Recipe
Chocolate Coffee Bean Bark
Prep: 5Cook: 60Total: 65
Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup cocoa
- 4 tablespoons agave nectar
- 1/4 teaspoon vanilla
- 2 tablespoons coffee beans (or espresso if you have them)
- 2 tablespoons pepitas, toasted
- 2 tablespoons unsweetened coconut flakes, toasted
- 1/4 teaspoon sea salt
Instructions
- Mix the coconut oil, cocoa, agave nectar, and vanilla together.
- Line dish with plastic wrap.
- Pour chocolate mixture into the dish. I used an 8×8 casserole dish.
- Sprinkle chocolate with pepitas, coffee beans, and coconut.
- Sprinkle with sea salt.
- Place on a flat surface in the freezer for an hour.
- Remove from freezer.
- You may need to warm the back of the casserole dish by running it under warm water for 30 seconds or so.
- Using the plastic wrap, pull it out of the dish and peel back the plastic.
- Place on cutting board and use a knife to cut into 10-12 pieces.
- Store in fridge or freezer.
Tips
- Per serving: Calories 290; Fat 23.7g (Sat 20.5g); Protein 2.6g; Carb 19.3g (net carb 15.6g); Fiber 3.7g; Sodium 68mg
- If you want it to be really dark, use less sweetener.
Nutrition Info:
- Serving Size: 6
Find it online: https://thetoastedpinenut.com/chocolate-coffee-bean-bark/