Smooth layers of pepperminty chocolate and crunchy festive candy canes, this simple,Paleo and Vegan peppermint bark has all the best flavors of Christmas and is perfect for gifting and munching all season long.
If I ever had to choose one dessert that represents Christmas to me, it would be peppermint bark. It was easily my favorite Christmas treat growing up, and it just doesn’t feel like the holidays without breaking into a tin of this festive minty chocolate!
But unfortunately, store bought bark is loaded with refined sugar, additives, and white chocolate, making it off limits for those following a Paleo lifestyle. This peppermint bark uses healthier ingredients for a festive dessert that’s vegan, Paleo and basically the most addicting thing ever.
With smooth layers of pepperminty chocolate and crunchy festive candy canes, this simple, no-bake dessert has all the best flavors of Christmas and is perfect for gifting and munching all season long.
What’s in paleo peppermint bark?
Dark chocolate– I like these dark chocolate chips from enjoy life.
Coconut butter– Coconut butter is a dairy-free and Paleo substitute for the white chocolate in the traditional version. I’ve also made this recipe using keto white chocolate chips but it’s not strictly Paleo or dairy-free.
Honey- adds a bit of sweetness to the coconut butter “white chocolate” layer.
Candy canes- Optional but highly recommended for the extra crunch and peppermint flavor! The cleanest candy canes I could find were these from Wholesome. And while they’re not Paleo, they are vegan, gluten-free and dyed with natural fruit juices. If you want to keep it Paleo, dried cranberries, pomegranate seeds and freeze dried raspberries are all good options for colorful garnish!
How to make homemade peppermint bark
Making your own peppermint bark is so, so easy. Trust me, the hardest part is keeping yourself from eating it all!
Prepare. Line an 8×8 baking dish with parchment paper.
Crush. Begin by crushing the candy canes into small pieces using a food processor or in a bag with a rolling pin.
Melt. Melt the dark chocolate in a double broiler. If you don’t have a double broiler, simply place a heat safe bowl over a small saucepan filled with 1-2 inches of water and bring to a simmer. Melt the chocolate until smooth and stir in 5 drops of peppermint essential oil.
Pour the dark chocolate into the prepared baking dish and smooth into an even layer with a spatula. Allow to cool for 5-10 minutes. While it sets, melt the coconut butter using the same method as the chocolate.
Assemble. Pour the coconut butter over the chocolate layer and smooth with a clean spatula. Sprinkle the candy cane pieces in an even layer over the top.
Set. Allow the bark to set in the refrigerator until the coconut butter and chocolate are firm. About 30 minutes. Then break into pieces.
Tips and tricks for success
Don’t let the chocolate harden. When assembling, let the chocolate layer firm up just enough that when spreading the coconut butter won’t mix in. If it cools completely, the coconut butter won’t stick to the dark chocolate and will separate when breaking apart.
Line your pan. I like to grease my pan with coconut oil before lining with parchment paper. This helps the paper lay flat, and makes it easier to spread the chocolate evenly.
Melting the chocolate and coconut butter. You can melt the chocolate chips in 20 second intervals in a microwave safe bowl or over a double broiler. An easy way to melt coconut butter is to place the jar in a bowl of hot water until softened. The microwave also works, but coconut butter burns easily, so watch it carefully! I prefer to use the double broiler for both for a more even texture.
Store the peppermint bark at room temperature in an airtight container for up to 14 days, or in the refrigerator for up to a month.