Dark Chocolate Espresso Fat Bombs

Who doesnʼt love the flavors of chocolate and coffee together? This fat bomb will give you energy without even touching the caffeine!

Serves: 8Hands-on: 25 minutesTotal: 3 hoursDifficulty: Medium

Serves: 8


  • 2 Tbsp. cocoa butter
  • 2 Tbsp. coconut oil
  • 2 1⁄2 oz. sugar-free baking dark chocolate, divided
  • 1⁄4 tsp. coffee extract
  • 5 drops stevia glycerite
  • 8 coffee beans


  • In a small saucepan over very low heat, add cocoa butter, coconut oil, and 2 ounces of the chocolate, stirring until completely melted, about 3 minutes. Remove from heat and stir in coffee extract and stevia.
  • Pour into 8 silicone molds. Refrigerate until hard, about 2 hours. Remove from mold. Melt the remaining chocolate. Dip the edge of a coffee bean in the melted chocolate and then place it on top of a fat bomb. Repeat the process with the remaining beans and chocolates. Let the chocolate harden before serving.
  • Store in refrigerator for up to 1 week.