Stepwise Method: Roasted Cashew Latte Bark

• Start by preheating your oven to 350°F (175°C). This ensures that your nuts get perfectly roasted.
• Spread the roughly chopped cashews and pistachios on a baking sheet. Roast them in the oven for about 10 minutes, or until they are golden and fragrant. Keep an eye on them to avoid burning!
• While your nuts are roasting, melt the dark chocolate. You can do this using a double boiler or a microwave. If using a microwave, heat the chocolate in 30-second intervals, stirring in between until smooth.
• In a large mixing bowl, combine the melted coconut oil, vanilla extract, freshly ground coffee beans, cocoa powder, sea salt, roasted nuts, coconut flakes, and chopped dried dates. Mix until everything is well coated.
• Pour half of the melted dark chocolate into the nut mixture and stir well to combine. This will ensure that every bite is filled with that luscious chocolate flavor.
• Line your baking sheet with parchment paper. Spread the nut and chocolate mixture evenly on the sheet, creating a layer about ½ inch thick.
• Drizzle the remaining melted dark chocolate over the top of the bark, using a spatula to spread it lightly.
• While the chocolate is still warm, sprinkle the melted white chocolate chips, large flaked sea salt, and colorful sprinkles over the top. This adds not only flavor but a pop of color to your bark.
• Place the baking sheet in the refrigerator for at least 2 hours or until the bark is fully set.
• Once set, remove the bark from the refrigerator, break it into pieces, and enjoy your homemade Roasted Cashew Latte Bark!