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Chocolate Peppermint Bark

December 20, 2015 By Jessica

I couldn’t be more last-minute with this being it’s Christmas week and now, only now, am I sharing this chocolate peppermint bark (!). Sigh. I know, I know… snail mail pace … but hey, the good news is this super fast & easy for your last-minute homemade gift giving. Yesss.

peppermint-bark-dairy-free-from-jessicas-kitchen-gluten-free-vegan

Have you had those moments where you were like “Ugh, I wish I can eat that & why don’t they make it gluten and dairy free?” Those days of wishing the beautifully packaged red and white tins from the gourmet food shop didn’t contain gluten, dairy, and/or soy are over baby – have your chocolate peppermint bark and eat it too!

peppermint-bark-dairy-free-from-jessicas-kitchen-gluten-free-vegan

These days cacao butter can be found in most health food or baking supply stores as well as the coconut milk powder – the stuff that makes this white chocolate creamy and dreamy – leaving no excuse to treat others and yourself. Not a chocolate peppermint bark fan (whaaaat??) …

Then check out this dark chocolate truffle recipe, a quick and easy homemade gift idea that’s also gluten free, dairy free, egg and soy free, and nut free to cover all those allergen bases when gifting.

peppermint-bark-dairy-free-from-jessicas-kitchen-gluten-free-vegan

So pardon my slow manners in sharing this post with you but there’s still time for more sugar madness, isn’t there? I hope so because these will make a wonderful little last-minute gift or keep for yourself.

We can cut the sugar out in January… or never.

Quick and Easy Gluten Free + Vegan Peppermint Bark
 
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Prep time
90 mins
Total time
1 hour 30 mins
 
A quick and easy chocolate peppermint bark without the gluten and dairy. Yes, we can have our bark and eat it too!!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: about 2 pounds
Ingredients
  • Makes one 8 x 8 inch square pan, for thicker chocolate peppermint bark or use a 9 X 12 inch pan for thinner bark
  • Ingredients:
  • Dark Chocolate Layer:
  • 1⅓ bags (12 oz) dark chocolate chips (I use Enjoy Life) or Valrhona Guanaja 70% dark chocolate, if soy tolerant
  • ¼ teaspoon coconut oil
  • ¼ teaspoon peppermint extract
  • White Chocolate Layer:
  • 4 ounces cacao butter (organic, food grade. I use Navitas brand sold on Amazon or Whole Foods)
  • ⅔ cup plus 2 tablespoons sifted powdered (confectioner’s) sugar
  • 1½ teaspoon “milk” powder (I use Native Forest dairy free, vegan coconut milk powder, sold at Whole Foods)
  • 1½ teaspoons peppermint extract
  • ½ cup crushed peppermint candy pieces (Kencraft brand is soy free, India Tree brand contains soy lecithin)
Preparation
  1. PREP TIME INCLUDES CHILLING TIME.
  2. Cut two pieces of parchment paper (slightly less than the width of the pan) into an 8-inch (or 9X12-inch) square pan lengthwise and crosswise without it scrunching up in the corners. Set aside.
  3. Before beginning the dark chocolate layer, have powdered sugar sifted and cacao melted before since cooling the dark chocolate takes less than 10 minutes.
  4. For the dark chocolate: heat a small saucepan with about two inches full of water, when simmering place a medium heatproof bowl over the saucepan (making sure the simmering water doesn’t touch the bowl - glass bowls are perfect for this) to use as double boiler, or microwave in 30-second increments, then add dark chocolate and coconut oil, stir occasionally then remove from heat when almost melted. Add peppermint extract. Let it cool for a minute or two then transfer into the prepared pan. Chill in the refrigerator for 7-9 minutes, until it has slightly firmed up but not solid, otherwise, the dark chocolate and white chocolate layers will separate. The *chilled* chocolate should appear a little wet.
  5. Meanwhile, for the white chocolate: add cacao butter to a small bowl and melt in a toaster oven for 4 minutes, or microwave in 30-second increments until melted. Let it cool 2-3 minutes then add sifted powdered sugar and coconut milk powder; whisk vigorously to remove any lumps before peppermint extract; whisk again to combine. Quickly pour white chocolate across dark chocolate then quickly shimmy the pan to evenly distribute, if needed. I say quickly here because white chocolate seizes up very quickly when it hits a cold surface. Chill for exactly 5 minutes in the refrigerator then take out and sprinkle peppermint candy pieces evenly across the bark. Put it back in the refrigerator and continue to chill for about an hour before breaking into pieces.
  6. Will remain fresh stored in a sealed container and refrigerated for up to 1 week.
  7. Note: You will notice my peppermint candy pieces on the bark are not bright red,more of a muted red, because I use dye-free (beet colored) candy to keep all this sugar and chocolate gift giving as healthy as I possibly can. If you prefer a bright red color use red food coloring peppermint candy pieces instead.
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Filed Under: chocolate, dessert, holiday, vegan Tagged With: chocolate, dairy-free, dessert, gluten-free, holiday, soy-free, vegan

