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Mocha Crisp Bark

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

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!

Notes

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

Nutrition

Calories: 637kcal | Carbohydrates: 46g | Protein: 9g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 549mg | Fiber: 8g | Sugar: 28g | Vitamin A: 170IU | Vitamin C: 1.6mg | Calcium: 170mg | Iron: 6.5mg