This post may contain affiliate links, please see our privacy policy for details.

Because really, we can’t live on cookies alone.

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

We need a little health food.

And this bark? Yes, it is practically health food.

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

There has been a lot of sugar, chocolate, chips and cheese going on and I kind of felt like this was necessary.

Well, not really.

I actually had another not so healthy, super sweet dessert planned for today, but it totally failed. So I drowned my emotions in dark chocolate and then I made bark.

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

So while this bark may not be hopped up on sugar, loaded down with butter and garnished with crushed potato chips it is probably the best bark I have made to date.

Granted I think I have only made bark one other time and I think I just threw on some nuts and called it a day. Still, you have to try this stuff. The problem is, I can’t get everyone to finish off the other desserts around here. Not only is this bark delicious, it is just too easy to grab and go!

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

And it is so easy, which is definitely a welcomed idea in my head.

There is a total of seven ingredients, eight if you include the sea salt, and the hands on time is maybe ten minutes. Hallelujah!

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

Everything is all about the almonds. They are roasted in ground coffee beans with a touch of vanilla, a sprinkle of cocoa and a good dose of sea salt. It is pure amazingness.

Honestly, I am not sure you will ever taste better almonds. Oh, and there are some pistachios in there too. Pistachios combined with the dark chocolate and toasted is coconut is just pure Christmas magic if you ask me.Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

There is a whole half a cup of ground coffee needed for this recipe, and though it may seem like a lot, not all of it gets added directly to the bark, some of it is used to roast with the almonds. You can choose how little or how much you want to sprinkle on in the end, but I probably used about a fourth of cup.

It was perfect.

Seriously, so good. I mean, this bark is made up of all super foods (hello almonds, dark chocolate, coffee and coconut!) so this is a totally acceptable anytime snack, morning or night.

And it’s a great last-minute gift for practically anyone. Seriously, it is gluten free, vegan and grain free. Like I said, perfect for everyone!

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark

Prep Time 20 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 1 hour 40 minutes
Servings: 20 Servings
Calories Per Serving: 265 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



  • Preheat the oven to 375 degrees 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 10-12 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.


*The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
View Recipe Comments

Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark |

Good luck trying to stop eating this. It is nearly impossible.

*Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Heavenly! My son has celiac so this recipe is perfect for his gluten-free diet. We whipped this “heaven-scent” holiday bark together to share with guests. It received rave reviews! Served it as is and with pistachio gelato and almond cake. It was fun getting our hands into the cooled roasted nuts to rub the coffee grounds from the nuts with the side benefit of having moisturized hands from the coconut oil that coated the nuts. We used Callebaut bittersweet dark chocolate purchased in bulk from our local grocery store and it was a divine compliment to all the ingredients. Thank you for posting this recipe! It will be our go-to holiday dessert to share with friends and family for years to come.

  2. Wow. Aside from your basic chocolate chip cookies, I’ve never really tried to make a dessert item. I am DEFINITELY going to try this one. Three of my favorite flavors: chocolate, almonds and coffee. Coffee grounds directly in the bark? Sounds really interesting.

  3. Tieghan, I made this last night and it is SO good! I did add some toffee bits along with the coconut to add a bit of sweetness to the rich flavors of the dark chocolate and coffee. I’m giving the candy as gifts along with my holiday cookies and will definitely be making this again. Thanks for the recipe!

  4. I’m with Georgina, I don’t see the cocoa powder listed. Go much etc do we need. Definitely gonna make this!! Yummm!

  5. Beautiful! I am totally adding this to my Christmas baking. I have the same question regarding the cocoa powder too. Thanks!

  6. The directions say to “mix together the coffee grounds, cocoa powder and salt” but cocoa powder isn’t listed as one of the ingredients? Can you let us know what kind, and how much, cocoa powder is needed? Thanks!