Homemade Peppermint Bark
This Homemade Peppermint Barkis easy to make with layers of dairy-free chocolate, vegan white "chocolate" and crushed paleo candy canes or sugar-free peppermint candy. It is the perfect healthy twist on the holiday classic. Gluten-free, refined sugar-free with low carb and keto sweetener options.
Ingredients
Chocolate Layer
- 12 ounces chopped dark chocolate OR 1 1/2 cups dairy-free chocolate chips , we like Hu's Kitchen or Lily's Sweets
- 1/2 teaspoon peppermint extract
White "Chocolate" Layer
- 1 1/4 cup coconut butter (manna)
- 1 tablespoon coconut oi
- 1/4 cup pure maple syrup , may sub with 3 Tbsp Lakanto Sugar-Free Maple syrup or Yacon syrup for low carb / keto
- 1/2 tsp peppermint extract , (or peppermint oil)
- 1/4 tsp pure vanilla extract
Optional Topping
- 1/3 cup crushed sugar-free peppermint candies or candy canes
Instructions
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Line a 9 x 9 square pan baking sheet with parchment paper. Set aside.
For the Chocolate Layer
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In a heatproof bowl, melt chocolate over a double-boiler on the stove or in the microwave in 15-second intervals, stirring well in between. Do not overheat. Once melted, stir in the peppermint extract.
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Spread the chocolate evenly into the prepared pan. Place the baking pan in the fridge for 10 minutes or the freezer for about 5 minutes, until almost set.
For the White Chocolate Layer
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Meanwhile, in another heatproof bowl, melt coconut butter and coconut oil over a double-boiler on the stove or in the microwave in 20-second intervals, stirring well in between. Once melted, stir in the maple syrup, peppermint extract and vanilla.
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Remove the baking pan from the fridge / freezer and pour the white "chocolate" layer on top, spread into a smooth layer.
Sprinkle with crushed peppermint candies or candy canes, if using.
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Chill the pan in the fridge until completely hardened. Break or cut into pieces.