Roasted Cashew Latte Bark

This Roasted Cashew Latte Bark is loaded with cashews, pistachios and dates layering each ingredient over the other and the end result is a cornucopia of decadent delight.

I’m bringing you a recipe for chocolate bark that’s loaded with cashews, pistachios, dates, coconut, sprinkles, drizzled with white chocolate, and finished flaky sea salt. Because let me just tell you, it’s to die for. It’s sweet and salty, it’s crunchy and simply delicious.

Hubs has been bugging me to make him some bark for such a long time and today it finally happened. It’s really simple and the great thing about bark is that you can’t go wrong with it. That’s because you can literally load it up with any sort of nuts, dried fruits, whatever you like and still have it come out picture perfect.

However, this bark is for the coffee lovers out there, like me. Your house will smell incredible as you roast these cashews and pistachios coated in that freshly ground coffee.

You might be a bit more familiar with the candy cane variety that makes its way out every season and is an easy and popular stocking stuffer. I decided to think outside the box a little however with this treat today as I had some cashews lying around that were just begging to be roasted.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Wet ingredients – Melted coconut oil and vanilla extract.
• Dry ingredients – Cocoa powder, fresh ground coffee, and salt.
• Coconut flakes – A little chew, some sweet, smooth coconut flavor, add some unsweetened shredded coconut and thank me later.
• Nuts – I love using cashews and pistachios for this bark, roughly chopped and ready to be roasted
• Sprinkles – Any kind of sprinkled you’d like! I used festive green and red sprinkles to make it nice and christmas-y.
• Chocolate – Some white chocolate and some dark chocolate chopped up and ready to be melted down for our base and a great finishing drizzle.
• Dates – Dried dates chopped up because we want some chew and caramel sweetness.
• Sea salt – Flaked if you can swing it, to be sprinkled over top as the finishing touch, totally optional but it really elevates this dessert.

How To Make Roasted Cashew Latte Bark

1. Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
2. Roast the nuts: Pour the cashews and pistachios onto the prepared baking sheet and roast for about 10 minutes, watching closely so they don’t burn.
3. Combine wet ingredients: In a small bowl whisk together the coconut oil and vanilla extract.
4. Combine dry ingredients: In another small size bowl mix the coffee grounds, cocoa powder and salt together and set aside.
5. Toast the nuts: Transfer the nuts to a medium size bowl and toss with the coconut oil and vanilla mixture then mix with the coffee mixture until they’re evenly coated. Return the coated nuts to the baking sheet and roast a second time for another 5 to 7 minutes or until the coffee is fragrant. Remove from the oven and let cool because otherwise some of the toppings may melt.
6. Line a separate baking sheet with parchment paper.
7. Pour the base: Melt the dark chocolate in the microwave and pour onto the baking sheet, spreading out with a spatula to form a rectangular shape.

Toppings

1. Assemble the bark: Sprinkle on the coffee nut mixture and the coconut and dates. Melt the white chocolate chips and drizzle over the assembled bark and sprinkle with the large flaked seat salt. Top with the sprinkles to add a bit of color.
2. Refrigerate until firm, about 1/2 hour to an hour. Break it into pieces and serve.

Keep An Eye On Your Nuts

Be careful not to over bake the nuts the first and second time because otherwise the burnt flavor will be over powering. If your nuts start to look burnt, scrap them and re roast. Keep an eye on them and adjust as needed.

Melting Your Chocolate

To melt the chocolate, add the chocolate to a bowl and microwave for 1 min. Use a spatula to 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 until it’s melted.

Storing Leftovers

Store this bark in the refrigerator or at room temperature in an airtight container for a number of weeks. Best yet it makes a great holiday gift.

Craving More Festive Treats?

• Walnut Cookies
• Red Velvet Crinkle Cookies
• Gingerbread Biscotti
• Cinnamon Chocolate Pecan Pie Cookies
• Christmas Candy Cane Bark
• Gingerbread Cake
• Red Velour Cake 

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Roasted Cashew Latte Bark

5 from 2 votes

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

This Roasted Cashew Latte Bark is loaded with cashews, pistachios and dates layering each ingredient over the other and the end result is a cornucopia of decadent delight.

Equipment

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

Ingredients

• ▢ 1 1/2 cup cashews roughly chopped
• ▢ 1 cup pistachios unshelled and roughly chopped
• ▢ 2 tbsp coconut oil melted
• ▢ 1 tsp vanilla extract
• ▢ 1/2 cup coffee beans freshly ground
• ▢ 1 tbsp cocoa powder unsweetened
• ▢ 1/2 tsp sea salt
• ▢ 16 oz dark chocolate chopped
• ▢ 1/2 cup coconut flakes unsweetened
• ▢ 1 cup dried dates chopped
• ▢ 4 oz white chocolate chips melted
• ▢ 1 tbsp large flaked sea salt
• ▢ 1 1/2 tbsp sprinkles

US Customary – Metric

Instructions

• Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
• Pour the cashews and pistachios onto the prepared baking sheet and roast for about 10 minutes, watching closely so they don’t burn.
• In a small bowl whisk together the coconut oil and vanilla extract.
• In another small size bowl mix the coffee grounds, cocoa powder and salt together and set aside.
• Transfer the nuts to a medium size bowl and toss with the coconut oil and vanilla mixture then mix with the coffee mixture.
• Return the coated nuts to the baking sheet and roast a second time for another 5 to 7 minutes until the coffee is fragrant. Remove from the oven and let cool.
• Line a separate baking sheet with parchment paper.
• Melt the dark chocolate in the microwave and pour onto the baking sheet, spreading out with a spatula to form a rectangular shape.
• Sprinkle on the coffee nut mixture and the coconut and dates.
• Melt the white chocolate chips and drizzle over the assembled bark and sprinkle with the large flaked seat salt.
• Top with the sprinkles to add a bit of color.
• Refrigerate until firm, about 1/2 hour to an hour. Break it into pieces and serve.

Video

Recipe Notes

1. Be careful not to over bake the nuts the first and second time, keeping an eye on them and adjusting as needed.
2. The coffee and nut mixture may look like too much but trust me when you sprinkle them on it will be just enough.
3. 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.
4. 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.
5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 508kcal (25%)Carbohydrates: 42g (14%)Protein: 9g (18%)Fat: 35g (54%)Saturated Fat: 17g (106%)Cholesterol: 3mg (1%)Sodium: 698mg (30%)Potassium: 615mg (18%)Fiber: 7g (29%)Sugar: 25g (28%)Vitamin A: 55IU (1%)Vitamin C: 0.7mg (1%)Calcium: 69mg (7%)Iron: 6.3mg (35%)

Course:Dessert

Cuisine:American

Keyword:bark, bark recipe, roasted cashew latte bark

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