Vegan Dark Chocolate Peppermint Bark

So, I've been working to perfect my vegan coconut oil chocolates, and if you haven't had chocolates made from primarily coconut oil, you're missing out—in my opinion. So, these have a minimal amount of sugar in them, but you can always add more, but I genuinely prefer them with less sweetness. Although I did make them with a whole bunch of raw honey before and that was delicious. So, there are a lot of ways to personalize it. Add in maple syrup, and a little bit of salt, whatever you're into. This peppermint bark is strongly inspired by my love for Andes mints so if you want to add in a little green food coloring, I'd understand. I didn't choose to, although there are so many ways to make natural food dye that I want to try. 

So these guys need to set in the freezer and definitely not the fridge. This is what helps them set, mine pulled away from the pan super easily, and it's not greased or lined at all. Also putting them in the freezer helps the layers not blend together. When I take a bite into mine there are definitely three separate layers and not a big half-melted block, which a big part of me appreciates. They don't cut super well, so you'll have to crack it a little like bark or peanut brittle, but I think that part is fun. Aside from that these are delicious, and pretty healthy. I've been trying to work more healthy fats into my diet because it's been so good for my skin tone. So, I'm definitely a fan of these coconut oil chocolates. I even found myself at the store craving something sweet, and none of the store made candy looked good—this is a first for me. I was really just craving a big piece of coconut oil candy, which again, I never thought I'd say. 

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Here's what you'll need:

Layer 1: 

1/3 cup coconut oil

1/3 cup cocoa powder

1 tablespoon sugar

pinch of salt

Layer 2:

1/2 cup of coconut oil

1/2 teaspoon of peppermint extract

2 tablespoons of sugar

Layer 3:

Same as Layer 1

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Directions: 

Melt the coconut oil for layer one (about 30 seconds in the microwave) and mix in dry ingredients

Add to a glass bread pan, mine is 8.5" x 4.5" set aside to cool in the freezer for 15 minutes

Melt the coconut oil for the second layer and add in peppermint extract and sugar

Add to pan and set aside to cool in the freezer for 15 minutes

Melt the coconut oil for the third layer and add in dry ingredients

Add to pan and set aside to cool for 15 minutes

Let it set in the freezer for at least an hour and the whole piece should come out when you flip it upside down. 

Cut or break into pieces.

Store candies in the fridge. 

 

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