My friend Angie Starz 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 took a bite and 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.

Serves: 20

Hands-on time: 10 minutes

Total Time: 25-45 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

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

1 tsp Moon Juice adaptogens (what are adaptogens?)

½ cup almonds

½ cup coconut flakes

1 tsp sea salt

Directions

1. 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.
2. Whisk coconut oil, cacao powder, honey, coffee grounds, and adaptogens in a mixing bowl until well combined.
3. Line a baking sheet with parchment paper. Pour mixture on the baking sheet, about ¼-½ inch thick.
4. Top with almonds, coconut flakes and sea salt. Refrigerate for 15-30 minutes until set.
5. Break into 20 chocolate bark pieces.
6. Enjoy!