Peppermint Bark Cups (Gluten Free, Vegan)

These four-ingredient peppermint bark cups are gluten-free, can be made vegan (depending on the chocolate used), and are PACKED with classic Christmas flavors.

It’s one of the easiest holiday treats to make and is ready in no time!

Watch the full tutorial HERE.

Most “bark” (chocolate or yogurt) recipes involve spreading it on a baking sheet and freezing so that once it’s done you can break it into different-sized pieces. For this recipe, I had the idea to use the same process but fill muffin liners!

All you have to do is melt the chocolate, fill the liners, and freeze – super simple. Once each layer has had time to set, VOILA, a perfect minty bite-size treat!

The candy canes not only add the minty flavor but also are so pretty on top of the chocolate! I used organic candy canes that don’t contain artificial dyes or coloring. Some great options are Yum Earth, Hammonds, and Thrive Market. These use vegetable and fruit juices to naturally dye the candy canes!

What you’ll need to make this Peppermint Bark:

• Chocolate chips – can use dairy-free, vegan option.
• Coconut oil
• White chocolate chips – can use dairy-free, vegan option.
• Candy canes – I used organic with no artificial dyes!

More satisfying holiday sweets:

Gingerbread Energy Balls (paleo, vegan)

Single-Serve Christmas Cookie (gluten free, vegan)

Healthier Eggnog (dairy free, refined sugar free)

Single-Serve Hot Cocoa Cookie (gluten free, vegan)

Print Recipe

5 from 1 vote

Peppermint Bark

Course: Dessert, Snack

Keyword: christmas, clean eating, dairy free, easy, easy dessert, easy recipe, gluten free, holiday, holiday recipes, paleo friendly, peppermint, refined sugar free, vegan, winter, winter recipes

Ingredients

• 1/2 cup chocolate chips
• 1 tbsp coconut oil
• 1/2 cup white chocolate chips
• 1 tbsp coconut oil
• 2-3 candy canes

Instructions

• Arrange muffin liners on a plate or tray (that will fit in the freezer).
• Add chocolate chips and coconut oil to small bowl. Melt in 15 second intervals in the microwave (stirring between each) until fully melted.
• Add a spoonful of melted chocolate to each muffin liner and spread evenly. Set in the freezer.
• While your first chocolate layer sets in the freezer, melt white chocolate chips and coconut oil (again— in 15 second intervals, stirring between each).
• Place candy canes in a plastic bag and use a meat tenderizer (or hammer or metal spoon) to gently crush candy canes.
• Add a spoonful of melted white chocolate on top of dark chocolate and spread evenly. Top with crushed candy canes and set back in the freezer for 30 min – 1 hour or until fully hardened.