Ingredients

The following ingredients have 16 Servings
  • 1 cup dark chocolate chips
  • 1/2 tsp peppermint extract (divided)
  • 2/3 cup coconut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • Optional: 2-3 candy canes, crushed (For strict paleo, you can top with nuts and dried fruits like pistachios and dried cranberries)

Instruction

  • Line a baking sheet or an 8x8 baking dish with parchment paper.
  • Using a double boiler (or a glass bowl over a simmering pot of water), melt the chocolate chips until smooth. Turn off heat and add 1/4 tsp of peppermint extract.
  • Pour the melted chocolate over the parchment paper and smooth out with a spatula into a thin layer. Place the pan in the freezer for 10 minutes to solidify.
  • While the chocolate is setting, melt the coconut butter and coconut oil together in the microwave or a double boiler slightly until thick and creamy in consistency. Stir in vanilla extract and the remaining 1/4 tsp of peppermint extract.
  • Take out the chocolate from the freezer, and spread the coconut mixture over the chocolate with a spatula into an even layer, working quickly so the chocolate layer doesn't melt through.
  • Refrigerate for 5 minutes, then top with crushed candy canes.
  • Refrigerate or freeze for 1-2 hours until the bark completely hardens.
  • Slice or use your hands to break up into smaller pieces. Store in the refrigerator.