Sugar-Free Peppermint Chocolate Bark
For me, Christmas goes hand-in-hand with peppermint chocolate.
I have a distinct memory of me, back in the early 80’s: it’s Christmas, and I’m secretly snatching the box of After Eights from the dining room hutch, and running outside to eat as many as I can shove in my mouth, before I’m caught.
Do you know what After Eights are? They’re a thin, square chocolate, with a creamy, peppermint filling. I loved how they came in individual paper envelopes. At my house, After Eights were only for special occasions, so I made it my mission to indulge while the gettin’ was good.
I ended up cramming way too many After Eights into my small, six-year-old mouth. I heard my Mom call my name, which made me start choking; I ended up spitting about 10 After Eights onto the sidewalk curb — my little heart broken from the chance lost.
Now…in my sugar-free life, I still think about After Eights and how gorgeous peppermint goes with chocolate. So, as I do, I started to experiment, and I came up with a totally sugar-free chocolate peppermint bark recipe. One that doesn’t contain any artificial sweeteners — just pure, natural, liquid stevia.
This recipe, just like my Sugar-Free Chocolate Peanut Butter Cup recipe, pleases any and everyone. No even realizes that my recipes are healthy and sugar-free.
Get this peppermint chocolate bark into your freezer in 15 minutes, then snap it into chocolate chunks and indulge in one of the best Christmasy treats ever. All the while saving your body from the damaging effect of white processed sugar…bonus!
- 4 tablespoons of coconut oil
- 4 tablespoons of sugar-free cocoa powder (I like Fry’s) or raw organic cocoa powder
- 1/2 teaspoon of sugar-free vanilla powder
- 1 teaspoon of sugar-free vanilla extract
- 1/8 teaspoon of sea salt
- 20 drops of NuNaturals alcohol-free liquid stevia (I like the vanilla flavoured one)
- 2 tablespoons of full fat coconut milk
- 2 teaspoons of chopped cocoa butter
- 5 drops of food grade peppermint essence.
- 1/4 cup of chopped nuts of any kind.
- Place a glass or metal mixing bowl on top of a medium sized pot containing simmering
- water. This will create a double boiler. Once the bowl is heated, turn the stove
- temperature down to low.
- Place all ingredients, except the coconut milk, in the heated bowl. Melt all ingredients.
- Stir them all together.
- Once all ingredients are melted, add the coconut milk and stir thoroughly.
- Add 5 drops of food grade peppermint essence, and stir thoroughly.
- Turn the stove off.
- Line a loaf pan with plastic wrap. Do 3 layers of plastic wrap.
- Line the bottom of the plastic wrapped lined loaf pan with parchment paper. Cut a
- piece that fits the bottom of the loaf pan.
- Pour the melted chocolate into the lined loaf pan.
- Sprinkle chopped nuts or shredded coconut on the top of the chocolate.
- Place loaf pan in freeze for at least 20-minutes. You want it to be solid before eating.
- The chocolate is the best if you wait over night.
- Once chocolate is thoroughly frozen, remove from pan and break into pieces.
- Keep the chocolate in a zip-lock bag in the refrigerator or freezer.