Why You’ll Love This Coffee Bean Bark Recipe
- It’s a simple recipe with just a handful of ingredients and a few simple steps.
- You could consider it a health food thanks to nutrient-rich ingredients like dark chocolate, almonds, and pistachios.
- This coffee chocolate bark candy is a great recipe to put in a glass bowl and leave out at a dinner party.
- Add it to a dessert board or classic charcuterie board to the next level.
Do you love the combination of chocolate and almonds? Be sure to try these almond shortbread cookies, gluten-free biscotti, or flourless almond butter chocolate chip cookies too!
Nutrient-Dense Sweet Treat
This coffee bean bar is packed with healthy fats. On top of that, the toasted almond and pistachios give it a little crunch and a topping of flaky sea salt and fresh coconut flakes, and you have the perfect sweet treat for any time of day.
Coffee lovers with a sweet tooth, this recipe is made for you. When I was first introduced to the idea of a dark chocolate and coffee bean bark, I knew I had to try a variation of my own. It goes great with a cup of coffee (or as a substitute for your coffee) to give you that extra caffeine kick.
What’s more, these little bite-sized pieces of heaven are filled with nutrient-rich foods that are great sources of dietary antioxidants, healthy fats, and protein.
Looking for another chocolatey no bake recipe with simple ingredients? Try no bake chocolate oatmeal cookies, puppy chow without peanut butter, or chocolate cashew energy bars next time!
Ingredients You’ll Need
- Dry roasted pistachios, toasted almonds, fresh coffee beans, vanilla extract, dark chocolate bar or chocolate chips, and white chocolate
- Instant espresso powder: optional
- Flaky sea salt: optional for topping
How to Make This Coffee Bean Bark
- Spread out the bark ingredients. Add the pistachios, almonds, and coffee beans to a large baking sheet covered in parchment paper in an even layer, so everything is touching.
- Melt and pour the chocolate mixture. Microwave the dark chocolate for 30-second intervals, stopping to stir, until melted and smooth. Stir in the vanilla and espresso powder. Pour over the bark ingredients and spread with a spatula to cover.
- Freeze the bark. Transfer to the freezer for at least 20 minutes. Meanwhile, melt the white chocolate in 30-second increments until melted and smooth.
- Drizzle with white chocolate, chill, and serve. Remove the coffee bark from the freezer and carefully flip it over so the nuts are on the top. Drizzle with melted white chocolate and flaky sea salt. Chill in the freezer for another 15-20 minutes then break apart and serve.
Molly’s Tips
- Be careful to not overheat the chocolate in the microwave. Microwave in 30 second-increments. It will melt quickly and you’ll run the risk of burning it. Burnt chocolate tastes very bitter and you don’t want to have to waste it.
- If you don’t bake with chocolate often, be sure to check that it has not gone bad in your pantry with either fat bloom or moisture bloom.
Recipe Variations
- I love the combination of coffee and dark chocolate, but you could use another type of chocolate like semi-sweet chocolate or even milk chocolate to make this recipe sweeter.
- Don’t love pistachios or almonds? Try peanuts or hazelnuts.
- Add dried fruit like craisins or dried cherries.
Freezing and Storing
Store this coffee bark in an airtight container in the freezer for up to 3 months. Enjoy it straight from the freezer or let it come to room temperature and dig in!
If you make this dark chocolate espresso bark recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Recipes for the Coffee Addict
Coffee Bean Bark
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Ingredients
- 1 cup dry roasted pistachios roughly chopped
- 1 cup toasted almonds roughly chopped
- 1/2 cup fresh coffee beans
- 2 teaspoons instant espresso powder optional
- 1 teaspoon vanilla extract
- 16 ounces chopped dark chocolate bar or chocolate chips (Note 1)
- 4-6 ounces white chocolate
- Flaky sea salt for topping optional
Instructions
- Line a large baking sheet with parchment paper. Add the pistachios, almonds, and coffee beans in an even layer, so they're completely touching each other.1 cup dry roasted pistachios, 1 cup toasted almonds, 1/2 cup fresh coffee beans
- Add the dark chocolate to a medium microwave-safe bowl and microwave on high in 30 second intervals, stopping to stir, until melted and smooth. Stir in the vanilla and espresso powder.2 teaspoons instant espresso powder, 1 teaspoon vanilla extract, 16 ounces chopped dark chocolate bar or chocolate chips
- Pour the melted chocolate over the assorted nuts and coconut on the prepared baking sheet. Use an offset spatula to carefully spread the chocolate out to cover all of the nuts. It's okay if some of the nuts move as you do this.
- Transfer to the freezer for at least 20 minutes. Meanwhile, melt the white chocolate in 30- second increments until melted and smooth.4-6 ounces white chocolate
- Remove the coffee bark from the freezer and carefully flip it over so the nuts are on the top. Drizzle the top generously with melted white chocolate and sprinkle a little bit of flaky sea salt on top.Flaky sea salt for topping
- Chill in the freezer for another 15-20 minutes then break apart and serve. Store this coffee bark recipe in the freezer for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This sounds delicious and I can’t wait to make some. Coconut flakes are mentioned a couple of times, but not included in the ingredient list. Is there a specific measurement for the coconut flakes?
Hey there! That’s a typo after retesting I removed the coconut flakes and forgot to take it out in the post! Thanks!
I made this recently for movie night and the combo of this chocolate espresso bark with popcorn was soooo delicious. This is an easy recipe to keep on hand for when guests are over too!