This homemade vegan peppermint bark recipe is such a delicious holiday treat. With both dark and white chocolate layers this chocolate bark is topped with crushed candy canes to give it the best minty flavour. Naturally gluten free, dairy free and paleo you will also love how easy it is to make.
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If you are looking for an easy, delicious dessert to make this holiday season you are in the right place. This dark chocolate peppermint bark combines the flavours of dark chocolate with white chocolate and peppermint to create the most amazing flavour. This is a fun twist on a holiday classic recipe that is allergy friendly and perfect for Christmas time.Â
Why you will love this recipe:
- It's such a delicious holiday treat, and even though this homemade dessert is made from scratch you are going to love how quick and easy it is to make!
- Dark chocolate and white chocolate layers are topped with crushed candy canes to give this peppermint bark the best mint chocolate flavour.
- It makes a great recipe to gift for the Christmas season or dessert to bring to Christmas parties or holiday events and will keep well in the fridge for weeks.
- This chocolate bark recipe is a great make-ahead dessert and is the perfect holiday treat to bring to holiday gatherings and events.
- This peppermint bark is naturally gluten free and dairy free and I've included directions to make it paleo too.
- This easy vegan peppermint bark recipe is a no bake dessert that only requires a few minutes of hands on time to make. It's also made with only 6 simple ingredients that you can easily find at the grocery store.
- This vegan version is a fun twist on an old fashioned recipe and this easy recipe is a great last minute option if you forgot to make a dessert in ahead of time.
- It's made without candy melts, without essential oils, without corn syrup, without white chocolate, and without chocolate chips.
If you love vegan Christmas desserts you will also love my vegan Christmas crack.
Taste and texture:
This peppermint bark is the perfect combination of dark chocolate, white chocolate and crunchy mint candy canes. It's nice and crispy but then the layers will melt in your mouth to give the best chocolate mint flavour.
Key ingredients and substitutions:
For the exact measurements check the recipe card at the end of the post.
- Mint chocolate bars - This key ingredient helps give this dessert such a delicious minty chocolate flavour! Plus by using mint chocolate bars it saves you from having to make the mint chocolate yourself! Just be sure to choose a brand that is vegan (my favourites are Zazu bean and Hu chocolate).
- Coconut butter or coconut manna - This is what you will use to make the white chocolate layer. But don't worry, it won't taste like coconut once you mix in the other ingredients! Note that coconut butter and coconut manna are the same thing.
- Peppermint extract - You will use this to give the white chocolate layer a hint of mint flavour.
- Maple syrup - One of my favourite vegan sweeteners that is refined sugar free. This will give the white chocolate layer a bit of sweetness to make this peppermint bark taste even better!
- Coconut oil - this is used in the white chocolate layer to help make it even more smooth and creamy. It also helps this layer harden when cooled. I do not recommend trying to replace the coconut oil with another ingredient or trying to leave it out of the recipe.
- Candy canes - The final addition to this bark are crushed vegan candy canes. They add even more mint flavour plus a little crunch and texture! Just be sure to choose a brand that is vegan. My favourite is Yum Earth.
How to make this recipe:
Step one:
First, melt the chocolate bars by putting them in a microwave safe dish or microwave-safe bowl and heating on high in 30 second intervals until melted.
Step two:
Then line a 9" x 13" baking sheet with parchment paper and pour the melted dark chocolate onto the parchment paper. Spread the chocolate into an even, thin layer.
Step three:
Now place the baking sheet in the fridge for 10-15 minutes or the freezer for 5-10 minutes to allow the dark chocolate bottom layer to harden. While it is in the fridge, crush the peppermint candy canes (if using) and make the white chocolate layer by following the directions below.
Step four:
To make the white chocolate layer, place a medium pot or medium saucepan on the stovetop on low heat and add the ingredients for the white chocolate layer, stirring until the ingredients are melted together.
Step five:
Lastly, pour the melted white chocolate over top of the dark chocolate layer and spread it into an even layer. Then sprinkle the top layer with the crushed candy canes (if using). Place the pan back in the fridge for 1-2 hours, until hard. Break the bark into desired sized pieces and enjoy!
Tips and variations:
- If you can't find vegan peppermint chocolate bars, instead use 4 vegan chocolate bars and add 2 teaspoons of peppermint extract to the chocolate once it's melted to make this sweet treat.
- To make this into paleo peppermint bark: use chocolate bars that are dairy free, soy free and sweetened with coconut sugar rather than cane sugar. My favourite brand is Hu chocolate. I have also never found any paleo candy canes, so you can simply leave those out if you can't find any.
- If you are pressed for time you can harden this homemade peppermint bark even faster by placing it in the freezer instead of the fridge.
How to break:
When you go to break the peppermint bark into pieces you can simply break it apart into small pieces with your hands. If you would prefer to cut the bark into squares, I recommend using a hot knife and cutting the bark into your desired sized pieces.Â
How to store:
Be sure to store this bark in the fridge in an airtight container or else the white chocolate layer will get soft if left out.
You can also freeze this peppermint bark for up to 3 months. I recommend breaking it into pieces, then layering it with parchment paper and freezing it in an airtight bag or container.
Frequently asked questions:
Of course all peppermint bark recipes are different, but this recipe stays good in the fridge for weeks. That's why it's the perfect make-ahead dessert.
I have never had this issue with this particular recipe but I have heard others say that if you let the dark chocolate layer get too cold before adding the white chocolate layer that this can happen, so be sure not to refrigerate it for more than 15 minutes.
This recipe for peppermint bark does need to be refrigerated yes. Otherwise the white chocolate layer will get a bit soft if kept outside of the fridge (this is because of the coconut butter and maple syrup).
Not all brands are no, so make sure you read the labels carefully.
Not all peppermint bark recipes are gluten free, so be sure to read ingredient lists carefully. This peppermint bark recipe is gluten free, dairy free and vegan.
Other desserts you will love:
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Recipe
Vegan Peppermint Bark
Ingredients
Dark Chocolate Layer
- 12 oz peppermint chocolate bars (4 bars)
White Chocolate Layer
- 1 cup coconut butter or coconut manna
- 1/4 cup coconut oil
- 4 tablespoon maple syrup
- 2 teaspoon peppermint extract
Optional Topping (omit for paleo)
- 4-6 candy canes, crushed
Instructions
- Melt the chocolate bars by putting them in a microwave safe dish and heating on high in 30 second intervals until melted.
- Line a 9" x 13" pan with parchment paper and pour the melted chocolate bars onto the parchment paper. Spread the chocolate into a thin, even layer.
- Place the baking sheet in the fridge for 10-15 minutes to allow the chocolate to harden. While it is in the fridge, crush the candy canes (if using) and make the white chocolate layer.
- To make the white chocolate layer, place a small pot on the stove on low heat and add the ingredients for the white chocolate layer, stirring until the ingredients are melted together.
- Pour the melted white chocolate layer over the chocolate layer and sprinkle with the crushed candy canes (if using). Place the pan back in the fridge for 1-2 hours, until hard. Break the bark into desired sized pieces and enjoy!
Notes
- Be sure to store this bark in the fridge, or else the white chocolate layer will get soft.Â
- If you are paleo, use paleo compliant chocolate bars and to omit the candy canes.Â
- If you can't find vegan peppermint chocolate bars, instead use regular vegan chocolate bars and add 2 teaspoon peppermint extract to the melted chocolate.Â
Alex
I couldn’t get my white chocolate layer to melt out. So, it was very chuncky and separated. Any suggestions?
Erin Carter
Oh hmm... I've never had this happen before. What were you using for the white chocolate layer? I have always used coconut manna and never had an issue.