If you are looking for an easy, delicious, and vegan peppermint bark recipe- then you have come to the right place! This recipe uses a combination of vegan dark chocolate, matcha, peppermint candies, and homemade white chocolate to form the absolute perfect chocolate treat any time of year. Get ready to make some festive and tasty Vegan Matcha Chocolate Peppermint Bark!
A Gifting Tradition of Chocolate Peppermint Bark
Growing up, my Mom and I made and gifted peppermint bark to everyone we knew over the holidays. It mostly consisted of melting a whole lot of Ghiradelli chocolate & smashing up hundreds of peppermints, but it was always such a fun tradition.
Now, I can’t go through the Holiday season without feeling an urge to make peppermint bark. This year I decided I really wanted to make a vegan version of my favorite treat. Also, I decided to make it really festive for the perfect Christmas chocolate dessert with the green matcha swirls. This vegan peppermint bark truly makes the best Christmas gift or dessert for a crowd!
How to Make Vegan Matcha Peppermint Bark
First: Add the Layer of Vegan Dark Chocolate
For this recipe, I used my favorite vegan chocolate- PASCHA Organic 85% Dark Chocolate Baking Chips, though any dark chocolate works.
Next, Add In Peppermint Extract
Any brand will work, but I used Frontier Peppermint Flavor since it is Organic. This adds the perfect peppermint taste to the dark chocolate! Once you’ve mixed the peppermint extract into the dark chocolate, you will spread the chocolate on the parchment-covered baking sheet as the bottom layer in the vegan chocolate bark.
Then, Make Homemade Vegan White Chocolate
The first thing I noticed when I began recipe testing is- it is absolutely IMPOSSIBLE to find vegan white chocolate in grocery stores. I did end up finding one brand of vegan white chocolate, but it was so expensive that I decided I would just make a recipe myself.
Here are the Ingredients I used to Make Homemade Vegan White Chocolate:
- Wild Foods Raw Cocoa Butter. Cocoa Butter is actually the main ingredient for chocolate so don’t go skipping this part! I really like this brand because the cocoa butter is in evenly sized small discs. This makes it much easier to melt!
- Nutiva Organic Coconut Butter. Coconut Butter gives the chocolate a nice creamy texture and white color. I love the taste of Nutiva’s coconut butter too!
- Wholesome Sweet Organic Powdered Sugar. This is entirely optional if you don’t want sugar in your white chocolate. However, I found using 1/2-1 cup makes the chocolate thicker and leads to a better consistency once frozen. Just make sure to use organic as most non-organic sugar is not vegan!
- Vanilla extract. Any brand will work, but higher quality brands like Heilala usually give a stronger vanilla flavor.
Crush up Some Peppermint Candy
Nothing especially healthy or natural about it, but I love using Brach’s Peppermint Candies when making peppermint bark. I know you can also buy peppermint candies that are already crushed, but I seriously enjoy the candy smashing part of this recipe! Some of the peppermint candy will get mixed in with the white chocolate and some will be set aside to top the vegan peppermint bark!
Culinary Grade Matcha
You’re going to want to use culinary grade matcha for this recipe vs. ceremonial grade (which is better for drinking). I really enjoy Encha Culinary Grade Organic Matcha for baking and find it gives off a beautiful green color. The matcha gets mixed into the 3 Tbsp of white chocolate that was set aside to create the matcha white chocolate swirls.
This Vegan Peppermint Bark makes the perfect gift for friends, family, or colleagues. Plus, it’s just a little more fun and festive with the green matcha swirled throughout. Making homemade vegan chocolate is so much fun and I can’t wait for you to try this festive recipe!
Looking for more Festive Vegan Dessert Recipes? Check out These SGTO Favorites:Print
Homemade Peppermint Bark has never been so festive. This Matcha Peppermint bark combines vegan dark chocolate, homemade vegan white chocolate, peppermint candies, and matcha white chocolate swirls for a delicious winter treat.
- 12–15 peppermint candies (smashed)
- 1 cup vegan dark chocolate chips
- 1 tsp peppermint extract
- 1 cup cocoa butter chunks (about 8 oz)
- 3 Tbsp coconut butter
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- To prep, line a 9-by-13 inch baking dish with parchment paper so bottom and sides are covered. Set aside.
- First, unwrap your peppermint candies and place them into a sealed bag. Use a spoon to smash the candies until they are broken into smaller chunks. Set aside for later.
- Melt your dark chocolate in the microwave or using the double boiler method. Once melted, mix in 1 tsp peppermint extract. Pour the chocolate into the baking dish covered with parchment paper and use a spatula to evenly spread out.
- Next, melt your cocoa butter and coconut butter in the microwave or using the double boiler method. Then, add in 1 tsp vanilla extract and 1/2 cup powdered sugar and whisk until a smooth chocolate forms.
- Spoon out 3 Tbsp of the white chocolate mixture and set aside in a small bowl. Then, add 1/2 of your chopped peppermint pieces to the larger bowl with the white chocolate and mix the candies in.
- Pour the white chocolate and peppermint mixture on top of the dark chocolate. Use a spatula to evenly spread out.
- Whisk 1 tsp of matcha into the small bowl containing the 3 Tbsp of white chocolate that was set aside. Drizzle this matcha chocolate mixture on top of the white chocolate and use a fork to create swirls.
- Top the bark with the remaining 1/2 of your peppermint bark pieces. Then, place in the freezer to harden.
- Once frozen, remove from the freezer and use your hands to break into chunks. Enjoy!
Chocolate will not keep texture at room temperature. The chocolate can keep up to 1 month in the freezer or 2 weeks in the fridge
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