Description
This dairy-free Peppermint Christmas Bark is sure to be a holiday favorite among everyone young and old. They will be coming back again and again.
Ingredients
Scale
- 7 oz banana chips
- 1 cup dairy-free chocolate chips (I use Enjoy Life)
- 1/2 cup coconut sugar
- 1/4 cup honey
- 2 tbsp ghee
- 2 tbsp coconut oil + 1 tbsp (for chocolate)
- 1/2 tsp peppermint extract
- 2-3 crushed candy canes
Instructions
- Preheat oven to 400 degree.
- Line a 9 x 13 baking sheet with parchment paper, then place banana chips evenly throughout the sheet.
- Combine the coconut sugar, honey, ghee, and coconut oil in a medium sauce pan and continue to stir until the consistency is like melted caramel, then remove from stovetop.
- Pour caramel mixture over banana chips (as evenly as possible using spatula if need too).
- Place baking sheet in the oven for 5 minutes.
- Crush candy canes and set aside.
- In a medium sauce pan combine the chocolate chips, coconut oil and peppermint extract over low heat.
- Stir the mixture until the chocolate chips melt, coconut oil and peppermint extract blends together.
- Remove from stove and layer over the caramel banana chips.
- Sprinkle the crushed candy canes on top and place in refrigerator to chill for 30 minutes.
- Take out and cut "bark" like pieces off and enjoy!
Notes
- See blog posts for substitution suggestions.
- I love using Enjoy Life dark chocolate chips as my dairy free chocolate chips of choice.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop/Oven
- Cuisine: American