This 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.
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 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 gift or dessert to bring to Christmas or holiday events and will keep well in the fridge for weeks.
- It's a great make-ahead dessert for 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 is a no bake dessert that only requires a few minutes of hands on time to make.
- This version is a fun twist on an old fashioned recipe that's the perfect xmas dessert.
- It's made without candy melts, without essential oils, without white chocolate, and without chocolate chips.
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:
- Mint chocolate bars - This 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!
- Candy canes - The final addition to this bark are crushed 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:
First, melt the chocolate bars by putting them in a microwave safe dish and heating on high in 30 second intervals until melted.
Then 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.
Now 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 pot on the stove on low heat and add the ingredients for the white chocolate layer, stirring until the ingredients are melted together.
Lastly, 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!
Tips and variations:
- If you can't find vegan peppermint chocolate bars, instead use 4 vegan chocolate bars and add 2 teaspoon peppermint extract to the chocolate once it's melted.
- To make this recipe paleo: 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 candy canes that are paleo compliant, so simply leave those out.
How to break:
When you go to break the peppermint bark into pieces you can simply break it apart into 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.
How to store:
Be sure to store this bark in the fridge 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.
One serving of this diy peppermint bark has approximately 243 calories, 19 grams of total carbohydrates, 4 grams of fiber, 13 grams of net carbs, 2 grams of protein and 17 grams of fat. This is not a sugar free peppermint bark recipe. It's also not low carb or keto.
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:
- Gluten Free Peppermint Brownies
- Vegan Christmas Crack
- Vegan Apple Pie Bars
- Vegan Berry Cobbler
- Vegan Eggnog
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Vegan Peppermint Bark
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
- 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!
- Be sure to store this bark in the fridge, or else the white chocolate layer will get soft.
- If you are paleo, use paleo compliant chocolate bars and to omit the candy canes.
- 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.
I couldn’t get my white chocolate layer to melt out. So, it was very chuncky and separated. Any suggestions?
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.