Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark

You can never have too many hor d'oeuvre recipes, so give Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark a try. One serving contains 287 calories, 6g of protein, and 23g of fat. For $1.08 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of coconut oil, dark chocolate, sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Plenty of people made this recipe, and 3929 would say it hit the spot. It is brought to you by Half Baked Harvest. With a spoonacular score of 52%, this dish is pretty good. Coffee Ice-Cream Sundae with Dark Chocolate-Sea Salt Almond Bark, Dark German Chocolate Cake with Toasted Almond-Coconut Goo, and Almond Joy (Toasted Coconut with Dark Chocolate and Almonds) Ice Cream are very similar to this recipe.

Servings: 20

Preparation duration: 55 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons coconut oil, melted

16 ounces dark chocolate, chopped, divided

1/2 cup fresh ground coffee beans

1 cup pistachios

flaked sea salt, for topping

1 tablespoons unsweetened cocoa powder

1 1/2 cups unsweetened flaked coconut, toasted

1 teaspoon vanilla extract

1 1/2 cups whole raw almonds

Equipment:

baking paper

baking sheet

oven

bowl

double boiler

wax paper

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.


Nutrition Information:

Quickview
287k Calories
5g Protein
23g Total Fat
16g Carbs
5% Health Score
Limit These
Calories
287k
14%

Fat
23g
36%

  Saturated Fat
11g
70%

Carbohydrates
16g
5%

  Sugar
6g
8%

Cholesterol
0.68mg
0%

Sodium
200mg
9%

Caffeine
21mg
7%

Get Enough Of These
Protein
5g
12%

Manganese
0.95mg
47%

Copper
0.65mg
32%

Magnesium
94mg
24%

Fiber
5g
22%

Vitamin E
3mg
21%

Iron
3mg
20%

Phosphorus
166mg
17%

Potassium
339mg
10%

Zinc
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B6
0.15mg
7%

Vitamin B1
0.09mg
6%

Calcium
53mg
5%

Selenium
3µg
5%

Vitamin B3
0.73mg
4%

Folate
9µg
2%

Vitamin B5
0.23mg
2%

Vitamin K
1µg
2%

Vitamin B12
0.06µg
1%

covered percent of daily need
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The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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