Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans are the perfect afternoon snack when you need a little boost! This 3-ingredient recipe is so simple for the perfect meal prep snacks with a little sweetness and a kick of caffeine. Plus, they’re paleo, keto, vegan, and gluten free, too!

CHOCOLATE COVERED ESPRESSO BEANS RECIPE

WHY THESE ARE THE BEST CHOCOLATE ESPRESSO BEANS

• This easy afternoon snack is the perfect pick-me-up, too! Get the same amount of caffeine as a cup of coffee with a handful of these beans.
• The chocolate shell is rich and creamy, and the espresso beans have that perfect crunchiness, too.
• Make a big batch every weekend and never worry about meal prep snacks again!
• They’re dairy free, gluten free, paleo, vegan, and even keto with the right ingredients.

KEY INGREDIENTS FOR CHOCOLATE COVERED ESPRESSO BEANS:

• Espresso beans — Use your favorite whole bean coffee. Light, medium, or dark roast works great!
• Chocolate — I like using a dark chocolate bar for these coated espresso beans.
• Sea salt — I love that extra richness sea salt adds to chocolate covered espresso beans. Feel free to omit this if you’d like!

THE EQUIPMENT YOU’LL NEED TO MAKE THESE ESPRESSO BEANS:

• A set of measuring cups for all your ingredients
• A double boiler for the smoothest melted chocolate without a microwave

TIPS AND VARIATIONS FOR CHOCOLATE COVERED ESPRESSO BEANS:

• You can use any type of chocolate you like for this recipe! Note that dark chocolate has more caffeine than milk chocolate. You can also use chocolate chips!
• Any type of coffee bean would work for this recipe depending on your taste preference — for a bolder flavour, use a dark or medium roast coffee bean, for a milder flavour use a light roast coffee bean.
• Omit the sea salt if you prefer unsalted chocolate.
• How to make it keto: Use a keto chocolate bar such as Bulletproof chocolate bars.
• To make it vegan: Be sure to use a vegan chocolate bar such as Hu chocolate or Zazubean.
• To make it paleo: Use a paleo safe chocolate made without dairy or soy such as Hu chocolate or Zazubean.
• If you don’t have a microwave to melt the chocolate, you can use a double boiler instead.
• Store these beans in the fridge for the longest shelf life.

FREQUENTLY ASKED QUESTIONS:

MORE EASY SNACK RECIPES YOU’LL LOVE:

• Chocolate Covered Pecans
• Vegan Peanut Butter Oatmeal Cookies
• Mango Habanero Salsa
• Paleo Chocolate Raspberry Cups
• Pumpkin Seed Butter
• Air Fryer Popcorn

5 from 1 vote

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Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans are a fun snack that taste amazing and will give you a quick burst of energy!

Course Dessert, Snack

Cuisine American

Keyword 3 ingredients, easy snack, no bake

Prep Time 5 minutes

Servings 12

Calories 112 kcal

Ingredients

• 1 cup espresso beans
• 3 ounces chocolate (I used a dark chocolate bar)
• pinch sea salt

Instructions

1. Break the chocolate bar into pieces and place it in a microwave safe dish. Melt it by microwaving on high for 30 second intervals. Once melted, stir in the sea salt and espresso beans until the beans are coated.

   

2. Using a slotted spoon or fork transfer the coated espresso beans onto a baking sheet lined with parchment paper or a silicone sheet. Place the baking sheet in the freezer for 3-5 minutes to harden the chocolate.

   

Recipe Notes

1. Store these chocolate covered espresso beans in the fridge in an air tight container. 
2. You can use any type of chocolate bar that you like for this recipe, or the equivalent amount of chocolate chips
3. Omit the sea salt if you prefer unsalted chocolate.

Nutrition Facts

Chocolate Covered Espresso Beans

Amount Per Serving

Calories 112 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 5mg0%

Potassium 69mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.