Peppermint Bark (Paleo, Vegan)

With smooth layers of pepperminty chocolate and crunchy festive candy canes, this simple, no-bake peppermint bark has all the best flavors of Christmas and is perfect for gifting and munching all season long.



9 oz Enjoy life dark chocolate chips

1 c coconut butter

2 Tbs honey

10 drops peppermint essential oil, divided

4 candy canes, crushed


  1. Line an 8×8 baking dish with parchment paper.
  2. Crush the candy canes into small pieces using a food processor or in a bag with a rolling pin.
  3. 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.
  4. 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. 
  5. Melt the coconut butter using the same method as the chocolate and stir in 5 drops of peppermint oil. 
  6. 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.
  7. Allow the bark to set in the refrigerator until the coconut butter and chocolate are firm. About 30 minutes. 
  8. Break into pieces with your hands or cut with a knife. Enjoy!


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.