Step 1

Place the chocolate chips in a heatproof bowl, over a saucepan of simmering water.

Step 2

Stir until the chocolate is about 60% melted, then removed from the heat and continue to stir until completely melted.

Step 3

Place about 2 teaspoons of melted chocolate into the base of a silicon half circle mold and smooth up the sides, ensuring there are no holes. Repeat with the remaining holes.

Step 4

Set the chocolate in the fridge for 15 minutes. If your chocolate is too melty and won’t stay stuck to the sides, chill the mold upside down over a piece of parchment paper.

Step 5

Gently removed the chocolate half circles from the mold.

Step 6

Use a heated plate or flat based frying pan to melt and smooth the edges of 4 of the half circles, place in a mini cupcake paper to keep them still.

Step 7

Fill each with 1 tsp of coffee, 1 tsp of sweetener, and 1 tsp of MCT powder (if using) - or your preferred amounts of each.

Step 8

Use the heated plate to smooth out the edges of the remaining 4 half circles, and while the edge is still melted, gently press onto the filled half circles.

Step 9

Decorate with your remaining melted chocolate - the chocolate can also be used as “glue” to help stick the circles together or to fill any gaps in your bombs.

Step 10

To serve, heat the almond milk until it is steaming, place a coffee bomb in each cup and pour over the hot milk. Stir well and enjoy!