This vegan peppermint bark is like a dream come true to me.
I have wanted to make it for years, but somehow was always missing one or the other ingredients (like vegan white chocolate or candy canes).
Peppermint dark chocolate topped with peppermint white chocolate topped with peppermint candy canes, I mean does it get any better? I don’t think so.
The vegan white chocolate dilemma
Finding some good vegan white chocolate is often an issue, which is why I was so happy to find some vegan white baking chocolate on Amazon (there is a link to it in our recipe card). I’ll confess I bought…um…a lot of this chocolate!
It’s a baking chocolate so it has some of that not sooo ideal taste that you sometimes get with baking chocolate. But when melted down and mixed with a bit of peppermint extract and coconut oil, and of course, on top of the dark chocolate and topped with candy canes, it’s still pretty good and the whole thing together works great.
If you’re in Australia, and can get hold of the Sweet William brand of vegan white chocolate, well, that is the best vegan white chocolate I have ever tasted! It is divine. I was able to get some of that for a while when living in Dubai and it is the best.
When it comes to the dark chocolate, just use whatever good tasting vegan chocolate you can get hold of. Lindt has a great one called Swiss Classic Swiss Dark Chocolate that is vegan, but it’s not available worldwide. It melts down so well and is really good.
But use any vegan chocolate (or chocolate chips) that you know melts down well and tastes great.
The best vegan peppermint bark
As easy as this recipe is, it can also go really wrong.
The way that it goes wrong is if you let the layer of dark chocolate set too much before you add the layer of white chocolate.
If you make this crucial error, then they will not meld together when setting and will just split apart like two completely separate chocolates.
Of course if you pour on the white chocolate layer too soon, while the dark chocolate layer is too wet, then it can just create a dark and white chocolate swirl! But really, this is preferable, err on the side of too soon rather than too late.
If the dark chocolate is set on the sides, but wet in the middle, then it’s too late, it will not meld together when setting and will just split apart.
So once you pour out the layer of vegan dark chocolate, smooth it down and then let it ‘just’ begin to set while you melt the white chocolate and then pour it on and smooth it out.
It’s okay at this point if there is a small amount of ‘swirl’. You can see in my pics, there is a little bit of swirl in a few of the pieces, it still works.
You will love this vegan peppermint bark! It is:
- Pepperminty
- Dark and white chocolate
- Simple
- Gorgeous
- Festive!
Keep it stored in the fridge where it will last for up to 2 weeks.
Want more delicious vegan peppermint desserts?
You got it!
- Vegan Chocolate Peppermint Fudge
- Vegan Peppermint Cupcakes
- Vegan Peppermint Ice Cream
- Vegan Peppermint Patties
Leave a comment down below and let us know what you think of this vegan peppermint bark and please rate the recipe too.
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Vegan Peppermint Bark
Ingredients
For the Dark Chocolate Layer:
- 14 ounces Vegan Dark Chocolate (400g)
- 1 tsp Coconut Oil
- ½ tsp Peppermint Extract
For the White Chocolate Layer:
- 14 ounces Vegan White Chocolate (400g)
- 1 tsp Coconut Oil
- 1 tsp Peppermint Extract
For the Crushed Candy Cane Topping:
- 4 Peppermint Candy Canes Crushed
Instructions
- Break up the dark chocolate into pieces and place in a microwave safe bowl. Microwave in 30 second intervals bringing it out to stir every 30 seconds until melted.
- Add in the coconut oil and peppermint extract and stir in.
- Pour out onto a parchment lined baking tray and smooth down into a smooth layer. Leave it to set while you work on the white chocolate layer.
- Break up the white chocolate into pieces and place into a microwave safe bowl. Microwave in 30 second intervals bringing it out to stir every 30 seconds until melted.
- Add coconut oil and peppermint extract and mix in.
- Your dark chocolate layer should be starting to set but still wet on top. This is ideal as you need it to be wet on top for the layers to meld together.
- Pour the melted white chocolate over the top of the dark chocolate layer and smooth down very quickly.
- Sprinkle crushed candy canes over the top.
- Refrigerate until set and then break into pieces. We found the easiest way to break it into pieces was to place the tip of a knife onto the peppermint bark and then gently bash the handle of the knife from the top with a rubber hammer, it breaks it up nicely.
Notes
- Taste test and add more peppermint extract if you prefer it stronger. I used more peppermint extract in the white chocolate layer as I felt it needed more for the flavor to really come through.
Thank you so much for this recipe! I made a few batches to give as gifts and received so many compliments!
Awesome Nancy! Thanks for the amazing review!
Does this have to be refrigerated? Or can I mail it?
If the weather is very cool, then room temperature is okay, but it will still tend to get quite soft so it’s better in the fridge. I wouldn’t mail it.
Looks amazing and tastes fantastic!!!
Divine!
Thank you again Alison, another great recipe from you. We are so lucky to have you sharing with us.
Thank you Joan! 🙂