Dark Chocolate Coffee Bark with Toasted Almonds

This 4-ingredient dessert recipe is simple to make. It's the perfect dish to
pass at holiday parties and can be a tasty homemade gift!

Servings: 10

Author: Chelsea Jackle, RDN

Cook Time
20 minutes

Cooling Time
2 hours

Total Time
2 hours, 20 minutes

Dessert

American

Christmas holiday homemade candy homemade food gift low-sugar dessert

🧂 Ingredients

1 Preheat oven or toaster oven to 350F. Spread almonds out in a single layer on a
baking sheet. Toast for 10 minutes, stirring occasionally.
2 Meanwhile, cover a larger baking sheet with parchment paper. Pulse 1 tablespoon
of the coffee grounds in a coffee grinder until fine, set aside. Pulse the
remaining 1 tablespoon 5 times until coarse, set aside.
3 Once cool enough to handle, roughly chop the toasted almonds
4 Set up a double boiler (pot with about 1-2 inches of water with a glass bowl on
top, heat on high). Add chocolate chips and finely ground coffee to the glass
bowl. Stir often with a spatula until 90% melted. (There should be some
chocolate chunks visible.) Remove bowl from the pot.
5 Fold 1/2 of toasted almonds into the melted chocolate/coffee mixture.
6 Pour mixture onto the prepared baking sheet and spread in long strokes with a
spatula until about 1/4 inch thick. Top with toasted almonds, coarsely ground
coffee, and salt.
7 Refrigerate at least 2 hours or overnight. Break into bite-sized pieces.