Vegan Chocolate Coffee Candies
Indulge in the rich, velvety decadence of these Vegan Chocolate Coffee Candies, a perfect treat for coffee and chocolate lovers alike. Made with dark vegan chocolate, creamy coconut milk, and a bold kick of instant espresso powder, these bite-sized delights boast a luxurious texture and an irresistible mocha flavor. Sweetened naturally with maple syrup and finished with a delicate dusting of cocoa powder, these candies are dairy-free, gluten-free, and utterly sophisticated. Whether you're looking for a quick homemade gift or a snack to satisfy your sweet tooth, these coffee-infused delights come together effortlessly in just 30 minutes of active prep and are ready to impress after a brief chill in the fridge. Serve them chilled and watch them disappear—these creamy, coffee-kissed treats are simply irresistible!
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Ingredients
- 200 grams Dark vegan chocolate (70% cocoa or more)
- 120 milliliters Full-fat coconut milk
- 2 teaspoons Instant espresso powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil
- 2 tablespoons Maple syrup
- 2 tablespoons Cocoa powder (for dusting)
Directions
Step 1
1. Start by breaking the dark vegan chocolate into small pieces and place them in a heatproof bowl.
Step 2
2. In a small saucepan, heat the coconut milk over medium heat until it's just about to simmer, but do not let it boil.
Step 3
3. Remove the coconut milk from the heat and stir in the instant espresso powder until it fully dissolves.
Step 4
4. Pour the hot coconut milk over the chocolate pieces. Let it sit undisturbed for a minute to melt the chocolate.
Step 5
5. Gently stir the chocolate and coconut milk together until you get a smooth mixture.
Step 6
6. Add the vanilla extract, coconut oil, and maple syrup to the chocolate mixture and stir until well combined.
Step 7
7. Line a small square baking dish or a similar sized container with parchment paper, leaving some overhang on the sides for easy removal later.
Step 8
8. Pour the chocolate mixture into the prepared dish and spread it out evenly with a spatula.
Step 9
9. Allow the mixture to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely, around 2 hours.
Step 10
10. Once set, lift the chocolate slab out using the parchment paper and place it on a cutting board.
Step 11
11. Dust the top with cocoa powder using a fine mesh sieve.
Step 12
12. Using a sharp knife, cut the slab into small candy-sized squares.
Step 13
13. Store the candies in an airtight container in the refrigerator for up to two weeks. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (388.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1695.6 |
| Total Fat 124.4g | 0% |
| Saturated Fat 84.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 57.4mg | 0% |
| Total Carbohydrate 131.4g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 78.1g | |
| Protein 19.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.3mg | 0% |
| Iron 25.3mg | 0% |
| Potassium 1962.4mg | 0% |
Source of Calories