Peppermint Bark

Name: Peppermint Bark
Cook time: 1 h
Total time: 1 h
Yield: 10-12
Ingredients: 150 g dark chocolate (70–85% cacao); 1 tsp coconut oil; 100 g cacao butter, chopped; 40 g coconut butter; 30 g coconut milk powder; 2–3 tbsp maple syrup (to taste); Pinch sea salt; ½ tsp vanilla extract (optional); 1–2 drops food-grade peppermint essential oil; 3 × Chief Chocolate Mint Protein Bars, roughly chopped; Optional: sprinkle of freeze-dried cranberry powder

Updated on April 24, 2026 • Time to read: 1 minute

By Holist

Dessert

Peppermint Bark

Author Holist

Servings

10-12

Prep Time

15-20 minutes

Cook Time

1 hours

Peppermint bark was one of my favourite Christmas treats growing up. I used to love the candy cane crunch on top so much! This version gives that same nostalgic minty snap but made with real, whole food ingredients. The homemade white chocolate feels so creamy and luxe, the mint makes it ridiculously addictive, and it’s the perfect festive sweet that still feels clean and nourishing.

Ingredients

For The Dark Chocolate Base

150 g dark chocolate (70–85% cacao)
1 tsp coconut oil

For The White Chocolate Layer

100 g cacao butter, chopped
40 g coconut butter
30 g coconut milk powder
2–3 tbsp maple syrup (to taste)
Pinch sea salt
½ tsp vanilla extract (optional)
1–2 drops food-grade peppermint essential oil

Toppings

3 × Chief Chocolate Mint Protein Bars, roughly chopped
Optional: sprinkle of freeze-dried cranberry powder

Directions

Melt dark chocolate with coconut oil until smooth.
Spread evenly over a lined tray and set in fridge for 15–20 min.
Melt cacao butter and coconut butter, remove from heat, whisk in coconut milk powder, maple syrup, vanilla, salt, and peppermint oil.
Pour over dark chocolate base, top with chopped Chief bars and cranberry powder.
Chill until hardened, then snap into pieces.