Vegan Peppermint Bark

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, 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:

Step one:

First, melt the chocolate bars by putting them in a microwave safe dish and heating on high in 30 second intervals until melted.

Step two:

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.

Step three:

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.

Step four:

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.

Step five:

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.

Nutrition info:

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:

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!