Vegan Peppermint Bark

Vegan Peppermint Bark is a high-carb (25 grams) plant-based sweet treat perfect for holidays or picnics. It is the best vegan recipe for anyone who loves chocolate. You can make these simple and delicious barks with crushed candy canes, vegan chocolate, and peppermint extract. There are no dairy or gluten items in this dish. These barks contain no animal ingredients and are prepared with vegan chocolate. This Vegan Peppermint Bark is an ideal choice for every person who consumes only plant-based foods. It is a delectable dessert that can be served at holiday gatherings or given as a present. Let’s make these yummy barks with the instructions listed below.

EQUIPMENT:

• Dough Roller
• Microwave Oven
• Microwave oven-safe bowl
• Spoon
• One mixing bowl
• One sharp knife

INGREDIENTS:

• Vegan candy canes 3 to 4
• Pure peppermint extract 1 tsp
• Vegan dark or semi-sweet chocolate chips 12 ounces
• Coconut oil 2 tsp
• Pieces of vegan white chocolate bar 10.5 ounces

INSTRUCTIONS:

1. Transfer the candy cakes to a sealed plastic bag.
2. Break it into small pieces with a dough roller (rolling pin).
3. Set aside the crushed candies.
4. Next, put one teaspoon of coconut oil and chocolate chips in a bowl that is safe to use in the microwave.
5. Warm it for thirty seconds. After that, mix it and again reheat it for twenty seconds.
6. Heat this chocolate mixture after every fifteen seconds.
7. Repeat this heating procedure 4 to 5 times, until it gives a shiny and velvety texture.
8. After that, add peppermint extract to this melted mixture. Combine it with a spoon.
9. Next, pour this mixture onto a rimmed baking tray (covered with parchment paper).
10. Carefully shift this sheet in the refrigerator for three to five minutes.
11. Meanwhile, add a vegan white chocolate bar with the remaining one teaspoon of coconut oil to a separate bowl.
12. Heat it for thirty seconds. Follow the reheating steps 4 to 5 times until the chocolate is melted.
13. Drizzle peppermint extract over the melting white chocolate.
14. Stir it so the extract is absorbed into the melted chocolate mixture.
15. Next, take the chocolate baking sheet out of the refrigerator.
16. Instantly cover this chocolate with the white (melted) chocolate.
17. Now, evenly scatter the smashed candy canes over the white chocolate coating.
18. Shift to a chilled area or fridge for approximately thirty minutes.
19. After that, cut into slices with a sharp knife.
20. The crunchy peppermint barks are ready to enjoy.

ADDITION OF FLAVORS AND IDEAS FOR TOPPING:

Extract:

• You can add a dash of good-quality vanilla and almond extract.

Spices:

• Mix a small quantity of spices such as crushed cinnamon or chai spice into the chocolate layer.

Milk Chocolate Peppermint bark:

• Only white chocolate will also work. We can also mix (half a teaspoon) of peppermint essence in the mixture.

Dark Chocolate Peppermint bark:

• Use only this chocolate or pair it with white chocolate. The choice is yours.

Sea salt:

• Add salt particles on top for a delightful salty-sweet taste.

Toppings:

• You can customize these barks with the toppings you like. Some suggestions are listed below.

Crushed nuts:

• Add chopped nuts such as walnuts, cashews, almonds, or pistachios.

Chopped cookies:

• Sprinkle crushed cookies on top such as vegan chocolate cookies or Oreos peppermint bark.

Coconut:

• Use grated unsweetened coconut for taste and texture.

Fruits:

• Choose dried fruits as a topping, including cranberries, raisins, or apricots.

SERVING SUGGESTIONS:

• Pair it with vegan-friendly hot chocolate.
• You can serve these tasty sweet barks after dinner.
• Enjoy it with coffee for a delightful and energetic boost.
• These barks are used to decorate the cupcakes or cakes.

TIPS:

Good-quality chocolate:

• Make sure to use a bar of high-quality plant-based chocolate that contains cocoa butter because the quality of peppermint chocolate bark relies on it.

Parchment paper:

• To make it easier to remove the bark from the baking dish, leave extra parchment paper around the edges.

Salt:

• Add a pinch of salt to balance the sweetness of the chocolate.

Bark pieces:

• Instead of breaking the breaks, we cut them into fine slices with a knife for a more elegant presentation.

Variations of candy canes:

• Try this recipe with different candy canes such as wintergreen or peppermint for a distinct flavor.

Silicon Spatula:

• Spread the melted mixture with a silicon spatula.

STORAGE INFORMATION:

FRIDGE:

Store the peppermint barks in a closed airtight jar and refrigerate it for 11 to 15 days.

FREEZER:

Before freezing, chill the bar in the fridge for forty to sixty minutes. Then, shift it into the baking sheet or zip-lock plastic bag and freeze it for more than two months.

FAQs:

What kind of chocolate works best for Vegan peppermint bark?

This recipe tastes great with dark or semi-sweet chocolate.

Which brands are vegan-friendly to purchase chocolate chips?

You can buy chocolate chips from any brand, but before buying, carefully read the directions. Whole Foods, Trader Joe’s, Enjoy Life, Guittard, and Costco ( Kirkland) are famous vegan-friendly brands.

Is it possible to use regular chocolate in place of vegan chocolate?

No, you can’t use it because regular chocolate is made with dairy items and is not appropriate for vegans.

NUTRITIONAL INFORMATION/SERVING AMOUNT:

Per Serving Size one bark piece
Total Quantity 16 people servings
Total Calories 216 kcal
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 1 g
Sugar 21 g
Total Fat 15 g
Potassium 152 mg