Chocolate peppermint candy cane bark is so easy to make, but if you’re using keto-friendly chocolate, it’s gets pretty darn pricey. That’s why I developed this recipe that makes all the white and peppermint dark chocolate from scratch, making it so much more affordable, and not that much harder to make either.
Keto Chocolate Peppermint Candy Cane Bark Recipe
Ingredients:
- 5 oz cocoa butter
- 3 tablespoons coconut oil, divided (2 portions of 1½ tablespoons)
- 2¾ teaspoons and 3 tablespoons Lakanto granulated monk fruit sweetener, powdered and divided (*Feel free to adjust to your sweetness preference.)
- 2 tablespoons vanilla-flavoured whey isolate (*Or vegan vanilla protein powder for vegan.)
- 2 teaspoons heavy cream powder (*Use coconut creamer powder for vegan.
- 5.5 oz unsweetened baker’s chocolate, chopped into smaller pieces
- 2 pinches fine sea salt, divided
- 1/4 teaspoon peppermint extract
- 7-9 sugar-free peppermint hard candies, crushed into small pieces
Directions:
Line an 9x9-inch pan with parchment paper (or use a silicon baking dish) and set aside. (*You can use an 8x8” pan or even a baking but the result will be thicker, more like bars than bark. You can also go for thinner bark with a baking sheet lined with a silicon mat, though you’ll need to spread it out with a spatula.)
In a microwave safe bowl or stovetop, heat up the cocoa butter and 1½ tablespoons coconut oil until melted. If you have a thermometer it should read roughly 120F. Whisk in 23/4 teaspoons powdered Lakanto sweetener and salt until combined and smooth. Allow to cool 5-10 minutes to a temperature of 110F.
Whisk in the protein ½ tablespoon at a time. Once everything is smooth, add in the heavy cream powder (or coconut cream powder) ½ tablespoon at a time, whisking thoroughly for a smooth texture. If you find your mixture is grainy, simply run it in a blender until smooth (this can happene if adding the powdered ingredients too quickly). Pour into the lined pan and spread out using a rubber spatula. Allow to sit at room temperature until it solidifies, around 20-30 minutes.
In a microwave safe bowl or stovetop, heat up your unsweetened chocolate and 1½ tablespoons coconut oil until melted. Stir in peppermint extract.
Carefully spread the dark chocolate out over the top of the white chocolate layer. Sprinkle crushed peppermint candies over the top.
Allow to cool for 30 minutes, then refrigerate it for another 30 minutes. Break the bark apart (or chop if thicker) into pieces. Store in the fridge or freezer up to 3 months.
Did you make this vegan keto chocolate peppermint candy bark recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
