Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Spread raw almonds on the baking sheet and roast for 10-12 minutes until fragrant, watching carefully to prevent burning.

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.

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.

Let the nuts cool. Line a new baking sheet with parchment or wax paper.

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.

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).

Sprinkle on remaining toasted coconut and drizzle the reserved melted chocolate over the bark. Finish with a sprinkle of flaked sea salt.

Refrigerate for 30-60 minutes until firm, then break into pieces.