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Chocolate covered espresso beans in a bowl.

Chocolate Covered Espresso Beans

  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free


Homemade Chocolate Covered Espresso Beans are surprisingly quick and easy to make with just three ingredients. They're delicious on their own, as a homemade edible gift, or as a topping for desserts like ice cream and cake. 


Units Scale
  • 1 cup semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup espresso beans (or lighter roast coffee beans)


  1. Prepare a rimmed baking sheet with parchment paper and set aside. 
  2. Add chocolate and coconut oil to a microwave safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. 
  3. Add espresso beans to the melted chocolate and stir well until all beans are evenly coated. 
  4. Using a spoon or two forks, transfer each chocolate coated espresso bean to the parchment paper, leaving a little space in between. It's okay if it gets a little messy! Once all of the beans are transferred, place in refrigerator or freezer until chocolate has set. 
  5. Transfer to an airtight container and store at room temperature or in the refrigerator for up to a few weeks. 


Espresso beans: you can really use any variety you'd like – the flavor won't make a huge difference. Espresso beans tend to be richer and more bitter than other coffee beans, which we personally prefer. If you prefer less bitter coffee taste, use light or medium roast coffee beans. Just make sure to purchase whole beans, not ground! 

Chocolate: Again, the type of chocolate depends on your preference. For a more bitter treat, use dark chocolate. For less bitter, opt for semisweet, milk or even white chocolate. 

Coconut oil: A small amount helps to loosen up the melted chocolate, making it easier to coat the espresso beans. If you don't have any, the recipe will still work without it. 

Storage: Store in an airtight container at room temperature or in the refrigerator for several weeks. (Just don't store at room temperature if you live somewhere very hot, otherwise they will melt and stick together). For longer term storage, store in an airtight container in the freezer for up to 6 months. 

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: No Bake
  • Cuisine: American


  • Serving Size:
  • Calories: 79
  • Sugar: 7.3 g
  • Sodium: 0.5 mg
  • Fat: 5.1 g
  • Carbohydrates: 8.4 g
  • Fiber: 1 g
  • Protein: 1 g

Keywords: chocolate covered espresso beans