Homemade 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. These chocolate coffee beans can easily be made vegan, dairy free and keto too!

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top tips:
• Recipe variations:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• They have the best taste! The combination of sweet chocolate and bitter coffee beans combines perfectly.  
• These homemade chocolate espresso beans are so quick and easy to make and only require a few minutes of hands on time. Plus you only need 3 ingredients to make them!
• 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.
• This no bake dessert makes a great homemade gift.
• This recipe is dairy-free, gluten-free, nut free, paleo, vegan, and can be made keto with the right ingredients.

If you love chocolate covered snacks you will also love homemade chocolate covered pecans.

Ingredients and substitutions:

• Espresso beans — Use your favorite coffee beans or espresso beans. 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 used a dark chocolate bar to make this treat 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 (step-by-step):

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!

Top tips:

• If you don't have a microwave you can use a double boiler to melt the chocolate instead.
• Be sure to use a slotted spoon to transfer the chocolate covered beans to the baking sheet so that any excess chocolate can drip off.
• Any type of coffee bean will 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 vegan chocolate.
• 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 dessert 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 at room temperature or in the fridge for up to 3 months.

These chocolate covered beans also freeze really well in an airtight container or freezer safe bag for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• Healthy Peanut Butter Oatmeal Cookies
• The Best Mango Habanero Salsa
• Paleo Chocolate Raspberry Cups
• Homemade Pumpkin Seed Butter
• Easy Air Fryer Popcorn

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