Sugar-Free Chocolate Bites are so delicious! A simple 4-ingredient recipe that makes the best refined sugar-free chocolate! Add your favorite toppings if desired! 
Chocolate makes me so happy! No other dessert or treat really compares. Chocolate = Happiness right? Back in May, I didn’t eat any sugar. I have never gone without sugar for more than 2 weeks before and I was surprised I actually was doing well a week into it. But there was one problem. I missed chocolate! I love chocolate!
I set out to find the best sugar-free chocolate out there. I tried a few recipes. The first one was ok but not that great. I found a better recipe and over time I perfected this recipe and liked it so much that now that I’m not taking a sugar break it’s still my go-to afternoon chocolate fix! (Note: The chocolates just look melty in this picture because I took this picture in 100 F degree weather.)
All you need to do is melt coconut oil, whisk in cocoa powder, maple syrup, and vanilla extract. Then set it up in the freezer and it’s ready to enjoy! I use mini paper cup liners but you could also use this heart-shaped mold, small square mold, gem-shaped mold, or even an 8×8 dish lined with foil then remove and cut the chocolate into bite-size pieces.
I love this chocolate just plain but it’s also fun to add toppings! Above are some of my favorite toppings. My top 3 are peanut butter, almonds, and raisins.
Tips for Taking a Sugar Break:
Some people thought I was crazy to take a sugar break for a full month but I am SO glad I did it! I proved to myself I could do something hard and I learned to break bad habits. After 2 1/2 weeks, my cravings were completely gone! I felt so good and didn’t get as tired as often in the afternoons. (I have a baby that wakes up often at night.) I lost four pounds that month. It made me so sick when I ate sugar again. Now I try to limit how much sugar I have each day. Here are a few tips:
-Decide how long you want to take a sugar break and set up rules. When I did it, I didn’t avoid everything with sugar like bread and ketchup but avoided all treats or things obviously with sugar in them.
-Let someone know your plan to hold you accountable. Even announcing it on Instagram or Facebook to your friends is helpful.
-Have a plan on what you will eat when sugar cravings hit like these Sugar-Free Chocolate Bites. My other favorite snacks/sweet meals were these muffins (I just added shredded carrots), Overnight Oats (with just maple syrup and I added berries), No Bake Chocolate Energy Bites (with no chopped chocolate), and smoothies.
You Might Also Enjoy:
Sugar-Free Strawberry Lemonade
No-Bake Healthy Breakfast Cookies
Healthy Peanut Butter Oatmeal Cookies
No-Bake Chocolate Cookie Energy Bites
Sugar-Free Chocolate Bites
Sugar-Free Chocolate Bites are a delicious and simple 4-ingredient recipe that makes the best refined sugar-free chocolate! Add your favorite toppings if desired!
Ingredients
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons pure maple syrup
- 1/2 tablespoon pure vanilla extract
- optional toppings: chopped nuts (toasted if desired), chopped pretzels, dried fruit, sea salt, peanut butter, almond butter...
Instructions
- On a plate, set out 16 mini baking cups. (Or you could use a candy mold, silicone mini muffin pan, or 8x8 dish lined with foil.)
- In a small saucepan over low heat, melt the coconut oil then remove from heat and whisk in the cocoa powder, maple syrup, and vanilla extract. Stir until smooth.
- Carefully add a little of the chocolate into each of the baking cups. If desired, add toppings. Place in the freezer for about 15 minutes. Keep stored in the fridge or freezer.
Thanks for sharing your recipe. I can finally eat my cake and have it! I’ll definitely give this a try and give you feedback as soon as I can.
You’re welcome! I hope you like it as much as I do! 🙂
Wow these look positively divine!
Thank you! 🙂
Hi. What’s the best dish/tray to put them in please?
I usually use paper-lined cups but there are a lot of fun shaped candy molds you can get too. I’ve updated the links. Look under the second picture.
Can you tell me something you can use instead ad of maple syrup??
You could use honey or liquid stevia.
Is there, by any chance, a nutritional information for this recipe?
I just updated it to include it.
Brilliant recipe!!! I would personally 2x the amount of ingredients to fill 16 mini baking cups. But the end result is absolutely mouth-wateringly good. A fantastic substitute for sugary treats in the evening.
I’m glad you liked it! I have made this recipe many times and it was the perfect amount for 16 mini baking cups. Maybe my mini cups were smaller than the ones you used?
Hey, doesn’t the coconut oil melt easily? What alternative can I use for that? Can I use cocoa butter? what quantity should I use?
It does if it gets warm that’s why I say to keep it in the fridge or freezer. I haven’t tested this recipe with cocoa butter so I can’t say.
I found the sugar-free part confusing. Maple syrup has sugar. The nutritional information shows each serving contains 4 g sugar. I wouldn’t consider that sugar free, nor is honey sugar free. Sure, it’s not refined sugar, but it still is sugar.
I’m sorry it confused you. This recipe is refined sugar-free. I personally love using maple syrup as a sweetener because of the taste, lower glycemic index, and nutritional value it has.
I made these with pink Himalayan salt on top, and they are amazing! I mean I am shocked at how good they taste. Even my kids liked them. And they only took about 5 min to make.
By my math there is 7g of fat and ~90 calories in 2/16 cups though not 1. Did you mean for the serving size to be 2?
That sounds delicious! I recently bought pink Himalayan salt so I am going to try adding that next time!
I’m glad you pointed out the nutrition information. I realized it was including the optional toppings in the nutrition. I decided it would be best to just remove the nutrition facts so people can calculate it themselves depending on which toppings they use.
Can you use vegetable oil instead.of coconut oil
I haven’t tried it but my guess is it wouldn’t work out since vegetable oil wouldn’t harden in the fridge like coconut oil would. I think butter would work though.
Hey- I need to make a dessert for a wedding shower and the bride to be avoids sugar, etc. but loves dark chocolate. These are perfect, and also delicious! However, when left at room temperature (inside with air conditioning on), they become almost liquified — in the paper baking cup but too messy and soft to peel the paper off and eat. Do you have the problem or can you eat them neatly even after they’ve been at room temperature for a bit? Maybe just add more cocoa? Any other thoughts on a fix for the “melty” quality of them? Thanks, either way these will be a new go-to in our home.
This recipe does need to be refrigerated. Sorry! If there isn’t a way to keep it cold it would be best to try to find a different recipe. (one w/o coconut oil and maple syrup (or honey) Those ingredients make it so it needs to be refrigerated.