Cranberry Peppermint Chocolate say Holiday Season to me! These simple flavors go beautifully together.
Below I created a raw vegan version of a Cranberry Peppermint Chocolate Bark. You can make this recipe sugar free by using liquid stevia in place of maple syrup.
A little goes a long way with this recipe so it is nice to have a container in your freezer cut into small pieces for a quick-to-grab easy treat.
This recipe is vegan, gluten free, no-bake, raw, all-natural ingredients and the perfect Holiday Bark.
Cranberry Peppermint Chocolate Bark
Ingredients:
- 1/2 Cup Macadamia Nut Butter
- 1/2 Cup Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Peppermint Oil Extract
- 3 Tbsp Maple Syrup (or 10 Drops of Liquid Stevia)
- 1/4 tsp Sea Salt
- 1/2 Cup Coconut Oil
- 1/4 Cup Cocoa Powder
- 3 Tbsp Maple Syrup (or 10 Drops of Liquid Stevia)
- 1/2 tsp Peppermint Oil Extract
- 1/3 Cup Chopped Cranberries
White Peppermint Chocolate Ingredients:
Dark Peppermint Chocolate Ingredients:
Topping Ingredients:
Directions:
- Place all dark chocolate ingredients into your food processor and blend until smooth.
- Cover a flat plate with parchment paper or saran wrap.
- Pour dark chocolate over the parchment paper and place in the freezer.
- Place all white chocolate ingredients into your clean food processor and blend until smooth.
- Remove chocolate covered plate from the freezer and evenly spread white chocolate over.
- Spread cranberries over the white chocolate.
- Place in the freezer for 30 minutes until completely set.
- Remove from freezer and cut into pieces. Enjoy!
- Store in the freezer in a parchment lined container.
DAMY Members - This recipe is a great Holiday Treat Option.
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It looks so beautiful and delicious! Can’t wait to make it!