Keto Peppermint Chocolate Bark

Originally posted September 1, 2020.

Sweet, crunchy, and salty, this Keto Peppermint Chocolate Bark is absolutely delicious and the perfect low-carb, sugar-free, gluten-free treat!

I'm a sucker for the sweet minty crunch of a Christmas candy cane. So it doesn't' surprise me that this peppermint bark is my new favorite dessert! Chocolate and peppermint is one of my favorite flavor combinations. 

It is incredibly addicting, so simple to make, and tastes like a fancy treat! This recipe also happens to be vegan, so it can truly be enjoyed by all.

WHAT INGREDIENTS DO I NEED?

This easy Keto Peppermint Chocolate Bark recipe has only 3 ingredients, but the sky is the limit when it comes to making Keto bark. You can add almonds, pecans, coconut or all of the above!

• 2 cups sugar free chocolate chips
• ½ cup coconut oil
• ½ teaspoon peppermint extract
• optional: dash of sea salt

HOW DO I MAKE KETO PEPPERMINT CHOCOLATE BARK?

Start by melting 2 cups of sugar-free chocolate chips, along with ½ cup of coconut oil in the microwave. Once you have a smooth texture, stir in ½ teaspoon peppermint extract.

Pour the melted chocolate mixture into a parchment paper lined pan. (I used a 9x9 baking pan). Place in the freezer to set, approximately 30 minutes.

**I like to top mine with a dash of sea salt after about 10 minutes of being in the freezer. If you top it too early, the salt will fall into the chocolate. But if you add the salt too late, it wont stick to the bark..it will just sit on top and will fall of as soon as you pick it up.

After your bark is set, remove it from the pan and break it into pieces. Store in an airtight container back in the freezer or refrigerator.

This Keto Peppermint Chocolate Bark is smooth, creamy and balanced with the perfect hint of salt. Whip it up before dinner, pop it in the freezer, and it will be ready for an after-dinner treat!

Keto Peppermint Chocolate Bark

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Ingredients

• 2 cups sugar free chocolate chips
• ½ cup coconut oil
• ½ teaspoon peppermint extract
• Optional: dash of sea salt

Instructions

1. Start by melting 2 cups of sugar-free chocolate chips, along with ½ cup of coconut oil in the microwave.
2. Once you have a smooth texture, stir in ½ teaspoon peppermint extract.
3. Pour the melted chocolate mixture into a parchment paper lined pan. (I used a 9x9 baking pan). Place in the freezer to set, approximately 30 minutes.
4. **I like to top mine with a dash of sea salt after about 10 minutes of being in the freezer. If you top it too early, the salt will fall into the chocolate. But if you add the salt too late, it wont stick to the bark..it will just sit on top and will fall of as soon as you pick it up.