The Forgotten US Army Chocolate Ration I Made at Home
The Forgotten US Army Chocolate Ration I Made at Home is a medium American recipe that serves 12. 2000 calories per serving. Recipe by Survival Kitchen 1930 on YouTube.
Prep: 30 min | Cook: 6 hrs 15 min | Total: 7 hrs 5 min
Cost: $4.85 total, $0.40 per serving
Ingredients
- 6 oz Dark Chocolate (70% cacao, broken into small pieces)
- 1 oz Cocoa Powder (Unsweetened, sifted)
- 5.6 oz Pure Cane Sugar (Granulated, fast‑acting carbohydrate)
- 2.5 oz Rolled Oats (Blended into a fine oat flour; no large chunks)
- 1 oz Dry Milk Powder (Non‑fat, adds protein and creaminess)
- 0.125 tsp Vanilla Extract (Pure vanilla for flavor)
- 3 tbsp Ground Coffee (Regular ground coffee, fine)
- 1 sheet Plastic Wrap (For covering the mold while setting)
- 1 sheet Parchment Paper (Wrap each bar before foil)
- 1 sheet Aluminum Foil (Seals bars for long‑term storage)
Instructions
Break Chocolate
Using a sharp knife, break the 6 oz dark chocolate into small, uniform pieces.
Time: PT5M
Set Up Double Boiler
Fill a pot with about 2 inches of water, bring to a boil, then reduce to a gentle simmer. Place the heat‑proof bowl with chocolate pieces on top, ensuring the water does not touch the bowl.
Time: PT5M
Melt Chocolate
Stir the chocolate continuously until it is completely melted and smooth.
Time: PT5M
Incorporate Cocoa Powder
Add 1 oz unsweetened cocoa powder to the melted chocolate and whisk until fully dissolved.
Time: PT2M
Add Cane Sugar
Stir in 5.6 oz pure cane sugar until the mixture is uniform and the sugar has dissolved.
Time: PT2M
Make Oat Flour
Place 2.5 oz rolled oats in a blender or food processor and pulse until a fine, powdery flour forms with no visible chunks.
Time: PT5M
Combine Oat Flour
Add the oat flour to the chocolate mixture and stir vigorously. The mixture will become thick, heavy, and difficult to move.
Time: PT3M
Add Dry Milk Powder
Stir in 1 oz dry milk powder until fully incorporated.
Time: PT2M
Flavor with Vanilla and Coffee
Add 1/8 tsp vanilla extract and 3 tbsp ground coffee, mixing until evenly distributed.
Time: PT2M
Portion and Pack
Spoon the thick mixture into an ice‑cube tray (or silicone mold). Press each cavity down hard with the back of a spoon or a small weight until the mixture is compacted like a rock, eliminating air pockets.
Time: PT5M
Cover and Cure
Cover the tray tightly with plastic wrap and let the bars set at room temperature for 6–7 hours (or 2 hours in a cool place) until fully hardened.
Time: PT6H15M
Temperature: Room Temperature
Unmold and Store
Remove the solid bars from the tray, wrap each individually in parchment paper, then seal in a thick layer of aluminum foil. Store in a dark, dry place or a bug‑out bag for up to two years.
Time: PT5M
Form Coffee Balls (Optional)
While the mixture is still warm, take small portions, roll them between your palms into dense balls, and place on parchment to dry alongside the bars.
Time: PT5M
Use Coffee Balls (Optional)
When needed, drop one coffee ball into a cup of boiling water, stir, and wait one minute. The ball melts into a thick, high‑calorie mocha drink.
Time: PT1M
Temperature: Boiling Water
Nutrition Facts
- Calories
- 2000
- Protein
- 3 g per bar
- Carbohydrates
- 30 g per bar
- Fat
- 6 g per bar
- Fiber
- 2 g per bar
Dietary info: Vegetarian, High‑calorie, Non‑perishable, Gluten‑containing (if oats are not certified gluten‑free)
Allergens: Milk, Oats (possible gluten cross‑contamination), Coffee
Last updated: August 1, 2026








