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This easy vegan peppermint bark recipe is a delicious no-bake dessert using dark chocolate and topped with peppermint candy canes. With just 6 simple ingredients, this festive treat is perfect for the holidays!
What Makes This Recipe Work
A yummy dark chocolate peppermint bark always reminds me of Christmas. It’s a classic holiday dessert that’s chocolatey, melty, and crunchy all 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 peppermint bark recipe is super simple, way cleaner, and low in sugar. It’s also gluten-free, paleo and vegan- the best!
I love getting to enjoy festive holiday treats without any of the junk!
How to Make This Recipe
This vegan 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 version.
You’ll notice this vegan version does not include melted white chocolate. I substitute coconut butter and coconut oil for this layer and the result has the same richness but without the dairy and sugar.
Ingredient Notes
There are just 6 main ingredients in this recipe that keep it vegan. You can make any needed swaps, but know that it will change the nutritional information.
- Chocolate Chips: For dairy-free dark chocolate chips, I recommend this brand. If you’re not vegan or dairy-free. Semisweet chocolate or a chocolate bar would also work.
- Peppermint Extract: You can find this in the baking aisle at most grocery stores.
- 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. This brand is free of common allergens like peanuts, gluten, tree nuts, milk, eggs, fish, shellfish, and soy.
Step-by-Step Instructions
- Using a double-boiler, melt the chocolate chips until smooth. Add peppermint extract.
- Line a baking sheet or 8×8 baking dish with parchment paper. Pour in the chocolate, then place in the freezer for 10 minutes to set.
- 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 dark chocolate peppermint bark is completely set and hardened.
- Use a sharp knife to slice, or use your hands to break it up into small pieces. As long as it is completely set, it can be served at room temperature.
Expert Tips
- Thin vs. Thick Bark: 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.
- Paleo Version: 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!
Storage Tips
Store in the refrigerator and serve cold as a dessert or snack. This is the perfect make-ahead recipe because it lasts forever and travels well.
Recipe FAQs
How long does peppermint bark last?
This easy vegan 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. Feel free to make it ahead of time if you are serving over the holidays!
Can I give this peppermint bark recipe away as a gift?
Yes! I love to gift this recipe in cute tins to friends and family. It’s especially great because it’s sensitive to a variety of food allergies and intolerances.
Why doesn’t this recipe use white chocolate?
Instead of the traditional melted white chocolate layer, I use a coconut mixture with coconut oil and coconut butter that keeps the recipe vegan. It has the same rich and delicious flavor.
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Easy Vegan Peppermint Bark Recipe
This easy vegan peppermint bark recipe is a delicious no-bake dessert using dark chocolate and topped with peppermint candy canes. With just 6 simple ingredients, this festive treat is perfect for the holidays!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy no bake dessert, peppermint bark recipe, vegan peppermint bark
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Chilling Time: 2 hours hours 10 minutes minutes
Total Time: 2 hours hours 20 minutes minutes
Servings: 16 servings
Calories: 115kcal
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.
Nutrition Facts
Easy Vegan Peppermint Bark Recipe
Amount Per Serving (1 serving – makes 16)
Calories 115Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 14mg1%
Potassium 71mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Thin vs. Thick Bark: 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.
Paleo Version: 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!
Storage: This easy vegan 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. Feel free to make it ahead of time if you are serving over the holidays!
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