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.

INGREDIENTSDark Chocolate Base Layer: 7 Tbsp Navitas Organics Cacao Powder 4 Tbsp Maple Syrup ¼ tsp Vanilla Extract 4 Tbsp Maple Syrup 1/4 tsp Vanilla Extract 1/2 tsp Peppermint Extract 1 tsp Arrowroot Starch |
DIRECTIONSDark 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. 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. |
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