Easy paleo & vegan peppermint bark recipe with dark chocolate that takes just 6 ingredients to make! This is a delicious no-bake dessert that’s perfect for the holidays.
A yummy dark chocolate peppermint bark always remind me of Christmas and it’s a classic holiday dessert. It’s chocolatey, melty, and crunchy at the same time, and the peppermint flavor is just the best. While store-bought versions are usually loaded with sugar and not-so-great ingredients, this easy chocolate peppermint bark is simple, way cleaner, and low in sugar.
Paleo & Vegan Peppermint Bark Recipe
This paleo dark chocolate peppermint bark recipe is so easy and fun. I love that it’s a no-bake dessert with minimal ingredients and simple steps. However, the end result is still so wonderful and amazing. The crushed candy canes are optional, but are highly recommended for the tastiest paleo peppermint bark!
Ingredients in this Easy Christmas Peppermint Bark
There are just 6 main ingredients in this paleo and vegan peppermint bark recipe:
- Chocolate chips: For dairy free and paleo chocolate chips, I recommend this brand.
- Peppermint extract
- Coconut butter: I’ve found that cheaper brands of coconut butter will not liquify when melted. This one is my favorite one to use in recipes.
- Coconut oil
- Vanilla extract
- Candy canes: This is an optional ingredient, but it’s highly recommended and makes a huge difference in the flavor and texture! The cleanest brand I found is this one, and it’s vegan. While it’s not paleo, it’s free of common allergens like peanuts, gluten, tree nuts, milk, eggs, fish, shellfish and soy.
How to Make This Yummy Christmas Treat
Can’t way to try this easy chocolate peppermint bark? It takes just a few steps and it’s quick too! Here’s how to make this paleo and vegan peppermint bark:
- Using a double-boiler, melt the chocolate chips until smooth. Add peppermint extract.
- Pour over a parchment lined baking sheet or 8×8 baking dish, then place in the freezer for 10 minutes to solidify.
- Use the microwave or a double boiler to melt coconut butter and coconut oil together until thick and creamy.Add peppermint extract and vanilla extract to the coconut mixture.
- Remove the chocolate from the freezer and pour the coconut mixture over it. Smooth out evenly with a spatula.
- Place in the refrigerator for 5 minutes, then sprinkle with crushed candy canes.
- Refrigerate for 1-2 hours until the paleo dark chocolate peppermint bark is completely hardened. Use a sharp knife to slice, or use yours hands to break it up into small pieces.
Notes About This Recipe
- Using a baking sheet will yield a thinner bark than an 8×8 baking dish and the shape will be more freeform. I prefer my barks to be thinner (like shown in the photos). If you want a thicker peppermint bark, I recommend an 8×8 baking dish. The 2nd option will also make it easier for you to spread out the chocolate and the coconut mixture evenly.
- If you are strict paleo and want to avoid ingredients like cane sugar and brown rice syrup in these candy canes, you can add a bit of crunch and color with nuts and dried fruits. A festive option would be pistachios and dried cranberries!
- This easy chocolate peppermint bark can last for weeks in the fridge or freezer. There’s no water content in the recipe so it will last a long time, so feel free to make it ahead of time if you are serving over the holidays!
If you enjoyed this easy peppermint bark, you might also like:
- Peppermint Chocolate Whiskey Truffles (Paleo & Vegan)
- Energy Boosting Mint Chocolate Spirulina Smoothie
- Vegan & Paleo Mexican Hot Chocolate Ice Cream (No-Churn Method Included)
- White Chocolate Glaze Paleo Brownies [VIDEO]
- Flourless Brownie in a Mug (Paleo, Grain Free)
Paleo & Vegan Peppermint Bark
Ingredients
- 1 cup dark chocolate chips
- 1/2 tsp peppermint extract divided
- 2/3 cup coconut butter
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Optional: 2-3 candy canes, crushed For strict paleo, you can top with nuts and dried fruits like pistachios and dried cranberries
Instructions
- Line a baking sheet or an 8×8 baking dish with parchment paper.
- Using a double boiler (or a glass bowl over a simmering pot of water), melt the chocolate chips until smooth. Turn off heat and add 1/4 tsp of peppermint extract.
- Pour the melted chocolate over the parchment paper and smooth out with a spatula into a thin layer. Place the pan in the freezer for 10 minutes to solidify.
- While the chocolate is setting, melt the coconut butter and coconut oil together in the microwave or a double boiler slightly until thick and creamy in consistency. Stir in vanilla extract and the remaining 1/4 tsp of peppermint extract.
- Take out the chocolate from the freezer, and spread the coconut mixture over the chocolate with a spatula into an even layer, working quickly so the chocolate layer doesn't melt through.
- Refrigerate for 5 minutes, then top with crushed candy canes.
- Refrigerate or freeze for 1-2 hours until the bark completely hardens.
- Slice or use your hands to break up into smaller pieces. Store in the refrigerator.
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Such a tasty treat and something like I used to eat before health issues caused me to cut out so many things from my diet. Thanks to you and your delicious recipes, I can enjoy my holiday favorites without regret! Absolutely loved these and so did my husband.
So glad you enjoyed it!
Peppermint bark is the best! Hands down my favorite Christmas treat.
So excited to make this! Could I use ghee instead of coconut butter? Do you suggest a different amount if I use ghee?
Thank you!!
It may work, but it won’t look pretty and white like coconut butter. It won’t harden like coconut butter either. I recommend using coconut butter.