These chocolate covered espresso beans are the perfect snack when you need a quick energy boost! This 3-ingredient recipe is so simple and easy to make and is ready in just a few minutes. This recipe can easily be made vegan, dairy free and keto too!
Table of Contents
Why you will love this recipe:
- They have the best taste! The combination of sweet chocolate and bitter coffee beans is just perfect.
- These homemade chocolate espresso beans are so quick and easy to make and only require a few minutes of hands on time.
- You only need 3 ingredients to make this recipe.
- This easy snack is the perfect pick-me-up to give you energy and help keep you awake! You get the same amount of caffeine as a cup of coffee with a handful of these beans.
- The dark chocolate shell is rich and creamy, and the espresso beans have that perfect crunchiness to give this snack the best texture.
- This is a no bake dessert or snack.
- These chocolate covered coffee beans make a great gift.
- This recipe is dairy free, gluten free, nut free, paleo, vegan, and can even be made keto with the right ingredients.
If you love chocolate covered snacks you will also love chocolate covered pecans.
Taste and texture:
These chocolate coffee beans have a rich chocolatey, melt in your mouth, coating with a nice crisp inner texture. The chocolate coating is nice and sweet while the inner espresso bean is more bitter, leading to the perfect combination of flavours.
Key ingredients and substitutions:
- Espresso beans — Use your favorite coffee beans or espresso beans to make this recipe. Light, medium, or dark roast coffee beans all work great.
- Chocolate — You can use any type of chocolate that you like for this recipe including dark chocolate, milk chocolate or even white chocolate. I use a dark chocolate bar for this recipe but you could also use chocolate chips.
- Sea salt — adding a little salt to the chocolate gives these espresso beans even more flavour. If you don't like salted chocolate simply omit the salt from the recipe.
How to make this recipe:
First, break the chocolate bar into pieces and microwave it in a microwave safe dish on high for 30 second intervals until the chocolate is melted.
Once the chocolate is melted, stir in the sea salt and espresso beans until the beans are coated.
Next, using a slotted spoon or fork, transfer the chocolate covered coffee beans onto a baking sheet lined with parchment paper or a silicone liner. Place the baking sheet in the freezer for 3-5 minutes to harden the chocolate.
Serve and enjoy!
- If you don't have a microwave to melt the chocolate, you can use a double boiler instead.
- 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.
- To make this recipe keto use a keto chocolate bar or chocolate chips.
- To make this recipe dairy free use dairy free chocolate.
- To make it vegan 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.
- To make this chocolate treat healthier use chocolate sweetened with coconut sugar to make this recipe refined sugar free.
- To make this recipe sugar free use sugar free chocolate.
How to serve:
These chocolate beans can be served cold or at room temperature. Eat them on their own as a snack or for dessert or use them to top other desserts such as cakes, pies or ice cream.
How to store:
Store these beans in an airtight container for up to a month or in the fridge for up to 3 months.
These chocolate covered beans also freeze really well.
This recipe is gluten free, and can easily be made dairy free, vegan, paleo, keto and low carb.
Frequently asked questions:
Yes! The caffeine from the coffee beans and the chocolate are great for giving you a little energy boost.
The average cup of black coffee has about 95mg caffeine. Depending on the chocolate you use, a single chocolate covered espresso bean can contain up to 12mg caffeine with a dark chocolate shell, or as little as 7mg caffeine with milk chocolate. You just need 7 to 10 espresso beans for the same amount of caffeine!
Other recipes you will love:
- Vegan Peanut Butter Oatmeal Cookies
- Mango Habanero Salsa
- Paleo Chocolate Raspberry Cups
- Pumpkin Seed Butter
- Air Fryer Popcorn
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Chocolate Covered Espresso Beans
- 1 cup espresso beans
- 3 ounces chocolate (I used a dark chocolate bar)
- pinch sea salt
- 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.
- 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.
- Store these chocolate covered espresso beans in the fridge in an air tight container.
- You can use any type of chocolate bar that you like for this recipe, or the equivalent amount of chocolate chips
- Omit the sea salt if you prefer unsalted chocolate.