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Skinny Peppermint Bark

Skinny Peppermint Bark

Skinny peppermint bark stacked on a plate with a green background

With the holidays peeking around the corner, I’ve been noticing my favorite holiday treats becoming available in stores. I’m sure you have too. I, for one, love peppermint bark. It’s one of my favorite holiday treats. You can’t go wrong with peppermint and chocolate!

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Since I’ve heard a few of my Trim Healthy Mama friends mention missing peppermint bark, I’d like to present you all with a much healthier alternative. It’s sugar-free, low-carb and full of healthy fats. It’s also really easy and can be done in under an hour. If you follow the Trim Healthy Mama plan, you probably have most of the ingredients on hand.

This would be an S on THM, and even better, a deep S, because it’s basically skinny chocolate with a festive spin. If you’re not on the plan, it’s still a healthy way to get healthy fats and your minty chocolate fix!

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Skinny Peppermint Bark

Dark Chocolate Layer

6 TBSP coconut oil (I prefer the refined for this, because I don’t care for the coconut taste, but unrefined virgin would work too)

2 TBSP Cocoa Powderblank

1 1/2 TBSP Gentle Sweet, or powdered Pyure or Truvia (I used my own blend)

1/4 tsp peppermint extract

small pinch of salt

White Peppermint Layer

6 TBSP coconut oil

2 TBSP Gentle Sweet

1/2 tsp peppermint extract

small pinch of salt

optional: 10 sugar free peppermint candies, crushed…I used these, but they are Splenda sweetened. For a few dollars more, you can get xylitol peppermint candies. If you don’t want to use either of these, you can simply omit them, though it won’t be as “festive.” You could also make another half batch of the white peppermint layer, add some red food coloring, freeze it, and break it into little pieces to sprinkle on top. Or, try coloring coconut flakes red.

First, make the dark chocolate layer by mixing 6 TBSP coconut oil, 1 1/2 TBSP Gentle Sweet, 1/4 tsp peppermint extract and small pinch of salt in a bowl. I did not need to melt it but if you do, only do it for like 10 seconds. You don’t need it warm. Spread it as thin and evenly as possible in an 8×8 square dish lined with wax paper. Place it level in the freezer.

If you plan to use the crushed mints, now is the time to crush them if you haven’t already. Put 10 mints in a ziploc bag and tap them with a mallet or hammer until they are crushed into small pieces.

Now make the white peppermint layer. Just like the chocolate layer, mix together 6 TBSP coconut oil, 2 TBSP Gentle Sweet, 1/2 tsp peppermint extract and small pinch of salt. If the chocolate layer is already firm (which shouldn’t take more than 15 minutes), add the peppermint layer and sprinkle with peppermint pieces. Return to the freezer at least another 15-20 minutes.

When the bark is firm, remove the whole sheet of wax paper holding the bark, lay it out on the table and cut or break it into pieces. It will not stay firm at room temperature very long, so store it in the freezer until you are ready to enjoy it!

Skinny Peppermint Bark

This is like skinny chocolate but with a festive peppermint chocolate flair.
Course: Dessert
Cuisine: American
Keyword: keto, low carb

Ingredients

Chocolate Peppermint Layer

  • 6 TBSP coconut oil I prefer the refined for this, because I don't care for the coconut taste, but unrefined virgin would work too
  • 2 TBSP Cocoa Powder
  • 1 1/2 TBSP Gentle Sweet or powdered Pyure or Truvia
  • 1/4 tsp peppermint extract
  • pinch salt

White Peppermint Layer

Optional Topping options

  • 10 crushed sugar free peppermints If you don't want to use these, you can simply omit them, though it won't be as "festive." You could also make another half batch of the white peppermint layer, add some red food coloring, freeze it, and break it into little pieces to sprinkle on top. Or, try coloring coconut flakes red.

Instructions

  • First, make the dark chocolate layer by mixing 6 TBSP coconut oil, 1 1/2 TBSP Gentle Sweet, 1/4 tsp peppermint extract and small pinch of salt in a bowl. I did not need to melt it but if you do, only do it for like 10 seconds. You don’t need it warm. Spread it as thin and evenly as possible in an 8×8 square dish lined with wax paper. Place it level in the freezer.
  • Now make the white peppermint layer. Just like the chocolate layer, mix together 6 TBSP coconut oil, 2 TBSP Gentle Sweet, 1/2 tsp peppermint extract and small pinch of salt. If the chocolate layer is already firm (which shouldn't take more than 15 minutes), add the peppermint layer and sprinkle with peppermint pieces. Return to the freezer at least another 15-20 minutes.
  • When the bark is firm, remove the whole sheet of wax paper holding the bark, lay out on the table and cut or break into pieces. It will not stay firm at room temperature very long, so store it in the freezer until you are ready to enjoy it!

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7 Comments

  1. Thanks for the great recipe! It looks like the first line of ingredients on the white peppermint layer needs to be revised–it has extra ingredients pasted in the list from the chocolate peppermint layer.

    Another option that could work for the final decorative topping is some sugar-free red and white sprinkles.

    1. Hi Sarah! I like to use Dr. John’s peppermint candies made from xylitol. Many other sugar-free peppermints you will find are made with maltitol or sucralose. If you are comfortable using a small amount of those, you can do that. But the Dr. John’s ones are the only ones I know are really on plan. But do be aware they have xylitol, if you have dogs.

    1. Hello there! Thanks for reaching out! I added a “print recipe” option to the post, so you should be able to print with a click of a button now.

  2. I’m so excited to see this recipe! Ghiradelli’s Peppermint Bark is a holiday favorite of mine.

    I have some white cocoa butter chunks here, I wonder if I could use this in the white layer?

    1. You could in theory, but cocoa butter would take much longer to solidify once melted. Cocoa butter is trickier to get the right consistency, especially using anything but plain stevia as the sweetener. I actually did experiment with cocoa butter and unsweetened chocolate to make a more “proper” peppermint bark. The result ended up being thicker and harder to break into pieces because it was hard to get the layers real thin. Also, because I wanted to use gentle sweet, as opposed to plain stevia, it ended up making it slightly grainy. It had a decent flavor though, but I never did post it because I felt the recipe needed work. The beauty of this one is it is so quick to make and freeze. I’m actually not a huge fan of the plain skinny chocolate myself, but I find the peppermint in this one makes it over all much more palatable.

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