Skinny Peppermint Bark

This is like skinny chocolate but with a festive peppermint chocolate flair.

Course: Dessert

Cuisine: American

Keyword: keto, low carb

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 Gent l e Sweet or powdered Pyure or Truvia
1/4 tsp peppermint extract
pinch salt

6 TBSP 6 TBSP coconut oil 2 TBSP Gentle Sweet1/2 tsp peppermint extractsmall pinch of salt
2 TBSP Gent l e Sweet or powdered Pyure or Truvia
1/4 tsp peppermint extract
pinch salt

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.

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 8x8 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!