Chocolate and Peanut Butter Covered Coffee Beans

Chocolate & Peanut Butter Covered Coffee Beans
Nathan Cyphert / @natecyph


  •   Two 3 1/2-ounce dark chocolate bars
  • 1/4 Cup  smooth peanut butter
  • 1 Teaspoon  vanilla extract
  • 1 Cup  dark roast whole coffee beans
  • 3 Tablespoons  cocoa powder
  • 3 Tablespoons  powdered sugar

I love coffee. Love it. Can't get enough of it. I love the smell, the taste, the culture, and the buzz. Similarly, I love peanut butter... for many of the same reasons. (Is there such a thing as peanut butter culture? There should be.) In the spirit of these two love affairs of mine, and as I sat one day eating chocolate-covered espresso beans, this idea came to me. This recipe isn't rocket science, but it's also not foolproof. It's delightfully homemade, it's messy, it wakes me up, and tastes amazing.

See all chocolate recipes.

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Break the chocolate into small pieces and place in a small saucepan over low heat. Stir constantly until chocolate is melted. Add the peanut butter and vanilla extract and continue stirring until mixed well.

Chocolate in Bowl

Once all is mixed and melted together, you need to do some temperature control to find the right consistency of the chocolate before dipping the beans. Turn off the heat and let the mixture cool slightly. The chocolate should be warm but not overly runny. Test this by tipping the saucepan side to side and seeing how easily the mixture moves. It should move slowly back and forth.

Coffee Beans in Chocolate

Pour the coffee beans into the mixture and stir until all beans are coated. Line a tray with waxed paper. Then, use a fork, spoon, or your fingers (if you don't mind getting messy) and remove the beans 1 or 2 at a time and place them on the tray. Try to keep them as separate as possible, but some groups or clumps are OK.

Let the chocolate cool. (You can speed this process up by putting the tray in the freezer.) Once the chocolate is almost completely set, mix the cocoa powder and powdered sugar and add the mixture and the beans to a large Ziploc bag. Shake vigorously until all beans are coated and you're done!

Place in a container or whatever you want to store them in and enjoy.


Note: You can substitute milk chocolate for the dark if you want a sweeter snack. And, if you need more caffeine, you can substitute espresso beans for the coffee beans.


Calories per serving:

144 calories

Dietary restrictions:

Balanced, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 101g 156%
  • Carbs 289g 96%
  • Saturated 8g 42%
  • Fiber 53g 211%
  • Trans 0g
  • Sugars 128g
  • Monounsaturated 28g
  • Polyunsaturated 10g
  • Protein 76g 151%
  • Cholesterol 10mg 3%
  • Sodium 59mg 2%
  • Calcium 597mg 60%
  • Magnesium 635mg 159%
  • Potassium 5,236mg 150%
  • Iron 29mg 159%
  • Zinc 10mg 68%
  • Phosphorus 1,044mg 149%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 47%
  • Folic Acid (B9) 845µg 211%
  • Vitamin E 6mg 32%
  • Vitamin K 12µg 15%
Have a question about nutritional data? Let us know.
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