Where are you in preparation for the Holidays? Are you nearly there? Is everything wrapped and ready? Maybe you’ve already started your celebrating? Or maybe your a bit behind, or heaven forbid, haven’t even started! haha! I am done. But I have to admit, nothing about this month has felt like the holidays for me. Maybe it has been an unusually warm winter here in Tennessee? Or the fact I didn’t put up a tree this year. Or maybe it is this whole weird limbo we are in because we don’t live near our family and friends. Perhaps this is just what holidays feel like when your an adult with no children in your immediate family. Whatever it is, it has thrown me all off.
The only part of the season that has really felt like it has been the food. I have been on a peppermint craze lately. The No Bake Peppermint Mocha Pie, Peppermint Frappuccino, and Peppermint Mocha Cocoa have been nice festive treats. However, probably our favorite treat has been this Coconut Mocha Bark.
I know this isn’t the most festive flavor combo, but if you have been reading long you know that I love anything that combined dark chocolate with rich coffee and fruity coconut. I think it is an unstoppable combination! The best part about this is how quickly it comes together and that it only takes four simple ingredients . This is the perfect gift-able treat if you still have a few last minute gifts you need to throw together!
10 minPrep Time
10 minTotal Time
- 1 package semi sweet or dark chocolate chips
- 1 packet instant coffee powder (1 tablespoon) I use Tasters Choice
- 2 teaspoons very hot water
- 1/4 cup shredded coconut
- Preheat your broiler to low. Spread coconut in a single layer of a baking sheet and set it under the broiler. Watch closely and remove from oven as soon as it begins to brown.
- Line an 8x8 pan with wax paper and set aside.
- Slowly melt the chocolate chips in a double boiler pan or in the microwave according to the package directions.
- Mix the coffee powder and hot water together until it dissolves.
- Working quickly add the coffee to the the chocolate, then spread it in the 8x8 pan and top with toasted coconut.
- Place pan in freezer for 15 minutes or until set and break apart.
- Cooking tip: If you have trouble with your chocolate getting too clumpy or if you accidentally over cook it add a teaspoon of melted coconut oil at a time to get the right consistency again.