Does anything scream "HOLIDAY SEASON" more than a gorgeous batch of Peppermint Bark? The red-and-white dotted chocolate is just so festive. It's a great treat and also makes for a great hostess gift this holiday season!
The problem with traditional peppermint bark, although it is delicious, is that my keto-obsessed husband will not touch it. Plus, the majority of store-bought peppermint bark contain milk chocolate and white chocolate - finding dairy-free white chocolate is akin to finding a unicorn. Not even kidding.
So, I decided to go around this issue and make a DAIRY FREE and KETO friendly peppermint bark with WHITE CHOCOLATE. I know. MIND. BLOWN. Let's get into it, fam.
- 7oz Dark Chocolate (2 bars of my favorite)
- 1/2 cup natural cocoa butter
- 1/2 cup coconut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon stevia
- 1-2 tablespoons crushed peppermints (I used all natural mini candy canes)
- OPTIONAL - Peppermint Extract
- First, crush your candy canes/peppermints into small little pieces. Can use as much or as little as you'd like!
- In a double boiler, melt down the dark chocolate slowly. If you're using peppermint extract, add 1-2 drops to the dark chocolate to enhance the peppermint bark experience
- Once that's done, pour it over a silicone baking mat or wax paper, and freeze for 10 minutes until hard
- While the dark chocolate layer is hardening in the freezer, melt together the cocoa butter, coconut butter, vanilla, and stevia in a double boiler. This is your "white chocolate" layer. This might take a while - be patient!
- When the dark chocolate is totally hardened, pour on the melted white chocolate. While the white chocolate is still wet, sprinkle on as much or as little crushed peppermints as you'd like.
- Put the bark into the freezer to harden for 10-15 minutes.
- Once hardened, break apart, and enjoy with a couple scoops of Vanilla Bean Wink!
Serving Size - 1/20th of batch
Calories - 150
Fat - 14.3g
Carbs - 5.2g
Fiber - 2.0g
Sugar - 1.4g
Protein - 2.2g