Vegan Peppermint Bark
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!
Servings: 8
Calories: 235kcal
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.
- Remove the peppermint bark from the glass container running a knife along the edge, and using a spatula break it free from the bottom of the container. If you have trouble removing it from the glass container, microwave for 10 seconds to loosen it slightly.
- Break into bite sized pieces with your hands.
Video
Notes
Tips for Making Vegan Peppermint Bark
- 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.
Nutrition
Calories: 235kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 65mg | Fiber: 2g | Sugar: 24g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg