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Dark Chocolate Covered Espresso Bean Mini Loaves

Soft, sweet, and simple. These dark chocolate cakes are filled with hints of mocha and topped with chocolate covered espresso beans!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 cakes

Ingredients

Cakes:

  • 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

Instructions

Cakes:

  1. Preheat oven to 350 degrees F and grease a mini loaf pan with oil.
  2. 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.
  3. 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.
  4. 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

  1. 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.