I’m bringing you a recipe for chocolate bark that’s loaded with cashews, pistachios, dates, coconut, sprinkles, drizzled with white chocolate, and finished flaky sea salt. Because let me just tell you, it’s to die for. It’s sweet and salty, it’s crunchy and simply delicious. Hubs has been bugging me to make him some bark for such a long time and today it finally happened. It’s really simple and the great thing about bark is that you can’t go wrong with it. That’s because you can literally load it up with any sort of nuts, dried fruits, whatever you like and still have it come out picture perfect. However, this bark is for the coffee lovers out there, like me. Your house will smell incredible as you roast these cashews and pistachios coated in that freshly ground coffee. You might be a bit more familiar with the candy cane variety that makes its way out every season and is an easy and popular stocking stuffer. I decided to think outside the box a little however with this treat today as I had some cashews lying around that were just begging to be roasted.
Ingredients
Wet ingredients – Melted coconut oil and vanilla extract. Dry ingredients – Cocoa powder, fresh ground coffee, and salt. Coconut flakes – A little chew, some sweet, smooth coconut flavor, add some unsweetened shredded coconut and thank me later. Nuts – I love using cashews and pistachios for this bark, roughly chopped and ready to be roasted Sprinkles – Any kind of sprinkled you’d like! I used festive green and red sprinkles to make it nice and christmas-y. Chocolate – Some white chocolate and some dark chocolate chopped up and ready to be melted down for our base and a great finishing drizzle. Dates – Dried dates chopped up because we want some chew and caramel sweetness. Sea salt – Flaked if you can swing it, to be sprinkled over top as the finishing touch, totally optional but it really elevates this dessert.
How To Make Roasted Cashew Latte Bark
Toppings
Keep An Eye On Your Nuts
Be careful not to over bake the nuts the first and second time because otherwise the burnt flavor will be over powering. If your nuts start to look burnt, scrap them and re roast. Keep an eye on them and adjust as needed.
Melting Your Chocolate
To melt the chocolate, add the chocolate to a bowl and microwave for 1 min. Use a spatula to stir in the chocolate and return to the microwave for another 30 seconds. Stir again with the spatula. If the chocolate isn’t fully melted return to the microwave for another 15 seconds or so until it’s melted.
Storing Leftovers
Store this bark in the refrigerator or at room temperature in an airtight container for a number of weeks. Best yet it makes a great holiday gift.
Craving More Festive Treats?
Walnut Cookies Red Velvet Crinkle Cookies Gingerbread Biscotti Cinnamon Chocolate Pecan Pie Cookies Christmas Candy Cane Bark Gingerbread Cake Red Velour Cake
