Vegan Peppermint Bark Recipe

Why You’ll Love This Vegan Peppermint Bark

• Limited Ingredients: It only takes five simple ingredients to make this bark.
• Rich and Chocolaty: The white and dark chocolate chips create a rich, chocolaty bark.
• Festive: The crushed candy canes add festive flavor and color to the bark.
• A Great Gift: This bark is good for two to three weeks, making it a great holiday gift.

Ingredients

• Vegan Dark Chocolate Chips: Vegan dark chocolate chips create a deep, chocolaty base for the bark.
• Vegan White Chocolate Chips: Vegan white chocolate chips create a rich, creamy top that’s studded with crushed candy canes.
• Peppermint Extract: Peppermint extract gives the bark its festive kick of flavor.
• Candy Canes: Crushed candy canes add more peppermint flavor and crunch. I use Wholesome Candy Canes because they’re mad without artificial colors.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Substitutions and Variations

• Dark Chocolate Chips: Depending on your preference, you can use milk or semi-sweet chocolate chips.
• White Chocolate: Some people prefer to use only white chocolate for their bark.
• Nuts: Add chopped nuts for more flavor and texture.
• Homemade Vegan Chocolate: You’ll find directions in the recipe card for making your own chocolate if you’d rather do that. It’s fun and easy!

How to Make Vegan Peppermint Bark

1. Line a baking sheet with parchment paper.
2. In a medium glass mixing bowl, add the dark chocolate chips. Microwave on high for 30-second increments, stirring with a spatula between each increment until the chocolate is melted.
3. Add the peppermint extract to the melted dark chocolate.
4. Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread the chocolate evenly. Place the tray in the refrigerator to chill until firm to the touch.
5. Using a mallet or heavy wooden spoon, crush two candy canes in a large ziplock bag.
6. While the dark chocolate layer chills, melt the vegan white chocolate chips in a medium-sized glass mixing bowl. Microwave on high in 30-second increments until the chocolate is melted, stirring with a spatula between each increment.
7. Reserve one tablespoon of the crushed candy canes. Pour the rest into the melted white chocolate. Stir to combine.
8. Remove the dark chocolate layer from the fridge. Make sure it is firm and solid. Pour the melted white chocolate over the top of the dark chocolate. Smooth over in an even layer with the spatula.
9. Add the remaining one tablespoon of the crushed candy cane to the top of the white chocolate layer. Chill for an additional 10 minutes.
10. Once the layers are solid and firm, break apart the large chocolate bar into small pieces using your hands.

Expert Tips

• Using the chocolate chip method, use high-quality, semi-sweet, and vegan white chocolate chips. I recommend Enjoy Life.
• Using the coconut oil and cacao powder method, use high-quality cocoa powder and refined coconut oil. This will make all the difference in the flavor.
• Heat coconut oil on low to medium to melt. You don’t want to scorch the oil. When adding the cacao powder and maple syrup, keep it at medium. The oil will quickly absorb the cacao powder. Allow to heat for about 2 minutes. It will thicken slightly.
• Be sure to line your glass container or baking sheet with parchment paper. This will help ease the release of the chocolate.
• You can use other containers to cool your chocolate in as well. Try using individual muffin cups or another shallow dish or pan.

Serving Suggestions

Make a big batch of this vegan peppermint bark to give to family, friends, and neighbors as a holiday gift.

It’s perfect with a cup of hot chocolate or coffee, and it’s a wonderfully sweet pairing with other holiday appetizers like maple candied pecans, melted snowman truffles, or vegan shortbread cookies.