Dark Chocolate Coffee Bark with Toasted Almonds
This 4-ingredient dessert recipe is simple to make. It's the perfect dish to pass at holiday parties and can be a tasty homemade gift!
Servings: 10
Calories: 189kcal
Equipment
- coffee grinder (optional - see Recipe Modifications)
Ingredients
- 10 oz bittersweet chocolate chips 62% cacao
- 0.5 cup almonds raw
- 2 tbsp whole coffee beans divided
- 1 tsp kosher salt
Instructions
- Preheat oven or toaster oven to 350F. Spread almonds out in a single layer on a baking sheet. Toast for 10 minutes, stirring occasionally.
- Meanwhile, cover a larger baking sheet with parchment paper. Pulse 1 tablespoon of the coffee grounds in a coffee grinder until fine, set aside. Pulse the remaining 1 tablespoon 5 times until coarse, set aside.
- Once cool enough to handle, roughly chop the toasted almonds
- Set up a double boiler (pot with about 1-2 inches of water with a glass bowl on top, heat on high). Add chocolate chips and finely ground coffee to the glass bowl. Stir often with a spatula until 90% melted. (There should be some chocolate chunks visible.) Remove bowl from the pot.
- Fold 1/2 of toasted almonds into the melted chocolate/coffee mixture.
- Pour mixture onto the prepared baking sheet and spread in long strokes with a spatula until about 1/4 inch thick. Top with toasted almonds, coarsely ground coffee, and salt.
- Refrigerate at least 2 hours or overnight. Break into bite-sized pieces.
Notes
- This makes a great homemade gift around the holidays (or any time). Just add a few pieces of chocolate bark to a decorative bag and tie with a pretty ribbon.
- Once cooled, the bark can be kept at room temperature. If you prefer more "snappy" chocolate, keep it in the fridge.
Nutrition
Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Sodium: 160mg | Potassium: 33mg | Fiber: 3g | Sugar: 10g