Peppermint bark is a nostalgic part of the Christmas season for me. I used to go out and buy this stuff for a whopping $40 a tin, so you could say, I really love the stuff. Plus, this recipe makes use of those random candy canes that you somehow just “have” over the holidays. Enjoy the bark on its own as a decadent snack or give your cup of hot cocoa a refreshing mint.
This vegan version is made from handmade white chocolate, peppermint infused vegan dark chocolate, finished with a snowfall of candy canes. This rich and decadent treat that will impress! I bet your guests didn’t know that you were a master chocolatier!
Dairy Free Peppermint Bark Recipe
Prep time
Cook time
Total time
This vegan peppermint bark tastes exactly like the store-bought kind. It uses homemade vegan white chocolate, vegan dark chocolate and candy canes. Now that you have the recipe you can make it all year long!
Author: The Edgy Veg
Recipe type: Christmas
Cuisine: American
Serves: 2 lbs
Ingredients
- 2½ cups vegan chocolate chips
- 2½ cups vegan white chocolate
- 10-12 drops peppermint extract
- 20 standard-size peppermint candy canes, crushed
Instructions
- Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, place dark chocolate chips. Set bowl on saucepan so that it fits tightly but doesn’t touch the water. Stir chocolate until melted and smooth. Remove from heat.
- Using a rubber spatula, slowly stir peppermint extract into melted dark chocolate until incorporated. Taste and add more peppermint depending on your preference.
- Using a spatula, evenly spread out chocolate onto prepared baking sheet. Transfer to the fridge for about 15 to 30 minutes, until chocolate hardens.
- Meanwhile, clean heatproof metal bowl. You’re melting more chocolate. YAY! Fill a small saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a gentle simmer over medium-high heat. In a heatproof metal bowl, place white chocolate. Set bowl on saucepan so that it fits tightly but
- doesn’t touch the water. Stir chocolate until melted and smooth. Keep warm on low, until dark chocolate has hardened. Remove from heat.
- Stir ¼ of the crushed candy canes into the melted white chocolate.
- Remove peppermint chocolate from the fridge and quickly spread the white chocolate mixture on top. Very quickly sprinkle the remaining candy cane pieces evenly over the white chocolate. The white chocolate will begin to harden to the cold chocolate so move like a Tasmanian devil.
- Place the baking sheet back into the fridge for at least 1 hour or up to 4 hours, until the bark has hardened.
- Using your hands, break into small pieces and store in an airtight container for up to three weeks.
Rach says:
Really liked the taste of this and was really fun to do with the kids who are dairy-free!