This dark chocolate coffee bark recipe is filled with roasted pistachios, almonds, and fresh coffee beans, all drizzled with melted white chocolate and sprinkled with flaky sea salt.
Do you love the combination of chocolate and almonds? Be sure to try these almond shortbread cookies or gluten-free biscotti, 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!
Why You’ll Love This Coffee 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.
How to Make This Coffee Bark Recipe
Here are the basic steps, with images, for this dark chocolate coffee bark recipe. Skip down to the recipe card below for the full printable recipe.
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 each other.
Melt and Pour the Chocolate Mixture
Melt the dark chocolate on high in a microwave-safe bowl for 30-second intervals, stopping to stir, until melted and smooth. Stir in the vanilla and espresso powder. Pour the melted chocolate over the bark ingredients and spread it with a rubber spatula to cover everything.
Success Tip: 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.
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 the top generously with melted white chocolate and flaky sea salt. Chill in the freezer for another 15-20 minutes then break apart and serve.
Success tip: 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 Tips
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
Dark Chocolate 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.
- 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.
- 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.
- 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.
- 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!