Chocolate covered coffee beans recipe and content provided by Sheridan Austin
This recipe for chocolate covered coffee beans is made for all your creamy, crunchy, and sweet cravings. A dark chocolate blend blankets crisp coffee beans for a dessert so rich, you won’t believe it’s sugar-free.
Coffee beans and cacao powder are rich sources of polyphenols, plant-based compounds that work to fight aging and keep your brain sharp. With this recipe, you get a double dose of them -- plus a boost of quality fat and chocolatey flavor from cacao butter.
Temperature is key for keeping your chocolate from melting. Refrigerating the coffee beans for 5-10 minutes or longer will help the chocolate seal onto them, and storing in the fridge or freezer ensures that the coating stays intact. For an extra chocolate fix, you can roll each bean in additional cacao powder after the coating sets and becomes tacky.
Low-Carb Chocolate Covered Coffee Beans
Start to Finish: 30 minutes
1/2 cup cacao butter, melted
1/2 cup cacao powder
Pinch of salt
1/2 teaspoon vanilla essence
1/2 cup whole coffee beans
2 1/2 tablespoons granulated non-GMO erythritol or birch xylitol
Refrigerate the coffee beans for 5-10 minutes while you prepare the chocolate coating. Line a baking sheet with parchment paper.
If using a granulated sweetener, pulse it in a blender until it reaches a fine, powdery consistency. You can also use a pre-powdered sweetener and skip this step.
Combine sweetener with cacao butter, cacao powder, salt, and vanilla. Stir and blend completely.
Remove coffee beans from the refrigerator and add to the chocolate mixture. Stir to coat each bean in chocolate.
With a fork, lift each bean from the chocolate and place on the baking sheet. Freeze the tray until chocolate has set.
Serve immediately, or store covered in the refrigerator or freezer.
Nutritional Information (per serving):
Sugar Alcohols: 6g
Net Carbs: 5.2g