Coffee is a flavor enhancer for chocolate because it adds a depth and richness to chocolate. Bakers use this trick for adding depth to their chocolate recipes. It’s common to add a bit of espresso powder to chocolate recipes. In fact, coffee can be added in a small amount and make a big difference without creating a mocha flavor. I’ve heard it described as interplay of smoky, bitter, and rich that marries chocolate and coffee so well.

Combine coffee, chocolate and coconut and you have yourself a sinfully delicious, yet low-carb, treat with no added sugars. Keep in mind that the collagen bombs are full of good healthy fat, but coconut oil liquefies when it gets warm. So to keep your bombs solid, keep them in the refrigerator or freezer. I prefer the freezer because they are easier to remove from the pan, muffin tin, or candy molds. Within a minute they’re ready to enjoy. And they are literally melt-in-your-mouth delicious.

Prep time: 5 mins ● Cook time: 3 mins (optional) ● Yield: About 12 tablespoon-size servings

• ¼ cup coconut oil
• ½ cup canned full-fat coconut milk
• 1 scoop or 1 packet Chocolate Collagen Shake™ or 1 packet Collagen Hot Cocoa™ 
• 1 packet Instant Collagen Coffee™
• ⅛ cup shredded unsweetened coconut, and optionally more for sprinkling on top

Directions: In a small saucepan heat coconut oil on low until melted. You can also microwave the coconut oil for about 30 seconds until melted. If you live in a warm climate, you may not need to melt the coconut oil if it is already liquefied. Stir together all ingredients. Pour into an 8” x 8” pan, mini muffin tins, or silicone/plastic candy molds. Top with additional coconut if desired. Freeze until firm. These bombs melt quickly out of the freezer, so take them out just before serving.

Enjoy!