Melt 1 cup of dairy free chocolate chips in the microwave.
Pour the melted chocolate into the bottom of a food grade silicon mold or parchment lined cake pan and place in freezer to harden.
Pull the hardened chocolate layer out of the freezer and add a layer of the peppermint coconut butter. Place back in the freezer to harden. Once hard, melt the second cup of chocolate chips and add another layer on top of the coconut butter. Sprinkle crushed peppermint candy on top of the melted chocolate and lightly press in. Place back in the freezer to solidify.
Once the final layer has hardened in the freezer, you can remove the blocks from the silicon mold or lift out of the cake pan and break into pieces. Store in an airtight container in the fridge. Place the dairy free peppermint bark out on the counter to soften about 10 minutes before serving or enjoy a crunchier version straight from the fridge.
This recipe is so simple that you really don’t need to measure much. I used an 8oz bag of shredded coconut and about two cups of dairy free chocolate chips for this batch. The recipe caters to your preferences. Simply melt a bunch of dairy free chocolate chips, and whip up a big batch of coconut butter. You can make your dairy free peppermint bark thick or thin, and create an extra thick chocolate layer or a thin one. For this blog post, I wanted to create thick blocks for a “dessert as a gift” to take to a Christmas get together. If I was going to make a batch just to have at home, I’d pour the melted mixtures into a parchment lined square or rectangle cake pan to create thinner layers to break into pieces.
***Calories per serving are an estimate based on the brands I used. Exact amounts may vary depending on brands used and portion sizes.