Easy Chocolate Peppermint Bark {vegan}

Easy Chocolate Peppermint Bark.  Melts in your mouth kind of chocolate bark loaded with chunks of peppermint candy canes.  Only 3 ingredients, and minutes to prepare.  Meant to be stored in the freezer, this Christmas bark is a festive, and fun holiday treat!  Gluten-free, vegan, and nut-free too. 

If I knew that peppermint bark could taste so creamy, this would have been on the blog ages ago.  I've never been a fan of peppermint bark until I found Pinterest.  I fell in love with all the inspiration from such talented humans.  So I decided to take a crack at it.  A happy accident.  The original recipe I created didn't turn out quite right and I made a judgment call to turn it into peppermint chocolate bark!  This was rather an easy fix.  A happy accident.

PEPPERMINT BARK TIPS

• Mix the peppermint pieces into the batter, and also sprinkle them on top.  This way you get peppermint in every bite.
• Freeze the bark for a few hours in the freezer and store it there too!

FAVORITE GLUTEN-FREE CHOCOLATE BRANDS

• Hu Kitchen – sweetened with coconut sugar // Certified paleo, and gluten-free
• Lily’s – sweetened with stevia and vanilla // KETO friendly, vegan
• Enjoy Life – sweetened with cane sugar // Top 8 allergen-free
• Nibmor - sweetened with organic cane sugar // Certified gluten-free
• Guittard - sweetened with organic cane sugar, and organic vanilla.  Tastes buttery. // Dairy-free and certified gluten-free

MORE FESTIVE CHOCOLATE BARK RECIPES 

• Superfood Chocolate Bark
• Sunflower Seed Coins

READY TO GATHER YOUR INGREDIENTS?

Print Recipe

Easy Peppermint Chocolate Bark

Easy Peppermint Chocolate Bark.  Melts in your mouth kind of chocolate bark.  Pepperminty.  3 ingredients.  Gluten-free, Vegan, and Nut-free too.  A perfect holiday treat!

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Course: Dessert, Snack

Cuisine: American, Dairy-Free, Gluten-Free, Vegan

Keyword: chocolate, chocolate bark, easy, healthy, peppermint

Servings: 15

Author: Julie Rosenthal

Equipment

• double boiler or microwave

Ingredients

• 2 cups sugar-free chocolate chips I used Lily's
• 3 tablespoon coconut oil solid preferred
• 8-10 certified gluten-free candy canes

Instructions

• In a ziplock bag add all candy canes without the wrappers.  Close bag and using a hammer crush the candy canes into tiny chunks.  Set aside.
• In a double boiler on low/medium heat melt down the chocolate.  Once the chocolate is semi-melted add coconut oil and mix thoroughly. Mix in some of the crushed peppermint bark pieces.
• Once mixed, reduce temperature to low heat. Line a baking tray with parchment paper and grease with coconut oil.
• Pour chocolate mixture into the lined pan.  Spread the chocolate into the pan by lifting the tray and moving it from side to side. Then in handfuls add the chunks to the peppermint bark.
• Using the bottom of a fork or utensil swirl the peppermint chunks into the chocolate. Freeze bark for 4 hours to set. Store in the fridge for up to 8 months.

Notes

I like to use Lilly's Gluten-free chocolate, Hu Kitchen, or Enjoy Life. // Those are my go-to's. But any brand will do. //  Lilly's is Stevia sweetened and great for those on the candida diet at a later stage.// Enjoy Life and Lilly's are made in dedicated facilities, while Hu Kitchen is made in a shared facility but certified gluten-free.

Love and joy,