I love how EASY this Dairy-free Vegan Peppermint Bark is. We have made peppermint bark yearly for as long as my kids can remember. Except for the last few years, once we went paleo as a family. We didn’t love how pricey or the flavor of the gluten-free + dairy-free recipes we found.

Why We Love This Dairy-free Vegan Peppermint Bark

First, this peppermint bark only takes 4 ingredients to make. Such an easy, simple, delicious holiday dessert! Also, it is a great one that doesn’t taste gluten-free + dairy-free, or vegan and can easily be shared or taken to a party.

Plus, the simple ingredients mean it’s naturally nut-free and egg-free as well. And it freezes great, so you can make ahead and pull out as needed. Additionally, it only takes 15 minutes for hands-on prep. No baking is involved for this holiday classic!

This holiday classic needs to make an appearance in your holiday season!

Ingredients

• Dairy-free semi-sweet chocolate – If you just need dairy-free, Enjoy Life Chocolate chips are top 8 allergen free and easy to find on Amazon or Walmart. If you want Paleo chocolate, we enjoy Hu Chocolate chips or gems which we get at our local natural food store, but you can also buy on Amazon.
• Dairy-free white chocolate is hard to find sometimes, and some brands don’t melt well. I use Enjoy Life Foods white chocolate I get on Amazon (they are the cheapest in bulk, though you can get a single bag for around $10-13). For Paleo, I haven’t found a white chocolate that doesn’t have refined sugar in it. I would recommend using semi-sweet Hu hunks instead.
• Peppermint extract – I find this in the baking aisle by the vanilla extract.
• Candy canes – This Dairy-free Vegan Peppermint Bark is topped with crushed candy canes. I find these Yum Earth candy canes at our local natural food store to avoid artificial dyes and high fructose corn syrup. 

How to Make This Dairy-free Vegan Peppermint Bark

• In a small saucepan, melt the semi-sweet chocolate on low heat until melted and smooth. Be sure to stir constantly and watch closely to not burn! This should only take 3-4 minutes. Stir in 1 teaspoon peppermint extract.
• Line a 9×13 pan with parchment paper. Pour in the melted semi-sweet chocolate and spread evenly. Put in the freezer and freeze for 15 minutes or until solid.
• While the semi-sweet chocolate layer is freezing, melt the white chocolate the same way you did the semi-sweet on a stove, stirring constantly and melting until smooth. Stir in the other teaspoon of peppermint extract.
• With a food processor or kitchen mallet, smash the candy canes into small pieces. We still like some larger chunks, so don’t go too crazy here.
• Remove the semi-sweet chocolate layer from the freezer. Spread the melted white chocolate layer on top, smoothing until even and flat. Sprinkle the candy cane pieces into the melted white chocolate. Freeze for another 15 minutes.
• Once solid, remove from freezer and break into pieces. Store in a sealed reusable bag or container on the counter for up to 2 weeks or in the freezer for up to 6 months.

Want to level up your peppermint bark? 

Sprinkle not only with crushed candy canes but also crushed gluten-free + dairy-free Oreos (or Paleo Simple Mills chocolate sandwich cookies) before freezing the white chocolate layer. I used about 1/3 cup and kept some of the chunks larger. Be sure to press the Oreos down into the white chocolate layer to help them freeze into it. I also drizzled the top of this loaded bark with more chocolate to help everything stick on.  My boys loved it!