Vegan Peppermint Bark
This vegan peppermint bark is a quick, easy Christmas treat that’s perfect for making with children. It contains only 4 simple ingredients and there’s no baking required!
If you’re looking for a quick, easy and child-friendly vegan Christmas dessert, look no further. This peppermint bark is just the thing!
I have been making peppermint bark every December for as long as I can remember so I thought it was about time I shared it on my blog. It makes a tasty, festive snack and it looks adorable wrapped up with some ribbon and cellophane. If you’re someone who enjoys making food for others, this would make the perfect edible gift for Christmas!
I realise that this is not an overly complicated recipe, but I thought creating a post with the best vegan-friendly ingredients to use would be handy for some of you. I say this because I didn’t even realise I could still make my beloved peppermint bark with dairy-free ingredients until I actually went vegan. Back then, I didn’t know vegan white chocolate even existed, and that most candy canes were actually vegan-friendly!
Which chocolate to use?
Because all we’re doing for this recipe is melting the chocolate on its own, and not mixing it with tonnes of other ingredients, it really doesn’t matter which type you use. As long as there are no fillings such as caramel, or large mix-ins like nuts, it will work.
So if you have a favourite chocolate bar in mind, you can use that. If you’re not sure which types of chocolate are vegan, you can check out my vegan chocolate guide. I’ve also made a short list of my favourites below.
For the base, you can use either dark or “milk” chocolate. I typically use semi-sweet dark chocolate because it’s usually the cheapest, and I prefer the slightly bitter contrast it gives against the sweetness of the white chocolate. But you can use whichever one you like best! Some of my favourite semi-sweet chocolate bars to use:
- Cadbury Bournville. This one is my favourite and it’s the one I used in the recipe images. I heard Cadbury were adding milk to their Bournville chocolates a while ago but all of my local shops and supermarkets still sell the original dairy-free version. Be sure to check that there is no milk listed in the ingredients before you buy.
- Lovett’s. A great alternative to Bournville, sold in Sainsbury’s stores.
- Nomo dark chocolate
- Asda mint chocolate (if you use this one, or any other type of mint chocolate, you can omit the peppermint extract from the recipe)
I know, I know, vegan milk chocolate is an oxymoron, but you know what I mean! This type of chocolate is sweeter and lighter than dark chocolate, but obviously does not contain cow’s milk. It’s typically a little pricier than dark chocolate, but if you want to use it, here are some of my faves:
- Nomo creamy choc
- Moo-Free rice milk chocolate
- iChoc classic
- Galaxy mint (again, if you use mint chocolate, omit the peppermint extract from the recipe)
Vegan white chocolate is quite tricky to find for some people so I’ve listed some of my favourites plus a couple of online links.
- Asda free-from white chocolate (most of the other UK supermarkets have their own version of free-from white chocolate)
- iChoc white vanilla
- Happi free-from (I haven’t tried this one but the reviews look promising)
- Moo-Free baking drops (can be melted down easily for this recipe)
- The Free-From Kitchen Co.
Are candy canes vegan?
Surprisingly, peppermint candy canes are usually dairy-free and don’t typically contain any other animal products such as shellac, gelatin or egg whites. Of course, there will always be exceptions to this so be sure to check, but in general, candy canes are suitable for vegans. If you’re unsure about colourings, flavourings or other additives, check out my vegan e-numbers guide.
More vegan Christmas desserts:
- Candy cane macarons
- Chocolate Yule log
- Aqua faba pavlova
- Candy cane truffles
- 2-ingredient Biscoff fudge
- Candy cane cupcakes
How to make vegan peppermint bark
Break 400g of dark or vegan milk chocolate into small pieces and place into a heat-proof bowl. Place the bowl over a pot of boiling water (make sure the bottom of the bowl isn’t touching the water) and melt on a low heat.
Doing this will help the chocolate to melt evenly without burning. I highly recommend using this method to make your peppermint bark because vegan white chocolate is particularly prone to seizing.
Stir 1/2 a teaspoon of peppermint extract into the melted dark/milk chocolate. If you are using a chocolate bar that is already flavoured with peppermint, you can skip this step.
Line an 8×10-inch baking tin with greaseproof paper and pour the chocolate into it. Spread it out evenly using the back of a spoon or a spatula.
Place it in the freezer for 10 minutes to help the chocolate set quickly.
While the chocolate is freezing, place a few candy canes into a bowl or ziplock bag and crush into small pieces using the end of a heavy rolling pin. Alternatively, you can use a food processor or high-power blender to do this.
After the 10 minutes are up, remove the chocolate bark from the freezer.
Melt 300g of vegan white chocolate and spread it evenly over the dark chocolate layer. Sprinkle over some of the crushed candy cane pieces, while the white chocolate is still wet. You can use as many or as little as you like.
Place the whole thing in the freezer again for around 10-15 minutes, or until the chocolate has fully set. Alternatively, pop it in the fridge for an hour or so.
Remove it from the tin using the baking paper, then use your hands to break it up into chunks. The best part about chocolate bark is that it doesn’t have to be neat, so go crazy! There’s no need to use a knife, but you can if it makes things easier.
Store it in an airtight container in the fridge for up to 2 weeks. You can also keep it in a cool, dry place such as a kitchen cupboard if you prefer.
Yes. Freeze it in an airtight container, with sheets of baking paper in between layers if you’re stacking it. Alternatively, freeze the pieces on a baking tray for two hours. Once frozen, place them in a ziplock bag before returning to the freezer. When you’re ready to eat it, let it sit at room temperature for an hour or so until fully thawed. Do not refreeze.
I hope you enjoy the recipe! If you make it at home, please let me know what you think by leaving a rating or comment below! xo
Vegan Peppermint Bark
Easy peppermint bark made from dairy-free chocolate and crushed up candy canes.
- 400 g Vegan dark chocolate (14oz)
- ½ Teaspoon Peppermint extract
- 300 g Vegan white chocolate (10.5oz)
- 2 Peppermint candy canes
Line an 8×10-inch tin with baking paper, leaving a little hanging over the edges for easy removal later.
Melt the dark chocolate then stir in the peppermint extract. I recommend melting the chocolate over a double boiler to prevent burning, especially the white chocolate.
Pour the chocolate into your lined tin and spread it out evenly. Place in the freezer for 10 minutes to help it set quickly.
In the meantime, crush your candy canes into small pieces using the end of a heavy rolling pin or a food processor.
When the 10 minutes are up, remove the tin from the freezer. Melt the white chocolate and spread it over the dark chocolate layer.
Sprinkle over some of the candy cane pieces, while the white chocolate is still wet.
Return it to the freezer for a further 10-15 minutes, or until the chocolate has fully set. Alternatively, you can place it in the fridge for an hour or so.
Remove the chocolate bark from the tin and use your hands to break it up into rough chunks.
- Store in an airtight container in the fridge for up to 2 weeks.