Vegan Peppermint Bark – Veggie Inspired

Ingredients you need

Ingredient notes and substitutions

Dark chocolate ~ I used semi-sweet vegan chocolate chips. There are many brands available these days. I used Trader Joe’s brand, but use your favorite.

Dark chocolate chips may also be used. Or a vegan chocolate bar.

White chocolate ~ Vegan white chocolate is harder to find in my area, but I ordered these baking bars on Amazon. You could also use vegan white chocolate chips.

The bar I used was 10.5 ounces. However, an 8, 9, or 12 oz bag of chips would work just fine. This recipe is really forgiving with measurements.

I was never a fan of traditional white chocolate, but these vegan baking bars are really good. They melted amazingly well and have such a smooth, mild flavor.

Coconut oil ~ Just a bit of coconut oil mixed with the chocolate helps to keep it smooth and shiny.

Peppermint extract ~ Use pure peppermint extract, not peppermint oil. A little goes a long way. I use ½ teaspoon in both the dark chocolate and the white chocolate layers, but you can use the full teaspoon in just one of the layers if you prefer.

Candy canes ~ You’ll need 3 to 4 candy canes. Crush them up in plastic bag using a mallet or rolling pin. I actually ended up using the back of an ice cream scoop for these photos. Not all candy canes are vegan due to sugars and flavorings, so check package labels if that concerns you.

Round peppermint candies will also work.

Place the candy canes into a plastic bag. Using a mallet or rolling pin (I used the back of an ice cream scoop) crush the candy canes into small pieces. Set aside.

Place the chocolate chips in a bowl with coconut oil. Microwave in increments, stirring after each, until smooth. Add half of the peppermint extract and stir thoroughly to combine.

Note: You use a double boiler method to melt the chocolate if you don’t have a microwave.

Spread the melted chocolate onto a parchment lined rimmed baking sheet. Place in the fridge while you melt the white chocolate in a bowl with coconut oil.

Once the white chocolate is melted and smooth, add the remaining peppermint extract, and carefully spread it out over the chocolate layer. It’s okay if they mix and create a bit of a swirl in places.

Note: You do not want the chocolate layer to completely set. It should still look wet on the top when you add the white chocolate. Work quickly to melt the white chocolate. It’s better if it’s too soft at this point and the two chocolates swirl together a bit than to have the first layer set too much because then they won’t stick together at all.

Immediately sprinkle the crushed candy canes evenly over the top of the white chocolate layer.

Place in the fridge for 30 minutes to set. Take the bark out of the fridge and let it rest at room temperature for 10 minutes or so, until you can break it easily.

Break or cut the vegan peppermint bark into pieces, as bit or small as you like.

Storage instructions

Fridge: Store this vegan peppermint bark in an airtight container in the fridge for up to 2 weeks.

Freezer: You can also freeze it. Place the bark pieces in one even layer on the baking sheet and freeze. Once frozen, transfer to a freezer safe container or plastic bag with parchment in between each layer. It should keep well for up to 3 months. Thaw overnight in the fridge.

Pro tips and tricks

~ Melt the chocolate in short intervals, stirring in between, so it doesn’t burn or seize up. I usually start with 30 seconds, then 20 seconds, then in additional 15 second increments until glossy and smooth. Be sure to stir after each interval.

~ If you don’t have a microwave you can use the double boiler method on the stovetop.

~ Use pure peppermint extract, not peppermint oil or peppermint flavor.

~ Use parchment paper or a silicone mat on the baking sheet.

~ Work quickly to melt the white chocolate so the dark chocolate layer doesn’t set too much. It should still look wet on the top when you are ready to add the white chocolate. Do not leave it in the fridge for more than 5 minutes!

~ It’s okay if the white chocolate and dark chocolate mix a bit to create a swirl in certain places. This is better than if the dark chocolate is too firm because then the white chocolate layer won’t adhere at all. You could actually purposely create a swirl with the whole thing for a different look.

~ Add the crushed candy canes to the white chocolate layer immediately before it sets.

~ Place in the fridge for at least 30 minutes to set. You may need to let it rest on the counter at room temperature for 10 minutes before breaking it into pieces.

~ To make this recipe gluten-free – choose certified gluten-free vegan chocolate chips and white chocolate. Most candy canes are gluten-free, but double check ingredients just to be sure.

~ For a bolder peppermint flavor – add an additional ½ teaspoon peppermint extract to the white chocolate layer.

~ This recipe can easily be doubled.

FAQs

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