Vegan Peppermint Bark

Vegan Peppermint Bark is a gluten free, dairy free, and fodmap friendly recipe with 8 servings. One portion of this dish contains roughly 3g of protein, 17g of fat, and a total of 229 calories. For 90 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 83 people were glad they tried this recipe. It is perfect for Christmas. It is brought to you by Food Faith Fitness. If you have almond milk, coconut butter, dairy-free chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns a not so amazing spoonacular score of 13%. Similar recipes include Chocolate Peppermint Bark (Gluten Free, Paleo + Vegan), Peppermint Bark, and Peppermint Bark.

Servings: 8

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the coconut butter in microwave-safe bowl and microwave until smooth and creamy.Add the melted coconut butter, along with the chopped mint and peppermint extract into a SMALL food processor (mine is 3 cups) and process until the mint is broken down.With the food processor running, stream in the hot almond milk until the mixture turns wet and crumbly. Set aside.Place the dark chocolate into a microwave-safe bowl and melt using half power and 30 second intervals, stirring between each interval, until smooth and creamy.Line a baking sheet with parchment paper and pour the melted chocolate onto it. Spread the chocolate so it's about a 11 x 8 1/2 inch rectangle.Crumble the mint mixture over the chocolate and lightly press the crumbles into the chocolate, leaving a little bit of the dark chocolate showing through.Refrigerate until firm, about 30 - 60 mins.Break into chunks and DEVOUR.

 

Step by step:

1. Place the coconut butter in microwave-safe bowl and microwave until smooth and creamy.

2. Add the melted coconut butter, along with the chopped mint and peppermint extract into a SMALL food processor (mine is 3 cups) and process until the mint is broken down.With the food processor running, stream in the hot almond milk until the mixture turns wet and crumbly. Set aside.

3. Place the dark chocolate into a microwave-safe bowl and melt using half power and 30 second intervals, stirring between each interval, until smooth and creamy.Line a baking sheet with parchment paper and pour the melted chocolate onto it.

4. Spread the chocolate so it's about a 11 x 8 1/2 inch rectangle.Crumble the mint mixture over the chocolate and lightly press the crumbles into the chocolate, leaving a little bit of the dark chocolate showing through.Refrigerate until firm, about 30 - 60 mins.Break into chunks and DEVOUR.

Nutrition Information:

covered percent of daily need