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Holiday Peppermint Bark Recipe

The holidays wouldn’t be complete without snacking on some peppermint bark! This healthier rendition is indulgent and refreshing, while only having a fraction of the sugar found in the traditional staple.

INGREDIENTS

Dark Chocolate Base Layer:

½ cup Navitas Organics Cacao Butter

7 Tbsp. Navitas Organics Cacao Powder

4 Tbsp. maple syrup

¼ tsp. vanilla extract

White Chocolate Top Layer:

½ cup Navitas Organics Cacao Butter

4 Tbsp. maple syrup

¼ tsp. vanilla extract

½ tsp. peppermint extract

1 tsp. arrowroot starch

Topping Options:

2-3 Tbsp. crushed candy cane (about 1 candy cane)

Refined sugar-free version: unsweetened shredded coconut

DIRECTIONS

Dark Chocolate Base Layer: Line an 8x8-inch dish with parchment and set aside. Place a double boiler on medium heat. Let water come to a boil and place cacao butter in the bowl to melt. Once the cacao butter has liquefied, add the cacao powder, maple syrup and vanilla extract. Whisk ingredients together, remove from heat and pour into the lined dish. Tilt the dish to spread the chocolate into an even layer. Place in the freezer for at least one hour to harden.

White Chocolate Top Layer: Heat a double boiler on medium heat. Melt the cacao butter until liquefied, then remove from the heat. Add vanilla and peppermint extract, arrowroot starch, and maple syrup to the bowl. Whisk together and let cool for 5-10 minutes.

Once the white chocolate mixture has slightly cooled, evenly pour the mixture over the solidified dark chocolate layer, tilting the dish as needed to spread evenly. Immediately sprinkle crushed candy cane pieces or shredded coconut on top and place back in the freezer for 2-3 hours to harden.

Makes 6 servings

 

Submitted by @alittledoughbakes