Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark
Because really, we can’t live on cookies alone.
We need a little health food.
And this bark? Yes, it is practically health food.
There has been a lot of sugar, chocolate, chips and cheese going on and I kind of felt like this was necessary.
Well, not really.
I actually had another not so healthy, super sweet dessert planned for today, but it totally failed. So I drowned my emotions in dark chocolate and then I made bark.
So while this bark may not be hopped up on sugar, loaded down with butter and garnished with crushed potato chips it is probably the best bark I have made to date.
Granted I think I have only made bark one other time and I think I just threw on some nuts and called it a day. Still, you have to try this stuff. The problem is, I can’t get everyone to finish off the other desserts around here. Not only is this bark delicious, it is just too easy to grab and go!
And it is so easy, which is definitely a welcomed idea in my head.
There is a total of seven ingredients, eight if you include the sea salt, and the hands on time is maybe ten minutes. Hallelujah!
Everything is all about the almonds. They are roasted in ground coffee beans with a touch of vanilla, a sprinkle of cocoa and a good dose of sea salt. It is pure amazingness.
Honestly, I am not sure you will ever taste better almonds. Oh, and there are some pistachios in there too. Pistachios combined with the dark chocolate and toasted is coconut is just pure Christmas magic if you ask me.
There is a whole half a cup of ground coffee needed for this recipe, and though it may seem like a lot, not all of it gets added directly to the bark, some of it is used to roast with the almonds. You can choose how little or how much you want to sprinkle on in the end, but I probably used about a fourth of cup.
It was perfect.
Seriously, so good. I mean, this bark is made up of all super foods (hello almonds, dark chocolate, coffee and coconut!) so this is a totally acceptable anytime snack, morning or night.
And it’s a great last-minute gift for practically anyone. Seriously, it is gluten free, vegan and grain free. Like I said, perfect for everyone!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark
By halfbakedharvest
Course: Dessert, Snack
Cuisine: American
Keyword: almond, chocolate, coconut
There is a total of seven ingredients, eight if you include the sea salt, and the hands on time is maybe ten minutes. Hallelujah!
Ingredients
- 1 1/2 cups whole raw almonds
- 1 cup pistachios
- 1/2 cup fresh ground coffee beans
- 1 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 16 ounces dark chocolate chopped, divided
- 1 1/2 cups unsweetened flaked coconut toasted
- flaked sea salt for topping
Instructions
-
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.
-
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.
-
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!
-
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.
-
Line a sheet pan with parchment or wax paper.
-
Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted.
-
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.
Recipe Notes
*The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
Good luck trying to stop eating this. It is nearly impossible.
*Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!
I think I’ve only had one bark (peppermint,) but that must change. I love all the flavors in this. It will be a great addition to this year’s cookie tins.
This has all of my favorite things! Can’t wait to made this!
All the things that my husband would love. Looks so tasty.
I’m going to need more than luck to keep me from getting gluttonous with this amazing bark!!!
Holy delicious!! This looks great!
This bark is totally loaded! Love it–those almonds sound like perfection. Chocolate and my daily dose of caffeine loaded in one. Yum!
I absolutely LOVE bark! It’s such an easy dessert to make that everyone will be obsessed with – it’s always a winner in my house! this looks faboosh
this bark – the perfect holiday treat! i’d totally have this with my coffee and call it breakfast haha 🙂
Thanks Julie! I like the way you think!
Coffee roasted almonds and dark chocolate. My sister would absolutely scream if she saw this.
Pinned!
Thanks for pining, Abbie!
Wow! You always post the most delicious sounding things. I wish I was your neighbor haha! This sounds so good 🙂
Thanks Chelsea!
You make it look so easy! I definitely want to try making chocolate bark now. 🙂 Yum!!
Thanks Tina!
All those big bold flavors! Love it! Coffee, dark choc, the almonds – pinned
Thanks so much for pinning, Averie!!
I love making bark and am posting a recipe later this week. Love these addictive flavors!
Just saw your toffee and it could not look better!!
Thanks Laura!
Yummmm-azing!! Would dig in to these if I wasn’t giving up refined sugar til Chirstmas Eve! I have been a baaaaad girl!
Thanks Sophia!
This looks heavenly! Thanks for sharing =)
Thank you!
The directions say to “mix together the coffee grounds, cocoa powder and salt” but cocoa powder isn’t listed as one of the ingredients? Can you let us know what kind, and how much, cocoa powder is needed? Thanks!
I was about to ask the same question. I wonder if we’ll get an answer.
Sorry Ann! It is 1 tablespoon and I fixed the recipe. Hope you love this!
Opps! Sorry, Georgia! It is 1 tablespoon.
Hope you love this!
Thank you! I’m sure it’ll turn out great since it has all of my favorite ingredients.
Beautiful! I am totally adding this to my Christmas baking. I have the same question regarding the cocoa powder too. Thanks!
Thanks Lindsay! It is 1 tablespoon and I fixed the recipe!!
Hope you love this!
I can’t get enough of the dark chocolate, this is just perfect!
Me neither!! Thanks Gaby!
I’m with Georgina, I don’t see the cocoa powder listed. Go much etc do we need. Definitely gonna make this!! Yummm!
