Vegan White Chocolate Peppermint Bark

Vegan White Chocolate Peppermint Bark!

This Vegan White Chocolate Peppermint Bark is a healthier alternative to the holiday classic. The chocolate is rich and smooth, with a hint of peppermint and sweetness. I love enjoying this bark as an evening snack, and it also makes a great holiday gift for family and friends.

It can be super difficult to find vegan or dairy-free white chocolate, and even harder to find one that isn’t loaded with sugar. This homemade white chocolate is super easy to make, and uses only three ingredients. The entire recipe is sweetened with maple syrup, so it’s refined sugar-free (aside from the candy canes if you choose to include them.) The great thing about making your own chocolate is that you can adjust the sweetness to your own liking, and you can substitute for your sweetener of choice here.

I love how rich this chocolate is, it practically melts in your mouth. The addition of peppermint makes it great for the holidays and super festive with crushed candy canes on top.

For more healthy holiday recipes, try my Double Chocolate Chunk Peppermint Fudge Cookies, Vegan Hot Chocolate, or Snickerdoodles.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!

Vegan White Chocolate Peppermint Bark

Laura Brining

White chocolate and dark chocolate layered with crushed candy canes

5 from 3 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 -8

Ingredients

  

Dark Chocolate Layer:

• 1/4 cup coconut oil melted
• 1/4 cup cocoa or cacao powder
• 2 tablespoons maple syrup
• 1-2 drops of peppermint essential oil

White Chocolate Layer:

• 2 tablespoons coconut oil
• 1/4 cup cocoa butter
• 2 tablespoons maple syrup

Crushed candy canes for topping, optional

Instructions

 

• To prepare the dark chocolate base, add the melted coconut oil, cocoa or cacao powder, maple syrup, and 1-2 drops of essential oil to a small bowl. Whisk until fully combined. Pour into a 9x9 baking dish lined with parchment paper. Set in the fridge to chill.
• To prepare the white chocolate layer, melt your coconut oil and cocoa butter. Add to a small bowl along with the maple syrup. Whisk to combine. Let sit for 10 minutes to cool slightly, while still remaining liquid.
• Pour the white chocolate mixture over the dark chocolate. Note that the white chocolate layer will look very thin and transparent before the cocoa butter hardens. Set in the fridge to set for 5-10 minutes, until the mixture is firm enough so you can add the crushed candy canes without them sinking, but not completely hard so that they don't stick. Add your crushed candy canes and set in the fridge until hard and firm.
• Slice into small or large pieces. Store in the fridge or freezer.

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