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December 13, 2017

Peppermint Bark Recipe (Dairy-Free)

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Peppermint Bark is an iconic Christmas treat, so I tweaked things a bit to bring you a real food and dairy-free version!

Peppermint Bark is an iconic Christmas treat, so I tweaked things a bit to bring you a real food and dairy-free version!

There are lots of different options with this recipe. First, you can follow the recipe as is. Or, if you can’t do brown rice syrup, then you can omit the candy canes and use all-natural red sprinkles to make the candies look festive. Just choose whichever version works best for you.

I highly recommend using a food grade peppermint essential oil for this recipe. Peppermint extract contains some peppermint oil, but is combined with alcohol, so you won’t get as big of a peppermint flavor. I personally use doTERRA Peppermint essential oil and I find it lends the perfect flavor!

Another thing to note is that the white chocolate will remain mostly firm at room temperature, but isn’t quite as solid as regular white chocolate. So, I recommend storing the candies in the fridge and then leaving them out at room temperature for an hour before serving.

I hope you enjoy!

Carrie Vitt

Makes one 11x7 pan of peppermint bark

Dairy-Free Peppermint Bark

20 minPrep Time

60 minCook Time

1 hr, 20 Total Time

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Ingredients

    For the dark chocolate layer:
  • 12 ounces Enjoy Life Chocolate Chips
  • 6 drops Peppermint essential oil
  • For the white chocolate layer:
  • 8 ounces cocoa butter , melted
  • 1/4 cup cashew butter
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 6 drops Peppermint essential oil
  • For the peppermint topping:
  • 8 all-natural candy canes (optional, see above for other options)

Instructions

  1. Line an 11x7 baking dish with parchment paper (the paper needs to come up the sides of the baking dish. Place all, but about 3/4 cup of chocolate chips in a heatproof bowl and set the bowl over a pot with simmering water (or use a double boiler) until melted. Remove the bowl from the heat and add 1/3 of the remaining chocolate chips to the hot chocolate, and whisk until the chocolate chips are melted. Repeat this two more times with the remaining chocolate until all of the chocolate is melted. If your chocolate isn’t melting, you can place the bowl back over the hot water for about 10 seconds at a time. Whisk in the peppermint essential oil and the pour the chocolate into the prepared baking dish.
  2. Let the chocolate sit for 10 minutes at room temperature and then place it in the fridge for about 20 minutes.
  3. Meanwhile, place the cocoa butter in a heatproof bowl and set the bowl over a pot of simmering water (or use a double boiler) until melted. Remove from the heat and whisk in the cashew butter, maple syrup, vanilla and peppermint oil. Let the mixture sit for 20 minutes to cool.
  4. Remove the baking dish from the refrigerator and pour the white chocolate mixture over top of the dark chocolate. Place back in the refrigerator for 20 minutes, then remove and sprinkle the crushed candy canes overtop, gently pressing them into the white chocolate. Refrigerate for another hour. Cut into squares and serve.
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https://deliciouslyorganic.net/peppermint-bark/
Copyright 2016 Deliciously Organic

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Uncategorized | 9 Comments

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9 Comments

  1. ginger

    December 14, 2017 at 1:11 pm

    Carrie - would pecan or walnut butter work in this recipe? Thanks!
    to ginger" aria-label='Reply to this comment to ginger'>Reply to this comment
    • Deliciously Organic

      December 19, 2017 at 2:28 pm

      I haven't tested it with other nut butters, but it's worth a shot!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Rachel

    December 18, 2017 at 4:27 pm

    What is long term storage on this? Can it be left on the counter for several days? Can't wait to make this btw.
    to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
    • Rachel

      December 18, 2017 at 4:29 pm

      Sorry I see you left instructions in the article.
      to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
    • Deliciously Organic

      December 29, 2017 at 2:04 pm

      Yes, it can be kept on the counter, or it will last a few weeks in the fridge.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. LucyRose

    December 26, 2017 at 10:50 pm

    In spite of DoTerra's claims, I really think it is not safe to ingest essential oils, for a lot of reasons - all of which are available on the web. Please be careful about telling people to do so.
    to LucyRose" aria-label='Reply to this comment to LucyRose'>Reply to this comment
    • Deliciously Organic

      December 29, 2017 at 1:59 pm

      Of course, only use ingredients in any recipe that you feel comfortable with. If you're more comfortable using a peppermint extract from the grocery store that's made with peppermint essential oil and alcohol, then you can use that as mentioned in the post. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. izz

    January 9, 2018 at 1:18 pm

    It sounds so delicious. I am probably the greatest fun of cashew butter so thats make it even better for me. Cant wait to try it, thanks for sharing - I will definitely stop on your blog more often.
    to izz" aria-label='Reply to this comment to izz'>Reply to this comment

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  1. Recipe Roundup: Christmas | Embrace Wellness with Ashley says:
    April 14, 2020 at 12:24 am
    […] Dairy Free Peppermint Bark […]
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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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