Tuesday, March 16, 2010

St Pattys: Mint Chocolate Espresso Beans

Ahhhh these are tasty! Since discovering I can make my own chocolate with coconut oil and stevia I really have been out of control. This is a special variation of my beloved chocolate covered espresso beans. I use candy molds instead of covering individual beans as its difficult to really cover each bean by itself. You can also use ice cub trays or small ramekins.

1/4 cup Coconut oil
3 tablespoons Cocoa powder
2 1/4 teaspoons Stevia
3 teaspoons Honey
3 teaspoons Mint extract
3 tablespoons Coffee beans

In a small bowl microwave coconut oil for 30 seconds until liquid. Stir in cocoa powder, making sure it is completely dissolved. Next add honey, stevia, mint extract and stir well. Chop coffee beans into medium sized pieces and mix them into the chocolate mixture. Pour mixture into candy molds. Once mixture is settled in the molds you want to make sure there is enough chocolate so that you cannot see the espresso pieces from the top. If you can see the espresso you may want to mix up some more chocolate and divide it between the molds-- I say this because the size of coffee beans and candy molds may differ and if you don't have enough chocolate the candies may come out too bitter. Place molds in the fridge until hard. Once hardened remove from molds and enjoy!