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Top view of stack of homemade peppermint bark on a red napkin

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. 

Course Dessert
Cuisine American, Holiday
Keyword candy recipe christmas, food gifts for christmas, paleo, peppermint bark recipe easy, vegan
Prep Time 12 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 42 minutes
Servings 16 servings
Calories 256 kcal
Author Kelly

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

  1. Line a 9 x 9 square pan baking sheet with parchment paper. Set aside.

For the Chocolate Layer

  1. 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.

    Top view of melted chocolate in a clear bowl
  2. 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

  1. 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.

    Top view of cashew cream on a wooden cutting board
  2. 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.

    Top view of chocolate layers to make peppermint bark in a baking pan
  3. Chill the pan in the fridge until completely hardened. Break or cut into pieces.

Nutrition Facts
Homemade Peppermint Bark
Amount Per Serving (1 piece (1/16 recipe))
Calories 256 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 5mg2%
Sodium 21mg1%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 0.1mg0%
Calcium 55mg6%
Iron 1.4mg8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.