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Paleo Peppermint Bark

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


Units Scale

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


  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


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