I pretty much have to tear myself away from all the peppermint bark that surrounds the stores and parties that happen this time of year. It’s definitely a seasonal favorite but I am good about steering clear from most because the list of ingredients aren’t the best, to say the least.
To get my peppermint fix, I usually make my Peppermint Hot Chocolate or the Chocolate-Chocolate Chip Peppermint Cookies that are on my website. But the other day, I decided to try and make a traditional peppermint bark and this happened. It’s sooooo easy — seriously, so easy and I think it passes the test for all the goodness you want to taste and feel when you bite into a piece!
I love finding ways to eat traditional favorites without having to give in to all the garbage that you find in boxed treats at stores. Of course, these should be considered treats and are not “healthy” just because they don’t have a bunch of added ingredients or preservatives. We can talk ourselves into thinking they are healthy — dark chocolate isn’t so bad and the full fat coconut milk isn’t bad either but let’s be real, these are treats and should be treated as such. We can certainly over-do a good thing by thinking we can gorge out on them (or any paleo treat) just because they aren’t filled with ingredients we can’t pronounce. So ….as I share my sweet treat recipes with you, I hope you love them and I hope you understand my intention by showing you all that we can have sweet treats while not having to throw the baby out with the bath water (……that is actually the first time I have ever used that saying).
I say these things to you but I’m not gonna lie, I find these to be addicting. I had to tell myself to ‘stop’! They are all the goodness I hoped they would be!
- 1 1/2 cups dark chocolate chips (I use EnjoyLife)
- 2 tbsp coconut oil
- 1 can full fat coconut milk (refrigerated)
- 5 drops vanilla (or plain) stevia extract)
- 3-5 drops peppermint essential oils (I use doterra)
- Optional: extra dark chocolate chips, chopped and/or candy cane, broken up to top off coconut layer.
- In a double boiler or even microwave, melt dark chocolate chips with coconut oil.
- In a parchment lined 8x8 pan, pour melted chocolate into pan and refrigerate for at least one hour.
- While in fridge, whip up the top layer of coconut milk - leaving coconut water behind. Add stevia and peppermint. Mix.
- Once chocolate has hardened, spread coconut milk evenly on top of chocolate.
- If desired, sprinkle chopped dark chocolate pieces on top and/or small pieces of candy cane for a festive look.
- Refrigerate another couple of hours.
- Take out of pan using parchment paper and slice into desired sizes/shapes. The coconut does not harden completely ....it will remain in tact with chocolate and hold form while cold but it will be soft to the touch.
- Share and eat! Or don't share ...and eat! 🙂
- Keep/store in refrigerator until ready to serve/eat.