Coffee Bean and Nut Chocolate Bark Recipe
Introduction
This coffee bean bark is a nutrient-dense sweet treat combining the rich flavors of dark chocolate, crunchy toasted almonds and pistachios, and fresh coffee beans. With a sprinkle of flaky sea salt and coconut flakes, it offers the perfect balance of sweet and savory for coffee lovers looking for an energizing snack.
Ingredients
- 1/2 cup dry roasted pistachios
- 1/2 cup toasted almonds
- 2 tablespoons fresh coffee beans
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate bar or chocolate chips
- 2 tablespoons white chocolate
- 1/2 teaspoon instant espresso powder (optional)
- Flaky sea salt for topping (optional)
- Fresh coconut flakes for topping (optional)
Instructions
- Step 1: Line a large baking sheet with parchment paper. Spread the pistachios, toasted almonds, and fresh coffee beans evenly across the sheet so they are touching.
- Step 2: Melt the dark chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring after each, until completely smooth. Stir in the vanilla extract and espresso powder if using.
- Step 3: Pour the melted dark chocolate over the nut and coffee bean layer, spreading it evenly with a spatula to fully cover the ingredients.
- Step 4: Place the baking sheet in the freezer for at least 20 minutes to set the chocolate.
- Step 5: While the bark is freezing, melt the white chocolate in 30-second intervals until smooth.
- Step 6: Remove the bark from the freezer and carefully flip it over so the nuts and coffee beans are on top. Drizzle the melted white chocolate over the surface and sprinkle with flaky sea salt and coconut flakes if desired.
- Step 7: Return the bark to the freezer for another 15–20 minutes to firm up the drizzle. Once set, break the bark into bite-sized pieces and serve.
Tips & Variations
- Microwave chocolate gently in 30-second intervals to avoid burning; burnt chocolate tastes bitter and cannot be salvaged.
- Check your chocolate for fat or moisture bloom before use to ensure freshness and best texture.
- Try using semi-sweet or milk chocolate for a sweeter result instead of dark chocolate.
- Substitute pistachios and almonds with peanuts or hazelnuts according to your preference.
- Add dried fruits such as craisins or cherries for an extra layer of flavor.
Storage
Store the coffee bean bark in an airtight container in the freezer for up to 3 months. You can enjoy it straight from the freezer for a firm bite or let it come to room temperature for a softer texture before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular roasted nuts instead of toasted?
Yes, you can use regular roasted nuts, but toasting adds extra crunch and enhances their flavor, making the bark taste richer.
Is fresh coffee beans necessary or can I use ground coffee?
Fresh coffee beans add texture and bursts of coffee flavor throughout the bark. Ground coffee may mix unevenly and create a gritty texture, so fresh beans are preferred for the best experience.
PrintCoffee Bean and Nut Chocolate Bark Recipe
This Coffee Bean Bark is a nutrient-dense sweet treat combining the rich flavors of dark chocolate, toasted almonds, pistachios, and fresh coffee beans. Enhanced with a hint of vanilla and optional espresso powder, it delivers a perfect balance of caffeine kick, crunch, and sweetness, accented with flaky sea salt and fresh coconut flakes. Ideal for coffee lovers seeking a delicious snack packed with antioxidants, healthy fats, and protein.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: About 20 pieces 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chocolate Mixture
- 200g dark chocolate bar or dark chocolate chips
- 1 tsp vanilla extract
- 1 tsp instant espresso powder (optional)
- 100g white chocolate
Nuts and Coffee
- 1/2 cup dry roasted pistachios
- 1/2 cup toasted almonds
- 2 tbsp fresh coffee beans
Toppings
- Flaky sea salt, to taste (optional)
- Fresh coconut flakes, small handful (optional)
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper. Evenly spread the dry roasted pistachios, toasted almonds, and fresh coffee beans in a single layer so all ingredients are touching.
- Melt the dark chocolate: Microwave the dark chocolate in 30-second intervals, stirring thoroughly between each, until completely melted and smooth. Stir in vanilla extract and instant espresso powder if using.
- Pour and spread chocolate: Pour the melted dark chocolate mixture over the nut and coffee bean layer on the baking sheet. Use a spatula to spread evenly, covering all ingredients underneath.
- Freeze to set: Place the baking sheet in the freezer for at least 20 minutes to let the chocolate harden.
- Melt white chocolate: While the dark chocolate sets, melt the white chocolate in the microwave in 30-second increments, stirring between, until smooth.
- Flip and drizzle: Remove the hardened bark from the freezer and carefully flip it over so the nuts and coffee beans are on top. Drizzle melted white chocolate evenly over the top layer.
- Add toppings and chill again: Sprinkle flaky sea salt and fresh coconut flakes over the white chocolate drizzle if desired. Return the bark to the freezer for another 15-20 minutes until fully set.
- Serve: Break the bark into bite-sized pieces and enjoy immediately or store in an airtight container in the freezer for up to 3 months.
Notes
- Be careful not to overheat the chocolate in the microwave to avoid burning and bitterness.
- Check chocolate for fat or moisture bloom before use to ensure freshness.
- You can substitute semi-sweet or milk chocolate for a sweeter variation.
- Try different nuts like peanuts or hazelnuts if you prefer.
- Add dried fruits such as craisins or dried cherries for extra flavor.
- Store coffee bark in an airtight container in the freezer; enjoy chilled or at room temperature.
Keywords: coffee bark, dark chocolate bark, coffee bean chocolate, nut chocolate bark, no bake sweet treat, healthy chocolate snack, chocolate bark recipe, coffee and chocolate
