halfbakedharvest4.0
Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark
There is a total of seven ingredients, eight if you include the sea salt, and the hands on time is maybe ten minutes. Hallelujah!
👥 20 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.
2
Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about ⏱️ 10-12 minutes. Watch closely to make sure they don’t burn.
3
In the meantime mix together the coffee grounds, cocoa powder and salt. Add the melted coconut oil and vanilla to a small bowl. When the almonds are done roasting add the pistachios to the baking sheet. Toss the nuts with the coconut oil and then toss them with the coffee. Toss well making sure the coffee grounds evenly coat the almonds and pistachios. It will seem like a lot of coffee, but this is what you want!
coconut oil (melted)2 tablespoonspistachios1 cup
4
Roast the almonds + pistachios until the coffee is fragrant and the almonds are starting to become crisp, about ⏱️ 10 minutes. Remove from the oven and let cool.
pistachios1 cup
5
Line a sheet pan with parchment or wax paper.
6
Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted.
dark chocolate (chopped, divided)16 ounces
7
Pour 3/4 (leaving about 1/4 of the chocolate for drizzling over top the nuts) of the melted chocolate on to the prepared baking sheet that has been lined with wax or parchment paper and spread the chocolate out to form a rectangle, be careful not to make it too thin. Immediately sprinkle on half of the toasted coconut, then sprinkle on the almonds and pistachios, leaving out most of the coffee grounds. If desired, sprinkle the bark with a few tablespoons of the coffee grounds that were left on the baking sheet (I probably used about 1/4 cup). Add the remaining toasted coconut and then drizzle the remaining melted chocolate overtop of everything. Sprinkle with sea salt if desired. Refrigerate until firm, about ⏱️ 30 minutes to ⏱️ 1 hour. Peel off parchment, and break bark into pieces.
pistachios1 cup
Nutrition Facts
calories
289 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
79 mg
protein Content
5 g
carbohydrate Content
16 g
saturated Fat Content
11 g
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