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).
White Chocolate:
Homemade white chocolate is made with Cacao 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 you’re shy). I am always here to answer any questions!
- White Chocolate:
- (sub vegan white chocolate or melted coconut butter)
- ¾ Cup Cacao Butter
- 4 Tbsp Coconut Butter
- 2 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).
- Once the white chocolate has hardened pour the white chocolate over top and add crushed candy canes.
- Freeze for about 10-15 minutes and enjoy!
- Store in the fridge or freezer - easily meltable!
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