This vegan, gluten free Dark Chocolate Peppermint Bark has a hint of pure peppermint and crunch from brown rice crisps. It is easy to make and looks as good as it tastes. Perfect to serve at a holiday party or give as a gift. #vegan #glutenfree #eatclean #holiday #recipe
Pepchocbarkbannertenon

Crunchy Dark Chocolate Peppermint Bark

Sweets

I love a good piece of chocolate! I can feel you nodding your head in agreement with me...

Most holiday chocolate barks are made with milk chocolate - obviously not an option when you are eating dairy-free - and are usually loaded with sugar.

This is the reason I decided to make my own dark chocolate bark. 

Not only is dark chocolate delicious, it is also full of antioxidants...yes, a small amount of dark chocolate is healthy for you... 

You're welcome. 

This recipe has brown rice crisps for crunch and has a hint of peppermint flavour - could there be a better holiday combination than chocolate and peppermint? 

It is only 3 ingredients, takes about 10 minutes to make (30 minutes to chill but you can be doing something else during that time) and it looks great!

This bark is perfect to serve when you are entertaining for the holidays or even to give as a gift - I like to put it in a mason jar wrapped up with pretty ribbon and sprig of rosemary.

Enjoy!

Ingredients

  • 2 packages of bittersweet dark chocolate chips
  • 1/2 tsp pure peppermint extract or oil
  • 3/4 cup brown rice crisps


Tips & Nutrition

The dark chocolate chips I use are 70% cacao. I find anything more than that too bitter for this recipe. 

The brown rice crisps I like to use are from Nature's Gate and are in a box in the cereal isle.

Method

Line a baking sheet with parchment paper.

Fill a medium size soup pot with about 2 inches of water and bring it to a low simmer. Place a heat safe bowl (I use glass) on top of the pot and make sure the bottom of the bowl is not touching the water. Place the chocolate chips in the bowl and stir as they begin to melt.

Once the chocolate is 80 percent melted, stir in the peppermint extract or oil and continue stirring until all the chocolate is melted.

When the chocolate mixture is completely melted and smooth, pour it onto the parchment paper and spread it out gently so that it is thin and in a rectangle shape. Sprinkle the brown rice crips into the chocolate immediately so they sink in to the warm chocolate a bit. Place it in the fridge for 30 minutes. Once it is completely chilled, break into pieces and serve...the hardest part is waiting the 30 minutes of chill time ;-)

Store in an airtight container in the fridge to maintain freshness and crunch. 

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