COFFEE ROASTED ALMOND + TOASTED COCONUT DARK CHOCOLATE BARK RECIPE - (4.5/5)
Provided by DeliciouslyDished
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silpat. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10 to 12 minutes. Watch closely to make sure they don't burn. In the meantime mix together the coffee grounds, cocoa powder and salt. Add the melted coconut oil and vanilla to a small bowl. When the almonds are done roasting add the pistachios to the baking sheet. Toss the nuts with the coconut oil and then toss them with the coffee. Toss well making sure the coffee grounds evenly coat the almonds and pistachios. It will seem like a lot of coffee, but this is what you want! Roast the almonds + pistachios until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool. Line a sheet pan with parchment or wax paper. Melt the dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring until melted. Pour 3/4 (leaving about 1/4 of the chocolate for drizzling over top the nuts) of the melted chocolate on to the prepared baking sheet that has been lined with wax or parchment paper and spread the chocolate out to form a rectangle, be careful not to make it too thin. Immediately sprinkle on half of the toasted coconut, then sprinkle on the almonds and pistachios, leaving out most of the coffee grounds. If desired, sprinkle the bark with a few tablespoons of the coffee grounds that were left on the baking sheet (I probably used about 1/4 cup). Add the remaining toasted coconut and then drizzle the remaining melted chocolate overtop of everything. Sprinkle with sea salt if desired. Refrigerate until firm, about 30 minutes to 1 hour. Peel off parchment, and break bark into pieces.
ALMOND JOY CHOCOLATE BARK
I'm slightly obsessed with Mounds and Almond Joy this week. I've been making tons of coconut, chocolate and almond recipes the last few days. So far, this one for gluten free Almond Joy Chocolate Bark is my family's favorite. I like the way the toasted coconut adds a tiny crunch to the bigger crunch of the almonds, all of it enrobed in delicious dark chocolate, of course. Go ahead and try some, see for yourself! http://www.elanaspantry.com/almond-joy-chocolate-bark/
Provided by Elanas Pantry
Categories Candy
Time 2h10m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt chocolate over very low heat.
- Pour chocolate into a parchment lined 8x8 inch baking dish.
- Scatter almonds and 3 tablespoons of coconut over chocolate.
- Using a spatula spread the mixture evenly back and forth to ½ inch thickness.
- Sprinkle remaining tablespoon of coconut on top of mixture.
- Place bark in fridge for 2 hours to set.
- Break into square bars.
- Serve.
Nutrition Facts : Calories 379.8, Fat 36.9, SaturatedFat 18.5, Sodium 85.6, Carbohydrate 21.2, Fiber 10.4, Sugar 3.8, Protein 10.2
EASY COCONUT & ALMOND BARK
Make gifts from the kitchen-even if you're not much of a cook! This Coconut & Almond Bark is foolproof. Our almond bark with coconut is extra special.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 10 servings
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Reserve 1/4 cup chocolate for later use.
- Spread remaining chocolate onto parchment-covered baking sheet. Sprinkle with coconut and nuts; press gently into chocolate with back of spoon. Drizzle with reserved chocolate.
- Refrigerate 1 hour or until firm. Break into small pieces.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
DARK CHOCOLATE ALMOND ROCKS
Dark chocolate almond rocks for a mouthful of sweet nutty goodness!
Provided by Artystique
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 28m
Yield 20
Number Of Ingredients 2
Steps:
- Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
- Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
- Chill until set, about 10 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g
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