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Homemade Roasted Cashew Latte Bark photo

Roasted Cashew Latte Bark

Chocolate bark topped with roasted coffee-coated cashews and pistachios, coconut flakes, chopped dates, a white chocolate drizzle, and flaked sea salt.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 12 servings

Equipment

  • Aluminum Baking Sheet (2 pack)
  • Parchment Paper
  • Glass Mixing Bowl Set (3 piece)
  • 6-Inch Stainless Steel Whisk

Ingredients
  

Ingredients

  • 1 1/2 cupcashews roughly chopped
  • 1 cuppistachios unshelled and roughly chopped
  • 2 tablespooncoconut oil melted
  • 1 teaspoonvanilla extract
  • 1/2 cupcoffee beans freshly ground
  • 1 tablespooncocoa powder unsweetened
  • 1/2 teaspoonsea salt
  • 16 ouncedark chocolate chopped
  • 1/2 cupcoconut flakes unsweetened
  • 1 cupdried dates chopped
  • 4 ouncewhite chocolate chips melted
  • 1 tablespoonlarge flaked sea salt
  • 1 1/2 tablespoonsprinkles

Instructions
 

Instructions

  • Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • If your coffee beans, cashews, pistachios, or dates are not already ground/chopped as listed, chop the cashews and pistachios roughly, chop the dates, and grind the coffee beans to make fresh grounds.
  • Spread the chopped cashews and pistachios in a single layer on one prepared baking sheet. Roast in the preheated oven for about 10 minutes, stirring or shaking the pan once halfway through and watching closely so they don’t burn.
  • While the nuts roast, whisk the melted coconut oil and vanilla extract together in a small bowl.
  • In another small bowl, combine the freshly ground coffee, cocoa powder, and ½ teaspoon sea salt; set this coffee-cocoa mixture aside.
  • When the nuts come out of the oven, transfer them to a medium bowl. Toss the hot nuts with the coconut oil–vanilla mixture so they are evenly coated, then add the coffee-cocoa mixture and stir until the nuts are evenly coated.
  • Return the coated nuts to the same baking sheet (spread in a single layer) and roast a second time for 5–7 minutes, or until the coffee aroma becomes fragrant. Remove from the oven and let the coffee-coated nuts cool completely.
  • Meanwhile, place the 16 ounces chopped dark chocolate in a microwave-safe bowl and melt in the microwave in 20–30 second bursts, stirring between bursts, until smooth. (Alternatively, melt over a double boiler.)
  • Pour the melted dark chocolate onto the second prepared baking sheet and use a spatula to spread it into a rectangular slab of even thickness.
  • Evenly sprinkle the cooled coffee-coated nuts, the ½ cup unsweetened coconut flakes, and the chopped dates over the melted dark chocolate while it is still soft.
  • Melt the 4 ounces white chocolate chips in the microwave in short bursts, stirring until smooth (or use a double boiler). Drizzle the melted white chocolate over the assembled bark.
  • Sprinkle the top with 1 tablespoon large flaked sea salt and 1½ tablespoons sprinkles.
  • Refrigerate the baking sheet until the chocolate is firm, about 30 minutes to 1 hour.
  • Break the hardened bark into pieces and serve.

Notes

Be careful not to over bake the nuts the first and second time, keeping an eye on them and adjusting as needed.
The coffee and nut mixture may look like too much but trust me when you sprinkle them on it will be just enough.
To melt the chocolate, add the chocolate to a bowl and microwave for 1 min. Using a spatula stir in the chocolate and return to the microwave for another 30 seconds. Stir again with the spatula, if the chocolate isn’t fully melted return to the microwave for another 15 seconds or so.
Can be stored in the refrigerator or at room temperature in an airtight container for a number of weeks and makes a great holiday gift.