I don’t know about you but every year it feels like Christmas just kinda creeps up on you. It’s the same date every year, so you think it wouldn’t be that hard to get your ducks in a row, but it’s that time of year where I’m asking myself “How is it already the Holidays?!”
Here’s where this healthy vegan peppermint bark recipe comes into play.
Whether you have potlucks, white elephant parties, or family get-togethers, most of the time we are scrambling to figure out what to make. I tend to contribute by bringing a sweet treat and this healthy dessert recipe is sure to be a crowd pleaser. This healthy peppermint bark recipe is made with real dark chocolate, layered with a coconut butter peppermint topping, and decorated with crushed candy canes. It takes a total of 30 minutes to whip up a batch of this peppermint bark which means more time to plan other Christmas to dos – like shopping. If you are in search of a paleo, vegan AND gluten free dessert recipe, look no further my friends. I got chu covered with this peppermint bark recipe.
Start off by melting the chocolate chips for the first layer. If you do not have a double boiler, like myself, you can make shift your own by boiling a small amount of water in a larger pot and placing a slightly smaller pot inside – creating a double boiler. Double boilers are crucial for melting chocolate because it’s easy to over burn it. It’s also important to mix frequently to prevent burning.
You’ll want to place this in the freezer and let it cool a bit while you make the second layer.
Mix the ingredients for the top and spread over chocolate.
Top it all with some crushed candy canes and you’re done!
- 1 cup dark chocolate chips
- ½ cup coconut oil, softened
- ½ cup coconut butter, softened
- 1 Tablespoon pure maple syrup
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2-3 candy canes (try to find a brand without artificial dyes)
- Place chocolate chips in a double boiler and melt until the chocolate is a smooth consistency
- Pour melted chocolate into a pan lined with parchment paper
- Place pan in fridge for 10 minutes to let chocolate solidify
- Mix together remaining ingredients until well blended
- Take pan out of fridge and spread coconut mixture over the chocolate
- Crush candy canes into small pieces and pour over top
- Put in fridge until bark is hard (about 20-30 minutes)
- Remove from fridge and break into small pieces
- Store in fridge to prevent slight melting of the top layer.
Notes: If you are concerned about artificial colors and flavors in candy canes, I suggest buying a brand that fits those needs! During the holidays you should be able to find them in health food stores.
Also, it’s worth mentioning that recipes with coconut oil or coconut butter tend to get soft when left out. This recipe keeps best in the fridge and remove right before serving!
You ready to give this healthy peppermint bark recipe a try?
You can find this recipe along with other creations I’ve made on Brit + Co!