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:

• 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.

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:

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:

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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