Peppermint Bark Recipe: A Festive Christmas Treat

Ingredients

• drops peppermint oil or 2 teaspoons peppermint extract10
• cocoa butter or cacao butter3 cups
• powdered coconut milk (or canned coconut milk)2 tablespoons
• three 3-ounce dark chocolate bars, 75% cacao and up
• coconut oil1 tablespoon
• maple syrup3 tablespoons
• fresh beet juice (red food coloring)1–2 tablespoons
• powdered spirulina (green food coloring)1 tablespoon

Method

1. In a double boiler over medium heat, melt cocoa butter, powdered coconut milk, two tablespoons of maple syrup and 5 drops of peppermint oil.
2. Separate white chocolate mixture into three bowls. Set one aside.
3. Add spirulina to one bowl and mix thoroughly until desired green color is evenly distributed.
4. Pour green white chocolate mixture into a dish lined with parchment paper and place in the freezer for about 15–20 minutes.
5. Follow steps 3 and 4 once again but add beet juice instead of spirulina.
6. Remove white chocolate from freezer and break into small pieces. Set aside.
7. In a double boiler over medium heat, melt chocolate bars, coconut oil, remaining honey and peppermint oil.
8. Pour dark chocolate mixture into a lined baking sheet. Spread evenly.
9. Pour remaining white chocolate on top of dark chocolate mixture (reheat white chocolate if necessary).
10. Sprinkle green and red chocolate pieces on top of the dark and white chocolate.
11. Place in freezer for 15–20 minutes or until fully solidified.
12. Break apart for serving.

Swaps & notes

To make this recipe easier to put together, I highly recommend that you use a double boiler.