Chocolate and Peanut Butter Covered Coffee Beans

Chocolate and Peanut Butter Covered Coffee Beans
Staff Writer
Chocolate & Peanut Butter Covered Coffee Beans

Nathan Cyphert / @natecyph

Chocolate & Peanut Butter Covered Coffee Beans

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.

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Notes

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.

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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Sodium, Na
19mg
1%
Water
1g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.