Coffee Jam Chocolates RecipeJune 4th, 2018
Coffee lovers, meet your new jam. These morsels melt in your mouth with a caffeinated filling that’s sweetened with honey, and the magical chocolate coating stays naturally firm thanks to a unique blend of melted coconut oil and ghee. If you’re serving these treats at your next party, be sure to stash a few for yourself because they’ll fly off the platter, and make them ahead for easy entertaining!
Coffee Jam Chocolates
Yield: 24 pieces
Active Time: 20 minutes
Total Time: 2 hours and 20 minutes
For the coffee jam filling:
1 cup brewed Thrive Market Organic French Roast Coffee
½ cup Thrive Market Organic Raw Honey
3 teaspoons pectin
1 tablespoon Thrive Market Organic Cacao Powder
¼ teaspoon vanilla extract
¼ teaspoon sea salt
For the chocolate coating:
½ cup Thrive Market Organic Ghee and Virgin Coconut Oil
¼ cup Thrive Market Creamy Almond Butter
2 tablespoons Thrive Market Organic Raw Honey
¾ cup Thrive Market Organic Cacao Powder
1 teaspoon flaky salt
Mini cupcake pan
Mini baking cups
Make the coffee jam filling:
Add coffee and honey to a small saucepan over medium heat; whisk until honey is melted. Off heat, whisk in pectin, then pour into a blender. Blend on high for 30 seconds, then return to saucepan. Bring to a boil, whisking continuously for 30 seconds. Off heat, stir in cacao, vanilla, and salt. Let cool completely, then pour into an airtight container and refrigerate until thick and jammy, at least 1 hour.
Make the chocolate coating:
In a high-sided saucepan on low heat, whisk ghee and coconut oil blend, almond butter, and honey. Off heat, add cacao and whisk until fully combined.
Make the candies:
Add paper liners to a mini muffin tin. Fill each tin with 2 teaspoons melted chocolate, then drop 1 teaspoon of coffee jam into the middle. Top with more chocolate, until the jam is covered, and sprinkle each candy with flaky sea salt. Refrigerate until shell has hardened, about 1 hour. Refrigerate any leftovers in an airtight container for up to 3 days.
Recipe credit: Angela Gaines