My favorite Christmas treat is peppermint bark. Hands down, I could eat my weight in it. But with dietary restrictions, I wanted to recreate the amazing taste without dairy, and with minimizing the sugar amount. Enter – Vegan Peppermint Bark. Nailed it!
You can go into any gourmet store, or even places like Williams Sonoma and pay serious moolah for peppermint bark. It is sooooo easy to make! Perfect for your holiday guests, hostess gifts, or all around holiday noshing.
I’ve seen this made with either just the chocolate, just the white chocolate, or both. I personally like both. Be sure to add ONE DROP of Peppermint Essential Oil to each chocolate layer because more than one drop will be too much. Trust me.
Speaking of oil, you will want to add just a touch (1 TBSP each) of olive oil to the chocolate when it’s melting to keep it slightly soft. I like to add Bulletproof’s Brain Octane instead of olive oil. Either will work.
Some people like to place the crushed candy canes on top. I like them stirred into the white chocolate layer. Regardless, there are a few variations to making peppermint bark. It’s all pretty much the same – melt the chocolate, add mints. Done. Easy peezy!
Shop the Peppermint Bark Ingredients
I recommend keeping the peppermint bark in the refrigerator when you aren’t eating it. I would also recommend not eating the entire batch yourself in one sitting. I mean… well… yeah.
Click on the recipe card to open a new window for a printable version.
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Love, hugs, and thankful for peppermint bark season.HERE.