And here I am again displaying my obsession for both chocolate AND coffee.
I’m updating my life motto to “When life gives you some chocolate covered espresso beans, a cute little loaf pan you rarely use, and a chocolate craving, you make a recipe out of it!” Too long, you think? Yeah you’re right. How about “When life gives you chocolate -> make cake!”? I think that’s a good one.
So over the weekend I took my sister and her friend with me on my routine gym sesh/grocery shopping trip and on the way to one of my favorite stores I was saying how I really like this store and prefer the overall feel of it to another one of the stores I frequent. Sidenote: does anyone else dislike shopping at a certain store because of either, the normal clientèle or just the way the inside of the store makes you feel? Maybe I’m weird and that’s just me.
Anyway, after talking about that we got the store I prefer and were detoured by a car accident that was literally right in front of my turn. Guys, the traffic lights in Coeur d’Alene are terrible. thety change lightning fast and I’m positive that’s why this accident happened because I’ve nearly had one at this same light a few times. Thankfully it didn’t look like anyone got injured, just a fender bender, but I was like “Seriously?” Maybe I shouldn’t go around talking negatively about stores, especially because the chocolate covered espresso beans for this recipe came from the bulk section at the store I was bashing.
Wow, I’m so bad about getting so far off topic, clearly I have a talent. Sorry guys, what are we supposed to be talking about? Oh, yes cake! These little cake loaves are just rectangular muffins, but I kinda just love the cuteness factor of a mini loaf.
These are quick and easy to make and they’re perfect for an indulgent breakfast, a sweet afternoon treat with coffee (of course), or a dessert with plenty of depth.
I think you should be able to find the chocolate covered espresso beans at most grocery stores and, like I said, I got mine from a bulk foods store, but I’ve also included a recipe so you can make them yourself. Oh, and for the mini loaf pan you can get that online (Here -> Mini loaf pan)
Dark Chocolate Covered Espresso Bean Mini Loaves
- 1 1/4 cups full-fat coconut milk
- 1/4 cup maple syrup
- 1 cup sugar
- 1 teaspoon lemon juice or vinegar
- 1/2 cup organic vegetable oil
- 2 teaspoons instant coffee
- 3/4 cup cocoa powder
- 1 1/2 tablespoons baking powder
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2/3 cup dairy free semisweet chocolate chips
Chocolate Covered Espresso Beans
- 1/3 cup coffee beans
- 1/2 cup dairy-free semisweet chocolate chips if desired you can use dairy free white chocolate or "milk" chocolate for some of them.
- 1 teaspoon coconut oil
Preheat oven to 350 degrees F and grease a mini loaf pan with oil.
Whisk the sugar with the oil in a large mixing bowl. Add the coconut milk and lemon juice (or vinegar), vanilla, baking powder, salt, and cocoa and stir well until combined.
Stir in the flour and add the chocolate chips. Divide the batter among the slots in the pan and sprinkle the tops with the chocolate covered espresso beans.
Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove and place on a cooling rack to cool for at least 5 minutes before removing the cakes from pan.
Chocolate Covered Espresso Beans
In a double boiler or microwave safe bowl, melt chocolate chips and coconut oil; stir until smooth. Dip coffee beans in chocolate; allow excess to drip off. Place on waxed paper; let stand for 10-15 minutes until set. Store in an airtight container.