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    Home » Desserts » Chocolate Desserts » Coffee Chocolate

    Coffee Chocolate

    Jul 5, 2022 · Updated: Dec 18, 2022 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    A homemade coffee chocolate is a filled candy with a coffee flavored cream coated in a dark chocolate shell. Only 4 basic ingredients and a no bake wholesome treat.

    coffee chocolate

    Coffee Chocolate

    A homemade coffee chocolate melts in your mouth and is the best energizing snack. They are easy chocolate treats that 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 are also healthier than most chocolate desserts, especially if you use healthier ingredients.

    And you can add this filling to the other fillings I have shared in my chocolates in a box collection here.

    Table of Contents
    • Coffee Chocolate
    • Ingredients In A Coffee Chocolate
    • How to Make A Coffee Chocolate
    • How to Store Coffee Chocolates
    • FAQS about Coffee Chocolates
    • Is There Coffee Flavored Chocolate?
    • What is a Coffee with Chocolate Called?
    • Can I Add Instant Coffee to Melted Chocolate?
    • What Coffee Goes Best with Chocolate?
    • Coffee Chocolate

    Ingredients In A Coffee Chocolate

    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 or Seed butter - I used sunflower seed butter in these chocolates as a way to keep my bars nut-free, but of course any nut butter will work. You'll want a healthier nut butter, one that has only seeds or nuts as the sole ingredient. If you choose to work with sunflower seed butter as I did, you'll want to look for Sunbutter brand, the green label is my favorite.

    coffee chocolate

    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, instant coffee granules and salt.

    Equipment used can be a candy bar mold or just mini cupcake papers in a mini cupcake pan.

    coffee chocolate

    How to Make A Coffee Chocolate

    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.

    Use a mold or cupcake pan:

    1. 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.

    2. Pour or press the filling into shells, smooth just below surface, and top with melted chocolate to complete shell.

    3. Allow to set in freezer for 30 minutes to 1 hour before removing from mold.

    coffee chocolate

    Use the roll-in-balls method:

    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.

    Either way, drizzle with crisscrosses of melted chocolate and dust with ground coffee.

    coffee chocolate

    How to Store Coffee Chocolates

    These chocolates last in the refrigerator for a week.

    FAQS about Coffee Chocolates

    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.

    coffee chocolate

    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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    coffee chocolate

    Coffee Chocolate

    Created by Dee Dine
    A homemade coffee chocolate is a filled candy with a coffee flavored cream coated in a dark chocolate shell. Only 4 basic ingredients and a no bake wholesome treat.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 117 kcal

    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 or seed butter
    • 1 tablespoon instant coffee granules or brewed coffee
    • pinch of salt
    Prevent your screen from going dark

    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
      chocolate
    • 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.
      coffee chocolate
    • Allow chocolate to harden by refrigerating 15 minutes.

    Make chocolate filling

    • If your nut or seed 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 or seed butter, 1 tablespoon instant coffee granules, pinch of salt
      coffee chocolate
    • Press this filling into the chocolate-coated molds or use the roll method (see notes)
      coffee chocolate
    • Top the filling with melted chocolate.
      coffee chocolate
    • Scrap off excess chocolate to smooth the top.
      coffee chocolate
    • Set the mold in the freezer for 30 minutes to 1 hour before removing chocolates from the mold.
      coffee chocolate

    Storage

    • These chocolates last in the refrigerator for a week.
      coffee chocolate

    Video

    Notes

    The roll-in-balls method:
    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.
    Storage: These chocolates last in the refrigerator for a week.

    Nutrition

    Calories: 117kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 69mgFiber: 3gSugar: 11gVitamin A: 1IUVitamin C: 1mgCalcium: 25mgIron: 1mg
    Keyword coffee chocolate
    Tried this recipe?Let us know how it was!

    This post is sponsored by Sunbutter. My opinions are my own.

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    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

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    Comments

    1. BarbaraTl

      March 05, 2022 at 9:01 pm

      5 stars
      The idea of adding coffee to a soft chocolate filling is amazingly simple yet I rarely see recipes like this. Thank you, on my list!

      Reply

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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