Chocolate Covered Espresso Beans

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:

• The taste! The combination of sweet chocolate with bitter coffee beans is just perfect. 
• This easy 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.
• This is a no bake dessert or snack.
• Make a big batch every weekend and never worry about meal prep snacks again.
• These chocolate covered coffee beans make a great gift.
• They’re dairy free, gluten free, paleo, vegan, and even keto with the right ingredients.

Key ingredients and substitutions:

• Espresso beans — Use your favorite coffee beans. Light, medium, or dark roast all work great.
• Chocolate — I like using dark chocolate bar for these coated espresso beans but you can use any type of chocolate that you like. 
• Sea salt — I love that extra richness sea salt adds to chocolate covered espresso beans. Feel free to omit this if you don't like salted chocolate. 

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 and variations:

• 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.

How to store:

Store these beans in the fridge for the longest shelf life.

Frequently asked questions:

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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