Homemade no bake coffee chocolate bars filled with a robust coffee-flavored cream and coated in a dark chocolate shell. Only 4 basic ingredients. Make in a mold or cupcake pan.
Homemade coffee chocolate bars are dairy free and gluten free and make the best energizing candy bar snack. These candy chocolate bars are easy to make in a mold or just a mini cupcake pan.
The ingredients in this coffee chocolate bar recipe are healthier than most chocolate desserts, including coconut flour, cocoa and coffee granules. The filling is as creamy as my 2 ingredient chocolate fudge recipe, and the delicious coffee filling can be used in these coffee chocolates but also in chocolates used in my homemade chocolates in a box here.
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Ingredients
1. Chocolate - Use quality chocolate chips or break up a chocolate bar into shards.
2. Coconut Flour - Use coconut flour or almond flour.
3. Peanut butter - Use peanut butter or any nut butter that has only nuts for ingredients, no added sugar.
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. You'll also want for this recipe vanilla and salt.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1. Make the chocolate shell by melting chocolate chips and coconut oil in the microwave for 1 minute. Spoon into mold wells, coating sides. Harden in refrigerator while you make filling.
Step 2. Make the coffee filling by combining all ingredients in a bowl and mix until paste-like.
Step 3. Pour or press the filling into shells. Spoon more melted chocolate on top.
Step 4. Use a scrapper to smooth off the top. Allow to set in freezer for 30 minutes to 1 hour before removing from mold.
Tip: To use a cupcake pan instead, line a mini cupcake pan or regular sized pan with paper liners, then press in the filling and top with melted chocolate.
Substitutions
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 2 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.
Peanut 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.
Storage
These coffee chocolate bars last in a sealed container in the refrigerator for a week. They also freeze well.
FAQS
Coffee and chocolate work well together because coffee's bitterness offsets chocolate's sweetness.
Yes, they freeze well for about 3 months.
Yes, add them in a mini muffin pan with paper liners.
More Chocolate Candy Desserts
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📖 Recipe
Homemade Coffee Chocolate Bars
Equipment
Ingredients
Chocolate shell
- 1 cup chocolate chips melted
- 1 teaspoon coconut oil
- 1 teaspoon instant coffee granules (not brewed coffee here or mixture will seize)
Coffee filling
- 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
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Instructions
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.
Storage
- These chocolates last in the refrigerator for a week.
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