Pistachios, dates, and cashews are layered one on top of the other in this Roasted Cashew Latte Bark, creating a luscious and rich treat.
– 1½ cup cashew– 1 cup pistachios – 2 tablespoon coconut oil– 1 teaspoon vanilla extract– ½ cup coffee bean– 1 tablespoon cocoa powder– ½ teaspoon sea salt– 16 ounce dark chocolate– ½ cup coconut flakes – 1 cup dried date– 4 ounce white chocolate chip– 1 tablespoon large flaked sea salt– 1½ tablespoon sprinkle
Ingredient
1
Preheat the oven to 375 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
2
Check the cashews and pistachios for burns after roasting them for 10 minutes on the prepared baking sheet.
3
The coconut oil and vanilla extract should be mixed together in a small dish using a whisk.
4
After combining the coffee grounds, cocoa powder, and salt in a separate bowl of a smaller size, this mixture should be set aside.
5
Move the nuts to a medium-sized bowl, combine the coffee mixture with the coconut oil and vanilla combination, and toss again.
6
Return covered nuts to baking sheet and roast again for 5–7 minutes until coffee is fragrant. Remove from oven and cool.
7
Melt dark chocolate in the microwave and spread it onto the baking sheet with a spatula to make a rectangle.
8
Put parchment paper on another baking sheet. Top with coffee nut mixture, coconut, and dates.
9
Melt white chocolate chips and drizzle over combined bark. Sprinkle with large flakes seat salt.
10
Sprinkle some sprinkles on top for some color. Refrigerate for 45 minutes to an hour or until solid. After breaking it into pieces, serve.
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