Dairy-Free Peppermint Bark
 
Prep time
Cook time
Total time
 
Dairy-free white chocolate can be hard to locate, and specialty brands are often expensive. But it’s fast and easy to make your own. You can also buy the ingredients in bulk to make large quantities on a budget. It pairs perfectly with semi-sweet chocolate and crushed peppermint for a dairy-free version of a holiday tradition. Please note that the Prep time is hands-on time only. Allow 30 minutes for chilling.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 pound (16 ounces) candy
Ingredients
  • 8 ounces dairy-free semi-sweet chocolate chips (I use Enjoy Life)
  • 4 ounces food-grade cocoa butter / cacao butter
  • ½ cup + 1 tablespoon powdered confectioners’ sugar
  • ¼ cup dairy-free coconut milk powder (see note below)
  • ½ teaspoon vanilla paste or vanilla powder
  • ¼ to ⅓ cup chopped or crushed peppermint candy or candy canes
Instructions
  1. Line an 8-inch square baking dish with a sheet of wax paper or parchment paper.
  2. Place the semi-sweet chocolate chips in a microwave safe bowl. Heat them in the microwave for 30 seconds. Whisk and heat for 30 seconds more. Whisk well. If not completely melted, heat the chocolate in 15 second intervals, whisking in between, until just melted. Do not overheat the chocolate.
  3. Pour the melted chocolate into your prepared baking dish. Tilt and tap the dish to even out the chocolate into a thin layer that goes all the way to the edges.
  4. Refrigerate the semi-sweet chocolate while you prepare the white chocolate.
  5. Place the cocoa butter in a clean microwave safe bowl. Heat it in the microwave for 1 minute. Whisk, and heat in 15 second intervals, whisking well in between, until just melted.
  6. Sift the powdered sugar into the cocoa butter. Add the coconut milk powder and vanilla and whisk until smooth.
  7. Pour the liquid dairy-free white chocolate over the mostly hardened chocolate and tilt just slightly to even it out.
  8. Sprinkle the crushed peppermint candy evenly over top of the white chocolate.
  9. Freeze the chocolate for 15 minutes.
  10. Lift the hardened chocolate out using the paper. Break it with your hands into large pieces.
  11. Store the bark in an airtight container in the refrigerator or at room temperature for up to 1 week. For longer keeping, store it in the freezer.
Notes
Coconut Milk Powder Note: Use caution as some brands of coconut milk powder actually contain dairy milk, often in the form of caseinate. I use Native Forest.

Bigger Batch: Double the ingredients and prepare the bark in a 9x13-inch pan or quarter sheet pan.
Nutrition Information
Serving size: 1 ounce Calories: 204 Fat: 12.6g Saturated fat: 7.9g Carbohydrates: 24g Sugar: 19.3g Sodium: 4mg Fiber: 1.5g Protein: .2g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-peppermint-bark-chocolate