Homemade coffee chocolate made as a chocolate bar filled with a coffee flavored cream and coated in a dark chocolate shell. Only 4 basic ingredients and a no bake wholesome treat.
Homemade coffee chocolate melts in your mouth and makes the best energizing snack. These easy homemade coffee chocolate bars are made with only a few ingredients, as well as vegan and gluten-free. They are easy to make in a mold or just a mini cupcake pan.
The ingredients in this coffee flavored chocolate is healthier than most chocolate desserts, including coconut flour, cocoa and coffee granules. The filling is creamy as my easy fudge recipe, and the delicious coffee filling can be used in these bars but also in chocolates used in my homemade chocolates in a box here.
The way to make these chocolates is simple. First, gather the ingredients.
1. Chocolate - As with any recipe, the quality of the chocolate influences the recipe so choose the best tasting and healthiest chocolate chips or bar you have access to. Dark chocolate is best, and I steer towards allergen free brands such as Enjoylife or HU. Same with the cocoa you choose.
2. Coconut Flour - Buy coconut flour in most grocery stores. You can use almond flour instead, just use less because coconut flour is more absorbent. Coconut flour is full of healthy fats, can boost energy, trigger metabolism and assist in weight loss, and helps boost immunity with its antimicrobial properties [source]
3. Nut butter - You'll want a healthier nut butter, one that has only seeds or nuts as the sole ingredient.
4. Coffee - I use instant coffee granules because they dissolve in the batter so easily. Brewed coffee works in the filling, but don't use brewed in the chocolate shell or the mixture will seize. Never use spent coffee grounds, wet or dry, and don't use fresh ground coffee either.
5. Other ingredients include iron-rich date paste, made by blending Medjool dates with water. I linked to a more detailed recipe on how to make and store date paste. It is such a healthy sweetener. You'll also want for this recipe vanilla and salt.
Equipment used can be a candy bar mold or just mini cupcake papers in a mini cupcake pan.
Steps to Make Bars
These chocolates are so easy to make. And they are easy to make in either a mold or even in a small cupcake cup pan, or by rolling the filling into balls and dipping them.
1. Make the chocolate shell by melting chocolate chips. Microwave chocolate chips, coconut oil for shell in a microwave safe container for 1 minute, stir until smooth, adding the coffee granules last.
2. Make the coffee filling by combining all ingredients in a bowl and mix until paste-like.
3. Spoon melted chocolate for shells into wells of mold or into mini cupcake papers, and use a spoon or paint brush to coat all sides. Allow chocolate to harden by refrigerating 15 minutes.
4. Pour or press the filling into shells, smooth just below surface, and top with melted chocolate to complete shell.
5. Allow to set in freezer for 30 minutes to 1 hour before removing from mold.
Roll into Snack Balls
If you don't have a silicon mold like this one, no worries, instead make chocolate covered snack balls. Here's how.
1. Make the filling and stir until smooth.
2. Chill the filling in the bowl in the freezer for 15 minutes. Then roll 1 tablespoon of filling mixture into balls with clean hands. Line them on a parchment-covered cookie sheet. Freeze the balls for 15 minutes.
3. Make the chocolate shell by microwaving the chocolate chips at one-minute intervals and stir until smooth.
4. Dip the rolled chocolates into the melted chocolate using a candy dip or a fork - lower and use a spoon to dribble melted chocolate over the top.
5. Set the coated chocolates back on the parchment and chill for 15 minutes to quicken the set.
6. Drizzle with crisscrosses of melted chocolate and dust with ground coffee.
Flour. Instead of coconut flour, use almond flour only use less because it is less absorbent.
Date Paste. Instead of date paste, use 6 pitted dates, but drop them in just boiled water for 10 minutes to soften. Also you might need to add up to ¼ cup of water to the final batter to get it to the texture you see in my images. It's possible to use a liquid sweetener such as maple syrup but you'll have to play with the amounts according to the taste you want to achieve. Add the maple syrup last, starting with ¼ cup, mix and taste and decide if more is needed.
Nut butter. You can use any flavor nut butter, just be sure it is a healthy, natural version and has only nuts in the ingredient list.
These chocolate bars last in a sealed container in the refrigerator for a week.
Coffee chocolates are basically homemade chocolates with a coffee-flavored cream. Still, the public seems to have a lot of questions about coffee chocolates so I try to answer them here.
Is There Coffee Flavored Chocolate?
This recipe is for coffee flavored chocolates! Just mix up the ingredients with instant granulated coffee and you have coffee flavored chocolate.
What is a Coffee with Chocolate Called?
A coffee with chocolate is called a mocha. But that is the name of a drink. This recipe is a twist on that drink - a coffee mocha in chocolate form.
Can I Add Instant Coffee to Melted Chocolate?
You absolutely can add instant coffee to melted chocolate. And that is the basis for this coffee chocolate recipe. Never add coffee grounds, dry or wet, and only use brewed coffee for the filling, not for the shell.
What Coffee Goes Best with Chocolate?
In general a darker roast ground coffee is best to add to chocolate, but if you want convenience, use instant granules, they dissolve easily in the mixture.
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- 1 cup chocolate chips melted
- 1 teaspoon coconut oil
- 1 teaspoon instant coffee granules (not brewed coffee here or mixture will seize)
- 2 tablespoon cocoa powder
- ½ cup date paste 6 dates blended with ⅓ cup water
- ⅓ cup coconut flour or ¼ cup almond flour
- 1 tablespoon nut butter
- 1 tablespoon instant coffee granules or brewed coffee
- pinch of salt
Make chocolate shell
- Microwave chocolate chips and coconut oil in a microwave safe container for 1 minute, stir until smooth.1 cup chocolate chips, 1 teaspoon coconut oil
- Spoon melted chocolate for shells into wells of mold (or into mini cupcake papers) and use a spoon or paint brush to coat all sides.
- Allow chocolate to harden by refrigerating 15 minutes.
Make chocolate filling
- If your nut butter is not soft, microwave it for 15 seconds and stir until smooth.
- Add all ingredients to a bowl and stir until you have a paste-like texture.1 teaspoon instant coffee granules, 2 tablespoon cocoa powder, ½ cup date paste, ⅓ cup coconut flour, 1 tablespoon nut butter, 1 tablespoon instant coffee granules, pinch of salt
- Press this filling into the chocolate-coated molds or use the roll method (see notes)
- Top the filling with melted chocolate.
- Scrap off excess chocolate to smooth the top.
- Set the mold in the freezer for 30 minutes to 1 hour before removing chocolates from the mold.
- These chocolates last in the refrigerator for a week.
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