Vegan Peppermint Bark
This easy vegan peppermint bark recipe is just as delicious as the classic holiday treat, with layers of white and dark chocolate and a crunchy candy cane topping!
Servings: 35 servings
Ingredients
- 12 oz dairy free chocolate chips (semi sweet or dark chocolate) (340g)
- 12 oz vegan white chocolate chips (340g)
- 1/2 tsp pure peppermint extract (optional)
- 3 crushed candy canes or crushed peppermint candies as desired
Instructions
- 1. Line a baking tray or cookie sheet with wax or parchment paper. Set aside.
- 2. Carefully melt the dark chocolate chips, using either a microwave or double boiler method. Then stir in 1/4 tsp optional peppermint extract.
- 3. Spread the melted chocolate over the baking tray. Refrigerate while you make the white chocolate layer.
- 4. Repeat step two, with the white chocolate chips and remaining extract.
- 5. Spread the melted white chocolate over the hardened dark chocolate layer.
- 6. Immediately, sprinkle the crushed candy canes or peppermints evenly over top of the vegan peppermint bark. Add other toppings if you wish.
- 7. Freeze 10 minutes, or let sit at room temperature until firm enough to cut with a knife or break into pieces with your hands.
- 8. Store in an airtight container for up to a week, or cover and refrigerate or freeze for longer storage.
Video
Notes
Try serving the bark on a holiday dessert tray, along with Peanut Butter Truffles, homemade vegan cookies, and chocolate dipped Coconut Balls.
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 2.6g | Sugar: 0.5g | Vitamin A: 1IU | Iron: 1mg