Peppermint bark is very popular this time of year, but it can be full of unwanted sweeteners, unhealthy ingredients, and dairy. Even if I’m willing to indulge in a sugary treat, I can’t have it because of the dairy.
This healthier, paleo peppermint bark is made with coconut oil and coconut butter, sweetened with maple syrup, and gets its festive red color from dried cranberries. It’s a delicious, guilt-free treat that looks pretty on your holiday table or can be packaged for gift giving.
- Line a square 8 or 9 inch pan with parchment paper, ensuring that about 2 inches of parchment is hanging from the edges.
- In a microwavable cup or bowl, combine the chocolate chips and coconut oil and microwave for 45 - 60 seconds, stirring occasionally, until melted.
- Mix in ½ teaspoon peppermint extract and pour into the prepared pan. Chill in the fridge for 15 minutes or until hardened.
- Meanwhile, place the jar of coconut butter in pot of simmering water to melt. Once melted (it should be pourable), place one cup of it in a bowl and add the maple syrup and ½ teaspoon of peppermint extract. Mix well.
- Pour over the chilled chocolate layer and spread it well.
- Evenly sprinkle the chopped cranberries over top and chill again for another 15 - 30 minutes.
- Cut or break into pieces and enjoy. 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 of a pouring consistency.