Dairy Free Peppermint Bark is one of the easiest desserts of the season! Just 5 simple ingredients, and a few minutes from start to finish!
This post was originally published in December 2015. // As an Amazon Associate I earn from qualifying purchases.
Dairy Free Peppermint Bark
Peppermint Bark is a classic Christmas treat, sold in stores everywhere. Seriously, EVERYwhere. And none of them are vegan! What’s a pepperminty Christmas loving girl to do? Make her own, of course! Gorgeous layers of rich dark chocolate, bright white chocolate, and sparkly candy canes make for an easy and show stopping dessert. My simple recipe is just like I remember—maybe even better because it uses just 5 ingredients!
Vegan White Chocolate
I’ve always been a dark chocolate girl, while Irving is a white chocolate guy. (And yes, we’ve made all the jokes about that.). Despite not being a big white chocolate fan, I have found myself repeatedly reaching into the carton to get more of these white chocolate chips by King David Chocolate. They’re really good! And they bring the perfect balance to the dark chocolate and peppermint flavors! And Pasha Chocolates is a great allergy friendly brand that makes white chocolate! Even Nestle is making a dairy free white chocolate, and it’s soy free too!
More Recipes to Use Your White Chocolate
- Marshmallow Swizzle Sticks (+ FREE printable!)
- Valentine Swirl Chocolate Bark
- Pumpkin Chocolate Cake with Ginger
Not a white chocolate fan? Or don’t feel like ordering white chocolate? Just double up the dark chocolate and skip the white chocolate layer. I spread my chocolate out fairly thin on a large 11×17 jelly roll pan. This made the chocolate easier to bite into. But if you like a thicker chocolate you can use a smaller pan, or just spread it out a little less.
More Vegan Chocolate Bark Recipes
More Peppermint Recipes You Will Love!
Do you love peppermint as much as I do? Here are some of my favorite peppermint recipes!
- Cream Cheese Peppermint Patties
- Candy Cane Ice Cream
- Peppermint Mocha Creamer — Dairy Free!
- Mint Chocolate Chip Ice Cream Bars with Cookie Crust
- Chocolate Peppermint Vegan Rice Crispy Treats
- Vegan Eggnog Punch with Candy Cane Ice Cream
Let’s make Dairy Free Peppermint Bark!
This Peppermint Bark is the perfect addition to a holiday party this Christmas season—it’s gluten free, nut free, dairy free, not a cookie, and easy finger food! Plus it takes just 15 minutes to make…..which is much needed help at this point in the season! Be sure to leave a comment below and let me know how you like it!
Dairy Free Peppermint Bark
- 10-12 ounces dark chocolate (I used 1 full bag of Enjoy Life Dark Chocolate chunks)
- 2 teaspoons coconut oil, divided (optional for smoother spreading)
- 1 ½ teaspoon peppermint extract
- 10-12 ounces white chocolate (I get the King David brand, see post for details)
- 2 Tablespoons candy canes or starlight mints, crushed
- To crush the candies—Unwrap completely (don't forget!) and place in your food processor. Pulse until broken up into small pieces, but don't go so far that they turn into dust! Alternately, place in a sealed plastic bag and use a rolling pin or kitchen mallet to break up the candies (place the bag in a folded kitchen towel to keep bag from breaking and from damaging your countertop!). Set aside. (I do a whole bag/box at a time and save the rest of the peppermint for other recipes!)
- Line a large jelly roll pan (11" x 17") with parchment paper and set aside.
- Place your dark chocolate in a microwave safe bowl and microwave in 30 second increments until mostly melted. Do not overcook.
- Add 1 teaspoon of coconut oil and ½ teaspoon of peppermint extract to the chocolate and stir it in completely.
- Pour the dark chocolate onto the prepared tray and use a spatula to spread the chocolate around. Set it into the fridge or freezer for 10 minutes to firm up completely. Remove and let return to room temperature before doing the next step (just takes a minute or two).
- Place the white chocolate in a microwave safe bowl and microwave in 30 second increments until mostly melted. Do not overcook.
- Add 1 teaspoon of coconut oil and 1 teaspoon of peppermint extract to the chocolate and stir it in completely.
- Pour the white chocolate onto the prepared tray and use a spatula to spread the chocolate around. Use a very light touch to keep the dark chocolate from coming through to the white.
- Working quickly, sprinkle with candy cane pieces and set it into the fridge or freezer for 10 minutes to firm up completely. Remove and allow to return to room temperature again.
- Once completely solid, use a sharp knife to break up the chocolate into chunks.
- I continue to store my chocolate in the freezer until ready to eat. It comes up to room temperature very quickly!
From the Archives…
I’ve always loved dairy free peppermint bark! Here’s a picture from the original post from December 2015.