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Comments

  1. Jenna says

    December 21, 2015 at 4:00 pm

    I haven't had peppermint bark in ages, I tried to make it last year but it separated (thanks for pointing that out) and wasn't pepperminty enough basically a fail. Making this tonight!!
    Reply
  2. Paula says

    December 21, 2015 at 4:46 pm

    Dairy free is good, easy is even better. I'm definitely making these treats tomorrow in time for the holidays.
    Reply
  3. Cara says

    December 21, 2015 at 5:16 pm

    I gave up on ever having peppermint bark OMG this is amazing!
    Reply
  4. Irene says

    December 22, 2015 at 10:42 pm

    I couldn't find milk powder so I added another tablespoon of powdered sugar and made it 9x12 inch. It's much thinner so I had to pour it across quickly since I saw it was setting fast. I planned to save half for my dessert table Christmas Eve but may eat it all. Addicting in the best way.
    Reply
    • Jessica says

      December 30, 2015 at 6:21 pm

      Happy to hear it worked out! Addicting for sure with no regrets! ;)
      Reply
  5. Laura says

    December 30, 2015 at 3:17 pm

    I couldn't wait to taste this after barely chilling it because it looks so pretty and had to comment how ridiculously easy this is and WOW is it amazing!! I made sure not to have the chocolate completely chill before adding white chocolate layer per your comment and came out beautifully. Making chocolate pudding cups in shot glasses with some bark on top for new year's eve...can't wait to show it off. Happy holidays Jessica!
    Reply
    • Jessica says

      December 30, 2015 at 6:14 pm

      Ooh, I love that idea and just may copy that. Enjoy and Happy New Year!
      Reply
  6. Renee says

    November 27, 2016 at 4:12 pm

    While searching "safe" peppermint bark I came across yours to bring to a Christmas tree decorating with friends. My can-eat-whatever friends were convinced mine was the one with dairy and gluten. Brought this for me to enjoy, but it turned out to be the sweet everyone was after. Glad I saved some at home. Will definitely be making this all season long. Thanks for fulfilling my chocolate bark dreams!!
    Reply
    • Jessica says

      December 2, 2016 at 7:52 pm

      Awww, you made my day. I love hearing that!!! Thank you for sharing. :)
      Reply
  7. Jenny says

    December 21, 2016 at 8:20 am

    Received the specialty items I mailordered for the recipe with some hesitation only because it is a new recipe but the peppermint bark came out amazing! This really does taste just like I remember it to be. Thank you thank you!
    Reply
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Trackbacks

  1. Easy Last Minute Dark Chocolate Truffles – From Jessica's Kitchen says:
    December 20, 2015 at 10:41 pm
    […] you any longer, hence the Christmas week scenario (okay my scenario), so before I go check out this quick and easy homemade chocolate peppermint bark (gluten, dairy, soy free and vegan also!) as another easy food gift […]
    Reply
  2. خدمات السيو says:
    January 5, 2022 at 10:04 am
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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