Toasted Coconut and Coffee Salted Chocolate Bark Recipe

Inspired by our favorite local ingredients in Hawaii -- sea salt, cacao, and coffee -- this easy-to-make salty, energizing Toasted Coconut and Coffee Salted Chocolate Bark recipe is a fun twist on the traditional recipe.

5 from 1 vote

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Prep Time 5

Total Time 1 5

Course Dessert

Cuisine American, Hawaii Local Food

Diet Gluten Free, Vegetarian

Servings Servings

Calories 352 kcal

Equipment

Digital Kitchen Scale
Dry Measuring Cups And Spoons
2-quart Baking Dish
Parchment Paper

Ingredients

1 pound dark chocolate (about 60%), coarsely chopped
2 cups packed unsweetened flaked coconut toasted
1 1/2 tablespoons of your favorite coffee grinds
pinch Hawaiian red alaea sea salt for garnish

Instructions

Coat a 2 quart baking dish with cooking spray then line with parchment paper, leaving a 2-inch overhang on each end. Alternatively, you can make your bark freeform (it will come out thinner) by lining a rimmed baking sheet with parchment paper and then proceeding.
Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes. Stir in 1 1/2 cups coconut flakes and 1 tablespoon of the coffee then pour into prepared pan and spread in an even layer (if you're making it on a baking sheet, go ahead and just spread it out evenly and don't worry if the edges are misshapen -- that's the charm!).
Immediately sprinkle remaining coconut and coffee over chocolate. Let cool for 5 minutes then sprinkle salt to cover the surface (you'll want at least a 3/4 teaspoon). Refrigerate until firm, about 1 to 1 1/2 hours. Peel off parchment, and break bark into pieces.

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Nutrition

Serving: 1 servingCalories: 352kcalCarbohydrates: 26gProtein: 4gFat: 30gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 9mgPotassium: 92mgFiber: 7gSugar: 16gVitamin C: 0.3mgCalcium: 4mgIron: 1mg

Keyword chocolate bark, easy chocolate dessert, Easy dessert, Hawaiian dessert