If you’re a passionate coffee and chocolate enthusiast, this mocha crisp bark will have you salivating before you even take your first bite. Under 10-ingredients and quite simple to make. This bark is thinner than your regular slices out there but a touch thicker than the classic melted chocolate barks, you know the ones I mean? Such as this Nut & Seed Chocolate Bark.
I have shared with you a few more of the glorious crispy bark treats, all of which you have absolutely loved and enjoyed. So I was thinking, why not create a new flavour combo for you to enjoy? As they say, don’t fix something that ain’t broke, is that how it goes? Anyway, I’m certain you, if you enjoy the classic combo of chocolate and coffee, will thoroughly enjoy and devour every crumb of this mocha crisp bark!
Recipe Card
Mocha Crisp Bark
Ingredients
Base
- ½ cup almond butter
- ¼ cup maple syrup
- 3 tablespoon coconut oil
- ½ teaspoon instant coffee, powder or small granules
- ½ 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 tablespoon coconut oil
- 1 ½ teaspoon instant coffee, powder or small granules
Milk Chocolate Swirl
- 50 g baking milk chocolate chips
- 1 teaspoon coconut oil
- ¼ teaspoon instant coffee, powder or small granules
Instructions
Base
- Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
- In a medium sized pot over low-medium heat, add almond butter, maple syrup, coconut oil and coffee, mix to combine.
- Gently heat mixture until almond butter has completely melted down and the mixture is smooth and shiny.
- Remove from heat and stir through desiccated coconut.
- Gradually add rice puffs, mixing well after each addition.
- Pour mixture into lined baking pan and place in the refrigerator for 15-20 minutes until set.
- Whilst the base is setting, make topping.
Dark Chocolate Topping
- 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.
- Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
- Remove chocolate from heat and stir through coffee until dissolved and well combined.
- 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.
- 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
- Wipe out bowl used to melt the dark chocolate and place back onto pot with simmering water.
- Add milk chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
- Remove chocolate from heat and stir through coffee until dissolved and well combined.
- Remove slice from refrigerator, ensuring dark chocolate topping hasn’t set, still soft enough to swirl milk chocolate.
- Dollop over milk chocolate, take a wooden skewer or butter knife and gently swirl through the dark chocolate.
- Refrigerate for 1-2 hours or until chocolate has completely set.
- Lift out from pan and slice into long bark pieces or slices/squares.
- Enjoy!
Did you make this recipe? Let me know!