Easy Vegan Peppermint Bark

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Agave or pure maple syrup
  • 1 cup Coconut butter

• Baking & Spices

  • 1 10oz bag Chocolate chips, vegan
  • 1/2 tsp Peppermint extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Desserts

  • 1 Candy canes

Found on alovelysideproject.com

Description

Ingredients

• 1 10oz bag vegan chocolate chips (I use Enjoy Life brand)
• 2 teaspoons coconut oil
• 1 cup coconut butter (see above for directions on making your own coconut butter)
• ½ - 1 teaspoons peppermint extract (start with only a ½ tsp, taste and add more if you would like a more pronounced peppermint flavor)
• 2 tablespoons agave or pure maple syrup
• crushed candy canes (I used about 5)

Directions

• Line a 9x11 baking sheet with parchment paper.
• In a medium bowl, melt chocolate chips and 2 teaspoons coconut oil in microwave in 30 second increments (stir between each increment). Be careful not to burn the chocolate. It usually only takes about 1.5 minutes max. (Alternatively, you can melt chocolate and coconut oil over the stove in a double broiler).
• Spread chocolate on parchment-lined baking sheet (see pictures below). Smooth out with spatula or knife to create an even layer. Place in freezer to firm, about 10 minutes.
• While chocolate is firming up, add coconut butter to a medium bowl. If coconut butter is not stir-able, heat in microwave for 20 seconds. Add ½ teaspoon peppermint extract and agave or maple syrup, stir well. Taste and add a bit more peppermint if desired.
• Remove chocolate from freezer. Spread coconut butter mixture carefully on top of chocolate, smoothing into an even surface. Sprinkle crushed candy canes over top of coconut butter mixture, gently pressing candy canes into butter.
• Place bark back in freezer to firm up for 20 minutes.
• Remove and slice into serving pieces.

Nutrition