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Mocha Crisp Bark

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5
Calories 637 kcal
Author Samantha

Ingredients

Base

  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil
  • 1/2 tsp instant coffee, powder or small granules
  • 1/2 cup desiccated coconut
  • 1 cup cocoa cereal rice puffs, or plain cereal rice puffs

Dark Chocolate Topping

  • 170 g dark baking chocolate, broken into squares
  • 1 Tbsp coconut oil
  • 1 1/2 tsp instant coffee, powder or small granules

Milk Chocolate Swirl

  • 50 g baking milk chocolate chips
  • 1 tsp coconut oil
  • 1/4 tsp instant coffee, powder or small granules

Instructions

Base

  1. Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
  2. In a medium sized pot over low-medium heat, add almond butter, maple syrup, coconut oil and coffee, mix to combine.
  3. Gently heat mixture until almond butter has completely melted down and the mixture is smooth and shiny.
  4. Remove from heat and stir through desiccated coconut.
  5. Gradually add rice puffs, mixing well after each addition.
  6. Pour mixture into lined baking pan and place in the refrigerator for 15-20 minutes until set.
  7. Whilst the base is setting, make topping.

Dark Chocolate Topping

  1. Create a double boiler, half fill a small pot with water and put over a medium heat. Place a medium-large heat proof bowl over the pot.
  2. Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
  3. Remove chocolate from heat and stir through coffee until dissolved and well combined.
  4. Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
  5. Place in the refrigerator and begin milk chocolate swirl. Ensuring dark chocolate topping doesn’t completely set, you still want it liquid/soft enough to swirl through the milk chocolate.

Milk Chocolate Swirl

  1. Wipe out bowl used to melt the dark chocolate and place back onto pot with simmering water.
  2. Add milk chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
  3. Remove chocolate from heat and stir through coffee until dissolved and well combined.
  4. Remove slice from refrigerator, ensuring dark chocolate topping hasn’t set, still soft enough to swirl milk chocolate.
  5. Dollop over milk chocolate, take a wooden skewer or butter knife and gently swirl through the dark chocolate.
  6. Refrigerate for 1-2 hours or until chocolate has completely set.
  7. Lift out from pan and slice into long bark pieces or slices/squares.
  8. Enjoy!

Recipe Notes

Store in an airtight container, refrigerated, for 1 week - 10 days.

Nutrition Facts
Mocha Crisp Bark
Amount Per Serving
Calories 637 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 25g 125%
Cholesterol 2mg 1%
Sodium 60mg 3%
Potassium 549mg 16%
Total Carbohydrates 46g 15%
Dietary Fiber 8g 32%
Sugars 28g
Protein 9g 18%
Vitamin A 3.4%
Vitamin C 1.9%
Calcium 17%
Iron 36.3%
* Percent Daily Values are based on a 2000 calorie diet.