Espresso Hazelnut Dark Chocolate Bark
No-bake espresso hazelnut dark chocolate bark with caramel drizzle. Easy, vegan, gluten-free, rich coffee chocolate dessert recipe.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Espresso Hazelnut Dark Chocolate Bark
- 200 grams dark chocolate (vegan or regular, chopped)
- 1 teaspoon instant coffee (mild) or up to 2 teaspoons (strong)
- 1.5 cups whole roasted hazelnuts (or roughly chopped)
- 1 teaspoon coconut oil (optional)
- 1 pinch kosher salt
- 1 to 2 tablespoons caramel sauce
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
Break the dark chocolate into pieces and add them to a microwave safe bowl. Then add the coconut oil and microwave in 20 to 30 second intervals, stirring each time, until smooth. Alternatively, you can also use a double boiler to melt the chocolate.
- 2
Then mix in 1 teaspoon instant coffee. Stir well until it fully dissolves. Taste and adjust the coffee intensity if needed.
- 3
After that, stir in the roasted hazelnuts and mix until well combined.
- 4
Line a flat tray or plate with parchment paper.
- 5
Pour the mixture onto the lined tray and spread evenly.
- 6
Drizzle the caramel sauce over the chocolate bark in thin lines or zigzags, and use a toothpick to blend it into the chocolate.
- 7
Sprinkle with kosher salt.Refrigerate for 30 to 40 minutes or freeze for 10 to 15 minutes until fully set.
- 8
Dust the bark with unsweetened cocoa glitter, optionally.
- 9
Break into rustic bark pieces or slice into desired sizes.
- 10
Enjoy with a cup of hot coffee or milk, or store in the fridge in an airtight container.
- 11
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 12
ENJOY THIS RECIPE.