Choconut Macadamia Peppermint Bark

I was reminiscing of ol’ holiday treats, and wondering if it would be possible to create a cleaner version of one of my personal favorites…peppermint bark. Thanks to a genius basic recipe from Mark’s Daily Apple, I was able to recreate a delicious substitute that every single person in our family loved! This recipe made a 9×9 square pan, which actually ended up being plenty for the 7 of us. It took us a few days to finish off, even though part of me wanted to eat the whole thing in one sitting. If you’d prefer an even healthier version, you could eliminate the chocolate altogether and avoid the “evaporated cane juice” (sugar is sugar is sugar!) in the chocolate chips.

Recipe: Choconut Macadamia Peppermint Bark

choconut macadamia peppermint bark

1 cup melted coconut oil

1/3 cup unsweetened fine coconut flakes (the original recipe calls for toasted, but I just had regular, and it was still divine)

2/3 cup roughly chopped macadamia nuts

1.5 tsp peppermint oil

1 TBSP pure maple syrup

3/4 cup dairy-free, soy-free chocolate chips

Melt chocolate chips in double boiler over low heat.

While that’s melting, combine remaining ingredients in a bowl. Line a 9×9 glass pan with parchment paper. Pour mixture into pan and set in fridge for 15-20 minutes. Let chocolate cool a bit (but not so much that it hardens). Take cooled coconut mixture out of fridge and spread cooled melted chocolate on top of mixture. Sprinkle with a bit of shredded coconut (if desired) and let cool completely in fridge.

*Note: This needs to be stored in the fridge as it melts pretty quickly. Once you break off a piece to eat, eat it quick! It melts in your mouth…and in your hands!
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