Coffee, Almond and Coconut Chocolate Bark
My friend Angie and I did this Savor the Moment event. It was a meditation experience in which we paired wines and chocolates together and had each participant really experience the various components. This coffee bark was an interesting creation I made because it was the one dish I almost didn’t try. Coffee makes me cringe every time I notice that taste on my T-buds. However, I try to give it a go each time it is offered. And what chef doesn’t try their own creations? So I took a bite of this what looked like a delicious piece of bark and spit it right in the trash. I didn’t know if it was my aversion to the taste of coffee or it was really not good.
“Grace, come here,” I often find myself saying to entice my little sister with one of my creations. I think she’s caught on because now it’s, “No, you come in here,” shouted back. I needed her and my mom to jump in for a little reinforcement on this one. They tend to give the most honest advice. They loved it so much that they even wanted leftovers! It did look beautiful. Plus, the coffee grounds and almonds gave it a nice crunch. I just couldn’t get down with that coffee sensation. Thankfully my mom and sister weren’t just being good sports. The girls at the yoga studio loved it and it was such a hit at the Savor the Moment event. I think it was the favorite chocolate for many of the participants! Give it a go and let me know what you think! I also made a spicy chocolate bark, Almond Joy energy balls, and chocolate, oat, flaxseed energy balls.
Hands-on time: 10 minutes
Total Time: 25-45 minutes
¾ cup cacao powder (I get mine from Imlak’esh Organics. Enter RIDGE10 at checkout for 10% off)
1 cup coconut oil melted
⅓ cup honey or maple syrup
¼ cup coffee grounds
½ cup almonds
½ cup coconut flakes
1 tsp sea salt
- Melt coconut oil in a double boiler or microwave. I usually stick the jar in some hot water and let it sit for about 15 minutes.
- Whisk coconut oil, cacao powder, honey, coffee grounds, and adaptogens in a mixing bowl until well combined.
- Line a baking sheet with parchment paper. Pour mixture on the baking sheet, about ¼-½ inch thick.
- Top with almonds, coconut flakes and sea salt. Refrigerate for 15-30 minutes until set.
- Break into 20 chocolate bark pieces.