This Chocolate Peppermint Bark is a triple chocolate threat, with a “milk” chocolate base covered with both white chocolate-peppermint and dark chocolate swirls. All that, and it’s vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, yeast-free, and low glycemic, too!
Considering my boundless love of chocolate, you’d probably think that my favorite holiday is Valentine’s Day, right?
But no. In fact, did you know that the most chocolate each year is sold for Easter? I would have definitely guessed it was Cupid’s Day, since everything around V-Day seems to be chocolate-themed. But the bunnies win out.
Well, my Number One Chocolate Holiday is neither of those two. Not Valentine’s Day, not Easter, not even Halloween.
Can you guess?
It’s Christmas.
Yes! I know–even with all the nogs, the shortbreads, the trifles, the plum puddings, the fruitcakes–I still love Christmas the most for the chocolate. And here’s why.
There are some chocolate-plus-other-flavor combinations that produce a heavenly result. For instance, for years, my brother-in-law would throw in a Terry’s Chocolate Orange each year with my Christmas presents. The melding of citrus oils with milk chocolate was a revelation the first time I tried it. I’d savor those orange segments and swoon every time.
Another winning pair is chocolate and caramel. I mean, what’s not to love? Gooey, sweet and sticky caramel with rich, satiny chocolate. Turns out, I couldn’t resist creating a few of my own chocolate-caramel creations in recipes on this very blog. For instance, brownies with a pumpkin-caramel swirl are to die for. Or how about some Salted Caramel Truffles, all coating in melty chocolate? And nothing can quite measure up to the Chocolate Caramel Slice (the HH ate almost 1/3 of the recipe in one sitting).
Even with those other tantalizing flavor unions, I still think there’s nothing quite as drool-worthy as Chocolate plus Peppermint. To me, that’s the one unique combination that spells “Christmas.”
Today’s recipe brings together three different types of chocolate in a dessert bark that is beautiful, rich, and full of peppermint. The bark itself simulates milk chocolate (without the dairy or sugar, of course), with a swirl of both mint white chocolate and dark chocolate throughout. Once the bark has firmed up, you can cut into odd shapes and serve to your guests–it will create both a visual and a gustatory impression.
So grab the few ingredients you need (it’s incredibly simple to make), swirl that chocolate and get ready to dive into the holiday spirit. Your guests will thank you!
Triple Chocolate Peppermint Bark Smooth, creamy, and rich-tasting, this bark makes the perfect holiday snack or sweet offering. I like to serve it in small plates scattered throughout the house during parties, so guests can nibble on chocolate and peppermint wherever they are. For the “milk” chocolate base: 3/4 cup (180 ml) coconut butter (not oil) 2 Tbsp (30 ml) cacao butter (I grate on a fine grater to melt it faster) 1 cup (240 ml) sugar-free semisweet or bittersweet chocolate chips 1/4 cup (60 ml) xylitol, ground to a powder in a coffee grinder or blender Pinch fine sea salt (optional) For the mint white chocolate swirl: 2 Tbsp (30 ml) sugarfree mint white chocolate chips (can use plain white chocolate chips) 1/2 tsp (2.5 ml) coconut oil For the dark chocolate swirl: 2 Tbsp (30 ml) sugarfree semisweet or bittersweet chocolate chips 1/2 tsp (2.5 ml) coconut oil Line an 8-inch (20 cm) loaf pan with parchment paper or two layers of plastic wrap (one layer alone will allow the mixture to stick to the pan and you won’t be able to lift it out once firm). Make the base: In a small pot over lowest heat, melt the coconut butter, cacao butter, chocolate chips, xylitol and salt, if using, just until melted. Stir well to combine. Pour the mixture into the loaf pan and smooth the top. Set aside. Make the swirls: Meanwhile, melt the 2 Tbsp (30 ml) white chocolate with 1/2 tsp (2.5 ml) coconut oil, and in a separate pot or bowl, melt the 2 Tbsp (30 ml) dark chocolate with 1/2 tsp (2.5 ml) coconut oil. For an amount this small, I place the chocolate and oil in a glass or metal bowl and let it sit in the oven at about 150 F / 65C for 30 seconds to a minute or so (you can heat the oven to 200 F/ 95 C and then turn it off; place the bowls on the rack at that point and wait about 30 seconds before checking. Be sure to protect your hands with oven mitts to take the bowls out of the oven–they get HOT!). Finish the bark: Next, dollop blobs of the white chocolate over the surface of the base. Repeat with the dark chocolate, aiming for spots where there is not yet any white chocolate. Using the tip of a knife, gently swirl the white and dark chocolate through the “milk” base to create pretty marbled designs (see photos above). Being careful to keep it still, set the pan in the refrigerator and allow it to set. This takes about an hour. Once the bark is ready, remove from the fridge. Using the edges of the paper or plastic wrap, life the bark out of the pan and onto a cutting board. Peel away any paper or plastic wrap and allow to sit at room temperature for 10 minutes before cutting into random shapes (this softens the bark a bit and makes cutting easier). Store in the refrigerator until ready to serve. Makes about 12 servings. May be frozen.
Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!
Leave a Reply