Ingredients

• 1 bar or 1/2 cup chips Pascha Vegan Dark Chocolate (We used 55% Chips)
• 1 tsp Organic Instant Coffee per Bomb
• 1 tbsp Vegan Powder Creamer with MCT/Coconut Oil per Bomb
• 1/4 bar or 2 tbsp chips Pascha Chocolate Vegan White Chocolate

Directions:

1. Melt dark chocolate using double boiler over medium to low heat.
2. Watch carefully and stir often.
3. Place silicone molds on baking sheet.
4. Pour or spoon melted dark chocolate into molds making sure to line evenly up the sides.
5. Next take molds and swirl around any chocolate that has settled in the bottom.
6. Place in refrigerator for 15 minutes or more until hard.
7. Remove hardened chocolate cups from molds carefully and place on a plate.
8. Fill half the molds with a tsp of coffee and tbsp of creamer.
9. Take the empty half molds and place flat end on a warm plate to even the surface.
10. Next place slightly melted half & place on filled chocolate bomb base.
11. Using minimal pressure make sure to push together & seal.
12. Set aside in refrigerator for another 15 minutes.
13. Meanwhile begin melting the white chocolate just like you did the dark.
14. Remove coffee bombs from refrigerator & using a small spoon drizzle melted white chocolate on bombs.
15. Return drizzled bombs to the refrigerator for another 10 minutes or for any long term storage.
16. Serve by placing in mug & pouring hot water over bomb.
17. Stir and ENJOY!

Music by Pavel Bekirov