Make This Vegan Peppermint Bark Using Real Mint
Peppermint bark is one of those inescapable holiday traditions, one you can find at just about any holiday party. It’s an irresistible dessert, especially when broken up into small pieces– making it all the more easy to tell yourself, “I’ll just have one more piece…”
But many peppermint barks are loaded with food coloring and artificial flavors– which is why we decided to create our own botanical spin on peppermint bark, one that gets back to original, peppermint plant. Into our bark we added dried cranberries, pistachios, and coconut flakes to up the wintery ante and the final result is a deeply satisfying snack that’s low in sugar. We added moringa powder to ours for a healthful boost– feel free to toss in your favorite superfood, like chia seeds. For Lil’ Sprouts, the recipe is a fun way to use up all that excess mint– plus, it’s a great recipe for licking the bowl.
If you can stop yourself and your family from devouring the whole batch, botanical bark makes an excellent stocking stuffer or last minute gift for hosts. Wrap it up in Abeego and finish with a bit of twine for a bespoke, thoughtful, healthy present. Check out the recipe below!
(Real) Peppermint Bark12 hours
- 16 oz dark chocolate, unsweetened
- 1/4 cup mint, finely cut
- 1/4 cup cranberries
- 1/4 cup pistachios
- 2 Tbsp coconut flakes
- 1 tsp of moringa
In a double broilers, melt 16 oz of unsweetened dark chocolate until completely smooth, stirring frequently.
When the chocolate has completely melted, add the mint (and moringa powder if desired), stir for 30 seconds, and then transfer to a baking sheet lined with parchment paper.
Smooth the chocolate mixture on the parchment paper so that there are no lumps or uneven areas.
Sprinkle the rest of the ingredients over the chocolate layer before it has melted.
Freeze overnight or until hard. When it has reached a firm consistency, break apart and enjoy!