coffee roasted almond + toasted coconut dark chocolate 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!

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.

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!
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full recipe : www.halfbakedharvest.com

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