HOW TO MAKE CHOCOLATE-COVERED ESPRESSO BEANS
Gather your ingredients: espresso beans, chocolate chips, and coconut oil.
Melt the chocolate chips and coconut oil in a double boiler or microwave.
Stir the espresso beans into the melted chocolate mixture.
Use a fork to scoop out the beans and place them on a parchment-lined baking sheet.
Let the chocolate-covered espresso beans cool and harden in the refrigerator for about 30 minutes.
Once the beans are hardened, remove them from the refrigerator and break apart any clumps.
Store the chocolate-covered espresso beans in an airtight container at room temperature for up to two weeks.