Looking for something unique to share with your guests this holiday? Give our Raw Macadamia Coffee Bark a try, it’s easy to make and guaranteed to please! This bark is unreal, starting with a cold brew coffee concentrate from Jupiter Cold Brew Coffee – a local Encinitas company founded by the father and son duo, Scott and Tim MacBride. There is nothing better than supporting local artisans on a quest to share their products and passion, especially when their product is something I personally use and share with anyone I know that loves coffee.
Our Raw Macadamia Coffee Bark starts with Jupiter’s cold-brew coffee made from sustainable, organic beans that have been brewed for 12 hours using mountain spring water and a double filtration process. The end product is notably less bitter than your average hot brew and known to be less acidic. Not only did we use this amazing coffee in our Christmas bark but we’ve added the creaminess of raw macadamia nuts and topped the whole shebang off with my homemade raw caramel sauce. DELICIOUS!
Where can you get Jupiter Cold Brew Coffee?
- Mantra Yoga & Juice Bar – 5617 Paseo Del Norte, Suite 230, Carlsbad, CA 92008
- Encinitas Farmers Market – Wednesday Nights – 600 South Vulcan, Encinitas, CA 92024
- Just Peachy Market – 1354 N. Coast Highway 101, Encinitas, CA 92024
Raw Macadamia Coffee Bark
- 1/2 cup cacao butter, shaved (I like Navitas Naturals cacao butter)
- 2 heaping tablespoons raw cacao powder
- 4 tablespoons coconut palm sugar
- 1/4 teaspoon Himalayan sea salt
- 1/2 teaspoon vanilla
- 2 tablespoons + 2 teaspoons Jupiter Cold Brew Coffee Concentrate
- 1/4 cup raw macadamia nuts, finely chopped
- 1 tablespoon unsweetened, shredded coconut
- Optional: 1 tablespoon dried fruit (I added dried figs to my holiday bark, but feel free to mix-it-up or omit all together)
- 1/4 cup raw almond butter
- 1/4 cup maple syrup
- 3 tablespoon coconut oil
- 1 tablespoon coconut butter
- 1/2 teaspoon vanilla
- pinch of sea salt
- Using a medium-size ceramic bowl, add almond butter, coconut oil, maple syrup, vanilla and sea salt to the bowl and place over a double broiler until the mixture becomes warm. Whisk until well combined and creamy.
- Line and 8x8" baking pan with parchment or waxed paper
- Place shaved cacao butter in a large ceramic bowl. Set the ceramic bowl in a double boiler until cacao butter has just melted.
- Whisk in cacao powder, coconut nectar, sea salt, vanilla and coffee.
- Pour mixture into prepared pan.
- Sprinkle with macadamia nuts, shredded coconut and dried fruit (if using).
- Drizzle with raw carmel sauce.
- Place in freezer for at least 1 hour. Break into chunks and serve.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free