This recipe for vegan peppermint bark features layers of dairy-free white and dark chocolate with crushed peppermint candy on top. Vegan bark is a favorite holiday sweet, perfect for parties or homemade gift-giving.
I adore the flavors of chocolate and peppermint. I grow mint herbs and enjoy adding them to drinks in the summertime. But there’s something about peppermint in the winter that I love.
This little sweet chocolate peppermint bark combines unique flavors and even aromas.
Why This Recipe is a Winner
- Adding vegetable oil to the chocolate as it melts helps create a spreadable consistency and gives it a better mouth-feel when eating it.
- Peppermint extract added to the melted chocolate creates more of the holiday flavor everyone loves.
- Semi-setting the chocolate between layers helps create uniform layers while at the same time bonding the layers together, creating a visually beautiful treat!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan white chocolate — You can buy or make your own vegan white chocolate.
- Chocolate chips — My dairy-free chocolate chips guide gives lots of options, including dark and white chocolate that’s dairy-free.
- Vegetable oil — You can use regular vegetable oil or melted coconut oil.
- Peppermint extract — We’ll add a bit of peppermint extract to the white chocolate layer.
- Peppermint candy crumbles — Where can you find vegan peppermint candy? The good news is most candy canes are compressed sugar. You can use either round candies or candy canes.
I recommend using oven mitts to transfer dishes with melted chocolate from the microwave because they can be very hot.
Once the chocolate is hardened, pull the parchment paper from both sides to remove the bark from the pan.
- Pieces — Break the bark into pieces and set it on a plate.
- Squares — To cut it into evenly-sized squares, leave it out of the fridge for 10 to 15 minutes to allow the chocolate to soften before cutting it.
- Vegan Peppermint Bark Ice Cream — Add pieces of this bark to this vegan no-churn ice cream or vegan chocolate ice cream for a winter frozen treat.
- Vegan Peppermint Brownies — You can bake chunks of this vegan bark into vegan brownies for an ultimate winter dessert.
Once the chocolate is set, and bark is broken or cut into pieces, store it in an airtight container in the fridge for up to 14 days. It can also be frozen for up to 2 months.
Vegan Christmas Sweets
If you love this vegan peppermint bark, here are even more tasty vegan holiday sweets to try:
Another favorite holiday treat is this vegan chocolate-covered pretzels recipe.
That’s it for this easy peppermint bark recipe and just in time for the holidays. Enjoy!
Vegan Peppermint Bark
- Line the bottom and sides of a square baking pan with parchment paper. Be sure to smooth out any wrinkles in the paper. Use either a 9 or 8-inch pan.
- Use oven mitts when transferring bowls with melted chocolate because they can be very hot.
- Candy Topping. To crush the peppermints, place them in a plastic bag and use a rolling pin or hammer to gently tap the candy into bits, leaving behind pieces with red stripes.
- Bottom Layer. Add the white chocolate to a microwave-safe bowl. Stir in 1 teaspoon of oil. Microwave for 1 minute, then cover with a plate. Let it sit for a minute or so for the chocolate to melt. Stir it to make sure it is melted. Stir in 1/4 teaspoon of peppermint extract. Pour half of it into the prepared pan. Tilt the pan to spread it across the bottom of the pan in a thin layer. Then, place the pan in the fridge for 10 minutes until almost set. You don't want it to set completely, because that can keep the layers from binding.
- Middle Layer. Stir together dark chocolate and 1 teaspoon of oil in a microwave-safe bowl—microwave for 1 minute. Place a plate over the bowl for a few minutes. Stir it to make sure the chocolate is melted. Once melted, stir in the remaining half of the chopped peppermint candies. Let it cool slightly. Then pour it over the white chocolate layer. Use a rubber spatula to spread it evenly across the white chocolate. Place the pan back in the refrigerator for 15 to 20 minutes until almost set.
- Top Layer. Pour the remaining white chocolate over the bark layers and use a rubber spatula to spread it evenly across the pan.
- Sprinkle the crushed candy pieces evenly across the top of the wet white chocolate layer
- Set the Chocolate. Place the pan in the fridge until the chocolate is set. Once the chocolate is hardened, pull the parchment paper from both sides to remove the bark from the pan. Then peel off the parchment paper.
- Break the bark into pieces or cut into small squares. You may want to leave it out of the fridge for 10 to 15 minutes to allow the chocolate to soften before cutting it.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.