Paleo peppermint bark that's actually good for you? Bring it ON!
The conventional almond bark “chocolate flavored coating” (ewwww) is made from ingredients that aren't thrilling, like partially hydrogenated palm oil, refined sugar, and even gluten in some cases (see the mention of that in the comments section here).
But this velvety (and real!) chocolate bark is delightful and meets the dairy-free, gluten-free criteria for our allergy-friendly New Year's celebration. It's full of healthy fats but is sweetened without refined sugar – all without sacrificing the flavor of conventional peppermint bark we know and love from our childhood!
Take a look at our dairy-free + gluten-free holiday party menu for more tasty ideas!
The ingredient list couldn't be any simpler with coconut oil, coconut butter, dairy-free chocolate chips, maple syrup (or stevia if you want to lower the sugar content even more), peppermint extract and dried cranberries.
For as simple as the recipe is, the presentation really turns out beautifully. Because hey, we want it to look we did some SERIOUS work on this little number!
How to Make Paleo Peppermint Bark
The entire recipe takes just a few minutes to toss together, and then you have a paleo dessert everyone will love a few minutes after the peppermint bark has cooled. It's totally perfect for those of us who aren't gourmet cooks 🙂
- 1 cup dark chocolate chips (this brand is paleo)
- 1 Tbsp of coconut oil (we use this organic, steam refined brand because it has no coconut flavor)
- 1 cup of coconut butter, melted
- 2 Tbsp of maple syrup (add a little organic stevia if you like it sweeter)
- ½ + ½ tsp of peppermint extract
- ¼ cup of dried cranberries, chopped
- Line an 8×8 or 9×9 pan with parchment paper, making sure to leave about 2 inch of parchment hanging from around the edges.
- In a microwavable cup or bowl, combine the chocolate chips and coconut oil and microwave for 45 to 60 seconds, stirring in between, until melted.
- Mix in ½ teaspoon of peppermint extract.
- Pour it in the prepared pan and let it chill in the fridge for 15 minutes or until hardened.
- Meanwhile, place the jar of coconut butter in pot of simmering water to melt it. Once melted, add one cup along with the maple syrup and ½ teaspoon of peppermint extract. Mix well.
- Pour over the chilled chocolate layer and spread it well.
- Sprinkle the chopped cranberries evenly and let it chill again for another 15 to 30 minutes.
- Cut or break it into pieces and store the leftover in the fridge in a sealed container.
Coconut butter becomes thick once cooled. After mixing the maple syrup and the peppermint extract, if it becomes too thick to pour, add a tablespoon of coconut oil and heat in the microwave for 15 seconds or until it melts and is able to be poured more easily.
SOOOO easy! You've got to give it a try and let us know if it floats your boat like it does ours 🙂
Don't miss our top 12 dairy-free dips for holiday parties!