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.Â
- 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.Â
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:
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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