Vegan Peppermint Bark Recipe

At Christmas time it is always lovely to make hand made gifts for friends and family.

 

'Vegan Peppermint Bark Recipe for this recipe you are just using both dark and white vegan chocolate and crushed candy cane (peppermint flavour ( Lidl sell vegan ones which are around 95p per pack so great value)

 

 

Ingredients

 

For the Dark Chocolate layer

450 grams of vegan dark chocolate. You can also make your own chocolate 

1 teaspoon of peppermint oil extract I use an organic peppermint oil and tend to add a bit more as love the taste of peppermint.

For the white chocolate layer

450 grams of vegan white chocolate ( you can buy vegan white chocolate from Moo Free also Sainsbury sell vegan white chocolate buttons) If you want to make your own vegan white chocolate recipe below:-

1 teaspoon of peppermint extract

 

Vegan White Chocolate Recipe   if you want to make your own vegan white chocolate

480 grams cacoa butter (food grade) chop this up

240 grams of coconut sugar (blend the coconut sugar so it is more powdered first before using)

160 grams of cashew butter or you can use coconut butter

20 grams of vanilla extract (4 teaspoons)

4 grams of pink himalayan salt 

Method.

For this I use a saucepan with some water in and put a bowl on the top and add the ingredients to the boil.  (Bain Marie)

First you melt the cocoa butter,  on a low heat once melted take off the heat and stir in the cashew butter. Stir until smooth.

Then add the coconut sugar,  vanilla and salt. Then it is ready to use for your vegan peppermint bark recipe. as above.

 

 

To Make the vegan Peppermint Bark

1. Line a baking sheet with grease proof paper. Also crush up your candy canes before starting making the chocolate so that it is ready to use as easier.
2. Using a bain Marie melt the  dark chocolate on a low heat 
3. once melted stir in the peppermint extract.
4. Spread the dark chocolate on the grease proof paper
5. You can either refrigerate for 15 mins or let the chocolate just set at room temperature.
6. Then melt the white chocolate on a low heat once melted take off the heat and add the peppermint extract.
7. Spread the white chocolate over the dark chocolate which must be set before doing this. So make sure you make the dark chocolate layer around 20 minutes before starting the white layer.  
8. Once the white chocolate layer is done then add the crushed peppermint candy canes make sure you press down gently so they stick.
9. Refrigerate for around 30 minutes until firm

Peppermint bark can be stored 3 to 5 days in a cool place. 

 

 

 

 

For The Topping 

1 cup of crushed peppermint candy canes You can use more if you want.