Preparation

• 1 Preheat the oven to 375 degrees F.  Line a 15x10-inch jelly roll pan with parchment paper.
• 2 Spread almonds out evenly on baking sheet then roast almonds just until fragrant, about 10-12 minutes, watching closely so they don’t burn!
• 3 In the meantime, in a small bowl, combine finely-ground coffee, cocoa powder and salt. In another small bowl, combine the melted coconut oil and vanilla. When almonds are fragrant, remove pan from oven and add pistachios, then sprinkle coffee ground mixture over all the nuts.
• 4 Pour the coconut oil mixture over nut mixture and then toss well, making sure the coffee grounds evenly coat the almonds and pistachios. Return pan to oven and roast nut mixture until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes.
• 5 Remove from the oven and let cool. Meanwhile, line another sheet pan with parchment paper.
• 6 In a double boiler or a heatproof bowl set over a pan of simmering water, melt dark chocolate. Once melted, pour 3/4 of the melted chocolate on to the prepared baking sheet and spread it out to form a rectangle approximately 1/8-inch thick.
• 7 Immediately sprinkle half of the toasted coconut over chocolate then sprinkle on all the almonds and pistachios, leaving some of the coffee grounds behind, if desired.
• 8 Finish by sprinkling on the remaining toasted coconut and then drizzling with the remaining melted chocolate.
• 9 Garnish with a sprinkle of sea salt to add a dimension of flavor if desired.
• 10 Refrigerate until firm, about 30 minutes to 1 hour. Peel off parchment and break bark into desired sized pieces.