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    Home | Recipes | Brownies / Bars

    Peppermint Bark (Vegan, Paleo)

    By Adriana Harlan | 20 Comments | Published: Dec 16, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 4 reviews

    Paleo Peppermint Bark. A layer of creamy peppermint dark chocolate and another of creamy coconut butter, topped with fresh tart cranberries.

    stack of paleo peppermint chocolate bark on a white plate with dish of cranberries in background.

    I love this time of year, especially now that I can share with you the healthy alternatives to sugar- and chemical-laden junk foods and how it is possible to have delicious, healthy, and nourishing sweets.

    Make sure to prepare and bring a healthy treat and side dish that you can enjoy without guilt to your holiday parties. Going to a party prepared is the key to surviving all the unhealthy temptations that will present themselves. Here are 10 more healthy Christmas desserts to check out.

    Who can resist a layer of creamy peppermint dark chocolate and another of creamy coconut butter, topped with fresh tart cranberries? This peppermint bark is the perfect healthy treat for this holiday season and I am sure everyone at the party will absolutely love this delicious and refreshing dessert.

    Marry Christmas and warm hugs to each and every one of you who follow my blog and inspire me to create these recipes!

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    Peppermint Bark (Vegan, Paleo)

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    5 from 4 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :35 minutes mins
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    Ingredients

    • ¾ cup semisweet mini chocolate chips
    • ½ teaspoon peppermint extract
    • 2 tablespoons full fat coconut milk
    • ¾ cup coconut butter, melted*
    • handful fresh or dried cranberries, chopped
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Melt the chocolate chips in a bowl over simmering water (double boiler).
    • Mix in the peppermint extract and coconut milk to the melted chocolate until smooth. If your chocolate becomes thick, add some coconut oil, 1 tablespoon at the time until you achieve a desired consistency.
    • Line a 9-inch or 8-inch pan with a large piece of parchment paper covering the bottom and all four sides of the pan, and spread the chocolate across the bottom of the pan.
    • Freeze or refrigerate until chocolate sets.
    • Pour melted coconut butter evenly on top of chocolate and refrigerate for 5 minutes.
    • Sprinkle with chopped cranberries and refrigerate until the coconut layer is firm.
    • Break or cut into small pieces and serve.

    Notes

    *To melt the coconut butter, place the glass jar in a pan with hot water.
    You can also make your own coconut butter by adding 2 cups of unsweetened dried shredded coconut to a food processor or high speed blender and processing until the coconut turns into a smooth creamy paste.

    Nutrition per serving

    Calories: 150.1kcalProtein: 1.6gFat: 11.2gSaturated Fat: 5.3gSugar: 6.1gFiber: 2.8gCarbohydrates: 10.3gNet Carbs: 7.5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Recipe serves 10+ people. Keep refrigerated.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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