This homemade vegan peppermint bark is such a delicious holiday treat. With both white chocolate and dark chocolate layers this chocolate bark is topped with crushed candy canes to give it the best minty flavour. It's so easy to make and is also gluten-free and dairy-free.
Homemade holiday treats like the best graham cracker Christmas crack and dairy free peppermint brownies are some of my favourite, which is why I am so excited for you to try the easy holiday dessert recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste! This chocolate peppermint bark combines the flavours of dark chocolate with white chocolate and peppermint to create the most amazing mint chocolate flavour. It really is the best vegan peppermint bark recipe!
- This no bake dessert is quick and easy to make with just 6 ingredients and a few minutes of hands on time.
- This chocolate bark stores really well so it's a great make-ahead dessert and is the perfect holiday treat to bring to holiday gatherings and events.
- Besides being vegan this homemade peppermint bark is gluten-free and dairy-free and I've included directions for making it paleo too.
If you love vegan Christmas desserts you will also love my vegan Christmas crack and vegan hot chocolate bombs.
Ingredients and substitutions:
- Mint chocolate bars - This key ingredient helps give this peppermint candy such a delicious mint chocolate flavour. Just be sure to choose a chocolate that is vegan (my favourites are Zazu bean and Hu chocolate).
- Coconut butter - This is used 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 is also known as coconut manna or coconut cream concentrate, so when you are grocery shopping watch for these labels as well.
- Peppermint extract - You will use this to give the white chocolate a hint of mint flavour.
- Maple syrup - One of my favourite natural sweeteners that is refined sugar free that is used to help naturally sweeten this vegan peppermint bark.
- 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!
Recipe variations and add ins:
- If you are serving a crowd or want to make extras to gift you can double or triple the recipe for this vegan peppermint bark.
- 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.
- For an even stronger mint flavour add an extra teaspoon of peppermint extract to the white chocolate layer.
How to make vegan peppermint bark:
- Step 1: First, melt the chocolate by putting it in a microwave safe dish or microwave-safe bowl and heating on high in 30 second intervals until melted (you could also use a double boiler to do this).
- Step 2: Then line a 9" x 9" baking pan with parchment paper and pour the melted dark chocolate into the pan. Spread the chocolate into an even, thin layer. Place the pan in the fridge for 10-15 minutes or the freezer for 5-10 minutes to allow the chocolate to harden.
- Step 3: Make the white chocolate layer by placing a medium pot or saucepan on the stovetop on low heat and adding all the ingredients for this layer, stirring until the ingredients are melted together.
- Step 4: Pour the melted white chocolate over top of the hardened dark chocolate layer and spread it into an even layer.
- Step 5: Then sprinkle the top with the crushed candy canes (if using).
- Step 6: Place the pan back in the fridge for 1-2 hours, until the chocolate hardens. Break the bark into desired sized pieces and enjoy!
Top tips:
- If you prefer to cut the bark into squares I recommend using a hot knife and cutting the bark into your desired sized pieces.
- 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.
- If you can't find vegan peppermint chocolate bars: instead use 5 vegan chocolate bars and add 2 teaspoons of peppermint extract to the chocolate once it's melted.
- If you don't have a microwave you can melt the chocolate using a double boiler instead.
- When you go to break the vegan peppermint bark into pieces you can simply break it into pieces with your hands or use a knife to cut it into squares.
How to store:
Be sure to store this vegan peppermint bark in the fridge in an airtight container or else the white chocolate will get soft and melt if left out at room temperature for too long.
You can also freeze this vegan 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.
Vegan peppermint bark FAQs:
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. 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. My favourite vegan candy canes are Yum Earth candy canes.
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 vegan desserts you will love:
Recipe
Vegan Peppermint Bark
Equipment
- Pot or saucepan
- 9" x 9" pan
Ingredients
Dark Chocolate Layer
- 15 oz peppermint chocolate bars (5 chocolate 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
- 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 9" pan with parchment paper and pour the melted chocolate bars onto the parchment paper. Spread the chocolate into a thin, even layer.
- Place the pan 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.
- 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
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.