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
- 2 Tbsp. cocoa butter
- 2 Tbsp. coconut oil
- 2½ oz. sugar-free baking dark chocolate, divided
- ¼ 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.