Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark
Ingredients
Nuts and Seeds
-
1½
cups
whole raw almonds
-
1
cup
pistachios
-
1½
cups
unsweetened flaked coconut, toasted
Chocolate and Flavorings
-
16
ounces
dark chocolate, chopped, divided
-
½
cup
fresh ground coffee beans
-
1
tablespoon
unsweetened cocoa powder
-
2
tablespoons
coconut oil, melted
-
1
teaspoon
vanilla extract
-
½
teaspoon
sea salt
-
flaked
to taste
sea salt for topping
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Spread the almonds on the baking sheet and roast for about 10-12 minutes, stirring halfway through.
- Mix the coffee grounds, cocoa powder, and sea salt in a bowl.
- Combine the melted coconut oil and vanilla in a separate bowl.
- After roasting, add the pistachios to the baking sheet and toss with the coconut oil mixture and then with the coffee mixture.
- Roast the nuts again for about 10 minutes until fragrant.
- Melt the dark chocolate in a double boiler or heatproof bowl over simmering water.
- Pour ¾ of the melted chocolate onto the prepared baking sheet and spread it out.
- Sprinkle half of the toasted coconut, then add the nuts, reserving most of the coffee grounds.
- Top with the remaining toasted coconut and drizzle the rest of the melted chocolate over everything.
- Sprinkle with sea salt if desired and refrigerate until firm, about 30 minutes to 1 hour.
- Once firm, break the bark into pieces.
Nutrition Facts (estimated)
Servings
20
Calories
289
Total fat
20g
Total carbohydrates
22g
Total protein
6g
Sodium
50mg
Cholesterol
0mg
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