I can hardly believe it’s the holidays again! It’s been hard to squeeze in some making this year, but I can’t let my favorite season go by without crafting some homemade treats. This year, I really wanted to do something different — but with an insane work schedule, it had to be simple. So, I took to the internet to see what interesting options would yield from a “bark recipe” google search.
And then I found it: Coffee Roasted Almond + Pistachio Dark Chocolate Bark with Coconut! (recipe via Half Baked Harvest)
So the name is quite a mouthful, but WOW — it was exactly what I was looking for. Something you can enjoy with your holiday blend coffee, something unexpected and bonus: this stuff is totally vegan, too! It’s sooo easy to make, you could whip some up today.
Toss almonds and pistachios in coconut oil and vanilla, then mix with fresh ground coffee.
Ready for roasting!
I found a cute Christmas silicon mold on clearance last year (similar mold here), and knew it would be perfect. Melt your dark chocolate, pour into mold, and toss some coconut flakes on top. Make sure the nuts have cooled, add nuts to the top, and then drizzle more melted chocolate lightly on top. Place in the fridge for 30-60 mins., and voila!
Once it’s out of the silicon mold, cut and package. This stuff tastes sooo good. And like the original author says, with almonds, dark chocolate and coconut, its practically health food, right? 😉 I packaged mine in cellophane as whole bars for a pretty presentation, and they were done!
Thanks, Half Baked Harvest! This is gonna be some great gift-giving this year!
- 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
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.