I love mint and chocolate. When I was young, I used to look forward to enjoying Peppermint Barks during the holiday season. Peppermint Barks are basically a layer of mint-flavored dark chocolate, covered by a layer of white chocolate and then topped with crushed peppermint candies. Sounds like every child's dream treat, but unfortunately, no part of the original candy is keto or vegan friendly. So, I thought I’d make my own version to satisfy my cravings and, while I'm at it, level it up by making it sugar-free as well.
Like with most recipes, these barks don’t taste exactly like the dessert they’re modeled after – for starters, they’re not loaded with sugar. Looking at the picture, you’ll probably notice that these are not topped with peppermint candy as well. While sugar-free peppermints do exist, they’re loaded with sweeteners, so they’re a no-go for me. I decided to use cacao nibs instead for that extra crunch and flavor.
Anyhoo, the cacao nibs I use are from Keto Dose. These nibs are slightly sweetened with prebiotic yacon and monk fruit. I think they add a really delicious crunch, and have been my go-to cacao nibs for a while.
These holiday treats are dairy-free, soy-free, nut-free, vegan, and free of added sugars. If you're on Keto, these are excellent fat bombs. They’re also low-FODMAP, paleo, and compliant with low-lectin meal plans like the Plant Paradox. I tried to make these as accessible as I could, because I really love this combo and want to share it with the world!
Prep Time: 10 mins
Cook Time: 2 hrs
Yield: 12 chocolate peppermint barks
Ingredients
For the Mint Chocolate Layer
- 1oz (28g) 100% chocolate
- 2 tbsp coconut oil
- Chopped fresh mint, to taste OR 1/4 tsp peppermint extract/essence
- Optional: sweetener of choice
For the White Chocolate Layer
- 2 tbsp cacao butter or coconut oil
- 1 tbsp coconut milk powder
- 1/4 tsp vanilla extract/essence
- Optional: sweetener of choice
Topping
- Cacao nibs