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1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper.
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2
Lay almonds evenly on top of baking sheet. Roast almonds for about 6 minutes, until fragrant. Be careful that almonds do not burn.
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3
In a bowl, mix coffee grounds, cocoa powder, and sea salt. Set aside.
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4
In a separate bowl, add coconut oil and vanilla and mix together.
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5
When almonds are done, take baking sheet out. Pour almonds into a bowl that has a lid. Add pistachios along with coconut oil mixture. Sprinkle coffee mixture on top. Close the lid and shake until all nuts are coated.
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6
Pour nuts back onto baking sheet and place back in oven. Roast again until coffee and almonds become fragrant, about another 5 minutes. Remove from the oven and let cool.
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7
Line a sheet pan with parchment or wax paper.
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8
Melt the dark chocolate in a double boiler. (I place a bowl over a small pot of simmering water, stirring until fully melted.) Pour most of the melted chocolate on prepared sheet and spread evenly. Make sure to leave it thick, as this is the base for the bark. Sprinkle roasted nuts and coconut flakes on top.
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9
Use the remaining melted chocolate to drizzle back and forth on top of bark. (I pour the melted chocolate into a resealable bag and snip the corner. Easy to manipulate and easy clean up as well!) Refrigerate until firm, about 30 minutes to 1 hour. Then break bark into big pieces and enjoy.
