These crunchy sweet Homemade Vegan Chocolate Covered Coffee Beans are a fun way to get a boost of energy. They make a great gift too!
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Sweet dark chocolate with crunchy bitter coffee beans, what could be better? These Homemade Vegan Chocolate Covered Coffee Beans are a great pick-me-up in the afternoon.
If you often buy dark chocolate espresso beans in coffee shops, then this recipe is for you! It's perfect for coffee lovers.
They make great a snack or dessert. Give this homemade treat as a hostess gift during the holidays.
Other recipes with coated chocolate I've made are Mexican Chocolate Covered Chickpeas, Chocolate Coated Cacao Nibs, and Mexican Chocolate Coated Almonds.
Another great recipe is my Date Snickers. They are one of my favorite recipes with coated chocolate.
Other recipes to try are my Vegan Chocolate Bark with Coconut Oil and my Vegan Mexican Chocolate Truffles recipe.
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❤️ Why You'll Love Them
- It's an easy recipe that's made in minutes.
- Sweet dark chocolate pairs nicely with the bitter taste of roasted coffee beans.
- They're a sweet treat that's cheaper than store-bought chocolate-covered espresso beans.
- They'll give you an energy boost.
🧾 Ingredients
- Whole coffee beans: Add crunch and bitter flavor. I used a dark roast coffee bean, but you could use your favorite coffee beans.
- Dark chocolate chips: For the sweet chocolaty flavor. You could also use dark chocolate baking chunks or a chopped dark chocolate bar.
- Cinnamon: Adds a warm spice flavor.
- Salt: Enhances flavors. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Cacao powder (or unsweetened cocoa powder)
- Cayenne pepper or chili powder
- Nutmeg, ginger, or cardamom
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🔪 Instructions
Step 1: Add chocolate chips to a heat-safe bowl over a saucepan with water or a double boiler.
Step 2: Melt until smooth and creamy.
💭 Tip
You can also melt chocolate in a microwave-safe bowl in the microwave. Heat it at 15-second intervals until melted.
Step 3: Add cinnamon and salt. Mix well.
Step 4: Add coffee beans and stir until coated.
Step 5: With a fork, lift the coffee beans out of the chocolate to let the excess chocolate drip off. Spread in a single layer on a parchment-paper lined baking sheet.
Step 6: Place in the fridge to cool and set. Place in an airtight container once the chocolate firms up and store in the fridge.
👩🏻🍳 Recipe FAQs
These homemade chocolate-covered coffee beans recipe will last for 2-3 weeks in an airtight container in the fridge and for several months in the freezer.
🍫 Other Easy Chocolate Recipes
If you tried this Homemade Vegan Chocolate Covered Coffee Beans Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Homemade Vegan Chocolate Covered Coffee Beans
Ingredients
- 1 cup coffee beans
- 1 cup chocolate chips or dark chocolate baking chunks
- Pinch cinnamon (optional)
- Pinch salt
Instructions
- Place a heat proof bowl over a sauce pan filled with a couple of inches water (or use a double boiler). Pour chocolate chips in the bowl over medium heat.
- Stirring constantly, heat until smooth and melted.
- Add cinnamon and salt. Mix well.
- Add coffee beans and stir until all the coffee beans are coated.
- Using a fork, lift the coffee beans out and spread them out on a parchment-lined baking sheet.
- Place in the fridge to cool and set.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.
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