Cashew Butter Espresso Brownie Batter Bark

Steps

1. 1

   Line a small square or rectangular pan with parchment paper, leaving enough overhang to lift the bark out later.

2. 2

   Add the cashew butter, maple syrup, melted coconut oil, vanilla extract, and cooled espresso to a mixing bowl. Stir until the mixture is completely smooth and well combined.

3. 3

   Sift the cocoa powder into the bowl to remove lumps.

4. 4

   Add the almond flour and fine sea salt. Mix thoroughly until the mixture becomes thick and fudgy, with no dry pockets remaining.

5. 5

   Fold in the cacao nibs until evenly distributed throughout the brownie batter.

6. 6

   Transfer the brownie batter to the prepared pan. Press and spread it into a compact, even layer.

7. 7

   Chill the brownie batter layer until firm enough to support the chocolate topping.

8. 8

   Melt the dark chocolate and 1 teaspoon coconut oil together, using a double boiler or short microwave intervals and stirring between intervals, until smooth.

9. 9

   Pour the melted chocolate over the chilled brownie batter and spread it into an even shell.

10. 10

    Sprinkle the top with flaky sea salt.

11. 11

    Freeze for 30–45 minutes, until the chocolate shell is set and the bark is firm.

    Start 45-minute timer
12. 12

    Lift the bark from the pan and slice it into squares. Store it in the freezer, allowing each piece to sit at room temperature for a few minutes to thaw slightly before eating.