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Chocolate Covered Coffee Beans THM-S

Course Appetizer
Cuisine American
Prep Time 5 minutes
Servings 14
Author Glenda Groff


  • ½ cup coconut oil
  • 2 tablespoons cocoa powder
  • 2-3 tablespoons THM Gentle Sweet
  • 2 tablespoons THM whey protein powder
  • 1 teaspoon vanilla
  • coffee beans


  1. Melt coconut oil until it is softened and easy to stir. In a coffee grinder, grind cocoa, Sweet Mix, and whey protein powder until it is powdered fine. Stir into oil. Add vanilla. Stir until smooth. Spoon chocolate into small molds. Add 6-8 coffee beans to each mold. Refrigerate or freeze. Pop out of molds and store in the refrigerator. Approximately 20-25 candies depending on your molds. A high quality cocoa powder makes the best chocolates. For this recipe I used Scharffen Berger Unsweetened Cocoa Powder and Nicaraguan Coffee beans.

  2. Quick and Easy Chocolate Coffee Beans THM-S. Melt a Lindt 3.5 ounce bar of 90% Chocolate. Add 3 tiny spoons THM Stevia. Mix well. Spoon into molds filling 1/2 full. Add 6-8 coffee beans. Add enough chocolate to fill mold. 12 candies. This recipe does not have the health benefits that coconut oil give but it is a quick way to satisfy your sweet tooth.