5-Ingredient Peppermint Bark
5-Ingredient Peppermint Bark
WARNING: This dreamy peppermint bark is all too good. Peppermint bark is one of my absolute favorite Christmas delights and it is actually pretty easy to make! This recipe only calls for 5 wholesome ingredients making it gluten-free, dairy-free, and vegan friendly. I used HU gems + peppermint extract for the chocolate layer, vegan white chocolate for the white layer, and smashed yum earth candy canes for the topping.
I have linked all the products I used below. I love ordering from vitacost.com. If you have not yet heard of Vitacost I highly recommend it! You can get tons of baking goods and non-perishable healthy items for discounts.
You can also use code nutritionbysam for 15% off Hu Gems on Hukitchen.com
You will need
1 cup HU Gems for the Chocolate layer
1/2 tsp Simply Organic Peppermint Extract
1 cup Loving Earth White Chocolate for the White Layer
2 separate tsp of coconut oil
3 Yum Earth Candy Canes smashed into tiny pieces
To make:
Line a 6-6 baking sheet with parchment paper. Make sure the parchment paper covers not only the bottom of the pan but the sides as well.
Next, heat the HU gems over a double boiler with 1 tsp coconut oil & 1/2 tsp peppermint oil. Pour melted chocolate over the parchment paper and freeze for 15 minutes.
While the chocolate layer is freezing, heat the white chocolate over a double boiling with 1 tsp coconut oil. Now is also a great time to smash your candy canes. Add your candy canes (unwrapped) to a silicone bag and use the back of a mason jar to smash the candy canes into pieces.
After the chocolate layer has frozen for 15 minutes or more, pour the white chocolate layer over the top and use a rubber spatula to smooth out evenly. Sprinkle the candy cane pieces over the top and freeze for another 10 minutes.
Remove the bark from the freezer and use a knife to cut it into pieces.
Store in the fridge for perfect consistency or in silicone bags in the freezer for longer storage (up to 3 months).
ENJOY!
DAIRY FREE DIY OPPORTUNITY FOR WHITE CHOCOLATE:
If you can’t find the white chocolate I used or a bar of white chocolate that is dairy-free, here is an easy DIY recipe. All you do is add the following to a blender & pour over the chocolate layer as you would the white chocolate. Blend: 1/2 cup cacao butter melted, 14 cup coconut oil melted, 1 cup 2 hour soaked cashews (drain water), 2 tbsp coconut nectar, 1 tsp vanilla bean powder, 1 cup shredded coconut, 2 tbsp coconut cream… optional 2 tsp stevia for sweeter white chocolate. If you are subbing the DIY white chocolate into the recipe, I recommend making this at the same time you would freeze the chocolate, but have all your ingredients out and ready before starting the chocolate layer.
