This paleo peppermint bark is a dairy-free take on a holiday classic! It’s made with dairy-free chocolate, coconut butter, and has an AIP-option.

Paleo Peppermint Bark

Peppermint bark is a classic around the holiday season! It’s made with two layers of chocolate (milk chocolate and white chocolate), flavored with peppermint and topped with candy canes for the perfect sweet and wintery treat. It’s fairly simple to make, but is often made with dairy-based ingredients, and candy canes with corn syrup and dyes, which keep those of us with food intolerances from enjoying it.

To make sure we can all enjoy this delicious treat, this peppermint bark is made to be totally dairy-free with coconut butter instead of white chocolate. It can be made paleo and is AIP-friendly!

The Ingredients for the Peppermint Bark

• Dairy-Free Chocolate Chips. Enjoy Life is my favorite, but any dairy-free option will work! You can also use carob chips instead to keep the recipe AIP.
• Coconut Butter, Coconut Oil, Honey, and Peppermint Extract. These ingredients replace the traditional white chocolate layer!
• Pomegranate Seeds or Candy Canes. Candy canes are the traditional topping and I like these! If you want to keep the recipe AIP, use pomegranate seeds, which I actually really love as well!

How to make Peppermint Bark

• Make the chocolate layer. Combine the chocolate chips and 1 tbsp coconut oil and melt over a double boiler method, or in the microwave until fully liquid. Add the peppermint extract and combine.
• Pour, cool, and harden the chocolate layer. Pour the chocolate layer into the pan and allow to harden in the fridge for 1-2 hours.
• Make the coconut butter layer. Once the chocolate has hardened, melt the coconut butter and coconut oil together in a double boiler until liquid. Stir in the peppermint extract and honey.
• Add and cool the coconut butter layer. Pour the coconut butter layer over the chocolate. Lightly tip the pan to evenly spread the coconut butter. Top with crushed candy canes or pomegranate seeds and transfer to the fridge to harden for 1-2 hours.
• Slice and enjoy! Once hardened, carefully slice into pieces of your desired size. Serve chilled

How do you make this recipe AIP?

• Use homemade carob chips instead of chocolate chips.
• Use pomegranate seeds for topping instead of candy canes! I actually really love this alternative! It adds an extra layer of flavor to the recipe that you won’t get from regular peppermint bark, and it’s a wholesome and easy option.

You’ll also love…

• Peppermint Mocha Collagen Pudding
• Chocolate Peppermint Truffles
• Paleo Thin Mint Cookies

Paleo Peppermint Bark

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★★★★★

5 from 1 reviews

• Yield: 9+ servings 1x
• Diet: Gluten Free

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Ingredients

Units USM Scale 1x2x3x

For the chocolate layer

• 1 cup dairy-free chocolate chips (sub homemade carob chips for AIP)
• 1 tbsp coconut oil
• 1/2 tsp peppermint extract

For the coconut butter layer

• 1 cup coconut butter
• 2 tbsp coconut oil
• 1 tbsp honey
• 1/2 tsp peppermint extract

For topping

• 5–6 crushed yum earth candy canes (if tolerated)
• Or, pomegranate seeds for paleo/ AIP

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Instructions

1. Line an 8×8″ baking pan with parchment paper and set aside.
2. Combine the chocolate chips and 1 tbsp coconut oil and melt over a double boiler method, or in the microwave until fully liquid. Add the peppermint extract and combine.
3. Pour the chocolate layer into the pan and allow to harden in the fridge for 1-2 hours.
4. Once the chocolate has hardened, melt the coconut butter and coconut oil together in a double boiler until liquid. Stir in the peppermint extract and honey.
5. Pour the coconut butter layer over the chocolate. Lightly tip the pan to evenly spread the coconut butter. Top with crushed candy canes or pomegranate seeds and transfer to the fridge to harden for 1-2 hours.
6. Once hardened, carefully slice into pieces of your desired size. Serve chilled

Nutrition

• Serving Size: 1
• Calories: 361
• Fat: 26.4g
• Carbohydrates: 30.1g
• Fiber: 4g
• Protein: 3.2g

This post originally appeared on Unbound Wellness in 2016 and was updated in 2021.