Homemade Chocolate Bars Made Easy with Epicure Bakeware (Recipe & Giveaway Announcement!)

“When did food lose its priority in our busy lifestyles?” – Epicure.com

I wonder the same thing all the time. Food is the gas we put into our tanks and it’s worth investing in. Vancouver Island-based Epicure shares this sentiment. This healthy food-focused company is passionate about clean eating and providing customers with delicious meal solutions using whole ingredients. All their products are gluten free and made in a nut free facility. They’re also the first direct-selling company to be part of the Non-GMO Project. Their main goal, however, is to make clean eating simple, fast and delicious. Browse their innovative cookware and edible products here in their new Fall & Winter 2015 Catalogue. (And scroll down for giveaway details!)

I love their Perfect Petites flexible, non-stick tray. It’s perfect for making chocolate bars, bite-sized brownies, mini cheesecakes and so much more. My latest Perfect Petites creations are these vegan, gluten free peanut butter chocolate bars (there’s a nut-free version too, FYI). Once done, they pop out of the Epicure tray so easily, but you can try the recipe with a “regular mold” by oiling it up and placing little parchment paper strips in the base of the molds (they become little tabs you pull on for easy bar-removal).

Thanks so much to Epicure for sponsoring this post! All opinions are my own.


Vegan Chocolate Bars


For the chocolate bar’s exterior shell

1 ¼. c. coconut oil
1 ¼ c. cacao or cocoa powder
¼ – ⅓  c. maple syrup (adjust to your preference)
1 tbsp. vanilla
½ tsp sea salt

For the filling

Nut butter of your choice (I used cashew and almond) or jam (for a nut-free version)

For the peanut butter drizzle

~⅓ c. cacao butter
¼ c. powdered sugar
2 tbsp. organic peanut butter powder (found at most health food stores)

Toppings (optional)

⅓ c. peanuts (or your choice of nut)
⅓ c. vegan mini chocolate chips
1 tbsp. fleur de sel (or any coarse salt)



For the chocolate bar’s exterior shell

  1. In a double broiler, melt coconut oil and then add cacao powder, maple syrup, salt and vanilla. Use a whisk to combine. Set aside for at least 30 minutes to cool and thicken.

For the filling

  1. Place your nut butter of choice or jam in a small ziploc bag and press all of it towards one of the bottom corners. Using scissors, cut a very small portion of the tip off the plastic bag’s pointy corner. This is your spout for easy squeezing!

For the (optional) peanut butter white chocolate drizzle

  1. In a double broiler, melt cacao butter and then add powdered sugar and peanut butter powder. Set aside for at least 30 minutes to cool and thicken.

Assembling your bars

  1. Place your Epicure Perfect Petites tray on a baking sheet for stability.
  2. Using a plastic basting brush, lather the insides of your molds with the dark chocolate. Make sure it’s nice and thick — it needs to be firm enough to contain the filling. You’ll need to brush the insides several times to achieve desired thickness. Between each coat, pop your Perfect Petites tray in the freezer for a minute. To ensure the chocolate bar’s sides are thick enough, tilt your cookie sheet to the side while applying the chocolate so that it hardens in that area, as opposed to the bottom (which is probably already thick enough).
  3. Once your molds are sufficiently coated in chocolate, go to town filling them with your toppings. I made a mix of cashew butter bars, almond butter bars and blueberry jam bars.
  4. Close your chocolate bars by filling the molds with the remaining “chocolate bar exterior shell” mixture. If you don’t have enough, just pop a bit more coconut oil in your double broiler along with cocoa powder and maple syrup. Pop your tray in the freezer for a few hours until they’re completely solid. Make sure the tray is completely horizontal or you’ll wind up with wonky bars!
  5. For the chocolate bar toppings, you’ll need tongs. Prepare your station with bowls of your toppings (remaining melted chocolate mixture, peanut butter white chocolate drizzle mixture, peanuts, vegan mini chips and fleur de sel).
  6. Flip each of your mini chocolate bars upside down, and one at a time, dip them in either the dark chocolate or the peanut butter white chocolate mixture. Do this twice for a thicker shell. Second time round, before the topping firms up, sprinkle on your desired toppings. Tweet me if you have any questions! @erinireland




$250 worth of Epicure products (browse them here) or a gift certificate.

How To Enter

  1. Simply like this image on Instagram and tag two food-loving friends who might appreciate discovering Epicure (and entering the contest for a chance to win, too?). Bonus points if you follow @EpicureOfficial!
  2. I’ll announce the winner one week from today, on Wednesday, December 23. Please note that due to the holidays, the prize will be shipped out after the 25th.

*This contest is open to Canadian residents (excluding Quebec)

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