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
- 9 ounces chopped dark chocolate OR 1 1/2 cups dairy-free chocolate chips , we like Hu's Kitchen, Pascha's Organics or Lily's Sweets (regular dark chocolate works as well if not dairy-free)
- 1/2 teaspoon peppermint extract
White "Chocolate" Layer
Dairy-free version
- 9 ounces chopped white chocolate OR 1 1/2 cups dairy-free white chocolate chips , we like Pascha's Organics (regular white chocolate works as well if not dairy-free)
- 1/2 teaspoon peppermint extract
Paleo version
- 1 1/4 cup coconut butter (manna)
- 1 tablespoon coconut oil
- 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 Sugar-free, Vegan Peppermint Candies or use YumEarth or Wholesome Sweets Candy Canes for a gluten-free vegan option.
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.
Pour the dark chocolate into the prepared pan in an even layer, using an angled spatula or the back of a spoon to spread, as needed. Place the pan in the freezer for 20-30 minutes, or until the chocolate is firm and set.
For the White Chocolate Layer
Dairy-free version
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Once the dark chocolate is almost set, melt the white chocolate in a double boiler over the stove-top, until completely smooth, while stirring regularly. Once melted, stir in the remaining 1/2 teaspoon of the peppermint extract. Pour the melted white chocolate over the dark chocolate layer in an even layer, using an angled spatula or the back of a spoon to spread, as needed.
Paleo version
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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.
Remove the baking pan from the fridge / freezer and pour the white "chocolate" layer on top, spread into a smooth layer.
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Sprinkle with crushed peppermint candies or candy canes, if using.
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Place the pan in the fridge for about 30-40 minutes or in the freezer for 20 minutes, or until the chocolate is firm and set.Place the pan back in the fridge to chill until set, about 30-60 minutes or in the freezer for about 20 minutes.
Once the chocolate is set and hardened, cut or break into pieces and serve.
Store peppermint bark in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.