Vegan Peppermint Bark
A holiday favourite, this vegan peppermint bark recipe makes a delicious treat, or homemade gift for friends.
Homemade peppermint bark is one of those holiday treats that perfectly represents the flavours of the season. And though this is a vegan version, please note it doesn't mean it is in any way healthy. Well, maybe just a bit healthier... I managed to bring the calorie count down, but really no one should indulge too much in this one treat. There will be lots of other treats in the days ahead!
I've also provided you with two ways to make this:
Of the two, the version that uses the store-bought chocolate has half the calories, less fat, and it's just easier to make. However, from scratch will yield peppermint bark with no cholesterol, fewer carbs, and less sugar. So, you'll need to pick the method that works best for you and your diet.
Should you choose to make your own, note that the white chocolate won't look white like actual white chocolate. It will be beige. If you use roasted cashew butter instead of raw, it will come out even more caramel coloured, though still tasty.
Ingredients (store-bought)
(Makes 28 servings | Serving size = 2 inch square piece)
2 cups vegan dark chocolate chips
2 cups vegan white chocolate chips
1/2 teaspoon peppermint extract
8 vegan candy canes, crushed
Directions (store-bought)
In a large, heat-safe glass or stainless steel mixing bowl, add the dark chocolate chips and place over a pot of simmering water. Slowly melt the chips. Once melted, add the peppermint extract and mix very well.
Pour into prepared baking sheet and spread into an even layer about 8" x 14" in size with an offset spatula. Refrigerate until set (about 20 minutes).
In a large, heat-safe glass or stainless steel mixing bowl, add the white chocolate chips and place over a pot of simmering water. Slowly melt the chips. When melted, pour evenly over the layer of dark chocolate.
Sprinkle the top of the chocolate layers with the crushed candy cane. Refrigerate again until set (about 20 minutes).
Cut or snap the chocolate into 2" pieces and store in an airtight container. Enjoy!
Nutritional Information Per Serving (store-bought):
total calories = 119 | total fat = 6.03g | saturated fat = 3.6g | cholesterol = 2.71mg | sodium = 12.28mg | carbohydrates = 15.36g | dietary fibre = 0.68g | sugars = 12.68g | protein = 1.02g
Ingredients (from scratch)
(Makes 56 servings | Serving size = 1 inch square piece)
Dark chocolate
1 cup cacao butter
1/2 cup raw cashew butter, smooth, unsalted
1 cup coconut sugar, powdered, sifted
2 tablespoons cacao powder
1/2 teaspoon peppermint extract
White chocolate
1 cup cacao butter
1/2 cup raw cashew butter, smooth, unsalted
1 cup coconut sugar, powdered, sifted
1 tsp vanilla extract
Plus
8 vegan candy canes, crushed
Directions (from scratch)
In a large, heat-safe glass or stainless steel mixing bowl, add the cacao butter and place over a pot of simmering water. Slowly melt the cacao butter. Once melted, add the cashew butter and stir until completely combined.
Sift in the powdered sugar, and stir until the sugar is completely melted. Stir in the cacao powder until well combined. Add the peppermint extract and mix very well.
Pour into prepared baking sheet and spread into an even layer about 8" x 14" in size with an offset spatula. Refrigerate until set (about 20 minutes).
In a large, heat-safe glass or stainless steel mixing bowl, add the cacao butter and place over a pot of simmering water. Slowly melt the cacao butter. Once melted, add the cashew butter and stir until completely combined.
Sift in the powdered sugar, and stir until the sugar is completely melted. Add the vanilla extract and mix very well.
Pour onto the baking sheet evenly over the layer of dark chocolate.
Sprinkle the top of the chocolate layers with the crushed candy cane. Refrigerate again until set (about 20 minutes).
Cut or snap the chocolate into 1" pieces and store in an airtight container. Enjoy!
Nutritional Information Per Serving (from scratch):
total calories = 136 | total fat = 10.3g | saturated fat = 5.13g | cholesterol = 0mg | sodium = 14.15mg | carbohydrates = 11.18g | dietary fibre = 1.03g | sugars = 8.54g | protein = 0.68g
