Peppermint bark is a treat I have been making around the holidays since I was little! Mint chocolate is my favourite treat, over gingerbread, over shortbread, over anything (but I am a bit of a choc-o-holic). This recipe was easily veganized, and adapted from my 4-ingredient vegan chocolate to make vegan peppermint bark!
Every holiday season I make a big batch of peppermint bark and give it to people through out the holidays (and eat some myself). If you plan on doing the same note that this is best stored in the fridge or freezer.
White Chocolate:
Homemade white chocolate is made with Cacao Butter
. This can be found in some bulk stores or ordered Online. Alternatively you could sub vegan white chocolate or make the whole recipe with the dark chocolate. Or sub melted coconut butter.
If you make this I would love to see how it turned out! Leave a comment, or tag @Plentyfullvegan on instagram, (or send a DM if your shy). I am always here to answer any questions!
- White Chocolate:
- (sub vegan white chocolate or melted coconut butter)
- ¾ Cup Cacao Butter
- 6 Tbsp Coconut Oil
- ¼ Cup Maple Syrup
- 1 tsp vanilla Extract
- Dark Chocolate:
- (Sub any dairy-free chocolate)
- ¼ Cup Coconut Oil
- 2 Tbsp Almond Butter
- ¼ Cup Maple Syrup
- ½ tsp peppermint extract
- Toppings: Crushed Candy Canes
- First make white chocolate by melting all of the ingredients in a sauce pan over low heat. Stir to ensure it does not burn. These ingredients can easily burn so I recommend using a sauce pan instead of a microwave. Once it's completely melted pour into your mold (tupperware, pan or casserole dish will do) and freeze.
- While the white chocolate is setting, melt the dark chocolate ingredients in a sauce pan (or microwave).
- One the white chocolate has hardened pour the white chocolate over top and add crushed candy canes.
- Freeze for about 10-15 minutes, enjoy!
- Store in the fridge or freezer - easily meltable!
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