Where my mint choc lovers at? Mint Chocolate Bark!
I grew up getting after eights in my stocking for xmas, I love mint choc so much!
I get asked all the time what chocolate chips I use in my baking, and my go to is always Enjoy life.
They taste delicious, they work in every single recipe I’ve used them in, and they have simple clean ingredients without anything added, and free of the top 14 allergens.
This recipe is part of 12 days of Feel Good Holidays!
If you want more recipes like this that are delicious, gf, df, and refined sugar free (aka anti-inflammatory) and will have you feeling energized, satisfied, and no sugar cravings or crashes — get the entire Feel Good Treats ebook with 29 recipes here!
You deserve to eat your fave foods, and still feel great!
Happy Holidays, however you choose celebrate!
Watch the recipe video on IG or TikTok
Mint Choc Candy Cane Bark
Course: Gluten free, Dairy Free, Refined sugar free, vegan12
servings15
minutes1
hourMakes one 8×8 pan (thinner) or loaf pan (thicker)
Ingredients
1/3 cup coconut oil softened
1/3 cup coconut butter softened
2 Tablespoon pure maple syrup
1-2 teaspoons of peppermint oil*
1 teaspoon vanilla extract
2-3 candy canes or crushed peppermint candies**
- Optional (but recommended toppings)
mini mint marshmellows from dandies
Directions
- Place chocolate chips in a double boiler or a glass bowl over a boiling pot of water and melt until the chocolate is a smooth consistency. Or melt in the microwave.
- Pour melted chocolate into an 8×8 inch pan lined with parchment paper. And freeze until solid. About 15 minutes.
- In a bowl, slightly melt the coconut oil and coconut butter until it’s a thick icing consistency. Whisk together with vanilla, maple syrup and peppermint extract/oil. Take the pan out of the freezer and spread/pour the white coconut mixture over the chocolate and smooth.
- Top with crushed candy canes or peppermint candies. Add more topppings to your hearts content. Place in the freezer to set completely (about 1-2 hours). Once set, remove from the freezer and break or cut into pieces. Store in the freezer in an airtight container until ready to be enjoyed.
Notes
- *if using peppermint oil (concentrated mint oil in a carrier oil) add 1/2 tsp at a time and taste until it’s reached your desired minty-ness. I used about 2tsp. Reminder, food will be less minty when frozen as flavors become muted when cold, so add slightly more than you think you may need at room temperate. If using Mint Essential oil drops, use 2-4 drops as they are obviously much more concentrated.
- ** I use Yum Earth Brand as they are free from food colourings and additives.
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