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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.


Dark Chocolate Base Layer:
1/2 cup Navitas Organics Cacao Butter

7 Tbsp Navitas Organics Cacao Powder

4 Tbsp Maple Syrup

¼ tsp Vanilla Extract

White Chocolate Top Layer:
1/2 cup Navitas Organics Cacao Butter

4 Tbsp Maple Syrup

1/4 tsp Vanilla Extract

1/2 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


Dark Chocolate Base Layer: Line an 8X8 dish with parchment paper and place 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 8X8 dish lined with nonstick parchment paper. Tilt the dish to spread the chocolate into an even layer. Place in the freezer for at least one hour until hardened.

White Chocolate Top Layer: Heat a double boiler on medium heat again. Melt the cacao butter until liquefied, then remove the bowl from the heat. Add the vanilla and peppermint extract, arrowroot starch, and maple syrup to the bowl. Whisk together and let cool for 5-10 minutes While you wait, make the crushed candy cane pieces (if using) by unwrapping a candy cane and crushing it with the back of a pan or hard surface.

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 the crushed candy cane pieces (or shredded coconut) on top and place back into the freezer for 2-3 hours until hardened.

Makes 6 Servings

Submitted by Alma Akras @alittledough.eats