Chocolate Coffee Bean Bark

Prep: 5Cook: 60Total: 65


  • 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


  1. Mix the coconut oil, cocoa, agave nectar, and vanilla together.
  2. Line dish with plastic wrap.
  3. Pour chocolate mixture into the dish. I used an 8×8 casserole dish.
  4. Sprinkle chocolate with pepitas, coffee beans, and coconut.
  5. Sprinkle with sea salt.
  6. Place on a flat surface in the freezer for an hour.
  7. Remove from freezer.
  8. You may need to warm the back of the casserole dish by running it under warm water for 30 seconds or so.
  9. Using the plastic wrap, pull it out of the dish and peel back the plastic.
  10. Place on cutting board and use a knife to cut into 10-12 pieces.
  11. Store in fridge or freezer.


  • 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
© The Toasted Pine Nut