For the perfect snack, I keep these in my freezer all winter long. They keep really well and I can go grab a guilt-free piece of chocolate whenever I have a craving. These are rich in omegas and antioxidants. They also make a great presentation for something to pull together quickly for some friends. If you want to make them really raw, puree mint leaves instead of using peppermint extract. I just like the extract since there is less clean up to do! These are so easy to make you may just make them with all sorts of flavors! Make sure you keep these cold (fridge is fine but I like the freezer texture best)

Raw Peppermint Truffle Bark [Vegan, Raw]

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Serves

10-15

Ingredients

Dark Chocolate Layer:
  • 1/2 cup melted coconut oil
  • 3/4 cup cacao
  • 1 tsp vanilla powder
  • 1/2 tsp himalaya pink salt
  • 4 tbsp coconut nectar
  • 3/4 tsp peppermint extract (adjust based on personal tastes/brand)
White Chocolate Layer:
  • 1/2 cup melted cacao butter
  • 1/4 cup + 2 tbsp cashew or coconut butter
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla powder
  • 1/4 tsp fleur de sel
  • 1 tsp peppermint extract
Topping options:
  • 3 tbsp goji berries
  • 1/4 cup chopped nuts
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Preparation

  1.  Put saran wrap or wax paper in an 8x8 pan (optional: add chopped nuts into the pan).
  2.  Mix the dark chocolate ingredients together and pour into the pan
  3.  Mix the white chocolate layer ingredients and pour into the pan in a swirl pattern
  4. Take a knife and cut straight lines into the chocolate in opposite directions to swirl the chocolate together
  5.  Set the chocolate in the fridge or freezer--I prefer the freezer
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