Peppermint Christmas “Bark”

For Blogmas day 5, I’m giving you a healthy, quick recipe that also looks cute on a dessert table! My sister’s chocolate peppermint coconut oil fat bomb recipe (or as I call it peppermint bark) is amazing and so delicious! This is one that you can easily swap out or adjust the quantities of the ingredients to make it your own. It’s so fast and easy to make and its the perfect after dinner snack!

Christmas Peppermint Bark 

For the white layer:

  • 1/4 cup coconut oil (semi-solid)
  • 1 teaspoon vanilla extract 
  • 1 teaspoon peppermint extract (or to taste)
  • 1 tablespoons honey (or to taste) 

Mix all these ingredients in a bowl and place in the fridge to cool. Also the honey can be substituted for any liquid sweetener of your choice. 

For the brown layer:

  • 1/4 cup coconut oil 
  • 1/3 cacao powder
  • 1 teaspoon peppermint extract (or to taste)
  •  1 tablespoon honey (or to taste) 

Mix these all together until it’s smooth and place the bowl in the fridge to cool. Now take out the white layer that has been chilling, and on a baking sheet with either parchment paper or a silicone cookie sheet if you have it, spread out the white layer into an even layer (it does not need to be smooth). Try not to let this layer melt till liquid but a more liquidy consistency is okay. Now remove the chocolate layer. Again smooth out the chocolate layer over top of the white layer, using a gentle hand to smooth them together.

Once you are finished place the baking tray in the fridge again. When it is hard to the touch (20-30 minutes should do) you can take the tray out and gently break the chocolate into your desired sizes. Now its ready to eat. If you do plan on taking it anywhere remember that due to the fact that it is coconut oil it will melt very easily, so try and keep it cool for as long as possible. Otherwise, it can just be kept in the fridge (or freezer!) in an airtight container! Happy eating!


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