This dark chocolate homemade vegan peppermint bark is everything you love about the holiday classic treat! It has a layer of dark chocolate, topped with a layer of vegan white chocolate, with an essence of peppermint and chunks of candy cane! YUM!

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This easy homemade vegan peppermint bark is made with melted vegan dark chocolate, vegan white chocolate, peppermint extract, and chunks of candy cane.
This version is creamy and rich with tons of peppermint flavor. It will have you ditching the store-bought version for good.
This is a super delicious holiday plant-based dessert and candy you can share with everyone!
💗 Why You’ll Love this Healthy Vegan Peppermint Bark…
- Five simple ingredients
- Rich and chocolatey
- Easy step-by-step instructions
- It makes an excellent edible holiday gift.
🥣 Ingredients and Notes
Vegan Dark Chocolate Chips: Look for semi-sweet or dark chocolate chips. Make sure that there is no added milk. There are several vegan-friendly chocolate chips on the market.
Vegan White Chocolate Chips: There aren’t as many vegan white chocolate chips or white chocolate bars on the market. However, there are a few, including Enjoy Life, which is delicious!
Peppermint Extract: I find a little peppermint extract goes a long way. The ¼ teaspoon of peppermint bark was the perfect peppermint flavor for me. I suggest starting with a smaller amount, tasting it, and adding more if you prefer a stronger peppermint flavor.
Candy Canes: I use Wholesome Candy Canes as they are made without artificial colors.
📋 How to Make Vegan Peppermint Bark
- Line a baking sheet with parchment paper.
- 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.
- Add the peppermint extract to the melted dark chocolate.
- 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 for 10 minutes or until firm to the touch.
- Crush two candy canes in a large ziplock bag and break them into pieces using a mallet or heavy wooden spoon.
- 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.
- Reserve one tablespoon of the crushed candy canes. Pour the rest into the melted white chocolate. Stir to combine.
- 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.
- Add the remaining one tablespoon of the crushed candy cane to the top of the white chocolate layer. Chill for an additional 10 minutes.
- 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.
❓ Frequently Asked Questions
This peppermint bark recipe is gluten-free. I always advise to look at the ingredient label to be sure it is not cross-contaminated.
Yum Earth, Sweet Organics, 365 Whole Foods, and Wholesome Candy Canes are all vegan-friendly.
🍽 How to Serve
- Make a big batch for friends and neighbors as a holiday gift.
- Serve as a sweet holiday treat with a cup of hot chocolate!
- Bring to a holiday party as a hostess gift.
❄️ Storage
Room Temperature: Place in an airtight container. Store in a cool, dry place. It will last for seven days at room temperature.
Refrigerator: If making a large batch or before serving, place it in the refrigerator for 2-3 weeks. It will likely last longer. I like to air on the side of caution.
Freeze: Place in a freezer-safe bag. The peppermint bark will keep for up to 3 months when frozen.
🎄 More Vegan Holiday Recipes!
🎥 Video
Recipe
Vegan Peppermint Bark
Ingredients
- 1 cup vegan chocolate chips
- ½ teaspoon peppermint extract
- 1 cup vegan white chocolate chips
- 2 candy canes crushed
Make Your Own Dark Chocolate (alternative to chocolate chips)
- ½ cup refined coconut oil
- ½ cup cacao powder
- 3 tablespoon maple syrup
Instructions
- Line a baking sheet with parchment paper
- In a medium glass mixing bowl add the dark chocolate chips. Microwave on high for 30 second increments, stirring with a spatula in between each increment until the chocolate is melted.
- Add the peppermint extract to the melted dark chocolate.
- Pour the melted chocolate onto the prepared baking sheet. Using a spatula to evenly spread the chocolate. Place the tray in the refrigerator to chill for 10 minutes or until firm to the touch.
- Crush two candy canes by placing them in a large ziplock bag, and using a mallet or heavy spoon to break them into pieces.
- While the dark chocolate layer is chilling, melt the vegan white chocolate chips in a medium size glass mixing bowl. Microwave on high in 30 second increments until the chocolate is melted, stirring with a spatula between each increment.
- Reserve 1 tablespoon of the crushed candy canes. Pour the rest into the melted white chocolate.
- 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.
- Add the remaining 1 tablespoon of crushed candy cane to the top of the white chocolate layer. Chill for an additional 10 minutes.
- Once the layers are solid and firm, break apart the large chocolate bar into small pieces using your hands.
Directions for Making Your Own Dark Chocolate (instead of using chocolate chips)
- Warm coconut oil over medium heat until it melts.
- Add the cacao powder and maple syrup. Heat on low and stirring continuously until combined, about 2 minutes. Remove from the heat. Stir in the peppermint extract.
- Pour the melted chocolate into a 9 inch rectangular glass baking dish lined with parchment paper.
- Top with the crushed candy canes. Refrigerate for 1 hour.
- Break into bite sized pieces with your hands.
Video
Notes
- If using the chocolate chip method, be sure to use high-quality semi-sweet, and vegan white chocolate chips. I recommend Enjoy Life.
- If using the coconut oil and cacao powder method, be sure to 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 cacao powder will quickly be absorbed by the oil. 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 with the ease of releasing 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.
- Keep peppermint bark refrigerated or at room temperature.
- It will keep for up to 7 days at room temperature, up to 2 weeks refrigerated, and up to 3 months frozen.
Tintu
Can I use honey instead of maple syrup?
Alison Corey
Yes, you can use honey. I use maple syrup since it is vegan.
Emily Liao
This is perfect for the holidays! Peppermint and chocolate is always a good idea.
Alison Corey
It’s my favorite holiday combo!
Adriana
This is a perfect homemade gift, making this for my friends at church. Chocolate mint bark is the best.
Noelle
What a great idea! Love that this is a vegan recipe too, yum!!
Nicole @ The Granola Diaries
My gosh, YUM! My favorite Holiday treat!!!
Anita
This will be a nice addition to my Christmas cookie tray. Christmas is not the same without some peppermint cookies and treats. 🙂
Sara Welch
It wouldn’t be Christmas without peppermint bark! Excited to make this over the weekend! Delish!