Easy, 4-ingredient vegan peppermint bark recipe. Does it get easier than that? It’s a simple recipe for a classic Christmas treat. This recipe includes a layer of vegan dark chocolate, followed by a layer of vegan white chocolate, both of which are infused with peppermint extract and then topped with crushed candy canes.
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Table of Contents
Want a holiday treat that everyone can enjoy? My vegan peppermint bark recipe is just that. This recipe reminds me of going to my aunt and uncle’s in the wintertime. They were chefs and bakers and always made the most delicious treats, including homemade peppermint bark! So, if you love peppermint chocolate bark, this recipe is for you!
Entertaining some guests or want to make an extra fun experience for your kids? You can serve this vegan peppermint bark with my vegan hot cocoa and dairy-free pumpkin cookies. For a more party-focused menu, start with my fall charcuterie board, then move to my citrus fennel salad, veggie pot pie, roasted Hasselback sweet potatoes, and butternut carrot soup. Serve my pomegranate-infused water along with it for a fancier, refreshing beverage that kids and adults will love.
Nutrition For Mental Health
As a nutritionist (and as a human), I am a big fan of chocolate, especially dark chocolate! The first layer of this peppermint bark is dark chocolate! Dark chocolate is rich in antioxidants, iron, magnesium, copper, and manganese. A randomized controlled trial found that dark chocolate has a prebiotic effect and can restructure the abundance and diversity of your gut biome. Therefore, dark chocolate may improve emotional states via the gut-brain axis.
Ingredients + Substitutions
While there are only 4 ingredients needed, you might be wondering if you can make a swap or what you should do if you’re missing something.
- Peppermint extract: If you don’t have peppermint extract, spearmint extract would work just as well. I get that it’s perhaps more obscure, so if you don’t have that, just use vanilla extract as the crushed candy canes will add that minty vibe.
- Dark chocolate: Not all dark chocolate is vegan, so make sure that you check the label before buying.
- White Chocolate: Vegan white chocolate is getting easier to find, though again, check the ingredients before you add it to your cart.
- Candy canes: These are easy to find, and you might have a bounty of them from the holidays. If you’re worried about all the dyes used, there are dye-free options you can choose instead to ease your mind.
How To Make This Vegan, Gluten-Free Peppermint Bark
In just a few simple steps, you’ll have this holiday-themed treat ready to enjoy. Don’t let it be just a holiday recipe though – peppermint chocolate bark is a wonderful delight any time of year!
- Line a 9”x9” baking pan with parchment paper.
- Add dark chocolate chips into a microwave-safe container (such as a glass measuring cup or ceramic bowl). Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted (approximately 2-3 minutes). Stir in 1/8 teaspoon peppermint extract.
- Pour into prepared pan and spread evenly with a rubber spatula. Place in the fridge for 15 minutes, until barely set. (Don’t leave it in the fridge too long, otherwise, the layers may not stick together.)
- Add white chocolate chips to a microwave-safe container. Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted. Stir in 1/8 teaspoon peppermint extract.
- Pour melted white chocolate over the cooled dark chocolate layer, then sprinkle candy canes evenly over the white chocolate layer. (Do this immediately after pouring the white chocolate layer in the pan.)
- Place the chocolate bark in the fridge for 1 hour until fully set. Cut into pieces and enjoy!
Storage Tips
This vegan peppermint bark keeps well in an airtight container placed in a cool, dry place for several days. You should layer the pieces with parchment paper to keep them from clumping together. A better way is putting it in the fridge, which keeps it for up to 2 weeks, to maintain that crisp texture. I don’t recommend freezing it as the candy cane bits tend to become chewy after thawing.
FAQ
Peppermint bark is made from chocolate, peppermint extract, and crushed candy canes. In my recipe, I’ve used only vegan, dairy-free, and gluten-free ingredients to ensure everyone, regardless of any dietary concerns, can enjoy this treat.
They call it ‘peppermint bark’ for its signature peppermint flavor and for the visual resemblance to tree bark. Before you break it apart into pieces, you’ll see that it does have a tree-like look to it.
Unfortunately, Ghirardelli’s peppermint bark is not vegan as it contains some milk ingredients. With this recipe, you can make your own vegan version to enjoy.
The founder of Williams Sonoma, Chuck Williams, is credited with the creation in 1998, after asking his team to create a confection that brought out a nostalgic feel. Peppermint bark was the result, and it’s been wildly popular ever since.
If you tried this Dairy-free Peppermint Bark Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Peppermint Bark
Equipment
Ingredients
- 9 ounces vegan dark chocolate
- 9 ounces vegan white chocolate
- 1/4 teaspoon peppermint extract, divided
- 1/4 cup candy canes, crushed
Instructions
- Line a 9”x9” baking pan with parchment paper.
- Add dark chocolate chips into a microwave-safe container (such as a glass measuring cup or ceramic bowl). Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted (approximately 2-3 minutes). Stir in 1/8 teaspoon peppermint extract.
- Pour into prepared pan and spread evenly with a rubber spatula. Place in the fridge for 15 minutes, until barely set. (Don’t leave it in the fridge too long, otherwise, the layers may not stick together.)
- Add white chocolate chips to a microwave-safe container. Microwave for one minute, stir, microwave for 30 seconds, and repeat until fully melted. Stir in 1/8 teaspoon peppermint extract.
- Sprinkle candy canes evenly over the top of the white chocolate layer. (Do this immediately after pouring the white chocolate layer in the pan.)
- Place the chocolate bark in the fridge for 1 hour until fully set. Cut into pieces and enjoy!
Notes
This vegan peppermint bark keeps well in an airtight container placed in a cool, dry place for several days. You should layer the pieces with parchment paper to keep them from clumping together. A better way is putting it in the fridge, which keeps it for up to 2 weeks, to maintain that crisp texture. I don’t recommend freezing it as the candy cane bits tend to become chewy after thawing.
Nutrition
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Reference
Shin, J. H., Kim, C. S., Cha, J., Kim, S., Lee, S., Chae, S., Chun, W. Y., & Shin, D. M. (2022). Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial. The Journal of nutritional biochemistry, 99, 108854. https://doi.org/10.1016/j.jnutbio.2021.108854
