It’s December and you know what that means! Cookies, candies and treats. I like to have clean alternatives to the classics so that I feel like I am involved in the festivities during the holidays. I created this recipe free of dairy and using chocolate that is free of the top allergens so that everyone can enjoy this treat.
Snowy Peppermint Bark
- 1 cup chocolate chips I recommend the Enjoy Life brand
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla
- 2 tablespoons coconut mana also known as coconut butter
- 1 1/2 teaspoons coconut oil
- 2 tablespoons coconut flakes shredded fine
- 2 tablespoons freeze dried raspberries crushed
Line a baking sheet with parchment paper, or another non-stick surface.
Melt chocolate in a double boiler or microwave. Add in peppermint and vanilla, mix until smooth. Pour on to parchment paper and smooth out to desired thickness. I spread it out to about 1/4 inch thick.
In another bowl, melt the coconut mana and coconut oil and stir until smooth. Carefully pour the coconut mixture over the chocolate in a horizontal zigzag pattern. Use a toothpick or butter knife and lightly drag the chocolate and coconut in a vertical direction to create a festive design.
Next, sprinkle shredded coconut and crushed raspberries over the top.
Place in the refrigerator or freezer to set. Once set, break in to desired sizes and store in airtight container. Keep in the refrigerator as it may melt at room temperature.