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5 from 2 votes

Roasted Cashew Latte Bark

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By: Joanna Cismaru 6 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

Table of Contents

  • Ingredients
  • How To Make Roasted Cashew Latte Bark
    • Toppings
  • Keep An Eye On Your Nuts
  • Melting Your Chocolate
  • Storing Leftovers
  • Craving More Festive Treats?
  • Recipe: Roasted Cashew Latte Bark
    • Video
    • Ingredients
    • Instructions 
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?
a pile of cashew bark covered in coconut and sprinkles

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.

closeup of a pan full of chocolate bark with cashews, coconut, and sprinkles

Ingredients

  • 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.

chocolate bark broken into pieces topped with cashews, coconut, and sprinkles over a wooden table

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 

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

close up shot of roasted cashew latte bark pieces
5 from 2 votes

Roasted Cashew Latte Bark

Prep 20 minutes minutes
Cook 30 minutes minutes
Total 50 minutes minutes
12
Rate Recipe Print Recipe
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.
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Ingredients

  • 1½ cup cashews (roughly chopped)
  • 1 cup pistachios (unshelled and roughly chopped)
  • 2 tablespoon coconut oil (melted)
  • 1 teaspoon vanilla extract
  • ½ cup coffee beans (freshly ground)
  • 1 tablespoon cocoa powder (unsweetened)
  • ½ teaspoon sea salt
  • 16 ounce dark chocolate (chopped)
  • ½ cup coconut flakes (unsweetened)
  • 1 cup dried dates (chopped)
  • 4 ounce white chocolate chips (melted)
  • 1 tablespoon large flaked sea salt
  • 1½ tablespoon sprinkles

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 375℉. 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 ½ hour to an hour. Break it into pieces and serve.

Equipment

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

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.

Nutrition Information

Serving: 1servingCalories: 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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

close up shot of roasted cashew latte bark pieces

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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6 Comments
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Char Bessler
Char Bessler
Posted: 4 years ago

I can’t seem to get enough of your recipes because alllll of them look and sound so delicious. I am looking forward to being in the kitchen preparing so many of your recipes. God Bless and hope you have a very Merry Christmas!!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Char Bessler
Posted: 4 years ago

AWW!!! Thank you and Merry Christmas to you too, Char!!

0
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Sara @ Last Night's Feast
Sara @ Last Night's Feast
Posted: 6 years ago

I can’t wait to try this!

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Sara @ Last Night's Feast
Posted: 6 years ago

Cant wait for you to try it too. It’s so different from the usual barks and roasting the nuts and tossing with the grounded coffee beans really makes it unique.

0
Reply
Natalie R
Natalie R
Posted: 6 years ago

5 stars
This bark looks fantastic – any pairing of chocolate and coffee (with a bonus of toasted nuts) is a win in my book!! If I grind my coffee in-store before buying, roughly how much will I need? Not sure how 1/2 cup coffee beans translates into ground coffee 🙂

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Natalie R
Posted: 6 years ago

The bark was so tasty and the ground coffee beans really set this bark apart. It will look like a lot of coffee but trust me you will need all of it. Hope you try it and enjoy. I would go ahead and use 1/2 cup of ground coffee

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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