freezer—it melts fast at room temp!
✔ Looking for a super glossy finish? Let the melted cacao cool slightly before stirring in the sweetener.
✔ Swap the add-ins for whatever you have on hand—goji berries, sunflower seeds, cacao nibs, or dried mango all work beautifully.

This homemade chocolate bar is everything good chocolate should be: rich, crunchy, naturally sweetened, and deeply satisfying.