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Chocolate and Peanut Butter Covered Coffee Beans Recipe
Nov 09, 2012 @ 4:52 PM
Posted by
Daily Value: 7%
Servings: 16
Balanced, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 141Daily Value: 7%
Servings: 16
Balanced, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 6g | 9% |
| Saturated | 3g | 14% |
| Carbs | 20g | 7% |
| Fiber | 4g | 14% |
| Sugars | 9g | 0% |
| Protein | 5g | 10% |
| Sodium | 5mg | 0% |
| Calcium | 43mg | 4% |
| Magnesium | 54mg | 13% |
| Potassium | 353mg | 10% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 6% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 4% |
| Folic Acid (B9) | 62µg | 16% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Nathan Cyphert / @natecyph
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.
INGREDIENTS
- 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
DIRECTIONS
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.
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.
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.
Recipe Details
Servings: 16Total time: 25 minutes
Notes and Substitutions:
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.
