Chocolate Covered Coffee Beans
Chocolate + coffee = love.
These are two deliciously stimulating foods that work wonders together. They give you a little caffeine boost and are packed with antioxidants. They both can however, be backs with pesticides, chemicals and added sugars. Finding quality is very important and should be the main focus for health. Quality over quantity. I always make my own chocolate so I can control the sugar content and know that the ingredients involved are organic, ethically sourced and kept to a minimum. Chocolate is actually very easy to make and involves 3 ingredients: cocoa butter, cocoa powder and a sweetener. I learned how to make chocolate while working in Costa Rica at a raw cocoa and smoothie bar and now make it at home regularly. If you make a large batch you can keep it in the freezer for later use or make them into chocolate chunks or chips for baking.
As for coffee, this is one of the most pesticide sprayed crops out there. Since the majority of the population (especially in Canadian winters) consumes this tasty beverage, it has become mass produced in many areas. As the trend goes with mass production, the quality of the product decreases in order to meet demands at a lower cost. However, there are still many companies that take the time to ensure organic beans are produced that are ethically sourced and you can taste the difference!! Once I started drinking good quality coffee, I cannot drink it from large chains as the flavour is more bitter and I get the jitters much easier… #coffeesnob. I also find I get a stomach ache sometimes from low quality coffee so I generally avoid it. I also like to support local coffee shops and roasters who have the same beliefs I do about their beans. In these cases, you are more likely to reap the antioxidant benefits of good quality coffee and not get the added chemicals. Did you know that coffee is one of the main source of antioxidants in the human diet? Crazy right. Make sure you are choosing a quality bean.
Coffee has been shown to help reduce the risk of many diseases (especially CV), boost exercise performance and increase your focus, all while being emotionally satisfying and warming. Coffee has ranked the number one most recognizable smell in studies and luckily has some powerful health benefits. However, if you have a weak liver or adrenals, excess caffeine is not recommended and can leave you even more depleted. If you have troubles sleeping it also may be best for you to avoid coffee completely - especially with racing thought when trying to fall asleep or do not consume caffeine after noon to ensure enough time to metabolize. Again if you have a weak liver or overburdened liver, you may metabolize caffeine more slowly and make sleeping more challenging. Caffeine is also not recommended for those with anxiety, as it can make you more on edge and manic. As someone more prone to anxiety, I find I get this way with too much coffee and generally keep consumption to weekends when there is generally less stress. As coffee can increase energy and focus, it can magnify preexisting stress and your focus on that stress. During the week I’m a tea toddler, still reaping antioxidant benefits in addition to L-theanine - but that is another discussion.
You can also use decaf coffee beans (which I did here for half of them) if you are prone to anxiety but still want to reap the benefits of coffee and chocolate. Or if you would like to eat them in the afternoon and be able to sleep like a baby - decaf is for you. Just make sure to separate the beans so you know which is which!
Chocolate Covered Coffee Beans
Ingredients
1/2 cup organic cocoa butter
1/2 organic cocoa powder - if using raw you may need less
1 tbsp organic honey*
1/4 tsp vanilla extract or bean - optional
3/4 cup coffee beans
Directions
Melt the cocoa butter in a double broiler (or a heat safe bowl over simmering water)
Set out a pan covered in silicon, wax or parchment paper
Whisk in the cocoa powder until smooth. If you would like a thicker chocolate you can add a little more
Turn off the heat and whisk in the honey
Pour in coffee beans to chocolate and lift out with a fork. Let the excess chocolate drip off before placing on prepared pan
Let cool in fridge or freezer to solidify then enjoy
* Can also use liquid stevia or powdered erythritol for a keto version of this.
