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!

Why you will love this recipe:
- They have the best taste! The combination of sweet chocolate and bitter coffee beans is just perfect.Â
- 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.
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.Â
How to make this recipe:
Step one:
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.
Step two:
Once the chocolate is melted, stir in the sea salt and espresso beans until the beans are coated.
Step three:
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.
Step four:
Serve and enjoy!
Tips:
- 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.
Recipe variations:
- 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.
Nutrition info:
Each serving of these beans has approximately 112 calories with 13 grams of total carbohydrates, 1 gram of fiber, 12 grams of net carbs, 1 gram of protein and 7 grams of fat. This recipe is gluten free, and can easily be made dairy free, vegan, paleo, keto and low carb.
Frequently asked questions:
Yes! I love to pack a few in my lunch or for my kids' afternoon activities for a little extra zing without spending more money at Starbucks. They're great for kids, too! One or two packs a punch.
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:
- Chocolate Covered Pecans
- 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
Ingredients
- 1 cup espresso beans
- 3 ounces chocolate (I used a dark chocolate bar)
- pinch sea salt
Instructions
- 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.
Notes
- Store these chocolate covered espresso beans in the fridge in an air tight container.Â
- 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.
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