Tieghan updated the recipe – 1 tablespoon 🙂
Thanks Nicki! It is 1 tablespoon.
Hope you love this! 🙂
This is what I wish trees were made out of. 🙂
Haha! Thanks Julia!
Holy heaven, just look at that! Amazing!
Thank you, Sommer!
That is my kind of bark! Love the coffee!
Thank you so much, Annalise!
Thanks Annalise!! The coffee is SO good!
So many of my favorite things in this bark! It looks amazing!
Thanks Jessica!
I LOVE the flavors in this bark, definitely right up my alley!!
Thanks so much!! The coffee roasted almonds are so addicting!
Tieghan, I made this last night and it is SO good! I did add some toffee bits along with the coconut to add a bit of sweetness to the rich flavors of the dark chocolate and coffee. I’m giving the candy as gifts along with my holiday cookies and will definitely be making this again. Thanks for the recipe!
ps. I skipped the pistachios as I didn’t have any on hand but the bark tasted great nonetheless 🙂
SO happy you loved this!! Thanks for letting me know! 🙂
Wow. Aside from your basic chocolate chip cookies, I’ve never really tried to make a dessert item. I am DEFINITELY going to try this one. Three of my favorite flavors: chocolate, almonds and coffee. Coffee grounds directly in the bark? Sounds really interesting.
Thanks Mike! The coffee grounds directly in the bark a simply perfect!
Heavenly! My son has celiac so this recipe is perfect for his gluten-free diet. We whipped this “heaven-scent” holiday bark together to share with guests. It received rave reviews! Served it as is and with pistachio gelato and almond cake. It was fun getting our hands into the cooled roasted nuts to rub the coffee grounds from the nuts with the side benefit of having moisturized hands from the coconut oil that coated the nuts. We used Callebaut bittersweet dark chocolate purchased in bulk from our local grocery store and it was a divine compliment to all the ingredients. Thank you for posting this recipe! It will be our go-to holiday dessert to share with friends and family for years to come.
SO happy you and your family enjoyed this. It is one of my favorites! 🙂
Coffee, protein, the right kinds of carbs, sounds like a complete breakfast to me!
Agree! Thanks Alicia!
This is exceptional. Truly. Exceptional. Thank you!!!
Thanks so much, Cameron!
Hersheys chocolate isn’t vegan.
Except for Hersheys syrup, the bars are not.
This looks sooo good. Is the Hersheys dark chocolate unsweetened, semi sweet or sweetened?
is’s unsweetened. Hope you love this! 🙂
this looks sooooo good! I’m making this right now. After roasting the pistachios and almonds Covered In coconut Oil , should they come out dry?
Hey Cathy! Yup, they will be dry. Hope you love this!
We stumbled over here by a different website and thought I might check things
out. I like what I see so i am just following you. Look forward
to looking at your web page yet again.
That is a good tip especially to those new to the blogosphere.
Brief but very accurate info? Many thanks for sharing this one.
A must read post!
Thanks!
I like the efforts you have put in this, appreciate it for all the great articles.
Thank you!
Howdy I am so thrilled I found your blog page, I really found you by accident,
while I was searching on Aol for something else, Regardless I am here now and
would just like to say thanks a lot for a incredible post and a all
round interesting blog (I also love the theme/design),
I don?t have time to read it all at the moment but I have book-marked it and also added
your RSS feeds, so when I have time I will be
back to read a great deal more, Please do keep up the awesome
work.
Thank you!
So I saw thais recipe in a Huffpost article and it incorporates a number of the things I love – So I decided to try it. It looked kind of nasty – but man did it taste good!! Not just good – but man-o-man good. I messed up how I made it and there was definitely a timing to this recipe I botched. How does one separated the coffee grounds from the nuts? I don’t mind eating some coffee grounds – but not sure if I gave this to friends, they would. I have leftover ingredients (not chocolate but nuts and coconut – I will make another batch – So other than that – love this recipe – a lot
HI! So happy you loved this recipe!! Honestly, I just scoop the nuts up with my hands, shake the nuts in my hand, and let the ground fall through my fingers. It does not remove all of the ground, but I find it gets rid of most of them. Hoping this help! Please let me know if you have other questions. Happy Holiday’s ? 🙂
Made 3/24/2018 LOVED IT. Will keep this recipe!
Followed recipe using our local fresh ground coffee beans sold (Roof Brothers Paducah, KY Nutty Irishman Gourmet Coffee).
I had a iittle bit of extra nuts from the original recipe so I dug around in my kitchen and found several stashes of dark chocolate bars hidden in the kitchen. A must do for the- – “mommy running away mentally moment”. I melted the stash. Chopped about a half cup or so of dried cherries and added to the remainder of the nut mixture and sea salt. YUMMY!!!!
Awesome recipe. Thanks!
I am so glad you loved this Reba! Thank you!!
Five + 10 stars wow nailed it again! I swear we have the same tastebuds!!! Unreal this is magical if you love coffee and if you don’t why the heck would you make this anyway?
Haha right! I am so glad this turned out so well for you! Thank you for trying it Mari!! xTieghan