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Coffee Almond Chocolate Bark Recipe - Discover this ultimate chocolate bark recipe! Rich dark chocolate, coffee roasted almonds, toasted coconut, and sea salt.

Coffee Almond Chocolate Bark Recipe

This coffee roasted almond and toasted coconut dark chocolate bark is a true showstopper. It combines the deep richness of dark chocolate with the satisfying crunch of roasted nuts and a unique hint of coffee. Perfect for gifting or indulging, this bark is surprisingly simple to make, offering a gourmet flavor experience that will impress anyone. Each bite is a complex symphony of textures and tastes.
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Prep Time 1 hour
Total Time 1 hour
Servings: 20
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups whole raw almonds
  • 1 cup pistachios
  • 1/2 cup fresh ground coffee beans
  • 1 tablespoon 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)

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Spread raw almonds on the baking sheet and roast for 10-12 minutes until fragrant, watching carefully to prevent burning.
  3. While nuts roast, mix coffee grounds, cocoa powder, and 1/2 tsp sea salt in a bowl. In a separate small bowl, combine melted coconut oil and vanilla extract.
  4. Add pistachios to the baking sheet with the almonds. Toss nuts with the oil/vanilla mixture, then toss thoroughly with the coffee ground mixture. Roast for another 10 minutes until coffee is fragrant and nuts are crisping.
  5. Let the nuts cool. Line a new baking sheet with parchment or wax paper.
  6. Melt 3/4 of the dark chocolate (reserve the rest for drizzling) over a double boiler or in a heatproof bowl over simmering water. Stir until smooth.
  7. Pour the melted chocolate onto the prepared sheet and spread into a rectangle (not too thin). Immediately sprinkle with half of the toasted coconut, then add the roasted nuts (tapping off excess coffee grounds first).
  8. Sprinkle on remaining toasted coconut and drizzle the reserved melted chocolate over the bark. Finish with a sprinkle of flaked sea salt.
  9. Refrigerate for 30-60 minutes until firm, then break into pieces.

Notes

- Use high-quality dark chocolate (60-70% cacao) for the best flavor.
- Ensure nuts are fully cooled before adding to the chocolate to prevent melting.
- Toast the coconut flakes lightly; burnt coconut will turn bitter.
- Customize with other nuts like pecans or walnuts if desired.